Ashamed to request this recipe
#1
Posted 30 March 2009 - 01:10 PM
#2
Posted 30 March 2009 - 01:17 PM
#3
Posted 30 March 2009 - 01:18 PM
#4
Posted 30 March 2009 - 01:23 PM
#5
Posted 30 March 2009 - 01:43 PM
Make sure to put the bottles in the sunshine for awhile. Seriously, I think Zymot's right. This will be a tough one to reproduce.(some one will make a joke about putting your beer in the sunshine soon)zymot
#6
Posted 30 March 2009 - 03:49 PM
#7
Posted 30 March 2009 - 03:55 PM
#8
Posted 30 March 2009 - 04:04 PM
#9
Posted 30 March 2009 - 04:34 PM
Must be a nice Blonde............ My Bud Light-drinking friend thought my Blonde Ale was too hoppy. Gimme a break!
#10
Posted 30 March 2009 - 04:46 PM
Well when your used to stale waterMy Bud Light-drinking friend thought my Blonde Ale was too hoppy. Gimme a break!
#11
Posted 30 March 2009 - 05:02 PM
#12
Posted 30 March 2009 - 05:53 PM
That is what I was getting at.............When you try to make a beer like this (light), you don't really expect to make the EXACT beer you have in mind. It helps to think that you're just trying to make a beer in the spirit of the commercial version. I suppose this applies to any style, really. Even if you had the exact Corona recipe for 5 gallons, it still wouldn't come out exactly right because of all the variables. Cheers.
#13
Posted 30 March 2009 - 06:07 PM
#14
Posted 30 March 2009 - 06:21 PM
#15
Posted 30 March 2009 - 07:33 PM
No, never!So many people in homebrewing like to make hopped-up monsters so lighter beers get the fish-eye most of the time. Many homebrewers like to poke some fun at BMC products so it may seem embarassing to ask about a beer like this.
Yeah, that sounds good, and not what I think of when I think of Corona.I can understand that homebrewers want to get away from beers like this because they are EVERYWHERE and there are 30 or 40 different brands of the same damn style. I could walk out of my house right now and walk to 10 places that sell all of these light lagers. But I make homebrewed versions of these beers all the time and have them on tap over the summer almost constantly. A nice, gold, 5% beer with some nice noble hops (20-30 IBUs) and one of the great German or Czech yeasts... delicious.
#16
Posted 30 March 2009 - 07:53 PM
Agreed. Corona is a high-adjunct beer that has more marketing than anything else. It's a shame too considering it's now the #1 selling imported beer in the US. What does that say about our uninitiated beer drinkers?Yeah, that sounds good, and not what I think of when I think of Corona.
#17
Posted 30 March 2009 - 08:39 PM
And most homebrewers who poke fun at these beer couldn't make one if their life depended on it. :)Also, it's not a joke about putting it in the sun. If you want it to taste like Corona...So many people in homebrewing like to make hopped-up monsters so lighter beers get the fish-eye most of the time. Many homebrewers like to poke some fun at BMC products so it may seem embarassing to ask about a beer like this. I can understand that homebrewers want to get away from beers like this because they are EVERYWHERE and there are 30 or 40 different brands of the same damn style. I could walk out of my house right now and walk to 10 places that sell all of these light lagers. But I make homebrewed versions of these beers all the time and have them on tap over the summer almost constantly. A nice, gold, 5% beer with some nice noble hops (20-30 IBUs) and one of the great German or Czech yeasts... delicious.
#18
Posted 30 March 2009 - 09:42 PM
#19
Posted 31 March 2009 - 09:14 AM
Recommendation on mash temp? ~150 or so?I would do something like this...8 lbs American 2-row1½ lbs flaked maize8 oz Vienna4½ to 5 AAU of Hallertau, Tettnanger, Tradition, Stryrian Goldings, Hersbrucker or Mt. HoodWhite Labs 940 Mexican Lager yeast or... if you want to make it as an ale, White Labs 01 California Ale yeast. If you make it as a lager, any mistake will stand out because there's nothing to hide behind. If you make it as an ale, get the temp of the wort down into the 50s and try to keep it there throughout primary. Make a good-sized starter with a fresh vial of White Labs 01 and oxygenate the wort well. If you're squeamish, make another beer with the White Labs 01 and then use the slurry to make the lighter beer... there will be more healthy yeast and it will stand up better in the cooler-than-normal temps.When you try to make a beer like this (light), you don't really expect to make the EXACT beer you have in mind. It helps to think that you're just trying to make a beer in the spirit of the commercial version. I suppose this applies to any style, really. Even if you had the exact Corona recipe for 5 gallons, it still wouldn't come out exactly right because of all the variables. Cheers.
#20
Posted 31 March 2009 - 10:15 AM
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