[ckpash88]

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.

5 pounds Pilsen malt
3 pounds 6 row
1.5 pounds Flaked rice
1.5 pounds 20l crystal

1oz tettnanger   60min
.5oz saaz         30 min
.5 saaz             15 min
.5 saaz             flame out

Mash at 150 for 60 min to make it a little dryer

Tell me what you think and if i should tweak things....thanks

[a10t2]

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.

[denny]

I basically agree with Sean, but I'm not sure that rice should be used.

[rjharper]

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"

http://www.sabmiller.in/brands_peroni.html

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

[denny]

Glad ya found that!  I looked around but didn't see anything that useful.

[ckpash88]

I took out the crystal malt and 6 row....I was bassing it off of a bid clone I had

So it's
8# pils
1.5# corn

.5 oz saaz at 60, 30, 15, 2 min which gives me 16 ibu I want it to have some flavor and aroma

Not sure what yeast I should use I normally stick with wyeast any suggestions

[Kit B]

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.

[denny]

WY2124 is a great yeast.

[ckpash88]

How do you avoid the sulfur?

[denny]

How do you avoid the sulfur?

I don't do anything special.

[ckpash88]

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

[denny]

What's the AA of the hops?

[ckpash88]

3.1ish I am using Czech saaz

[ckpash88]

One thing I notice is that if your post isn't on the list of post on the main page is gets lost in the shuffle.

Any hop schedule ideas for this recipe?

[a10t2]

If you're trying to clone Peroni, a single addition at 90 min, 15-20 IBU.