I see no reason that it won't be delicious.
EDIT:
![devilish :evil:](./images/smilies/devil.png)
2.5 gallon batch done in my 16Q pot
Mashed at 154/with a teabag sparge in 170 water:
3# Schill Kölsch Malt (this stuff is a lot like Vienna malt mixed with some pils in case you want a sub).
2# Weyermann German Munich Malt
75 minute boil
1.5oz Hallertauer (3.6AA) @60
1/4oz cracked dry Juniper berries @15
WLP029 Kölsch yeast, will be fermented around 66-68 degrees.
OG was 1.053