OVHA Chat

Had a few of these at Cordoba's a while back, pretty good beer. Any one got a recipe for a clone of this.

This is the beer they serve as the Italian beer alternative at many Olive Gardens. I haven't tried to brew it though, so I don't have a recipe.

I would think, European light lager: all pilsner malt at nearly a session-level, heavy on the adjuncts, like rice or maybe corn (probably rice, though), a very moderate bitterness with little to no hop flavor or aroma, and an extremely clean lager yeast and fermentation.

I found this recipe but I don't know boil times or addition schedule. Any help out there?

Peroni Birra:
23 litres = 6 gallons
Original gravity 1.044

3250g Crushed lager malt = 7 lbs
125g Crushed crystal malt = 0.27 lbs
750g Flaked rice = 1.6 lbs (? flaked maize instead?)
15ltrs water for 'lager' brewing
5ml Irish moss
60+30g Saaz hops = 1 oz
15g Gelatine
60g lager yeast

ArtCox wrote:I found this recipe but I don't know boil times or addition schedule. Any help out there?

Lager malt, I would say is Pilsner malt. Recipes with significant proportions of pilsner malts generally recommend 90 minute boils to drive off the DMS. Make sure to adjust your preboil volume to accommodate the added boil time (1/2 gal extra should be a close starting point).
The hops on this lager would be a single addition at 60 minutes before the end of boil.

john mills wrote:

ArtCox wrote:I found this recipe but I don't know boil times or addition schedule. Any help out there?

Lager malt, I would say is Pilsner malt. Recipes with significant proportions of pilsner malts generally recommend 90 minute boils to drive off the DMS. Make sure to adjust your preboil volume to accommodate the added boil time (1/2 gal extra should be a close starting point).
The hops on this lager would be a single addition at 60 minutes before the end of boil.

John,
I wonder what Crystal Malt they used. 10L, 40L ?? it didn't specify.

Peroni is a pale lager, so I would say the lightest crystal malt you can easily get. 10 - 20L.
Here is my personal warning:
Peroni is a mass-produced imported beer that is filtered, and probably heat pasteurized. Your homebrewed version will never taste like the commercial version unless you also abuse it in the same manner.

You are probably correct on that John, I just wanted to try it.

The Sierra Pale Ale (Sierra Nevada Clone) we made isn't what we expected, way to Hoppy for me and Elizabeth, considering dumping it unless you know someone who want's to trade an empty keg for a full one.

Hold on to that "HOPPY STUFF" we can use it at SWIRCA. Somehow we will get you a corny!

Dutch wrote:Hold on to that "HOPPY STUFF" we can use it at SWIRCA. Somehow we will get you a corny!

You got it.

Have a care there -- "lager malt" and "pilsner malt" are not interchangeable. Pilsner malt, if it really is Pilsner malt, will be less modified than other lager malts and will give low extract and probably starch haze unless decoction mashed. You can test this yourself -- pilsner malt has steely ends and modern lager malts normally do not.

Naturally, this isn't a hard and fast rule, as I've found EuroPils to mash just fine without decoction, but I get better extract when I do at least a single decoction.

Six row lager malt and rice (precooked) will make a nice light larger. Simmer the rice for 45 min or so in excess water and cool to at least mash temp, then add to the mash when you mash-in. No residue, it vanishes during the mash. Regular long grain is fine, I'd not recommend Basmati or Jasmine rice except for an experiment!

Frement cold (not more than 50F) and lager at 35F for a month. Won't need much lagering, it should nearly ferment out in the primary.

In fact, this would be a good beer to make in the next couple weeks for the SWIRCA event.....

Peter

Where does the Pilsner Malt come from that we get from Jack?I haven't used any,yet,but I would like to know what I have.ProMash and/or BeerSmith only have a few listings for Pilsner...none seem right.

I haven't had achance to brew,lately,anyway ( my %$#^$ng job is killin' me! ),too hot.Missed two meetings in a row because I was working late.