Mittelfruh Kolsch

Collected 24l water, boiled, cooled to 72C
Put bag in and added grain, stirred
Wrapped in blanket and cardboard box
60 min mash at 66C
(after draining this made 20l)

Prep 12l dunk sparge bucket
Pull bag and drain into kettle, set to boil
Dunk bag in sparge bucket, leave 10mins
Pull bag and drain, add to kettle for 30l
(after adding this gave 32 in kettle)

Added 14g Magnum as FWH at 80C on the way up
75min boil
15min 1/2 protofloc
FO - 25g 15 min addition
70C 25g hop stand addition
Cling film wrap and cool overnight

16l pitched with WHC Bier Bitte Kolsch
8l pitched with WHC

WATER CALCULATION
Strike 24
Grain loss (-6)
1st runs 18
Sparge 12
Pre boil 30
Evap loss (-3)
Post boil 27
Kettle loss (-1)
Ferm vol 19 / 7
Batch 18 / 6

INSPIRATION
Kölsch II
(5 gallons/19 L, all-grain)
OG = 1.049 (12.3 °P)
FG = 1.010 (2.6 °P)
IBU = 28 SRM = 3 ABV = 5.2%

Ingredients
9.5 lb. (4.3 kg) Durst Continental Pilsner malt (2 °L) or similar
0.5 lb. (227 g) Great Western Wheat Malt (3 °L)
5 AAU Hallertau pellet hops (1.25 oz./35 g at 4% alpha acids) (60 min.)
2 AAU Hallertau pellet hops (0.5 oz./14 g at 4% alpha acids) (15 min.)
White Labs WLP029 (German Ale/Kölsch) or Wyeast 2565 (Kölsch) yeast

Step by Step
Mill the grains and dough-in targeting a mash of around 1.5 quarts of water to 1 pound of grain (a liquor-to-grist ratio of about 3:1 by weight) and a temperature of 149 °F (65 °C). Hold the mash at149 °F (65 °C) until enzymatic conversion is complete. Raise the temperature to mash out at 168 °F (76 °C). Sparge slowly with 170 °F (77 °C) water, collecting wort until the pre-boil kettle volume is around 6.5 gallons (24.4 L) and the gravity is 1.038 (9.6 °P). The total wort boil time is 90 minutes, which helps reduce DMS levels in the beer. Add the bittering hops with 60 minutes remaining in the boil. Add the Irish moss or other kettle finings and the late hops with 15 minutes left in the boil.

Chill the wort rapidly to 60 °F (16 °C), let the break material settle, rack to the fermenter and aerate thoroughly. Use 2.5 liquid yeast packages or make a starter with fewer packages. Ferment at 60 °F (16 °C). Allow the beer to lager for at least four weeks before bottling or serving. When finished, carbonate the beer to approximately 2.5 volumes and serve at 50 °F (10 °C).

https://byo.com/article/koelsch-style-profile/#:~:text=In the past, a number,same as adding Vienna malt.