Goose Island’s Summertime Kölsch clone

Summertime Kölsch clone
Goose Island Beer Co., Illinois

(5 gallons/19 L, all-grain)
OG = 1.046  FG = 1.010
IBU = 18  SRM = 4  ABV = 4.7%

Ingredients
7 lb. 11 oz (3.5 kg) 2-row pale malt
1 lb. 15 oz. (0.87 kg) wheat malt (2.5 °L)
2.0 AAU Mt. Hood hops (60 mins) (0.4 oz./11 g of 5% alpha acids)
3.0 AAU Czech Saaz hops (15 mins) (0.75 oz./21 g of 4% alpha acids)
2.5 AAU Mt. Hood hops (15 mins) (0.5 oz./14 g of 5% alpha acids)
Wyeast 2565 (Kölsch) or White Labs WLP029 (German Ale/Kölsch) yeast
1 cup corn sugar (for priming)

Step by Step
Mash at 145 °F (63 °C) for 40 minutes, 152 °F (67 °C) for 45 minutes and 170 °F (77 °C) for 10 minutes. Mash pH 5.4–5.5. Boil for 60 minutes. Wort pH = 5.2. Aerate to 8 ppm O2. Pitch rate = 20 million cells per mL. Ferment at 56–58 °F (13–14 °C). (Note: Goose Island adds the final two hop additions in their whirlpool.)

Summertime Kölsch clone
Goose Island Beer Co., Illinois

(5 gallons/19 L, extract only)
OG = 1.046 FG = 1.010
IBU = 18 SRM = 4.5 ABV = 4.7%

Ingredients
1.5 lbs. (0.68 kg) wheat dried malt extract
1 lbs. (0.45 kg) extra light dried malt extract
3.3 lbs. (1.5 kg) light liquid malt extract
2.0 AAU Mt. Hood hops (60 min.) (0.4 oz./11 g of 5% alpha acids)
3.0 AAU Czech Saaz hops (15 min.) (0.75 oz./21 g of 4% alpha acids)
2.5 AAU Mt. Hood hops (15 min.) (0.5 oz./14 g of 5% alpha acids)
Wyeast 2565 (Kölsch) or White Labs WLP029 (German Ale/Kölsch) yeast
1 cup corn sugar (if priming)

Step by Step
Stir in dried malt extracts into 3 gallons (11 L) of water and bring to a boil. Boil for 60 minutes, adding hops at times indicated. Stir in liquid malt extract at end of boil and let brewpot sit, covered, for 5 minutes before cooling wort. Transfer wort to fermenter and top up to 5 gallons (19 L). Aerate well and pitch yeast. Ferment at 58 °F (14 °C).