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Peroni Clone

140 calories 11.8 g 12 oz
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Beer Stats
Method: All Grain
Style: German Pils
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.3 gallons
Post Boil Size: 6.33 gallons
Pre Boil Gravity: 1.037 (recipe based estimate)
Post Boil Gravity: 1.043 (recipe based estimate)
Efficiency: 77% (brew house)
Source: John Snelson
Calories: 140 calories (Per 12oz)
Carbs: 11.8 g (Per 12oz)
Created: Monday March 17th 2025
1.043
1.007
4.8%
27.7
2.3
5.6
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5.60 lb German - Pilsner5.6 lb Pilsner 38 1.6 70%
2 lb Flaked Corn2 lb Flaked Corn 40 0.5 25%
0.40 lb German - Carapils0.4 lb Carapils 35 1.3 5%
8 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.63 oz Magnum0.63 oz Magnum Hops Pellet 15 Boil 20 min 22.18 27.9%
0.63 oz Saaz0.63 oz Saaz Hops Pellet 3.5 Boil 5 min 1.7 27.9%
1 oz Charles Faram - Mistral1 oz Mistral Hops Pellet 7.5 Whirlpool at 188 °F 5 min 3.78 44.2%
2.26 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.05 g Baking Soda Water Agt Mash 1 hr.
1 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
1 g Gypsum Water Agt Mash 1 hr.
3 ml Lactic acid Water Agt Mash 1 hr.
 
Yeast
Fermentis - Saflager - German Lager Yeast S-23
Amount:
1 Each
Cost:
Attenuation (avg):
82%
Flocculation:
High
Optimum Temp:
48 - 72 °F
Starter:
Yes
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 78 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.4 Volumes
 
Target Water Profile
Pilsen (Light Lager)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
7 3 2 5 5 25
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Protein Rest Infusion -- 128 °F 10 min
4.8 gal 1 Infusion -- 149 °F 55 min
1.8 gal 2 Sparge -- 170 °F 5 min
Starting Mash Thickness: 1.75 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.75 qt/lb 3.5 14  
Mash volume with grains 4.14 16.6  
Grain absorption losses -1 -4  
Remaining sparge water volume (equipment estimates 4.83 g | 19.3 qt) 5.05 20.2  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.08 g | 28.3 qt) 7.3 29.2  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.05 -0.2  
Post boil Volume (equipment estimates 5.54 g | 22.2 qt) 6.33 25.3  
Hops absorption losses (whirlpool, hop stand) -0.04 -0.2  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 6.29 g | 25.2 qt) 5.5 22  
Total: 8.55 34.2
Equipment Profile Used: System Default
 
Notes

Modified from two sources (1) and (2) below. Added insights from (2), not sure origin of (1), but seems logical to me to have the corn in there.

I think the yeast and softness of the water is very important. Peroni also has insane head retention, carapils seems key.

Scale to match your usual efficiency. Peroni is 4.7% ABV

=============== (1) ==========================
http://brulosophy.com/2017/10/19/short-shoddy-american-light-lager/

Peroni Nastro Azzurro is 5.1% in alcohol by volume.

INGREDIENTI

Water: The water used is tasted by the master brewer daily to ensure high quality and softness.

Malted barley: The time of year affects the characteristics of barley. Peroni Nastro Azzurro uses only spring-planted barley.

Maize: One quarter Nostrano Dell’isola maize was added to the original recipe, creating a unique blend of three quarters barley and one quarter Italian maize.

Hops: Hops do not naturally grow in Italy. The hops of Saaz-Saaz and Hallertau Magnum are used by Peroni Nastro Azzurro​


=============== (2) ==========================

https://byo.com/recipe/birrificio-italianos-tipopils-1996-clone/



≠======== Batch 1 Notes =======

  • Missing the skunk aroma, try to bring carboy in the light next time
  • Swapped yeast to S-23 to bring out more bitterness. Saflager is very soft.
  • Added whirlpool hops based on "French Pils #2" in Zymurgy which is actually an Italian pils
  • Added a protein rest, it needed it and first version didn't have it
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  • Last Updated: 2025-06-10 16:43 UTC