Goose Island’s Summertime Kölsch clone
According to Goose Island’s website, “With a light fruity aroma and a bright, crisp finish, Goose Island Summertime Kölsch is the perfect summer session ale. A Kölsch beer brewed in the traditional German fashion, you’ll find yourself enjoying and savoring each sip of Summertime as much as your do those hot summer days and cool summer nights.”
Summertime Kölsch clone, all-grain
Goose Island Beer Co., Illinois
(5 gallons/19 L)
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, extract only
Goose Island Beer Co., Illinois
(5 gallons/19 L)
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).
