Peroni clone

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.