This may be the best beer I have brewed yet! Crisp, light, very drinkable and a fantastic toasty finish.
Also the one of the simplest beers ever!
13 gallon primary
11 gallon secondary
22 lbs pale malt
2 lbs Briess special roast
3 oz cascade 60 minutes
Wyeast Kolsch 2625
Step mash with decoction (optional, 90 min at 155 would probably work fine):
20 min at 122
20 min at 133
20 min at 144
20 min at 155
Batch sparge at 170, 3 batches for 20 min each
Note: This stuff fermented violently! It overflowed the overflow tank and ran all over the basement. Make sure you have an overflow for the overflow.
Update January 4: The first batch I bottled ended up way too carbonated. Again, the highly active yeast. For the second half, I toned the priming sugar back to 1/2 cup for 5.5 gallons and it came out just right. I also lagered it for a time, but didn't notice much difference.
If you like light, simple, fruity, almost lemony beers, this is the one for you. If you would like a bit more mouthfeel and flavor, I would add some crystal malt. In my opinion, this recipe as-is really fits the BJCP style guidelines.