Kölsch (4% ABV)
via Brooklyn Brew Shop‘s Beer Making Book

60 Minute Mash at 152 degrees(all grains should be milled)

• 2 quarts water, plus one gallon for sparging
• 1.5 pounds German Pilsner malt
• 0.25 pound Munich malt
• 0.2 pound Pale Wheat malt

60 Minute Boil

• 0.3 ounce Hallertau hops, divided into thirds
• 0.1 ounce Tettnanger hops

Ferment

•  1/2 packet German ale yeast, such as White Labs German Ale
• 3 tablespoons honey, for bottling

Mash:
In a medium stockpot, heat the 2 quarts water over high heat to 160 degrees F. Add all the malts and stir gently. The temperature should reduce to 150 F within one minute. Turn off the heat. Steep the grains for 60 minutes between 144 and 152 F. Every 10 minutes, stir and take the temperature. If the grains get too cold, turn on the heat to high while stirring until the temperature rises to that range, then turn off the heat. With 10 minutes left, in a second medium stockpot heat the 1 gallon water to 170 F. After the grains have steeped for 60 minutes, raise the heat of the grains-and-water mixture to high and stir until the temperature reaches 170 F. Turn off the heat.

Sparge:
Place a fine mesh strainer over a pot, and pour the grains into the strainer, reserving the liquid. Pour the 1 gallon of 170 F water over the grains. Recirculate the collected liquid through the grains once.

Boil:
Return the pot with the liquid to the stove on high heat and bring to a boil. When it starts to foam, reduce the heat to a slow rolling boil and add one third of the Hallertau hops. Add a third of the Hallertau hops after 15 minutes, another third after 40 minutes and the Tettnanger hops after 58 minutes. Prepare an ice bath by stopping the sink and filling it with 5 inches of water and ice. At the 60-minute mark, turn off the heat. Place the pot in the ice bath and cool to 70 F, about 30 minutes.

Ferment:
Using a sanitized funnel and strainer, pour the liquid into a sanitized fermenter. Add any water needed to fill the jug to the 1-gallon mark. Add the yeast, sanitize your hands, cover the mouth of the jug with one hand, and shake to distribute evenly. ttanch a sanitized stopper and tubing to the fermenter and insert the other end of the tubing into a small bowl of sanitzing solution. Place the fermenter in a storage area that is 54F, such as a mini fridge or cellar. The solution will begin to bubble as the yeast activates, pushing gas through the tube. Wat 2-3 days untl the bubbling has slowed, then replace the tubing system with an airlock. Wait 3 weeks, then siphon the beer into a second sanitized fermenter (or into a sanitized pot, then back into the cleaned fermenter). Store for 3 weeks at 35F to 40 F (your regular refrigerator should work). fter 6 weeks total, bottle, using the honey. Store the bottles in your refrigerator, unless you decide to drink it all right away.