This recipe will get you very close. This is an all-grain beer. You won't be able to get a good clone with all extract. You might be able to swing a successful partial mash by substitution of half the base malt with extract. However, with a small batch of a small beer, you can mash the whole thing on your kitchen stovetop BIAB style very easily anyway.
This is for 3 gallons. If you want more, scale it up.
2.4 lb American 2-row
1 lb Pilsner malt
0.5 lb wheat malt
0.25 lb Gambrinus honey malt
1 tsp calcium chloride (mash)
0.4 oz Tettnanger (60 minutes)
0.1 oz Tettnanger (15 minutes)
0.5 tsp Irish moss (15 minutes)
0.5 tsp yeast nutrient (15 minutes)
0.38 lb honey (clover or basswood, flameout)
5 gallons distilled water
Use all distilled water for this beer but add calcium chloride to the mash. Mash at 150 F for 45 minutes. Infuse with all the sparge water BEFORE runoff to perform a minimal "batch sparge". Boil 75 minutes, adding hops, moss, yeast nutrient, and honey per schedule. Chill, aerate, pitch and ferment at about 50 F for about 2 weeks. Then bring down to 35 F to lager for about a month. Prime with 1/2 cup sugar and bottle. Allow about 3 weeks before drinking.
It's worked for me.