Recipe Type: All Grain
Yeast: Split - WLP029 & WY2565
Yeast Starter: 1600mL
Additional Yeast or Yeast Starter: See below
Batch Size (Gallons): 11
Original Gravity: 1.048
Final Gravity: 1.010
IBU: 25
Boiling Time (Minutes): 90
Color: 4 SRM
Primary Fermentation (# of Days & Temp): 62-64F for 10 days
Secondary Fermentation (# of Days & Temp): 43F for 3 weeks
Tasting Notes: See below

This is for an 11 gallon batch, using 90-ish% efficiency. Adjust for your efficiency and batch size if necessary.

Grain:
14 lb German Pils malt
1 lb white wheat malt
1 lb German Munich malt (light)

Option 1: (This is the method I used):
Step Mash:
Strike @ 131F, ramp to 149F over 25 minutes.
Hold at 149F for 30 mins.
Ramp to 152F for 15 mins.
Ramp to 155F for 30 minutes.
Slowly ramp to (and mash out at) 168F for 10 minutes.
Fly sparge with 170F water.

Option 2:
Infusion Mash:
Single infusion at 151-152 is recommended. Mash out at 168-170F for 10 mins.

Boil:
90 minute boil. Scrape off hot break before boil begins (as you're lautering). Add first hop addition at the 60 minute mark.

.75 oz. Hallertau 3.9%aa 60 min
1 oz. Saaz 5.5%aa 60 min
.5 oz. Hallertau 30 min
.5 oz. Saaz 30 min
Irish moss 15 min

Whirlpool and chill to 65F. Important: try to keep the fermentation temperature around the low 60's F! I've had the best results in the 62-64F range.

I split into two carboys, one with White Labs 029 Ger Ale/Kolsch and other with Wyeast 2565 Kolsch. Both turned out great. The WY version fermented a bit cleaner, but that's not necessarily favorable if you prefer more German Ale character in your Kölsch. Also, the WY strain took a few more weeks to clear up (flocculate) than the WL strain, so plan accordingly.


Partial mash option: (thanks, toastermm)

Type: Partial Mash
Batch Size: 5.5 Gallons
Boil Size: 7.5 gallons
Efficiency: 70%

Fermentables:
4.76 lb Pilsner Liquid Extract

Partial mash with:
2 lb Pilsner grain (2 row)
0.5 lb white wheat malt
0.25 lb German Munich malt (light)

Boil:
90 minute boil. Scrape off hot break before boil begins. Add first hop addition at the 60 minute mark.

0.5 oz. Hallertau 3.9%aa 60 min
0.5 oz. Saaz 5.5%aa 60 min
0.25 oz. Hallertau 30 min
0.25 oz. Saaz 30 min
0.25 tsp Irish moss 15 min

1 Pkgs Wyeast Kolsh Yeast #2565

Steep crushed grains 45-60 minutes before boil at ~145-150 degrees in steeping bag.

Some Pics:









Appearance:

Golden, very clear. Brilliant white head, about 3/4" thick that diminishes slowly, with lacing that lasts.


Aroma:

Predominantly malty, but some noble hop aroma is also present. Very slight yeast character detected in the nose, which is pleasant.


Flavor:

Very well balanced. Adequate malt presence, complimented with noble hop flavor and aroma. Crisp, somewhat dry finish preceded by some yeast character. Very clean, drinkable, and appropriate alcohol content.

I've had good Kölsch beers from Germany, and this stands right there with them. Local enthusiasts and brew club members agree.

Cheers,
TB


Some additional feedback: