German noble hops (Hallertau, Tettnang, Spalt or Hersbrucker). German Pils or pale malt. Attenuative, clean ale yeast. Up to 20% wheat may be used, but this is quite rare in authentic versions. Water can vary from extremely soft to moderately hard. Traditionally uses a step mash program, although good results can be obtained using a single rest at 149F. Fermented at cool ale temperatures (59-65F) and lagered for at least a month, although many Cologne brewers ferment at 70F and lager for no more than two weeks.