SMaSH Kölsch Recipe..?

So I'm planning a Kölsch style beer this summer for my first All-Grain (Deathbrewer's Stovetop Method). Not only that, but I thought it would be a good learning experience to create a SMaSH recipe. Here's what I've come up with:

Recipe Name: Miss Anna's Kölsch
Style: Kölsch
Recipe Type: All Grain SMaSH
Batch Size (gallons): 5.20
Boil Gravity: 1.060
Expected Original Gravity: 1.046
Expected Final Gravity: 1.010
Expected % ABV: 4.68
Yeast: White Labs WLP029 | Kölsch
IBU: 27.59
Boil Size (gallons): 4.00
Boil Time (minutes): 90
Color (SRM): 3.62
Primary Fermentation (days/temp): 21/58˚F
Secondary Fermentation (days/temp): 28/39˚F

Grain Bill:
10.5 lbs Pilsner Malt

Hops:
2.5oz Hallertau 3.0% 60 min
.5oz Hallertau 3.0% 15 min

Mash:
Single Infusion mash for 75 minutes at 149˚F. 1.1 qts/lb.
Sparge in 3.25 gallons of water to get a pre-boil volume of 4.5 gallons...then top off after the boil. I'm shooting for 65% efficiency on this one, though I've done better with partial mashes.

Some questions... Does anyone see any problems I could encounter on this one? Will I be missing something essential by doing a SMaSH for a Kölsch, or the single infusion? Will a German Pilsner malt be much different from an American? or a Belgian? Should I change to a German pale malt instead?

Any other comments in general would be helpful too.

Geez, this looks almost exactly like my Kolsch recipe except I only use 8.5 pounds of pilsner b/c of my efficiency.

I don't see any problems at all with this recipe. I have almost this exact beer on keg right now (its always on tap) and I can tell you just about everyone loves it. I would say you definitely are not missing anything by doing a SMaSH. Kolsch is about simplicity and this nails it. Single infusion mash is perfect. I do mine at 148. I would be concerned about the malt choice. I've only ever used Weyermann Pils. I'm sure other pilsner malts would work, but I wouldn't use a pale malt.

I usually get about %80 efficiency, so I would have dang near imperial kolsch with that recipe. That being said, your recipe looks great, maybe just a tad heavy in the IBU's from the bittering hops. I like my Kolsch a little less bittered, but your tastes may certainly vary.

Thanks for the input. I'll perhaps adjust the amount of grains after I do a few more partial mashes before this one. Then I'll be a little more comfortable with the process and my efficiency and be confident that I can hit 70% or better. Plus, even if I do hit 80% with this recipe, I can increase the final volume and still be within the style's IBUs...and have more beer than expected!

The AA's of your hops are really low. Normally, I would go with maybe an ounce or so of hops but since your Hallertau is only 3.0%, I personally think the hops are ok.

That yeast does better in the mid 60's. 58ºF is a bit too low I think.

WLP029 Stats