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Peroni clone

216 calories 18.5 g 12 oz
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Beer Stats
Method: All Grain
Style: International Pale Lager
Boil Time: 90 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 7.25 gallons
Post Boil Size: 5 gallons
Post Boil Gravity: 1.066 (recipe based estimate)
Efficiency: 75% (brew house)
Calories: 216 calories (Per 12oz)
Carbs: 18.5 g (Per 12oz)
Created: Wednesday November 26th 2025
1.066
1.011
7.2%
28.6
3.2
5.7
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
8.50 lb Weyermann - Extra Pale Premium Pilsner Malt8.5 lb Extra Pale Premium Pilsner Malt $ 0.00 / lb
$ 0.00 		38 1.5 73.913%
2.50 lb US - Flaked Corn2.5 lb Flaked Corn $ 0.00 / lb
$ 0.00 		40 0.5 21.7391%
0.50 lb American - Carapils (Dextrine Malt)0.5 lb Carapils (Dextrine Malt) $ 0.00 / lb
$ 0.00 		33 1.8 4.34783%
11.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Four Star Farms - Magnum0.5 oz Magnum Hops $ 0.00 / oz
$ 0.00 		Leaf/Whole 12.4 Boil at 212 °F 60 min 22.3142 25%
1 oz Saaz1 oz Saaz Hops $ 0.00 / oz
$ 0.00 		Leaf/Whole 3.5 Boil at 212 °F 15 min 6.25054 50%
0.50 oz Saaz0.5 oz Saaz Hops $ 0.00 / oz
$ 0.00 		Pellet 3.5 Boil at 212 °F 0 min 25%
2 oz / $ 0.00
 
Yeast
Fermentis - Saflager - German Lager Yeast W-34/70
Amount:
2 Each
Cost:
$ 0.00 / each
$ 0.00
Attenuation (avg):
83%
Flocculation:
High
Optimum Temp:
48 - 72 °F
Starter:
No
Fermentation Temp:
50 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 107 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: sucrose       Temp: 68 °F      
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 80 25 75 80 100
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.75 qt/lb 5.03 20.1  
Mash volume with grains 5.95 23.8  
Grain absorption losses -1.44 -5.8  
Remaining sparge water volume (equipment estimates 3.98 g | 15.9 qt) 3.91 15.6  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.33 g | 29.3 qt) 7.25 29  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume 5 20  
Going into fermentor 5 20  
Total: 8.94 35.8
Equipment Profile Used: System Default
 
Notes

Here is a 5-gallon all-grain clone recipe for Peroni Nastro Azzurro.


Recipe Stats

  • Batch Size: 5 Gallons (19 Liters)
  • Original Gravity (OG): 1.050 – 1.052
  • Final Gravity (FG): 1.010 – 1.012
  • ABV: ~5.1%
  • IBU: 24 (Moderate bitterness)
  • SRM: 3-4 (Pale Straw)
  • Mash Efficiency: 75%

    Ingredients

    The Grain Bill

  • 8.5 lbs (3.9 kg) Premium Pilsner Malt
    • Note: If you can find Italian Pilsner malt (like Eraclea), use it. Otherwise, a high-quality German Pilsner malt (Weyermann) works perfectly.
  • 2.5 lbs (1.1 kg) Flaked Maize (Corn)
    • Crucial: This provides the distinct "Nastro Azzurro" crispness and lightness. Do not skip this.
  • 0.5 lbs (225 g) Carapils (Dextrin Malt)
    • Optional: Strictly for head retention; keeps the foam standing like a proper draft pour.

      The Hops

      Peroni uses a combination of bittering and noble aroma hops.
  • 60 Minutes: 0.5 oz (14 g) Magnum [~12% AA]
    • Target: ~18-20 IBUs. A clean bittering hop.
  • 15 Minutes: 1.0 oz (28 g) Saaz [~3.5% AA]
    • Target: ~5 IBUs. Provides that spicy, earthy noble hop flavor.
  • Flameout (0 Minutes): 0.5 oz (14 g) Saaz or Tettnang
    • Target: Aroma only.

      The Yeast

      You need a clean, neutral lager yeast that ferments dry.
  • Dry Option (Recommended): Fermentis Saflager W-34/70 (2 packets rehydrated).
  • Liquid Option: White Labs WLP800 (Pilsner Lager) or Wyeast 2007 (Pilsen Lager).
    Water Profile
  • Soft water is best. If you use RO water, add a small amount of Calcium Chloride to hit ~50ppm Calcium, but keep sulfates low to avoid harsh bitterness.
    Brewing Schedule

    1. The Mash (Single Infusion):
  • Mash in at 148°F (64°C) for 60-75 minutes.
  • Why: The lower temperature activates beta-amylase enzymes, creating highly fermentable sugars. This ensures the beer finishes dry and crisp, not heavy or sweet.

    1. The Boil:
  • Boil for 90 minutes.
  • Why: Pilsner malts contain DMS precursors (cooked corn flavor). A 90-minute boil drives these off.
  • Add hops according to the schedule above.
  • Add Irish Moss or Whirlfloc tablet at 15 minutes left in the boil for clarity.

    1. Fermentation:
  • Chill wort rapidly to 50°F (10°C).
  • Pitch yeast and ferment at 50°F - 52°F (10°C - 11°C) until gravity drops to roughly 1.016 (about 2/3 done).
  • Diacetyl Rest: Raise temperature to 62°F (16°C) for 2-3 days to let the yeast clean up butterscotch flavors.

    1. Lagering (The "Cold Storage"):
  • Once fermentation is complete and stable, crash cool to 34°F - 38°F (1°C - 3°C).
  • Store cold (Lager) for a minimum of 4 weeks. This is vital for the smooth, clean finish typical of Peroni.
    1. Packaging:
  • Carbonate to 2.5 - 2.7 volumes of CO2.
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  • Last Updated: 2025-11-26 19:05 UTC