Peroni Recipe

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.

Sparging

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

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.

Cooling

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

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).

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.

Enjoy

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