Originally Posted by mysterio
You could brew the recipe in this thread
for your 'friend'
har har, ok, I'll take a jab in the ribs. I'll drink quite a bit of this batch as well. Don't love corona myself, but it isn't all that bad, not what I'd choose to drink while out, at the grocery store or with friends, but when offered a corona I don't turn it down.
What I got from that link is to make a corona clone I must lager it. And that unique corona taste that borders on sweetness is corn. And that recepie linked by david_42 (THANK YOU by the way!
)calls for .5 lbs crystal malt(obviously steeped) and 2 lbs rice flaked. Is the rice flaked also steeped? I am assuming so, don't see any 2-row or 6-row malt where the enzymes are to mash. If I need to do a minimash could I throw the grains in a big grain/hop bag and more or less make a tea(@156 degrees F for 60-90 min) then do several "Batch Sparges" in my fry daddy? There wouldn't be any way to use the grainbed to filter any of the grain out, would this pose a problem with tannins or would it just settle out in the primary? If I were to use some corn in there as well to get the "corona taste" how much do I use? What kind do I use? Would that be steeped as well? And is one oz pellets the same as one oz whole hops for calculating bitterness? Since I don't have a freezer set up for lagering yet, would any ale (maybe hefe??) yeasts work to mimic the flavor? My house is almost always a constant 65 degrees, from what I've read, a perfect ale temp. I'll also be pouring the juice from 10(?) limes into it in the primary. Hope I can nail down a recepie by friday, that's when I'll be making it. Thanks so far for the help. Always appreciated! =)