Hallertau Blanc Kölsch

First attempt at a Kölsch of my own recipe which I gave a couple of weeks to lager, hoping to get a lager-like result without the complex fermentation schedule.

Batch size: 20 Litres

Brewhouse efficiency: 73%

OG: 1.047

FG: 1.009

IBUs: 27

ABV: 4.9%

EBC: 6.2

MALT/GRAIN BILL

3.0 kg Pilsner Malt

1.0 kg Vienna Malt

0.5 kg Wheat Malt

HOPS & ADDITIONS SCHEDULE

12g Magnum at 60 minutes

25g Hallertau Hersbrucker at 5 minutes

25g Hallertau Blanc at 5 minutes

25g Hallertau Hersbrucker Dry-hop for 7 days

25g Hallertau Blanc Dry-hop for 7 days

YEAST

Fermentis SafAle K-97 German Ale

TEMPERATURES

Mash at 66°C

Ferment for 4 days at 16°C, then another 3 days at 20°C to ensure full attenuation.  Add dry hops and drop temperature to 3°C.  Remove hops after a week, but continue to lager for another week.

Bottle or keg with 2.4 volumes or CO₂