Currently brewing a Kolsch. Turned out really well on the first try, so naturally I had to make some small changes!
Bubba's Kolsch (v 1.1)
Batch Size: 5.25 gal Style: Kölsch ( 6C)
Boil Size: 7.22 gal Style Guide: BJCP 2008
Color: 3.9 SRM Equipment: Bubba's Equipment
Bitterness: 27.7 IBUs Boil Time: 90 min
Mash Profile: Single Infusion, Medium Body, No Mash Out
Est OG: 1.050 (12.4° P)
Est FG: 1.013 SG (3.3° P) Fermentation: Ale, Two Stage
ABV: 5.0%
5.25 gal California, MD Filtered Water
9.00 g Calcium Chloride (Mash 60 min)
4.00 g Epsom Salt (MgSO4) (Mash 60 min)
4.00 g Gypsum (Calcium Sulfate) (Mash 60 min)
2.50 ml Lactic Acid (Mash 60 min)
8.0 oz Rice Hulls (0.0 SRM)
7 lbs Pale Malt (2 Row) US (2.0 SRM)
2 lbs 8.0 oz Wheat Malt, Ger (2.0 SRM)
4.0 oz Cara-Pils/Dextrine (2.0 SRM)
4.0 oz Munich Malt - 10L (10.0 SRM)
0.7 oz Perle [7.5%] - First Wort Hops
0.5 oz Tettnang [2.4%] - Boil 15 min
0.50 Whirlfloc Tablet (Boil 5 min)
1.0 oz Tettnang [2.4%] - Boil 5 min
1 pkgs German Ale/Kolsch (White Labs #WLP029)
Notes
Based on this recipe:
https://www.homebrewtalk.com/f62/bee-cave-brewery-koelsch-33548/
I added 4 oz Cara-Pils and 4 oz Munch,
switched the Perle hops to first wort, decreasing them to 0.7 oz
vice 1.0 oz, and added a touch more Tettnang to the last 5 minute
addition (1.0 oz vice 0.75). I also did a 90 minute boil vice 60.