Friday I brewed 10 gallons of Helles/Kolsch:
OG 1.062 (kind of overshot that)
13 lbs. Weyermann Bohemian pilsner malt
7 lbs. Global kolsch malt
1 lb. Best munich malt
1 lb. Weyermann wheat malt
4. oz. Weyermann acid malt
Mashed at 152°F for 90 min
2 oz. Hallertauer Mittelfrueh 60 min
1 oz. Hallertauer Mittelfrueh 30 min
Split the wort into 2 carboy fermentors, using two yeasts I have never used before: WY2575 Kolsch II and WY2352 Munich Lager II. Both are fermenting nicely at 62° and 52°F, respectively.