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Ingredients
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Main Ingredients
Method
Brewing Process
- 1
Mashing
Heat 12 cups of water to approximately 165°F (74°C). Add the pale malt and Carapils malt to the water, stirring to ensure all grains are wet. Maintain the temperature at around 150°F (65°C) for 60 minutes.
- 2
Lautering
After mashing, drain the liquid (wort) into a kettle, leaving the grain behind. Rinse the grains with hot water to extract more sugars, collecting about 6 cups of wort.
- 3
Boiling
Bring the wort to a boil and add the Saaz hops. Boil for 60 minutes, stirring occasionally, and add hops again in the last 15 minutes for flavor.
- 4
Cooling
Once boiling is complete, cool the wort quickly to around 70°F (21°C) using a wort chiller or an ice bath.
- 5
Fermentation
Transfer the cooled wort to a fermentation vessel and pitch the yeast. Seal the vessel and allow it to ferment at around 50-55°F (10-13°C) for 2 weeks.
- 6
Bottling
After fermentation, transfer the beer into bottles, adding priming sugar to carbonate. Seal the bottles and let them condition for another 2 weeks at room temperature.
- 7
Enjoy
Chill the bottles and enjoy your homemade Peroni-style lager!