Peroni Recipe

Brewing Instructions

1. 1

   Mashing

   In a large brew kettle, heat 15 cups of water to approximately 160°F (70°C). Add the Pilsner malt and flaked corn, stirring to combine. Maintain the temperature for about 60 minutes, allowing the grains to steep and extract sugars.

2. 2

   Sparging

   After mashing, sparge the grains by rinsing them with hot water to extract more sugar. Collect the liquid (wort) in your brew kettle.

3. 3

   Boiling

   Bring the wort to a boil. Add the Hallertau hops and boil for 60 minutes. This will add bitterness and flavor to the beer.

4. 4

   Cooling

   After the boil, cool the wort quickly using a wort chiller or an ice bath until it reaches about 70°F (21°C).

5. 5

   Fermentation

   Transfer the cooled wort to a sanitized fermentation vessel. Sprinkle the yeast on top and seal the vessel with an airlock. Allow it to ferment for 1-2 weeks at a consistent temperature of about 65-70°F (18-21°C).

6. 6

   Bottling

   Once fermentation is complete, siphon the beer into sanitized bottles, leaving some space at the top. Cap the bottles and allow them to carbonate in a cool, dark place for another 1-2 weeks.

7. 7

   Enjoy

   Chill the bottles in the refrigerator, pour into a glass, and enjoy your light, crisp, and classically crushable Peroni!