whats up guys I am definitely not an expert brewer i am somewhat i newb but i enjoy it so much! I have about 6-7 brews under my belt but i want to get better and this is the first time I'm going rogue and not used a kit with directions. I also plan to keg for the first time and want to keg this brew! my concern is if this recipe i came up with for a peroni clone makes sense. it took me all morning to do the research and put this together. I am looking for feedback and advice on what to do with this.
I am not sure which to use DME or LME or even if any at all
Is flaked Maize being Steeped with the grains?
Again this is a rough outline of what i would like to do, please correct/change things around if needed. Here is the recipe!
Peroni Clone "Percloni" (Lager)
Ingredients
Steeping Grains
7 lbs Crushed lager malt
Crushed crystal malt = 0.27 lbs
flaked maize = 1.6 lbs (is this considered a steeping grain?)
Extract & Sugars
DME?
LME?
Which to use? Breiss pilsen light? How much?
Hops
1oz Magnum
1.5oz Saaz
Water
3.5gal
Yeast (3 options, which one?)
Pilsner lager yeast/European lager yeast/ WLP800 Pilsner Lager est. AA 75%
Lets Begin
Take Yeast pack out of fridge
Heat 3.5 gallons of water to 155
Steep Grains at 155 Degrees for 20-30 min
Bring to a boil
Add all DME or LME + solids (60 min)
Hop Additions
1oz Magnum (60 min)
.5oz Saaz (30min)
.5oz Saaz (15min)
.5oz Saaz (Flameout)
When boil is complete
Pour wort into cold water and chill to 45 degrees (top bucket off to 5 gallon mark)
Take gravity reading
Rehydrate yeast at 45 degrees
Pitch yeast into chilled wort (45 degrees)
Stir vigorously
Place wort in chamber and let naturally rise to 55 degrees in chamber
Maintain 55 degrees and ferment at this temperature until final gravity reading is the same 3 days apart
When primary fermentation is complete or close to completed raise temp to 65-68 for dialectal rest
Transfer into secondary and cold crash at 35 degrees for 3-10 days
When all steps are complete transfer to a bottling bucket clean/sanitize Keg and transfer.
I am not sure which to use DME or LME or even if any at all
Is flaked Maize being Steeped with the grains?
Again this is a rough outline of what i would like to do, please correct/change things around if needed. Here is the recipe!
Peroni Clone "Percloni" (Lager)
Ingredients
Steeping Grains
7 lbs Crushed lager malt
Crushed crystal malt = 0.27 lbs
flaked maize = 1.6 lbs (is this considered a steeping grain?)
Extract & Sugars
DME?
LME?
Which to use? Breiss pilsen light? How much?
Hops
1oz Magnum
1.5oz Saaz
Water
3.5gal
Yeast (3 options, which one?)
Pilsner lager yeast/European lager yeast/ WLP800 Pilsner Lager est. AA 75%
Lets Begin
Take Yeast pack out of fridge
Heat 3.5 gallons of water to 155
Steep Grains at 155 Degrees for 20-30 min
Bring to a boil
Add all DME or LME + solids (60 min)
Hop Additions
1oz Magnum (60 min)
.5oz Saaz (30min)
.5oz Saaz (15min)
.5oz Saaz (Flameout)
When boil is complete
Pour wort into cold water and chill to 45 degrees (top bucket off to 5 gallon mark)
Take gravity reading
Rehydrate yeast at 45 degrees
Pitch yeast into chilled wort (45 degrees)
Stir vigorously
Place wort in chamber and let naturally rise to 55 degrees in chamber
Maintain 55 degrees and ferment at this temperature until final gravity reading is the same 3 days apart
When primary fermentation is complete or close to completed raise temp to 65-68 for dialectal rest
Transfer into secondary and cold crash at 35 degrees for 3-10 days
When all steps are complete transfer to a bottling bucket clean/sanitize Keg and transfer.
