I have been looking at recipes for a kolsch. off the top of my head, Palmer's book says ~7 lbs pilsner, 3.3 lbs vienna. Brewing classic styles says ~10 lbs Pilsner, 0.25 Lbs vienna. Radical brewing doesn't have a specific Kolsch recipe just blonde ale's. The internet is somewhere between this, with munich being thrown in there and wheat in some recipes. I find pilsner malt really boring and already have 5 gallon bartch of lager doing its lagering thing so I am reluctant to brew another pilsner recipe. Is the wyeast Kolsch enough to make a nearly all pilsner grain bill different? I also have a lot of two-row that needs to be consumed and I like this better than pils. Can I just omit vienna and go all 2-row (or 50-50) and still get that authentic ester flavour in the kolsch or would it be buried? Classic's suggests their recipe was the closest thing to germany but I fear that recipe is going to bore me given my lack of enthusiasm for pils. What is your favourite grain bill for this style? (using 1.25-1.5 oz hallertaur mittlefruh 60 min for hops). also, the two books (palmer and classic) have different mash temps - 149 or 153?