Hey guys this is my first time making a lager and a yeast starter. I laid out the entire recipe and steps needed to brew this clone. I will bring this to my local HBS and see if they have any recommendations or suggestions. But overall i am looking for feedback pertaining to this recipe if you guys suggest anything. Here it is!
Peroni Clone "Percloni" (Lager)
Original gravity should read: 1.051 = 5.1% ABV
Ingredients
Steeping Grains
7 lbs Crushed lager malt (maybe Pilsen based malt like Avangard or Stonepath pilsen)
125g Crushed crystal malt = 0.27 lbs (Maybe 10L?)
750g flaked maize = 1.6 lbs
Extract & Sugars: LME DME Amounts will vary depending how alcoholic you need it
DME?
LME?
Which to use? Breiss pilsen light? How much? One can?
Hops
1oz Magnum
1.5oz Saaz
Boil Water
3.5gal
Yeast
Pilsner lager yeast/European lager yeast/ WLP800 Pilsner Lager yeast
Lets Begin
1-3 days before brew day make a yeast starter
-OG of starter 1.036
-Boil 2L of water with 7.2oz of DME for 15-20 min
-Bring the entire flask of starter-wort down to room temperature.
-Pitch 1 sanitized vial/pack yeast directly into the flask or fermenter.
-Place flask onto stir plate for 24-48 hours and directly pitch into primary on brew day unless clarifying in fridge
Brew day (Partial mash)
Take Yeast Starter out of fridge (unless left on stir plate at room temp)
Place all grains in Muslin Bag
Heat 3.5 gallons of water to 148-155 degrees
Steep Grains between 148-155 Degrees for 60 min
Sparge grains using water no higher than 170 degrees
Bring to a boil
Add all DME or LME + solids (start of 60 min boil)
Hop Additions
1oz Magnum (60 min)
.5oz Saaz (30min)
.5oz Saaz (15min)
.5oz Saaz (Flameout)
When boil is complete
-Chill Wort in an ice bath or snow bank
-Pour wort into cold water and chill to 48 degrees (top bucket off to 5 gallon mark)
-Take gravity reading
-Cool starter down to same temp as wort 48 degrees
-Pitch yeast into chilled wort (48 degrees)
-Stir vigorously
-Place wort in chamber and let naturally rise to 55 degrees in chamber over the next 12 to 36 hours and held there for the duration of your primary fermentation
-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 for 3 days
-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.
Peroni Clone "Percloni" (Lager)
Original gravity should read: 1.051 = 5.1% ABV
Ingredients
Steeping Grains
7 lbs Crushed lager malt (maybe Pilsen based malt like Avangard or Stonepath pilsen)
125g Crushed crystal malt = 0.27 lbs (Maybe 10L?)
750g flaked maize = 1.6 lbs
Extract & Sugars: LME DME Amounts will vary depending how alcoholic you need it
DME?
LME?
Which to use? Breiss pilsen light? How much? One can?
Hops
1oz Magnum
1.5oz Saaz
Boil Water
3.5gal
Yeast
Pilsner lager yeast/European lager yeast/ WLP800 Pilsner Lager yeast
Lets Begin
1-3 days before brew day make a yeast starter
-OG of starter 1.036
-Boil 2L of water with 7.2oz of DME for 15-20 min
-Bring the entire flask of starter-wort down to room temperature.
-Pitch 1 sanitized vial/pack yeast directly into the flask or fermenter.
-Place flask onto stir plate for 24-48 hours and directly pitch into primary on brew day unless clarifying in fridge
Brew day (Partial mash)
Take Yeast Starter out of fridge (unless left on stir plate at room temp)
Place all grains in Muslin Bag
Heat 3.5 gallons of water to 148-155 degrees
Steep Grains between 148-155 Degrees for 60 min
Sparge grains using water no higher than 170 degrees
Bring to a boil
Add all DME or LME + solids (start of 60 min boil)
Hop Additions
1oz Magnum (60 min)
.5oz Saaz (30min)
.5oz Saaz (15min)
.5oz Saaz (Flameout)
When boil is complete
-Chill Wort in an ice bath or snow bank
-Pour wort into cold water and chill to 48 degrees (top bucket off to 5 gallon mark)
-Take gravity reading
-Cool starter down to same temp as wort 48 degrees
-Pitch yeast into chilled wort (48 degrees)
-Stir vigorously
-Place wort in chamber and let naturally rise to 55 degrees in chamber over the next 12 to 36 hours and held there for the duration of your primary fermentation
-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 for 3 days
-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.
