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Corona clone

Corona clone

Specialty Beer : Partial Mash : 5 gal

Buck

very close to Corona

September 3, 2001 at 10:20am

0.0/5.0 0 ratings

Ingredients (Partial Mash5 gal)

  • .50 lbs Crystal Malt 10°L

    Crystal Malt 10°L

    Sweet, mild caramel flavor and a golden color. Use in light lagers and light ales. Characteristics & Applications: • In contract to Brewers Malt, glassiness is a distinguishing characteristic of Caramel Malt. The glassy endosperm creates the desirable non-fermentable components giving true Caramel Malt the ability to contribute body (mouthfeel), foam foam retention, and extended beer stability, while contributing color and unique caramel flavor. • Caramel 10L is a roasted caramel malt that imparts golden color. • Use 3-7% for Pilsener-style beers for balance. • Use 5-15% to provide color, sweetness and color to light amber beers. • Produced from AMBA/BMBRI recommended 2-Row Malting Barley varieties.

  • 3 lbs Dry Light Extract

    Dry Light Extract

    White color, mild flavor. Will produce lagers and Pilseners and can also be used to produce darker beers when used in conjunction with colored malts. Made of pale malt.

  • 2 lbs Rice Flaked

    Rice Flaked

    Used to add fermentables without increasing body or flavor. Produces a milder, less grainy tasting beer. Examples: American lagers, Bohemian lagers, Pilsners

  • 1 lbs Corn Sugar

    Corn Sugar

    Use in priming beer or in extract recipes where flaked maize would be used in a mash.

  • 1 oz Perle - 5.0 AA% pellets; boiled 60 min

    Perle

    Used mainly for its minty bittering and good green hop aromas in all non-pilsener lagersand wheats. Aroma is pleasant and slightly spicy

  • .25 oz Perle - 8.2 AA% whole; boiled 15 min

    Perle

    Used mainly for its minty bittering and good green hop aromas in all non-pilsener lagersand wheats. Aroma is pleasant and slightly spicy

  • 2 tsp irish moss - (omitted from calculations)

    irish moss

  • WYeast 3766 Cider

    WYeast 3766 Cider

    Crisp dry fermenting yeast with big, fruity finish. Creates a nice balance for all types of apples, pears and other fruit or fermentables. Allows fruit character to dominate the profile.

Notes

First batch used crystal 15L and Perle Second batch used crystal 70L and Saaz Both excellent brew found best to be crystal 20L and Saaz, 2oz@60 & 1oz @15

Style (BJCP)

Category: 23 - Specialty Beer

Subcategory: A - Specialty Beer

Range for this Style
Original Gravity: 1.047 1.026 - 1.120
Terminal Gravity: 1.011 0.995 - 1.035
Color: 3.3 SRM 1 - 50
Alcohol: 4.6% ABV 2.50% - 14.50%
Bitterness: 22.9 IBU 0.00 - 100.00

Discussion

buck

8 months report

2002-06-06 1:07pm

Found some bottles 8 months old and taste was outstanding. Up batch to 13 gallons for brew going now. Still have good reports from people I've gave bottles to.

suds

Very Good & Easy

2002-06-08 10:26am

I did 5-gal and will do 10 next time. I used rice extract instead of rice flaked(unavailable); and White LAbs Mexican Lager liquid yeast. I lagered in the bottles after an active week in fermenter. They took a little longer to carbonate, but were tasty from the start, and got better after a couple weeks. I call it "Mexican Lager"- it has much more body and taste than Corona.

backe

rookie here with a question!!

2005-06-28 8:29pm

im a rookie on this,i bought a mr beer kit last week and tonight will be my first bottling,but,how can i use that recipe on my kitdo i have to put it all in water and mix it,just like mr beer?thanks guys,any info will be helpful. a mexican corona lover.....

greenmachine

Reply to above...

2005-06-28 9:36pm

To the new brewer: Congrats on starting to homebrew! However, the Mr. Beer kits and the homebrewing recipes on this forum are two different things. Mr. Beer kits are of the "dump and stir" variety, and the recipes described here are generally a little more involved as far as ingredients and fermentation go. I doubt that the recipes here would translate into a Mr. Beer setup (maybe someone else can shed some light on this)I suggest checking out www.howtobrew.com for more info on homebrewing. Also, www.beeradvocate.com/forum/list.php?topic_id=2 is a great forum to ask questions of experienced homebrewers. Good luck!

freyguy

Pre-brew questions

2006-03-06 10:12am

I have all the ingredients, but I\'m just confused at the flaked rice. Do I just steep it in with the Crystal Malt? How long did you guys steep? Thanks for any input.

buck

changes for the better

2006-11-29 1:16pm

After brewing many times and up grading to all grain I find changing the crystal 10L to a 20L gives better color and change the hops to Saaz in both will give a better taste. Changes on tap for the future, change the crystal to CaraPils for more body. Enjoy, I sure do

bfabre

Doing a batch for my wife

2007-08-27 9:09pm

I will be trying the version with the Saaz and Crystal 20. Any other improvements you have would sure be helpful. "B"

BlizzardBrewing

Sorry for putting this on here.

