Peroni (wednesday Special) Recipe

Brewing Instructions

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   Step 1: Preparing the Mash

   In a large mash tun, combine the barley malt and corn with hot water. Stir well and allow to sit for about 1 hour at 65-70°C (149-158°F). This process converts starches to sugars.

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   Step 2: Lautering

   After the mash rest, drain the wort from the mash tun into the kettle, sparging with additional hot water to extract as much sugar as possible.

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   Step 3: Boiling

   Bring the wort to a boil and add hops. Boil for about 60 minutes, adding hops at different intervals for bitterness and aroma.

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   Step 4: Cooling

   After boiling, cool the wort quickly using a wort chiller to approximately 20°C (68°F) to prepare for fermentation.

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   Step 5: Fermentation

   Transfer the cooled wort to a fermentation vessel, add yeast, and seal with an airlock. Allow to ferment for about 1-2 weeks at 18-22°C (64-72°F).

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   Step 6: Bottling

   Once fermentation is complete, siphon the beer into bottles, leaving some space at the top. Cap the bottles and allow to carbonate for 1-2 weeks.

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   Step 7: Enjoy

   Chill the bottles and enjoy your homemade Peroni beer!