anyone have a good corona clone recipe

[zaxsan]

Pics - I use irish moss in the boil and I am never really happy with my clarity. I am switching to whirlfloc tablets and will see if I have better results. Either way, I always enjoy this light beer and for people who are a little scared of homebrew it is a nice way to break them in!

 

[rwyant]

Saddam, did you use any type of fining agents in that one? I have been using bentonite, and its been giving me crystal clear results.

 

[blablathingy]

Haha funny. I have the same affliction - and about 20 cases of empty Corona bottles that I'd like to fill with more buttwipeswillerpisswater - Thanks for all the excellent responses and laughs. Guess I'll aim for the Pilsners.

 

[budbo]

Wow resurrected post, to answer a question from years ago, Miller products don't skunk because they brew with hop oil, not fresh hops eliminating the chemicals that cause it. That was started long long ago as a marketing tool to set them apart in the "Clear Bottle"

 

[Gilbertross11]

You guys are a bunch of ******** guy just wanted a corona recipe can't help it if you all like bong water beer

 

[jayair737]

you are correct that drinking liquid yeast is better than drinking corona. sorry to hear about your wife's affliction.

That may be the single funniest thing I've heard all year. As odd as it sounds, while I am partial to lambics, rich browns, stouts, sours, etc, etc, there is something about a Corona and a squeeze of lime that keeps me coming back. Indescribable, I know.

 

[shadow160]

Wow this thread has more lives then your average cat LOL

 

[jayair737]

Wow this thread has more lives then your average cat LOL

I seriously read the original post as "2016" when it actually said 2006. So I'm a little late to the party... Lol

 

[Northbank]

That may be the single funniest thing I've heard all year. As odd as it sounds, while I am partial to lambics, rich browns, stouts, sours, etc, etc, there is something about a Corona and a squeeze of lime that keeps me coming back. Indescribable, I know.

You just laughed at a 10 year old joke

So did I ....

... I also really like a Corona on a hot day.

 

[kh54s10]

Can we lay off the beer snobbery and get the guy some answers instead? We get it-- some of you don't like corona.

10 years of beer snobbery!!!

 

[Altrez]

I have been inspired to brew a Corona clone now. No matter what the cost I will see it done!

P.S I love Corona with fresh picked limes!

-Altrez

 

[marichman]

I like Stouts and Porters, and Saisons and Sours, etc ... but when I go out in the blistering sun, I like a light cold as F&*K beer that's easily drinkable. I crush coronas like bottles of water and they are refreshing.

At the beach, on the boat, mowing the yard, just grabbing some tacos outdoors, picnic, etc ... Corona doesn't bother me, it's light and watery.

I don't want a stout when I am sitting on the beach or belgian quad when I am cutting the yard. Snob it up and put Corona down, but I believe it's got a place in the beer world.

Cheers - anyone have a lime?

 

[Jim311]

Man, mega thread dredge. I don't get all the posts putting this dude down. If he wants to brew it, there's got to be a way. It might take hours of research and lots of tries to get it close, and it may not even be possible for him to do, but maybe he WANTS a challenge? Isn't that a big part of it for a lot of people? Brewing a recipe that's as close to a commercially available option as possible? Ultimately haven't we all attempted to do just that? That's the spirit of homebrewing if you ask me.

 

[Fizzycist]

This thread is the equivalent of those click bait crap ads that show up all over. "You'll never believe what happens next!" Even mix between BMC jokes, BMC defenders, and actual responses to the question? Yep, I guessed it, and yet somehow I still clicked on the thread.

 

[GPP33]

Man, mega thread dredge. I don't get all the posts putting this dude down. If he wants to brew it, there's got to be a way. It might take hours of research and lots of tries to get it close, and it may not even be possible for him to do, but maybe he WANTS a challenge? Isn't that a big part of it for a lot of people? Brewing a recipe that's as close to a commercially available option as possible? Ultimately haven't we all attempted to do just that? That's the spirit of homebrewing if you ask me.

Not sure I'd say copying commercial beers is the "spirit of home brewing". I think that's where most people start because they need a target but as time goes on and the true spirit of it develops you realize it's about making something BETTER than what you can get commercially. Craft breweries are usually started by home brewers who believed they had something better to bring to the table. Home brew comps aren't about making an exact clone but about perfecting the style. I have a Kolsch about ready to carb that is a clone (from the brewer) of a commercial beer. I suspect I'll only brew it once before tweaking to fit my tastes. I know I like the commercial version so it's a logical place to start the development of my own version,

 

[MajorJC]

I just did a search for a Mexican Cerveza clone and this thread popped up. After reading through the thread I'm realizing that this may not be a good choice for my first attempt at beer. (I have up to now only done wine and mead)

I also see that this thread has not been resurrected in almost two years, so here goes....bump.

 

[TGFV]

If you go extract, I would simply use a Cooper or munton kit, with 100-200grams of pislen extract and 500-650grams of corn sugar and the sugar provided or another good clean yeast (a few are listed here) and brew it as a lager like. Do a 2-5 min boil tops to keep the colour light and you have a cheapo quick Corona clone.

If you are steeping I would also steep 150 grams of carapils for some head retention, and for some flavour you can always add a can of frozen limeade concentrate, (just sub out an equivalent of sugar).

 

[Tribe Fan]

I've done an ale with 3# of minute rice, 1# of carapils and enough 2 row to get to a little above 4% ABV hopped to about 20 IBU for a 10 gal batch. Used WLP001 and it was a really clean, crisp light gold beer. Have to use as much strike water as you can to keep the rice suspended, but believe me it converts. This was by far the most popular beer I did. Excellent party brew.

If I make this again, I will use WLP060. I just did a pale ale batch with that and I think it is cleaner.

 

[kh54s10]

813 days of beer snobbery!

 

[MT's AZ Ale Haus]

Water....

Sorry, Had too [emoji23]

I have been toying with the idea of making a Mexican Ale...

A lot of good info in this thread

 

[TGFV]

Hey, can't let this die now can we?

 

[JohnSand]

I just love that a few brewers came along and offered good suggestions.

 

[z-bob]

I just did a search for a Mexican Cerveza clone and this thread popped up. After reading through the thread I'm realizing that this may not be a good choice for my first attempt at beer. (I have up to now only done wine and mead)

I also see that this thread has not been resurrected in almost two years, so here goes....bump.

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.

 

[z-bob]

double post

 

[TGFV]

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 Haullertau (sp?)

I also suspect Mexicans use corn instead of rice for the adjunct, but I don't know.

Corona uses corn supposedly.

 

[MT's AZ Ale Haus]

The 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?

Here are my thoughts on my Rocky Point CervezAle

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

 

[MaaZeus]

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.

 

[TGFV]

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.

Cream ales are essentially lagers done with an ale yeast, and sometimes layered afterwards.

 

[grampamark]

Cream ales are essentially ales done with a lager yeast, ...

FTFY

 

[MaaZeus]

FTFY

No I think that is Steam Ale. Ales done with lager yeast but fermented at room temp.