Kolsch is a light, German blonde ale that is very lager-like due to the cooler fermentation and typically low yeast flavor, although for this recipe and my available temperature control techniques I fermented slightly warmer to get more yeast flavor. It is a good option for brewers who lack very cold basements or fermentation chambers that allow for lager production. Ideally you should ferment a kolsch in the upper 50s to low 60s but you can produce good beer with kolsch yeast into the mid-60s. If you do not want to use kolsch yeast and get that slight fruity and spicy flavor from the yeast you can ferment with a good neutral strain (1338 would work, so would 05 or a neutral American strain).
This is a three gallon recipe, so scale as necessary.
4lb Pilsner malt
.5lb Munich malt
.5 Wheat malt
Infusion mash at 154 with 6.25 quarts. Sparge to 3.6 gallons pre-boil.
.75oz Fuggles at 60 min
.25oz Saaz at 15 min
1 tsp Irish moss
.25oz Saaz at 5 min
Ferment for 1 month with Wyeast 2565 in mid-60s.
If you can cold crash before bottling it will help add clarity to the beer. You can also ferment this lower if you prefer less yeast flavor. Personally I found it just a little too estery for my tastes but that is easily adjustable based on fermentation tastes. If you are like me and you don't have a fermentation chamber with controlled temperatures in the 50s and 60s, this would be a good beer to brew in the early part of winter when it is cool through the day and then let it condition in the colder mid-winter months before bottling.