Here is my Kolsch recipe. The really important bit is the yeast and cold ferement.
The munich malt gives a little bit of depth to the malt character. It can be a bit too one dimensional without it.
I would say the beer should be "crisp", but not really "dry".
The most important part is yeast selection and ferementation.
I like my kolsch a bit more malty. The munich really helps set it appart, while not being overwhelming. Vienna is OK too, though it is a different character.
The recipe I posted has won plenty of first place awards, if that means anything.
In either case, it is the fermentation that is critical in making a kolsch. I wouldn't sweat the grainbill so much.
Mash temp doesn't have anything to do with maltiness. It just controls the dextrines in the beer. Malty flavors and aromas need to come from other sources.
I've tried Wyeast, Whitelabs, and brewtek strains. All three make really good beer, but the brewtek strain just seemed "better". Perhaps a touch crisper, perhaps a slightly different ester profile. It is one of only a handful of strains I bother to keep, because in most cases the White Labs and the Wyeast strains are superior to everything else you can get your hands on.
Kolsch A ProMash Recipe Report BJCP Style and Style Guidelines ------------------------------- 08-A Koelsch & Altbier, Koelsch-Style Ale Min OG: 1.040 Max OG: 1.048 Min IBU: 16 Max IBU: 30 Min Clr: 4 Max Clr: 5 Color in SRM, Lovibond Recipe Specifics ---------------- Batch Size (Gal): 6.00 Wort Size (Gal): 6.00 Total Grain (Lbs): 10.50 Anticipated OG: 1.046 Plato: 11.55 Anticipated SRM: 3.8 Anticipated IBU: 22.2 Brewhouse Efficiency: 70 % Wort Boil Time: 90 Minutes Pre-Boil Amounts ---------------- Evaporation Rate: 15.00 Percent Per Hour Pre-Boil Wort Size: 7.74 Gal Pre-Boil Gravity: 1.036 SG 9.03 Plato Formulas Used ------------- Brewhouse Efficiency and Predicted Gravity based on Method #1, Potential Used. Final Gravity Calculation Based on Points. Hard Value of Sucrose applied. Value for recipe: 46.2100 ppppg % Yield Type used in Gravity Prediction: Fine Grind Dry Basis. Color Formula Used: Morey Hop IBU Formula Used: Rager Additional Utilization Used For Plug Hops: 2 % Additional Utilization Used For Pellet Hops: 10 % Grain/Extract/Sugar % Amount Name Origin Potential SRM ----------------------------------------------------------------------------- 85.7 9.00 lbs. Pilsener Germany 1.038 2 9.5 1.00 lbs. Munich Malt Germany 1.037 8 4.8 0.50 lbs. Wheat Malt Germany 1.039 2 Potential represented as SG per pound per gallon. Hops Amount Name Form Alpha IBU Boil Time ----------------------------------------------------------------------------- 0.90 oz. Tettnanger Pellet 5.60 20.7 60 min. 0.40 oz. Tettnanger Pellet 5.60 1.5 5 min. Extras Amount Name Type Time -------------------------------------------------------------------------- 1.00 Unit(s)Whirlfloc Fining 20 Min.(boil) Yeast ----- BrewTek CL-450 Kolsch Water Profile ------------- Profile: Profile known for: Calcium(Ca): 0.0 ppm Magnesium(Mg): 0.0 ppm Sodium(Na): 0.0 ppm Sulfate(SO4): 0.0 ppm Chloride(Cl): 0.0 ppm biCarbonate(HCO3): 0.0 ppm pH: 7.00 Mash Schedule ------------- Mash Type: Single Step Grain Lbs: 10.50 Water Qts: 15.60 - Before Additional Infusions Water Gal: 3.90 - Before Additional Infusions Qts Water Per Lbs Grain: 1.49 - Before Additional Infusions Saccharification Rest Temp : 150 Time: 70 Mash-out Rest Temp : 168 Time: 10 Sparge Temp : 170 Time: 60 Total Mash Volume Gal: 4.74 - Dough-In Infusion Only All temperature measurements are degrees Fahrenheit.