Smack the Activator according to instructions on back of the yeast package. Put Grains in 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. Remove grain bag and let drain. Do Not Squeeze Grain Bag! Rinse grains by slowly pouring 2 cups of HOT tap water over top of grain bag. Discard grains. Add 1.5 gallons of water, and with heat off, add Malt Extract. While stirring, turn on heat and bring to boil. Make note of the time in which your boil starts, 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. Pour the wort into your fermenter on top of 3.5 gallons of very cold water.Cool wort to 80*F. or colder and pitch yeast. 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. Bottle as normal and leave at room temperture for 7-10 days. Refridgerate and Lager for 2 weeks.