In the 19th century, especially the earlier decades, bottom-fermenting beer was commonly called Bayerisches Bier (Bavarian Beer) or Bayerisches Lagerbier. Because, well, Bavaria is where it was originally developed.
To brew 76 Bayerische Eimer (52 hl), you'll need 12 Bavarian bushels (1478 kilos) and 30 kilos of hops.
In the mash tun, Einteigen (make into dough) the malt with 89.5 Eimer of cold water (61.25 hl). The volume of the mash after Einteigen is 108.3 Eimer (74.1 hl). Leave the mash for four hours. Put 82.5 Eimer (56.5 hl) of water in the kettle.
When the water in the kettle is boiling, it will have reduced to 78.5 Eimer (53.7 hl). Pour the hot water into the mash tun and mash for 15 minutes. The temperature of the mash should be 37.5º C. The volume of the mash is now 186.6 Eimer (127.7 hl)
Take 80 Eimer (54.7 hl) of the mash and put it in the kettle. Boil for half an hour. This is the first Dickmeisch (thick mash).
Add the boiled Dickmeisch back to to the mash tun so that the temperature is raised to 56.25º C. Immediately take another 78 Eimer (53.4 hl) of the mash and put it into the kettle. Boil for 20 minutes. This is the second Dickmeisch.
Put the second Dickmeisch back into the mash tun and mash for 15 minutes. Draw off 92 Eimer (63 hl) of Lautermeisch (clear wort) and boil for 20 minutes in the kettle.
Add the boiled Lautermeisch back into the mash tun. Mash for 30 minutes at 77.5-78.75º C. Rest for 1 hour, then draw off the clear wort.
You should have 118.7 Eimer (81.2 hl) wort at a gravity of 9.37º Balling. Boil for two hours with the hops, after which there should be 107 Eimer (73.2 hl) at 11º Balling.
Cool the wort. There should now be 81.5 Eimer (55.8 hl) of wort at a gravity of 12.1º Balling. Ferment in an open tun for approximately 10 days. Put 76 Eimer (52 hl) into barrels at a gravity of 6.5º Balling, 3.2% ABW.
I'll make a couple of observations. Firstly, the efficiency of the mash is rubbish compared to British breweries of the same period. They usually reckoned on around 80 brewer's pounds of extract per quarter of malt. In this example they only managed 56.5. That's about the same as an English brewer would get from 100% brown malt. Perhaps the recipe is for all dark Munich malt. Secondly, the attenuation, at only 46%, is also crap. Thirdly, it was a very time-consuming process - 14 hours and ten minutes from Einteigen until the end of the boil.