I had a local Kolsch on draft on a hot day and it has been in my head to brew a batch. The Sept/Oct 2016 issue of Zymurgy hit my mail box and had the National Homebrew Competition results.  Joe Edidin of the Tennessee Valley Homebrewer’s won the light hybrid beer category with a good looking Kolsch recipe. It uses a lager yeast vs the traditional Kolsch ale yeast. After scaling up to 12 gallons and adjusting for my system I ended up with the following recipe.

OG 1.049 / FG 1.010 / ABV 5.05% / IBU 29 / SRM 3.24

16# Pilsner malt
2# Vienna malt
1# Carafoam malt
.5# Acidulated malt
3.75oz Tettnang @ 60
1oz Tettnang @ 15
0.25oz Tettnang @ 1

Mash at 148° for 60 minutes then raise to 164° and hold for 10 minutes.  Collect 15 gallons and boil for 90 minutes.

White Labs WLP830 German Lager – 5L Starter (decanted)
Ferment 14 days @ 54°