This recipe turned out pretty darn good, so I thought I would post it.
Final Volume - 4 gallons.
Efficiency - 75-80%
OG - 1.060-1.065
FG - 1.018
ABV - 5.5-6%
Color - Too dark to care.
==FERMENTABLES==
5 lb. Munich 10L
1 lb. American 2-row
1 lb. Caramel 80L
0.5 lb. Chocolate Malt
0.5 lb. Flaked Oats
==HOPS==
60 min - 0.5 oz German Select Pellets (2.7% AA)
60 min - 0.6 oz Argentinian Cascade Pellets (3.2% AA)
==MASH==
3.0 Gal. - Mash @ 152F for 60 min. (Yields 2.33 gal) w/ pH 5.2 stabilizer
==SPARGE==
3.5 Gal. - Batch sparge @ 170F for 30 minutes (Yields 3.5 gal)
==YEAST==
Wyeast 2565 Kolsch
==FERMENTATION==
Primary - 56-60F for 3 weeks.
Bottle and age at 65-70F for at least 3 weeks.
==NOTES==
May need to boil for a while to reduce the 5.9 Gallons of wort for a while before adding the hops.
Final Volume - 4 gallons.
Efficiency - 75-80%
OG - 1.060-1.065
FG - 1.018
ABV - 5.5-6%
Color - Too dark to care.
==FERMENTABLES==
5 lb. Munich 10L
1 lb. American 2-row
1 lb. Caramel 80L
0.5 lb. Chocolate Malt
0.5 lb. Flaked Oats
==HOPS==
60 min - 0.5 oz German Select Pellets (2.7% AA)
60 min - 0.6 oz Argentinian Cascade Pellets (3.2% AA)
==MASH==
3.0 Gal. - Mash @ 152F for 60 min. (Yields 2.33 gal) w/ pH 5.2 stabilizer
==SPARGE==
3.5 Gal. - Batch sparge @ 170F for 30 minutes (Yields 3.5 gal)
==YEAST==
Wyeast 2565 Kolsch
==FERMENTATION==
Primary - 56-60F for 3 weeks.
Bottle and age at 65-70F for at least 3 weeks.
==NOTES==
May need to boil for a while to reduce the 5.9 Gallons of wort for a while before adding the hops.