Recipe Type: All Grain
Yeast: Wyeast 1272
Yeast Starter: 1000ml
Batch Size (Gallons): 5.5
Original Gravity: 1.040
Final Gravity: 1.014
IBU: 19
Boiling Time (Minutes): 60
Color: 17
Primary Fermentation (# of Days & Temp): 21
Tasting Notes: Some tasting notes here: http://www.homebrewtalk.com/f38/kolsch-swap-2009-a-118227/

76.14% Maris Otter
9.52% Brown Malt
6.35% Carmel 60L
4.82% Carmel 120L
3.17% Pale Chocolate

1.25oz EKG @ 4.2% AA 60 minutes for 17.3 IBUs
.50oz EKG @ 4.2% AA 5 minutes for 1.5 IBUs

Wyeast 1272 American Ale II yeast with a 1000ml starter

Mash 60 minutes @ 160F with a ratio of 1.5qt water per lb of grain.
Mash out 10 minutes @ 168F with a ratio of 1.8qt water per lb of grain.

Cool to 68F, pitch yeast, and ferment at 65F for 3/4 of fermentation and then let rise to 70F and hold for 1-2 weeks and then keg or bottle.

Carbonate to 2.2 volumes CO2.

Note: IBUs are calculated with the Rager scale. Yes, that mash temp is right.