Bikerscum - Patrick St. Jean

The inaugural beer in the new kegging system is going to be a kölsch. While I was picking up the kegs and ancillary equipment I grabbed the ingredients for the brew. Here's the ingredients and procedure:

• 2 pounds Great Western 2-Row Pale Malt
• 3/4 pound Weyermann Light Munich Malt
• 3.25 pounds light malt syrup
• 2 pounds wheat malt syrup (60% pale / 40% wheat)
• 1.5 oz, Tettnanger hops
• 3/4 oz. Spalt hops
• 1/4 oz. Czech Saaz hops
• 1 Whirlfloc tablet
• White Labs German Ale/ Kölsch Yeast WLP029

Preparation steps

1. Bring 2 gallons of water to 122° and steep grains for 10 minutes
2. Raise the water to 140° and steep grains for 10 minutes
3. Raise the water to 150° and steep grains for 90 minutes
4. Sparge the grains with 2 quarts of hot water
5. Bring the wort to a boil, remove from heat, and add the extracts and 1.5 oz. Tettnanger hops
6. Return to heat and boil for 45 minutes
7. Add 1/2 oz. Spalt hops and the Whirlfloc tablet
8. Boil for 10 minutes
9. Add 1/4 oz. Spalt hops and 1/4 oz. Czech Saaz hops
10. Boil for 5 minutes
11. Chill the wort as quickly as possible and transfer to the carboy
12. Fill to 5 1/8 gallons and aerate well
13. Pitch yeast

My starting gravity is a little high, but it was dropping as suspended particles settled out so I'm estimating it at somewhere around 1.052