Peroni Nastro Azzurro Recipe
Recipe information
Make Peroni Nastro Azzurro in just 4h . italian lager • rome, italy
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Ingredients
Main Ingredients
Additional Ingredients for Flavor
Brewing Process
1. Malt Preparation
Start by mashing the pale malt and caramel malt in 5 liters of water at 65°C (149°F) for 60 minutes. Stir occasionally to ensure even extraction of sugars.
2. Lautering
After mashing, lauter the mixture by draining the liquid into a kettle, leaving the spent grains behind. You can rinse the grains with an additional liter of hot water to extract more sugars.
3. Boiling
Bring the wort to a boil and add the Saaz and Hallertau hops. Boil for 60 minutes, stirring occasionally to prevent sticking.
4. Cooling the Wort
After boiling, cool the wort quickly using a wort chiller or by placing the kettle in an ice bath until it reaches about 20°C (68°F).
5. Fermentation
Transfer the cooled wort to a sanitized fermentation vessel. Add the lager yeast and seal the vessel with an airlock. Allow the beer to ferment in a cool, dark place for 2-3 weeks at around 10°C (50°F).
6. Bottling
After fermentation is complete, dissolve the priming sugar in a small amount of water and add it to the beer to carbonate. Bottle the beer and cap each bottle securely.
7. Conditioning
Let the bottled beer condition at room temperature for another 1-2 weeks to allow carbonation. After conditioning, refrigerate before serving.
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