5 Gallons (19 liters)
Bitterness: 50 IBUs
Color: deep gold (8 SRM)
Yeast: a kölsch or other German ale strain.
All-Grain Recipe (calculated at 75% efficiency)
10 lbs (4.5 kg) Pilsener malt
3 lbs (1.4 kg) Vienna malt
6 lbs (2.7 kg) Amber pale/pils malt extract (or 6.5 lbs liquid)
2 lbs (907 g) Vienna malt
0.5 lbs (227 g) 20-30°L crystal malt
Hops (calculated for pellets)
0.7 oz/20 gm60 minSimcoe (13% AA)
0.5 oz/14 gm10 minSimcoe (13% AA)
1.0 oz/28 gm10 minSaaz (3% AA)
Mash for either recipe should be a simple infusion mash at 150°F/66°C for 30 minutes; then raise to 170°F/77°C for mash out, then begin sparge. Ferment at 55–60°F/13–16°C and follow with a month of cold conditioning at around 40–45°F (°C).