Activate the Yeast Pack according to the direction on the back of the package. Put Grains into a grain bag or muslin bag. Put 2 gallons of filtered water along with Brew Saltz in brew pot and heat to 130*F. Turn off heat and add grain bag. Let temperature rest down to 122*F. stirring grain bag gently from time to time. Leave pot uncovered during this time. After 5 minutes, heat slowly (gently) back up to 156*F and hold for 20 minutes. Then remove grain bag and let drain into brew pot. Do Not Squeeze Grain Bag! Rinse grains over brew pot by slowly pouring 2 cups of HOT tap water over top of grain bag. Discard grains. With the heat off, add malt extract and stir. Turn on heat and while stirring bring to a boil. Make note of the time the boil starts and add the Hallertau Hops. Make sure your boil is a calm boil. Do not boil too hard. After 30 minutes of boil, add the Tettnang Hops. After you add the Tettnang Hops, add the Irish Moss. Boil 20 more minutes and add the Saaz Hops. Boil for a final 10 minutes. Turn off heat. Gently stir for a few minutes. Cool the wort and add to fermenter on top of 2 gallons of very cold water. HINT: 8 Lbs of good filtered ice = 1 gallon of water. Top off to 5 gallons. After the temperature cools to 80 degrees or cooler, open the yeast package and pour the contents on top of the wort. Allow Yeast to start its fermentation at 70-75*F. After fermentation has started, about 12-18 hours, lower temperature to 50*F - 54*F. and Ferment 10-14 days. Bring beer out of cold enviroment and rack into secondary. Allow for a diacetyl rest, bring the beer back to room Temp (68*F - 72*F) for 8 - 16 hours. This reinvigorates the yeast so it metabolizes by-products such diacetyl excreted during fermentation.After this place beer back into cold enviroment (50*F-54*F). Ferment for another 10-14 days or until FG is 1.010 - 1.012. To bottle, rack into bottling bucket. Heat 12 oz of water and 3/4 cup dextrose in microwave for 2 minutes, then add to bottling bucket. Stir gently but thoroughly. Bottle and cap. Store at room temperature 7 - 10 days. Refridgerate and Lager for 2 weeks.