Absolut vodka with cranberry juice and lime.

Calcutta

Med Bag of Chips

Ham, cheddar cheese, fresh tomatoes, and arugula.

Ham and Cheese Sandwich

Sliced turkey, lettuce, tomato, and mustard in a whole wheat wrap.

Fit Turkey Wrap

The best raw materials are used to make Birra Moretti, as well as a special blend of high quality hops that gives it a unique taste and fragrance, enhancing its perfectly balanced bitter taste.

Heat 18 liters of brew water to about 74°C (165°F). Add the crushed Pilsner, Vienna, Carapils and flaked corn to the mash tun and dough in with the strike water to achieve a mash temperature of 63°C (145°F). Stir thoroughly to avoid dry lumps.

Heat strike water and mix grist

Hold the mash at 63°C (145°F) for 60 minutes for balanced fermentable/attenuation for a crisp, dry lager character. Perform gentle stir or mash recirculation once at 30 minutes to ensure even temperature.

Saccharification rest

Raise the mash temperature to 76°C (169°F) by adding 2–3 liters of 90–95°C (194–203°F) water or direct heating. Hold for 10 minutes to stop enzymatic activity and improve wort runoff.

Mash out

Recirculate the first runnings until clear, then lauter to the kettle and sparge with 8 liters of water at ~75°C (167°F) to collect ~25 liters of pre-boil wort. Aim for a pre-boil gravity of ~1.046–1.048 (adjust grain or water volumes to target OG).

Lauter and sparge

Bring the collected wort to a vigorous boil and watch closely to prevent boilovers.

Bring to a rolling boil

At the start of the 60-minute boil, add 35 g Hallertau (or other mild noble bittering hop). This provides the measured, balanced bitterness typical of Birra Moretti.

Bittering hop addition

With 10–15 minutes remaining in the boil, add 30 g of the Saaz/Tettnang noble hop blend and 1 tsp Irish moss (if using) to enhance clarity and aroma. These late additions preserve delicate hop fragrance.

Late aroma hops and kettle finings

After flameout, optionally perform a 15–20 minute hop stand at 80–90°C (176–194°F) to extract additional noble aromatics without adding bitterness. Add 10–15 g of the aroma hop blend during the hop stand if desired.

Cool and hop stand (optional)

Chill the wort quickly to ~12°C (53.6°F) using an immersion or plate chiller to minimize contamination and DMS. Transfer the chilled wort to a sanitized fermenter, leaving hop debris behind if possible.

Cool wort

Aerate the wort well (shaking, oxygenation stone or vigorous splashing) to ~8–10 ppm dissolved oxygen. Rehydrate or create a starter from the lager yeast packet if needed and pitch at 10–12°C (50–54°F).

Pitch yeast

Ferment at 10–12°C (50–54°F) for 7–10 days until vigorous fermentation subsides and gravity drops near the expected terminal gravity. Take gravity readings to track progress.

Primary fermentation

Raise the temperature to 16–18°C (61–64°F) for 48 hours to allow the yeast to clean up diacetyl and other off-flavors.

Diacetyl rest and cooling

After the diacetyl rest, gradually cool the beer to 1–3°C (34–37°F) and lager for 4–6 weeks (or longer for a smoother profile). During the last week, add 20 g dry hops (noble hop leaves) in a sanitized mesh bag to the fermenter or keg for a subtle fresh hop fragrance; remove after 3–7 days.

Lagering (cold conditioning)

Sanitize bottles/keg and all equipment thoroughly with a no-rinse sanitizer. If bottling, dissolve 120 g priming sugar in 200 ml boiling water, cool and add to the bottling bucket.

Prepare for packaging

Rack beer off trub into the bottling bucket (or keg), mixing gently with the priming solution to ensure even carbonation sugar distribution. Fill and cap bottles, or carbonate the keg to 2.2–2.6 volumes CO2 (typical for an Italian pils-style lager).

Transfer and fill

If bottled, condition at 18–20°C for 10–14 days, then cold condition at 1–3°C for at least 48 hours. If kegged, allow pressure conditioning for several days. Serve cold (3–6°C) in a tall glass to highlight the crisp bitterness and noble hop fragrance.

Bottle conditioning and serving

Sanitize all equipment that contacts wort or beer. Keep fermentation temperatures steady for clean flavor. Adjust hop amounts or schedules slightly to match personal bitterness/aroma preferences. Expected original gravity around 1.048–1.052, final gravity ~1.010–1.012, ABV approximately 4.5–5.5% depending on efficiencies.

Pilsner pale malt

Vienna malt

Carapils/Dextrine malt

Corn (flaked) or light adjunct

Hallertau (bittering hops)

Saaz / Tettnang / Noble blend (aroma hops)

Noble hop leaf or additional aroma hops (dry hop)

Brew water (adjusted to soft-medium hardness)

Calcium sulfate (gypsum) or calcium chloride (water adjustment)

Irish moss or kettle finings (optional)

Clean lager yeast (e.g., Wyeast 2124/White Labs WLP830/Saflager S-23)

Yeast nutrient (optional)

Priming sugar (for bottle carbonation) or carbonation plan for keg

Sanitizer (no-rinse)

Birra Moretti L'Autentica

Root Beer

San Pellegrino

Panna

Pineapple

Orange Juice

Nana's Hot Cocoa

Make Birra Moretti L'Autentica Recipe in just 120h . The best raw materials are used to make Birra Moretti, as well as a special blend of high quality hops that gives it a unique taste and fragrance, enhancing its perfectly balanced bitter taste.

Birra Moretti L'autentica Recipe

Descriptors

Tasting Notes

Food Pairings

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