anyone have a good corona clone recipe
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I just love that a few brewers came along and offered good suggestions.
I brewed a 5.6% cream ale last year, using about 78% pilsner malt, 3.5% acid malt, and 19% rice. I cooked the rice in a gallon of the strike water, but you could use Minute Rice or flaked rice. 27 IBU of Sorachi Ace hops, and fermented with German Ale yeast.
If you made something similar, but scale it back to about 4.8% ABV and 20 IBU you might be close. But don't use Sorachi Ace, use something more German, like Tettnang or Hallertau.
I also suspect Mexicans use corn instead of rice for the adjunct, but I don't know.
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double post
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Corona uses corn supposedly.
MT's AZ Ale Haus
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Here are my thoughts on my Rocky Point CervezAleThe only beer that my wife likes is Corona. Does anyone have a good recipe for a home brew that would taste like Corona? There is a mix on the market called le corona but it does not include an upgrade for liquid yeast. It seems to me that liquid yeast is better....am I correct?
Grain bill
5# American 2 row
5# American Pilsner
1# Flaked corn
Misc.
32 oz Agave nectar - 15min boil
Hops
1 oz Hallertau - 60 min boil
1 oz Citra - Flame out
Dry hop - 7 days Secondary
1 oz Dried lime zest
1 oz Corriander
(Sterilzed in 1 oz Silver Tequila)
Yeast
US-05
5 oz Agave nectar for bottle priming
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I have to bump this again because I just read the whole thread because I was also curious if I can also make a Corona style beer, all grain. I love British and German beers but I also love Corona with a lime on a hot day. It is my "lawnmower" thirst quencher of choice, much better than BMC (or in the case of us Finns, Koff-Karhu-Karjala beers) and snobs can kindly **** off with what they think about this.
Anyway, what I found surprising about these clone recipes is that they are pretty much spot on to Cream Ale recipes, just fermented as Lagers and not Ales. 70-80% pale malt, 20-30% Corn and maybe a touch of rice is the typical Cream Ale recipe that I can see. Switch the yeast into Lager and BAM, the recipe turns into a random "Corona clone" from the internet. And yet I do not see similar snobby behaviour against Cream ales like I do see against Mexican beers. Why is that?
BTW thanks to everyone who took time to write their recipes. I copied a few of them and intent to try them out when possible.
Anyway, what I found surprising about these clone recipes is that they are pretty much spot on to Cream Ale recipes, just fermented as Lagers and not Ales. 70-80% pale malt, 20-30% Corn and maybe a touch of rice is the typical Cream Ale recipe that I can see. Switch the yeast into Lager and BAM, the recipe turns into a random "Corona clone" from the internet. And yet I do not see similar snobby behaviour against Cream ales like I do see against Mexican beers. Why is that?
BTW thanks to everyone who took time to write their recipes. I copied a few of them and intent to try them out when possible.
Cream ales are essentially lagers done with an ale yeast, and sometimes layered afterwards.
FTFY
No I think that is Steam Ale. Ales done with lager yeast but fermented at room temp.
The cream ale recipe I’ve been brewing for years, and pretty much every other cream ale recipe I’ve seen, uses a lager yeast. I usually use 34/70 but have also used WY 2112.
California Common, AKA steam beer, is also an ale fermented with lager yeast at ale temps.
Cream ales are like kolsch in that they are originally (though the category is so broad nowadays like most) lager style beer made using top fermenting ale yeast.
https://www.americancraftbeer.com/what-the-hell-is-a-cream-ale/
https://www.bjcp.org/2008styles/style06.php
Just looked at 10 recipes, All but one used an ALE yeast.
Cream ale is just a very light pale ales.......
Cream ale is just a very light pale ales.......
And usually (perhaps always) contain some corn or rice adjuncts.
And usually quite lightly hopped. Hence my comparison to Mexican style "Corona clone" lager recipes.
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Unfunny beer snob.Somebody correct me if I'm wrong, but isn't the recipe for Corona to mix 1 can of Buttwiper, 1 can of Swiller, and 1 can of Soors and mix in 5 gals of water, add in 1 packet of dry yeast and ferment in full sunlight?
have you guys actually tried an unskunked Corona? it's actually not that bad, I love them on a hot day
Brown bottle (not skunked).
For 4 bucks per six or a buck per "caguama" (big brown bottle). Why you would like to make a clone?
PS: Im the past I've been to a Modelo plant and they were brewing a Corona at the time, basically they use six row pale malt and corn. Don't use fresh neither pellet hops, they use saaz hop oil, and that's it...
Brown bottle (not skunked).
For 4 bucks per six or a buck per "caguama" (big brown bottle). Why you would like to make a clone?
PS: Im the past I've been to a Modelo plant and they were brewing a Corona at the time, basically they use six row pale malt and corn. Don't use fresh neither pellet hops, they use saaz hop oil, and that's it...
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All I taste with Corona is the skunk, but I've only had it from a clear bottle. It probably starts out as decent beer but I've never sought out cans to test that; if I want canned macro lager I buy Hamm's or Busch on sale.
Lefou
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I refuse to buy bottled beer in clear or green glass. Cans only if they have a visibly printed date indicating freshness.
Some of the Mexican beer (Modelo Especial) is, in my opinion, superior to American lagers and I think the hate for Mexican extra light lagers stems from the lightstruck quality and a perceived lack of body.
I bottle my low SRM beers made at home with noble varieties (Saaz, Liberty) and do blondes with a rare Citra sometimes, taking pains to avoid the light simply because I believe skunking is a flaw in light beers. The lighter SRM, low ABV beers don't tend to age well unless you store them properly.
Some of the Mexican beer (Modelo Especial) is, in my opinion, superior to American lagers and I think the hate for Mexican extra light lagers stems from the lightstruck quality and a perceived lack of body.
I bottle my low SRM beers made at home with noble varieties (Saaz, Liberty) and do blondes with a rare Citra sometimes, taking pains to avoid the light simply because I believe skunking is a flaw in light beers. The lighter SRM, low ABV beers don't tend to age well unless you store them properly.
I'm not generally a fan of Corona, but it does taste better on a beach in Mexico.
Maybe because it's fresher, but maybe everything tastes better on a beach in Mexico.
Maybe because it's fresher, but maybe everything tastes better on a beach in Mexico.
