peroni help please

Discussion in 'General Recipe Discussion' started by Manxnorton, Feb 2, 2017.

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  1. Jun 17, 2018 #21

    the baron

    the baron

    the baron

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    You can use this product to make any beer gluten free its called Clarity Ferm look it up on the tinterweb
     
  2. Jun 19, 2018 #22

    AlanHarper

    AlanHarper

    AlanHarper

    Foredown Brewing

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    ==================================
    Hi Foxbat, I took another look at MyPeroni recipe and gave it a tweek - partly due to your suggestion and partly due to other info I found that suggests Saaz is the preferred hops - though I read that they use Hop Oil in their brew. I chose to keep some of the Hersbrucker and replace later additions with the Saaz. I also tweaked the volumes etc to get nearer the 5.1% and the lower IBU.
    --------------------------------------------------

    HOME BREW RECIPE:
    Title: My Peroni
    Author: Alan Harper
    Brew Method: All Grain
    Style Name: German Pilsner (Pils)
    Boil Time: 60 min
    Batch Size: 21 liters (fermentor volume)
    Boil Size: 15 liters
    Boil Gravity: 1.065
    Efficiency: 75% (brew house)
    STATS:
    Original Gravity: 1.046
    Final Gravity: 1.007
    ABV (standard): 5.1%
    IBU (tinseth): 25.51
    SRM (morey): 2.67
    FERMENTABLES:
    3 kg - United Kingdom - Pilsen (75.9%)
    0.5 kg - Flaked Corn (12.7%)
    450 g - Corn Sugar - Dextrose (11.4%)
    HOPS:
    20 g - Hallertau Hersbrucher, Type: Leaf/Whole, AA: 4, Use: Boil for 60 min, IBU: 7.68
    10 g - Hallertau Hersbrucher, Type: Leaf/Whole, AA: 4, Use: Boil for 40 min, IBU: 3.37
    20 g - Saaz, Type: Leaf/Whole, AA: 3.8, Use: Aroma for 30 min, IBU: 5.61
    40 g - Saaz, Type: Leaf/Whole, AA: 3.8, Use: Aroma for 20 min, IBU: 8.84
    MASH GUIDELINES:
    1) Infusion, Temp: 65 C, Time: 60 min, Amount: 10 L
    2) Sparge, Temp: 80 C, Time: 30 min, Amount: 10 L
    Starting Mash Thickness: 3 L/kg
    OTHER INGREDIENTS:
    5 g - irish moss, Time: 15 min, Type: Fining, Use: Boil
    YEAST:
    Brewferm Lager
    Starter: No
    Form: Dry
    Attenuation (avg): 78%
    Flocculation: High
    Optimum Temp: 10 - 15 C
    Fermentation Temp: 15 C
    Pitch Rate: 0.5 (M cells / ml / deg P)
    TARGET WATER PROFILE:
    Profile Name: Tesco's Ashbeck Still Water
    Ca2: 10
    Mg2: 2
    Na: 9
    Cl: 12
    SO4: 10
    HCO3: 25
    Water Notes:
    This recipe has been published online at:
    https://www.brewersfriend.com/homebrew/recipe/view/666213/my-peroni
    Generated by Brewer's Friend - https://www.brewersfriend.com/
    Date: 2018-06-19 19:06 UTC
    Recipe Last Updated: 2018-06-19 18:59 UTC
     
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  3. Jun 20, 2018 #23

    ACBEV

    ACBEV

    ACBEV

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    Flaked maize and other cereal adjuncts used in brewing are often supplied to breweries from animal feed merchants. These cereals are commodities and can be used for animal and human consumption. For example... I'Anson supplies Brewers Select and other breweries directly and most probably home brew shops too.

    http://www.mmfeeds.com/products/micronized-products

    Quote from MM Feeds website...
     
  4. Feb 9, 2019 #24

    Ascari

    Ascari

    Ascari

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    Hi guys, I'm new here, and looking to brew my first All Grain recipe. I've been researching how to clone Peroni, which lead me here. @AlanHarper how did you get on in the end, could you guys offer any advise before I dive in? Thanks.
     
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  5. Feb 9, 2019 #25

    the baron

    the baron

    the baron

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    Hi Manx
    a suggestion that may help I made a generic Italian style lager
    3.5Kg of Lager Malt
    100g of Torrified Wheat
    120g of Corn Flakes
    500g of Rice (2 x 250 packs of microwave rice)
    14g of Magnum at 30mins
    25g of Saaz @ 15 mins
    15g os Saaz with 10g of Hersbrucker @ 5 mins
    it was a 60 min mash and 60 min boil, I used the rice as it is already cooked and so no separate boiling. Just be careful of a stuck slow mash as the cornflakes do clog a bit but should be ok. I did no chill and it was clear as a bell and removed the hops at flame out
     
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  6. Feb 9, 2019 #26

    Ascari

    Ascari

    Ascari

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    Hi @the baron, i'm not sure if you were aiming your reply at me or @Manxnorton, but it's appreciated none the less. How close would you say your generic Italian beer was, compared to Peroni?
     
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  7. Feb 9, 2019 #27

    the baron

    the baron

    the baron

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    Its not a clone as it was my first attempt and would need some tweaking as it can take quite a few brews to get near to a exact beer but it uses what I have been led to believe is the correct hops and grain bill i.e they use maize, rice, saaz and hersbrucker?. As a lager 1st go its getting like it but will need some fine tuning.Just read a few other recipes and try to glean more info and have a go
     
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  8. Feb 11, 2019 #28

    Manxnorton

    Manxnorton

    Manxnorton

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    Hi pal,
    Looking good!
    Its all about experimenting, taking notes and perfecting them...mind I no expert lol.
    TBH if you are looking a a few recipes (that confirmed as success) you can mix n match AS LONG AS YOU understand what the grain are and what they bring to the party,as well as the hops etc.
    Temp control and the yeast be the key.
    Some people are scared of 'Lagering' but for me it isn't harder, just time consuming.
    Well done pal, looking fwd to your progress.
    Hope my woffle is understandable lol.
    [​IMG]
    Bri
     
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