Its a Koslch, so any good Kolsch recipe will work. Here is one we just did for a swap. It turned out great. The key is to ferment from 55*F-60*F. Much warmer and the yeast will start to kick up some fruity esters. I did 3 weeks at 58*F, then let it warm to room temperature for 2 days. Then, I stuck it in a 40*F fridge for another 3 weeks. Since Kolsch is a hybrid yeast, it needs this lagering period.
Brew Type: All Grain
Style: Koelsch
Batch Size: 5.00
Boil Volume: 7.50 gal
Boil Time: 60 min
Brewhouse Efficiency: 75.00 %
Ingredients Amount Item Type % or IBU
7.25 lb Pilsner (2 Row) Ger (2.0 SRM) Grain 67.57 %
1.00 lb Vienna Malt (3.5 SRM) Grain 10.81 %
1.00 lb White Wheat Malt (2.4 SRM) Grain 10.81 %
1.25 oz Tettnang [4.50 %] (60 min) Hops 21.0 IBU
0.50 oz Tettnang [4.50 %] (10 min) Hops 3.0 IBU
1.00 items Whirlfloc Tablet (Boil 15.0 min) Misc
1 Pkgs German Ale/Kolsch (White Labs #WLP029) [Starter 1000 ml] Yeast-Ale
Beer Profile Estimated Original Gravity: 1.051 SG (1.044-1.050 SG)
Estimated Final Gravity: 1.012 SG (1.007-1.011 SG)
Estimated Color: 3.9 SRM (3.5-5.0 SRM) Color [Color]
Bitterness: 24.1 IBU (20.0-30.0 IBU)
Estimated Alcohol by Volume: 5.05 %
Mash Profile Name: Single Infusion, Light Body
Mash Grain Weight: 9.25 lb