Nastro Azzurro is Italy’s number one premium beer. Effortlessly stylish, this Mediterranean style lager delivers an unmistakable crisp, refreshing taste and a fine subtle aroma – perfect for warmer climates.
1.7kg Coopers Euro Lager
1kg Brew Booster
15g Saaz hops
Dry Enzyme packet
Lager yeast S-23, MJ M84 Bohemian lager or MJ M54 Californian lager
1. Cool 10 litres of water in your fridge prior to starting recipe.
2. Put Saaz Hop Bag and malt grain in 1 litre of hot water and steep for 30mins.
3. After 30mins, using a strainer, strain the liquid into your fermenter, rinse the grain/hops with a further 1 litre of hot water.
4. Dissolve Coopers Pilsner and Brew Booster in the fermenter.
5. Top up to 23L with chilled and/or tap water to reach a starting temperature of 12-15°C if using MJ M84 or Saf S-04 yeast, or 20°C for MJ M54 Californian lager yeast. Add dry enzyme and stir vigorously to aerate wort.
6. If you have a temperature controlled brewing fridge, add the MJ Bohemian Lager or Saf S-23 yeast and ferment as close as possible to 12°C. If you don’t have a temperature controlled brewing fridge, use MJ M54 Californian lager yeast and ferment as close as possible to 20°C.
7. Bottle or keg beer when gravity is consistent over two days.
Tips for temperature control:
-Use the chilled water to reach a satisfactory temperature and add yeast immediately.
-Maintain a cool even temperature in the fermenter.
-Place the fermenter in a tray and wrap it in a blanket with an end in a container of water.
-Placing the fermenter on a concrete slab can also help to keep the temperature constant.
–Use a Brewing Thermostat and a fridge for optimum brewing conditions all year round.
Equipment needed for mead making:
– 4 Litre Pot
– Medium Funnel
– 2 x 5L Demijohns
– Bored Bung
– Solid Bung
-To make oak spirit use a 4-5 Litre wide neck glass jar, use around 200-300g of oak blocks or chips and 1 litre of vodka/neutral spirit. Soak for at least 14 days but the flavour intensifies the longer you leave the oak soaking. When ready, strain the oak out by passing it through filter wool in a funnel.