I am curious how far off this would be from a normal Kolsch. Most recipes I have seen are mostly just pilsner malt with a touch of wheat. Is the vienna out of place? My hops selection is far from authentic so I am not too worried. Just curious more than anything.
I use about 10 percent Munich in mine and it has won gold before so I’m sticking with it. Maybe not typical but it’s working. I have almost eliminated the wheat entirely in favour for Munich but I still use 2 or 3 percent.
Why not? It’s your beer and from what I’ve read a lot of the character of Kolsch comes from the yeast so a bit of specialty malt for complexity likely wont hurt. Not sure I’d go 15 plus the wheat. Maybe 85:15 and skip the wheat altogether. I only add it because I bought a 55 lb sack for wheat beers. I wouldn’t go buy it just for making Kolsch.