Here's one from the AHA - you can add a little lemon zest if you want that to be present (it isn't referencing SA, but it likely is close):
8 lb. (3.6 kg) two-row pale malt
1 lb. (450 g) wheat malt
1 oz. (28 g) Hallertauer Hersbrucker, 4% a.a. @ 60 min
0.25 oz. (7 g) Hallertauer Hersbrucker, 4% a.a. @ 30 min
0.25 oz. (7 g) Hallertauer Hersbrucker, 4% a.a. @ 0 min
0.25 oz. (7 g) Hallertauer Hersbrucker, 4% a.a., whirlpool
Treat mash and sparge water with Siebel salts and calcium chloride. Siebel salts are a mixture of calcium sulfate, magnesium sulfate, magnesium carbonate, and ammonium carbonate (a.k.a. baker’s salt). They salts are not commonly used, but Brock Wagner does use them to brew Saint Arnold’s Fancy Lawnmower Beer.
Kölsch yeast, e.g. Wyeast 2565 Kölsch or White Labs WLP029 German Ale/Kölsch Yeast
Yield: 5 gallons (18.9 L)
Original Gravity: 1.045 (11.3° P)
Final Gravity: 1.008 (2° P)
Mash at 151° F (66° C), ferment at 60° F (16° C), and crash finished beer to 31° F (−0.5° C). Carbonate to 2.7–2.8 volumes (5.4–5.6 g/L) of CO2.