Here's the recipe for Zum Uerige from the brewmaster, via Denny, if you are interested:
"Dr. Frank Hebmuller, who is the brew master and executive brewer at Zum Uerige:
Water can be relatively hard with a high carbonate level.
Malt is based on well modified pils, with a bit of caramel malt and a bit of "chocolate roasted wheat malt".
Mash schedule has rests at 125, 144, 158, and 169 (mashout).
Boil time is 60-70 min.
Mittelfruh, Perle, or Spalt are the preferred hops. Aroma hop addition is about 25% of the total hop amount. Add aroma hops no earlier than 20 min. before flameout.
OG is 1.044-1.052. FG should be 1.008-1.014. 4.3-5.5% ABV
Primary between 59-68F. Secondary at 50F. Then condition at 32F for 14 days. "
Here's the ingredients with the Pilsner Malt scaled for 80% efficiency: 8.5 lb Pilsner Malt2.5 oz German CaraMunich III1.34 oz Chocolate Wheat Malt0.7 oz Hallertau Mittelfruh (6.5%) - added during boil, boiled 60 min0.46 oz Perle (7.5%) - added during boil, boiled 60 min1.11 oz Spalt Spalter (5.0%) - added during boil, boiled 20 min