Peroni Birra - David Lane's Book

[qtip83]

Hi

I am planning on starting my first extract brew after successfully managing 4 kits. The one i am thinking about is Peroni Birra from David Lane's Brewing Beers like those you buy.

My 1st question would be, has anymore tried this one out?

My 2nd is any advice or tips for someone starting out and has limited knowledge of extract brewing?

[arturobandini]

Post the recipe up for some assassination/dissection from the Extract boys. Bear in mind you'll need to ferment this at a fairly low temperature (12c) with lager yeast and then , after a few days at room temp, lager it for a few months at as close to 0c as you can get. That's if you're after a traditional lager...alternatively you can ferment with a dry characterless yeast like Nottingham and it'll give it a Lageresque mouthfeel.

[qtip83]

The recipe i am using is:-

Peroni Birra
23 litres
Original gravity 1044

3250g Crushed lager malt
125g Crushed crystal malt
750g Flaked rice
15ltrs water for 'lager' brewing
5ml Irish moss
60+30g Saaz hops
15g Gelatine
60g lager yeast

[OldSpeckledBadger]

3250g Crushed lager malt

Replace with the appropriate quantity of malt extract.

750g Flaked rice

Needs mashing so you can't use it in a simple extract brew like you can with say crystal malt.

[qtip83]

Thanks OldSpeckledBadger

You said replace the lager malt with malt extract - can you recommend one to use

and

remove the flaked rice - do i just remove this all together

[OldSpeckledBadger]

Thanks OldSpeckledBadger

You said replace the lager malt with malt extract - can you recommend one to use

It's personal preference really. I use spraymalt but others use liquid malt extract. Each has their pros and cons.

and

remove the flaked rice - do i just remove this all together

For extract brewing you'll have to. But remember that leaving it out will alter the end product. Also since you're brewing a continental-style beer (I won't use the insulting term lager), be aware that you'll need to ferment it at well below room temperature (about 12C IRC). Our native beers are much easier to brew.

[mysterio]

My first lager was a partial mash pilsner urquell clone. If you can do an extract beer you can do a partial mash and your halfway to all-grain. Choose a decent lager yeast, pitch a lot of it and ferment cool (10c)

[qtip83]

Stupid question but i need to ask this.

If i still went with the crushed lager malt and the flaked rice and followed the instructions in david lane's book. What would happen and would it be a success?

The reason for asking is i have ordered and been sent the all the malts,hops etc. I think i may have been to keen in purchasing the stuff

[OldSpeckledBadger]

Stupid question but i need to ask this.

If i still went with the crushed lager malt and the flaked rice and followed the instructions in david lane's book. What would happen and would it be a success?

The reason for asking is i have ordered and been sent the all the malts,hops etc. I think i may have been to keen in purchasing the stuff

You'd best get busy and build yourself a mash tun and boiler then.

[qtip83]

Hi,

Does anyone know how to work out how 3250g of crushed lager malt can be changed into the right quantity of malt extract?

Also would i still follow the recipe given in David Lane's book?