A few weeks ago I brewed a Corona clone. I got the recipe from Charlie Papazian's Homebrewer Gold book.
I brewed a 3 gallon batch as follows:
4.5 pounds of 2 row
1.5 pounds of cracked corn (gotten from the feed store... more on this later.)
I mashed with the strike water at 62C. It rested at 54C (129F) for about an hour. Then I bumped up to 65C (149F) for another hour. I took it to 170F and sparged. 1 hour boil.
Hop additions (if it was a 5 gallon brew) were 1 oz of Perl and 1/3 ounce of Hallertauer, for 60 minutes, 1/4 ounce Hallertaer for 10 minutes. My hops were a little old, say 2 years, but they were in heat sealed bags and frozen in the deep freeze all that time.
I used a Morgans dry lager yeast 11g packet. SG was about 1.042.
Results. Its not too far off from a Corona. Its a nice drinking beer. Its a tiny bit darker. The hopping is a little weak and its a bit sweeter and maltier. It has a prominent corn taste to it, a bit too strong.
If I could modify the beer, I would want it drier, a bit more hops, less corn taste and of course a bit lighter.
As far as the corn taste goes, CP warns to use rolled corn instead of cracked corn. I think that causes the cornier taste. That is easily enough fixed.
How does one fix the rest of the differences ?