Hi All, I need some advice. I'm hoping to make a kolsch this weekend. This is what I've got: 2kg of Munich 3.6kg of German malt Whitelabs kolsch yeast. And then 56g of saaz (75 minutes of the boil) and 28g of hallertauer (in for the last ten minutes) This was meant to be for a kellerbier with 150g of chocolate malt. If I ttook out the chocolate would it work or do I not have the right hops? Was planning on fermenting for two weeks, crashing in the fv for a week, conditioning in bottles for two weeks and finally crashing in bottles for two weeks. All advice will be greatly received!