Name: Moxies Boston Seaport Restaurants PERONI Recipe
Cook time: 72 h
Total time: 72 h
Yield: 20 servings
Cuisine: Italian
Ingredients: 5 kg Pilsner malt (base); 0.5 kg Vienna malt; 0.25 kg Light crystal/caramel malt (10–20L); 0.5 kg Rice flakes (or rice syrup solids); 25 l Brewing water; 5 g Gypsum (calcium sulfate); 2 g Calcium chloride; 1 ml Food-grade lactic acid (to adjust pH); 20 g Saaz hops (or Styrian Golding) — bittering; 15 g Perle (or Saaz) — late aroma; 5 g Saaz (dry hop optional for subtle aroma); 1 pack Italian / European lager yeast (e.g., Wyeast 2124, White Labs WLP830, or Saflager W-34/70); 1 tsp Irish moss (fining); 120 g Priming sugar (for bottling) or corn sugar

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

Heat 18–20 L of brewing water to about 74 °C. Add the crushed Pilsner, Vienna, crystal malts and rice flakes to the mash tun and dough in to reach a mash temperature of 65 °C. Stir thoroughly for even hydration.

Mash in

Maintain the mash at 65 °C for 60 minutes to achieve a fermentable wort profile characteristic of a pale European lager.

Saccharification rest

Raise the mash to 76 °C for 10 minutes to stop enzymatic activity, then vorlauf (recirculate) until wort runs clear.

Mash out

Sparge with enough water at 77 °C to collect approximately 25 L of pre-boil wort (adjust to system losses). Typical total water volume will be around 25 L depending on equipment; aim for 23–26 L in the kettle.

Sparge

Bring wort to a vigorous boil and begin a 60-minute boil. Add 20 g Saaz (bittering) at the start of the boil (60 minutes). Add Irish moss with 15 minutes left in the boil. Add 15 g Perle (or Saaz) with 5 minutes left for late aroma. At flameout (end of boil) cool quickly. If using a hopstand, you may add 5 g Saaz at whirlpool at 70–80 °C for 15–20 minutes for extra subtle aroma.

Boil schedule

Cool the wort rapidly to about 10–12 °C for lager yeast pitching (or 12–14 °C if doing a diacetyl rest schedule later). Transfer to a sanitized fermenter, leaving trub behind.

Cool wort

Adjust water profile before mash as needed: add 5 g gypsum and 2 g calcium chloride to the mash or mash water to increase sulfate for a clean, crisp bitterness and a touch of chloride for fullness. Check mash pH (target 5.2–5.4); adjust with small amounts of food-grade lactic acid (about 0–2 ml) to reach target.

Aerate the cooled wort thoroughly to provide oxygen for healthy yeast growth. Pitch a healthy lager yeast starter (or the hydrated dry packet) at about 10–12 °C. Seal fermenter and attach an airlock.

Pitch yeast

Allow primary fermentation at 10–12 °C for 7–10 days, or until vigorous fermentation subsides and gravity drops near terminal range.

Primary fermentation

Raise temperature to 16–18 °C for 48 hours to allow yeast to clean up any diacetyl.

Diacetyl rest

After the diacetyl rest, slowly crash cool to 0–2 °C over 2–3 days and lager (cold condition) at 0–2 °C for 3–6 weeks to develop clarity and crispness typical of Peroni-style lager. Optionally add the 5 g Saaz for a few days of contact during the last week for a subtle floral note, then remove.

Lagering (cold conditioning)

If bottling, bring beer to around 18 °C briefly, dissolve 120 g priming sugar in 200 ml boiling water, cool, and gently mix into the beer. Bottle immediately, cap, and allow to carbonate at 18–20 °C for 10–14 days, then cold condition for another week if possible. Target carbonation is fairly high for a European pale lager (~2.5–2.7 vols CO2). If kegging, force carbonate to 2.5–2.7 volumes at 0–2 °C.

Carbonation and bottling

Serve very cold in a tulip or lager glass at 2–6 °C. Pour gently to show a white head and showcase pale straw color and clean hop character.

PERONI

Descriptors

Tasting Notes

Food Pairings

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