Batch size: 5 gallons (19 liters)
Brewhouse efficiency: 72%
7.9 lb (3.6 kg) pilsner liquid malt extract (LME)
HOPS & ADDITIONS SCHEDULE
0.75 oz (21 g) Hüll Melon at 60 minutes [18 IBUs]
1 tablet Whirlfloc at 15 minutes
0.75 oz (21 g) Hüll Melon at 10 minutes [7 IBUs]
1.75 lb (794 g) toasted, shredded coconut at secondary
Zest of 4–5 key limes or 2 large limes at secondary
White Labs WLP029 German Ale/Kölsch, Wyeast WY2565 Kölsch, or Fermentis SafAle K-97
Heat 6 gallons (23 liters) of water to 158°F (70°C) and shut off the heat. Add the extract, mixing completely until dissolved. Boil for 60 minutes, adding hops and Whirlfloc (or Irish moss) according to the schedule. Chill to about 60°F (16°C), aerate well, and pitch the yeast. Ferment at 65°F (18°C), allowing the temperature to rise to 68°F (20°C) after 2 or 3 days. When fermentation is complete, crash to 35°F (2°C) and hold there for 2 or 3 weeks.
To toast the coconut, spread on a cookie sheet and bake at 300°F (150°C) for 15 minutes or until lightly brown. Allow to cool completely. Then you put the lime in the coconut (i.e., combine the zest and toasted coconut) in a mesh bag or “hop sock” and steep in the fermentor. Taste the beer after 3 days and again every 2 days until it tastes how you like it. Remove the coconut/lime and package, carbonate, and enjoy.
Replace the extract with 8.25 lb (3.7 kg) of German pilsner, 1 lb (454 g) Weyermann Vienna, 4 oz (113 g) each of acidulated malt and Weyermann Carahell. Mill the grains and mash at 146°F (65°C) for 1 hour, then raise the temperature to 158°F (70°C). Vorlauf until the runnings are clear, then sparge and top up as necessary to get about 6.5 gallons (25 liters) of wort. Boil for 90 minutes instead of 60, adding hops and Whirlfloc (or Irish moss) according to the schedule, then continue as above.