themox
Well-Known Member
- Recipe Type
- All Grain
- Yeast
- US-05
- Yeast Starter
- hydrated is fine
- Additional Yeast or Yeast Starter
- nope
- Batch Size (Gallons)
- 5.5
- Original Gravity
- 1.030
- Final Gravity
- 1.000
- Boiling Time (Minutes)
- 90
- IBU
- 17
- Color
- 6 EBC
- Primary Fermentation (# of Days & Temp)
- 10
- Secondary Fermentation (# of Days & Temp)
- n/a
- Additional Fermentation
- bottled
- Tasting Notes
- dunk in a piece of lemon or lime and you\\'re drinking corona. 100%
really excited about this beer. i've been meaning to make a bud or coors or corona rip off for a long time and this one hits the spot. 100% i couldn't tell the difference in a blind taste test with a corona and a lemon slice! would love some feedback. i'm from australia so i've tried to convert everything i could. message me or post if you're confused about any of my aussie-isms or need more info. this beer is fkn GREAT for summer parties. so easy to throw down. this beer is crystal clear but my photo is terrible.
ingredients for a 5.5 gal batch at 70% eff
5.3lbs 2 row
0.9lbs flaked corn (or instant polenta)
0.4oz galena @ 60 mins (17 ibu)
1 teaspoon amylase enzyme
1/2 teaspoon yeast nutrient
1 tablet whirlfloc (or irish moss)
1 pkt us-05
process
* single infusion mash at 147 for 90 mins
* boil 90 mins
* ferment at 60f for about 10-12 days. add enzyme when pitching yeast.
* no need for secondary, but you can if you want (i don't bother)
* crash chill at 35f for about 4 days in primary, then bottle/keg
packaging
* if bottling, bottle with 2 coopers carb drops or corn sugar to reach 2.8
* if kegging, consider increasing grain bill percentage to reach 4.3-4.8% abv. keg to 2.8
* aim for about 4.3-4.8% abv
ingredients for a 5.5 gal batch at 70% eff
5.3lbs 2 row
0.9lbs flaked corn (or instant polenta)
0.4oz galena @ 60 mins (17 ibu)
1 teaspoon amylase enzyme
1/2 teaspoon yeast nutrient
1 tablet whirlfloc (or irish moss)
1 pkt us-05
process
* single infusion mash at 147 for 90 mins
* boil 90 mins
* ferment at 60f for about 10-12 days. add enzyme when pitching yeast.
* no need for secondary, but you can if you want (i don't bother)
* crash chill at 35f for about 4 days in primary, then bottle/keg
packaging
* if bottling, bottle with 2 coopers carb drops or corn sugar to reach 2.8
* if kegging, consider increasing grain bill percentage to reach 4.3-4.8% abv. keg to 2.8
* aim for about 4.3-4.8% abv
