Kolsch

Since using RO water add 1 gram Epson, 1gram Sodium Chloride, and 3 grams Calcium Chloride to strike water.
Bring strike water up to 150, then set temp to 140 and add grains.
Connect recirculation pump and recirculate wort.
After 20 minutes raise temp to 150.
After 20 more minutes raise temp to 160
After 20 more minutes raise temp to 168
After 15 minutes stop pump and pull basket.
While wort is draining - set temp to boil.
Sparge to reach 6 gallons. ( you can add water nutrients to sparge water if you want)

When boil begins add 1 oz Hallertau. Set timer for 45 min.
When timer goes off add .5 oz Hallertau, Whirlfloc and yeast nutrient.
Set timer for 15 min.

When timer goes off, cool wort to 65 degrees, airate using air stone when transferring to fermenter and add yeast starter.

FERMENTATION. - Ferment at 60 DEGREES for 7 or so days. Bring temp up to 68 degrees for 1 - 1.5 days then chill.

Dump yeast after beer has chilled for at least 24 hrs and carb.