2007-08-28 10:30am

To the guy brewing with MrBeer. I brewed about five batches with the MrBeer system before upgrading to a 5 gal with the carboy secondary. You can scale this recipe down to the 2.3 gallons that a MrBeer takes and it would work, but I would highly suggest getting a secondary 3 gallon carboy to help "clean up" the beer. BTW the MrBeer ingrediants are crap, and you should go to your local home brew store (or online) and get better ingrediants. Try brewing a few and you will love it, then you WILL be upgrading to a better system. MrBeer is a good starter, but it doesn't have a proper airlock/blowoff system for proper fermentation.

bfabre

What did I do wrong

2007-10-04 10:00pm

I tried this too. Tasted the second ferment. It was undiscribable. Attempted the first receipe with the perle and went according to the instruction ver batum except for the Irish moss and I had to use White Labs WLP775 English Cider yeast. This yeast produces sulfer during fermentation I am told. I think this might be the problem because I am very dilligent to sterlize everything with bleach prior to brewing so contamination should not be the problem. I am attemting some Islinglass to clear up some of the cloudiness. Do you have any suggestions? Otherwise I am just waiting and giving it a little time.

skary

Total NOOB

2008-04-19 5:18pm

corona happens to be my favorite, which is why I am here, but unfortunately i don't think i have the stuff to brew it. My dad got a Mr. Beer kit a few years ago and just dug it out again today. He bought some stuff from LD Carlson after he used the Mr. Beer crap, but i don't know what types of beer i can make with what i have, as I am a total NOOB. here's what I have: 10 quart mr. beer barrel with tap etc. john bull Amber liquid malt extract (3.31 lbs.) Muntons wheat malt extract (3.31 lbs) 2 small packages of muntons yeast LD Carlson stuff: crushed crystal 60L 12 oz and chocolate 4 oz malt net wt. 1 lb 10 oz priming sugar 1/2 oz hallertau finishing hops alpha acid 4.1% 1/2 oz saaz finishing hops alpha acid 4.7% 1 oz cluster bittering hops alpha acid 7.4% 1 oz hallertau bittering hops alpha acid 4.1% If anyone knows of a good recipe that i can brew with these ingredients please point me in the right direction. pics of what i have: http://i113.photobucket.com/albums/n205/skarychinezeguie/FILE0154.jpg http://i113.photobucket.com/albums/n205/skarychinezeguie/FILE0155.jpg http://i113.photobucket.com/albums/n205/skarychinezeguie/FILE0156.jpg http://i113.photobucket.com/albums/n205/skarychinezeguie/FILE0157.jpg http://i113.photobucket.com/albums/n205/skarychinezeguie/FILE0158.jpg http://i113.photobucket.com/albums/n205/skarychinezeguie/FILE0159.jpg http://i113.photobucket.com/albums/n205/skarychinezeguie/FILE0160.jpg http://i113.photobucket.com/albums/n205/skarychinezeguie/FILE0161.jpg http://i113.photobucket.com/albums/n205/skarychinezeguie/FILE0162.jpg http://i113.photobucket.com/albums/n205/skarychinezeguie/FILE0163.jpg http://i113.photobucket.com/albums/n205/skarychinezeguie/FILE0164.jpg http://i113.photobucket.com/albums/n205/skarychinezeguie/FILE0165.jpg

BlizzardBrewing

Skary

2008-04-21 10:42am

I just made up a recipe and posted it to the library. You are not going to make a corona clone out of what you have, but this might work for you. You will also still have some cluster hops and wheat malt extract to make another recipe later. I would suggest throwing out the yeast and buying new yeast. One concern I do have it how all of this was stored, the hops have a good chance of being bad unless they were kept in a cold dry place (freezer would be best). Liquid extract could be fine, but big fluctuating temps. could hurt it also. You may want to start over with the ingredients you got, but like I said I am not sure how it was stored.

mikem

Adding corn sugar

2011-05-07 12:51pm

So, what is your timing for adding the corn sugar? With the extract or during the boil? I'm trying for the 1st time and added with the extract, then the hops at the heat break. Also using Mexican lager yeast as it was available.

chuckster

Mash Needed

2012-03-01 8:00pm

My experience is a mash with an equal amount of grain is needed for conversion. Don't know how to do this with this recipe

markk

how to brew it

2012-03-21 3:55pm

being rather new at this I would like to ask you if you would please put a more detailed recipe up . How long to boil the malt and extract and what to do with the flaked rice would be very helpful ( i am guessing you would put it in a bag and steep it for a while ? ) What to do with Irish moss? thanks

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