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On the plus side, a Kölsch recipe is about as simple as you can imagine (see below for a starter recipe). You just need pale two-row or pilsner malt to hit a starting gravity of 1.045–1.050, a couple of additions of Noble German hops to get 18–24 IBUs, and a top fermenting Kölsch yeast.
Since you cannot brew a real Kölsch beer unless you adhere to the strict ingredients and process guidelines and do so in the Cologne area you can try your hand at a Kolsch style ale. There are so many wonderful recipes out there.
Pilsner malt should be used as the base malt for Kolsch, ideally a very light German Pilsner, like Weyermann Pilsner Malt. The light, bready, and crisp malt backbone gives Kolsch its refreshing and highly drinkable character. Kolsch is a very pale, golden beer with a color ranging from 3 to 5 SRM.
Since Kölsch is a “hybrid,” you want some light esterification, but not so much that it overwhelms the flavor profile. This is accomplished through a cooler-than-usual (if using an ale strain) or warmer-than-usual (if using a lager strain) fermentation.