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Corona Light Clone Test 1
Lite American Lager • Partial Mash • 6 gal
With the philosophy that Mexican brewers use the most frugal of ingredients. Those ingredients that are considered to be expensive are extended to yield every ounce of flavor. Test 1 Brew Date 5/1/2009
May 1, 2009 pm 05:50pm
1.0/5.0 1 rating
Ingredients (Partial Mash, 6 gal)
- .5 lbs
American 6-row Pale
American 6-row Pale
Tends to increase lautering efficiency due to a stiffer husk. May be used as the base malt for any beer style. The enzymes in all varieties of the current crop are sufficient to support high percentages of specialty malts and adjuncts.
- .25 lbs
American 2-row
American 2-row
Yields a slightly higher extract than Six Rox brewers Malt. Tends to give a smoother, less grainy flavored beer. Some brewers claim they can detect a significant difference in flavor. Lower protein and will yield a lower color than Six-Row Brewers Malt
- .25 lbs
Crystal Malt 20°L
Crystal Malt 20°L
Sweet, mild caramel flavor and a golden color. Use in light lagers and light ales.
- 4.0 lbs
Rice Syrup
Rice Syrup
Rice syrup has no flavor impact in beer. Rich in fermentable sugar, light in color and body with crisp, dry taste.
- 1.5 lbs
Corn Flaked (Maize)
Corn Flaked (Maize)
Generally a neutral flavor, used to reduce maltiness of beer. Produces beer with a milder, less malty flavor. Uses: Primarily for light Bohemian and Pilsner lagers.
- .5 oz
Saaz - 3.1 AA% whole; boiled 7 min
Saaz
Used for finishing pilseners, continental lagers, and wheats. The aroma is spicy and pleasant with fragrant overtones.
- .75 oz
Mt. Hood - 3.9 AA% pellets; boiled 60 min
Mt. Hood
Used mainly for aroma and flavor in American and German style ales and lagers. Aroma is mild, pleasant, light, and clean.
-
Fermentis K-97 Safale K-97
Fermentis K-97 Safale K-97
A German ale yeast selected for its ability to form a large firm head when fermenting. This top cropping ale yeast is suitable for top fermented beers with low esters levels and can be used for Belgian type wheat beers. Sedimentation: low. Final gravity: low. Pitching instructions: Re-hydrate the dry yeast into yeast cream in a stirred vessel prior to pitching. Sprinkle the dry yeast in 10 times its own weight of sterile water or wort at 27C ± 3C. Once the expected weight of dry yeast is reconstituted into cream by this method (this takes about 15 to 30 minutes), maintain a gentle stirring for another 30 minutes. Then pitch the resultant cream into the fermentation vessel. Alternatively, pitch dry yeast directly in the fermentation vessel providing the temperature of the wort is above 20C. Progressively sprinkle the dry yeast into the wort ensuring the yeast covers all the surface of wort available in order to avoid clumps. Leave for 30 minutes and then mix the wort e.g. using aeration.
Style (BJCP)
Category: 1 - Light Lager
Subcategory: A - Lite American Lager
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.035 | 1.028 - 1.040 |  |
| Terminal Gravity: | 1.003 | 0.998 - 1.008 | |
| Color: | 2.1 SRM | 2 - 3 | |
| Alcohol: | 4.1% ABV | 2.8% - 4.2% | |
| Bitterness: | 10.3 IBU | 8 - 12 | |
Discussion
Results
2009-05-25 3:16pm
5/21/2009 FSG 1.008, Beer was a little too light in color. Yeast is close. Head is identical. It’s ok tasting if you like beer flavored water. Bitterness a little weak. Too brisk, lack of body, but crispness is close. Next attempt will try to smooth the briskness, slightly darken the color, and increase the bitterness. I would not brew this beer again.
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