Date	Nov. 25, 2005
Style	Kolsch
This receipe is mostly from BYO mag. May-June 2003
page 19 entitled Traditional Cathedral Kolsch.
The mash procedure is to start at roughly 110 and increase by 1degF/min by adding near boiling water to 146. Stop for 30 min and raise to the upper 150 and rest for 15 min. I then started the run off and for the only time ever it failed the starch test. I continued to mash at 155 for 30 more min.
Grains	lbs
German Pils Malt	8.70
German Wheat Malt	1.30
Total	10.00
Hops	type	Oz.
Bittering	Tettnager	1.25
Flavoring	Tettnager	1
Aroma	Tettnager	0.5
Water
Total gals.	8.375
salts	1 tsp Gyp
Mash		Init.
	Gal	temp	qt/lb	Grain Temp
	2.3	110.0	0.90	75
Time	Temp
10:47	Start
10:48	110
10:50	110	Start adding near boiling water
11:07	147
11:37	147	Start adding near boiling water
11:55	155
12:15	Start run off sparging with 170 water
	Failed starch test-mashed additional 30 min at 155
Start Boil 2:08
Hops	Time	oz.	Type	Boil Time
	2:38	1.25	Tettnager	60
	3:28	1	Tettnager	10
	3:37	0.5	Tettnager	1
Stop Boil	3:38
Yeast	Wyeast 2565 (kolsch)
O.G.	1.061
Rack to Secondary Date 11-29 S.G. 1.020
F.G.	1.009
Yield