In a large brewing pot, heat 12 cups of water to 160°F (71°C). Add 5 cups of Pilsner malt and stir to combine. Maintain the temperature at 150°F (65°C) for 60 minutes.

Mash the Grains

After mashing, sparge the grains by draining the liquid and rinsing them with an additional 4 cups of hot water. Collect the wort in the brew kettle.

Sparging

Bring the wort to a boil. Once boiling, add 1 cup of Saaz hops and boil for 60 minutes. Remove from heat.

Boiling

Cool the wort quickly using a wort chiller or an ice bath until it reaches about 70°F (21°C).

Cooling

Transfer the cooled wort to a sanitized fermentation vessel. Add the yeast and seal with an airlock. Ferment for about 2 weeks at a steady temperature of around 50°F (10°C).

Fermentation

After fermentation, add 1 cup of coconut flakes, 2 tablespoons of lime zest, and 1 tablespoon of sugar to the beer. Stir gently to combine.

Adding Flavor

Transfer the beer into sanitized bottles, leaving about an inch of space at the top. Cap the bottles securely.

Bottling

Let the bottles condition at room temperature for about 1-2 weeks to carbonate.

Conditioning

Refrigerate the bottles for at least 24 hours before serving. Pour into a glass and enjoy your Palma Pilsner Cuba!

palma pilsner cuba

Recipe information

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