My buddy commissioned me to make a Peroni style beer since there are no recipes for it on the web bc many people dont spend the time to try to clone this i fashioned what i think should go into a recipe like it after drinking one.
I’m working from memory here, but I think that’s going to be much hoppier than he wants, and I don’t remember Peroni having any of that corn-like flavor from 6-row. The crystal malt wouldn’t be typical for the style either. I’d go with something like 85% Pils, 15% flaked rice, and a single hop addition targeting 15-20 IBU. Just like any other macro lager.
What yeast are you going to use? That’s probably going to make the biggest difference in getting you close.
Peroni Nastro Azzurro: “premium beer is 5.1% alcohol by volume and expertly brewed using only the finest quality and variety of spring barley, maize, malts and hops”
Guess I’d replace the flaked rice with flaked corn. Take your typical Miller clone recipe, use European hops like Saaz, and use a European lager strain
Lately, I’ve been liking the Wyeast 2124.
I ferment at 45* & use a diacetyl rest after krausen drops.
Then, lager 4+ weeks & enjoy.
My results have been extremely good, but some of my buddies don’t like using that strain, due to the sulfur that you can sometimes get if not treated well.
Each addition of hops will be 1 oz any suggestions for hop schedule for good bitterness and flavor and aroma plan on doing 3 or 4 additions? Advice is much appreciated