Date: 1992-03-13 20:38:20 GMT
>From HBD #841, Scott Benton asks:
>I'd like to brew an Italian beer for a family reunion this summer. Does
>anyone have any recipes? Does such a thing exist?
Well I have a Moretti Amber Lager style in lager. Tasts I have taken
while doing SG tests are pretty good. Age should make it better.
3/4 lb Crystal
6.5 IREK Munich Amber extract syrup
1.5 oz Cascade 60 min boil
1 oz Hallertauer, steep 5-min before sparge
Wyeast 2206 Bavarian
1 tsp Gypsum
1 tsp Irish Moss
All malt boiled for an hour. I started a yeast culture in 22oz
champange bottle to kick start the brew. Pitched at 83 degrees F and by
morning it was at 50 degrees in the garage. It is now sitting in a
spare refer at 40 degrees. Unfortunately I left the brew on the
its trub for 3 weeks before becoming enlightened about the nastiness
that can introduce. I must admit it has a bit of off-odor. No idea
if this is normal or not.
If anyone does this brew I would like to compare notes.
The posts that comprise the Homebrew Digest Searchable Archive remain the
property of their authors.
This search system is copyright © 2008 Scott Alfter; all rights reserved.