Sanitize all your equipment to prevent unwanted bacteria.

Heat 3 gallons of water in your brewing kettle to around 165°F.

Add the Pilsner malt, flaked corn, and wheat malt to the hot water. Stir well and maintain the mash temperature at 150-155°F for 60 minutes.

Rinse the grains with hot water to collect the wort.

Bring the wort to a rolling boil and add the Hallertau hops. Boil for 60 minutes, adding Citra hops with 15 minutes left.

Cool the wort quickly using an immersion chiller or an ice bath.

Add the cooled wort to the fermentation vessel and pitch the yeast. Seal with an airlock and let it ferment for about two weeks at room temperature.

Once fermentation is complete, add the lime juice and zest along with the sea salt. Stir gently to incorporate.

Bottle your beer and ensure to taste before bottling to adjust lime or salt levels if needed.