I made a kölsch yesterday, as an amalgamation of two successful recipes from past years.
95% Viking Pilsner Zero malt
5% Weyermann Munich I malt
20 IBU Edelweiss hop blend, 30 minute boil
4 IBU Edelweiss hop blend, 5 minute boil
BruTanB and Whirlfloc at 10 minutes and 5 minutes, respectively
Köln Kölsch-style ale yeast, Lallemand
fermenting at 64 degrees
s.g. 1.046, f.g. 1.010, 24 IBU, 4 SRM, 4.7% abv
This batch is called "Snowdrop Kölsch," in honor of the highly unusual snowfall we got at low elevations in eastern Los Angeles County.