In the Fermentor: Wedding Kölsch

The beer below is inspired by the Kölsch/German Pils hybrid I brewed last Summer. My fiance said the original beer was one of her favorites, so I'm brewing a mild variation on it.

This time around, I'm using a local Pils malt in addition to some Kölsch Malt that I had good luck with last year. I've also upped the ante by switching from a single to a double decoction mash. The hops and yeast are the same. The final beer should be perfect for our warm late Spring wedding.

Here's the recipe for 5 gallons:

Grains:
6.5 lbs Colorado Malting Pilsner
1.5 lbs Global Malt Kölsch Malt

Hops:
1 oz Spalt (5.3% a.a.): First Wort Hopping
0.4 oz Magnum (14.7% a.a.): 60 min
1 oz Spalt (5.3% a.a.): 7 min

Total Boil Time:
90 min

Yeast:
Wyeast 1007 - German Ale

Mash Schedule:
Protein Rest: 125F for 20 min
Decoction 1:
     Heat ~1/2 of mash to 155F and hold for 20 min
     Heat Decoction again to boiling and boil for 15 min
Saccharification Rest: 149F for 30 min
Decoction 2:
     Heat ~1/2 of mash to boiling and boil for 15 min
Mashout: 168F for 15 min

Original Gravity:
1.048
Estimated Final Gravity:
1.012

IBU: 38
SRM Color: 3

Fermentation Schedule:
2 Weeks Primary
2 Weeks Secondary
4 Weeks Cold Bottle Conditioning

Cost: $13 per case
Commercial Equivalent: Avery Joe's Premium American Pilsner: $32
Savings: $19

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