recipie request...

[dreadskin69]

Right, my mates want me to brew 'something like corona'... I have capitulated if only in the name of science... However i recon i could make something similar, but much more interesting aroma wise. By adding citra, so the beer already has that lemon/lime aroma. Wat is think?
Now I've read Mexican beers are basically Vienna lagers with corn in it.
So, how does this sound:
40% pale malt
40% Munich malt
20% corn stuff/adjuncts

now after seymors suggestion of adding a couple of bags of oats from the kitchen to the last ipa brewed, im wondering would a couple of bags of own brand corn flakes do the trick, or do i need to order in some proper adjunct?

[Dave S]

Right, my mates want me to brew 'something like corona'... I have capitulated if only in the name of science... However i recon i could make something similar, but much more interesting aroma wise. By adding citra, so the beer already has that lemon/lime aroma. Wat is think?
Now I've read Mexican beers are basically Vienna lagers with corn in it.
So, how does this sound:
40% pale malt
40% Munich malt
20% corn stuff/adjuncts

now after seymors suggestion of adding a couple of bags of oats from the kitchen to the last ipa brewed, im wondering would a couple of bags of own brand corn flakes do the trick, or do i need to order in some proper adjunct?

I've heard bad reports about using breakfast type corn flakes. I think they are lacking in substance. You're best getting the real thing from your HBS.

[seymour]

Right, my mates want me to brew 'something like corona'... I have capitulated if only in the name of science... However i recon i could make something similar, but much more interesting aroma wise. By adding citra, so the beer already has that lemon/lime aroma. Wat is think?
Now I've read Mexican beers are basically Vienna lagers with corn in it.
So, how does this sound:
40% pale malt
40% Munich malt
20% corn stuff/adjuncts

now after seymors suggestion of adding a couple of bags of oats from the kitchen to the last ipa brewed, im wondering would a couple of bags of own brand corn flakes do the trick, or do i need to order in some proper adjunct?

A couple problems with your proposal. When people talk about Mexican lagers relating to the Vienna style, they're talking about dark lagers such as Negra Modelo, and Dos Equis Amber, etc, which are thin and mass-produced but surprisingly tasty and refreshing. But definitely NOT Corona which is about as pale as water.

Corona is most likely just 6-row pale or pilsner malt and corn (probably highly processed corn syrup, actually) highly-processed hops extract, and synthetic shelf-stabilizing preservatives.

Store-bought corn flakes have iron and preservatives that'll make your brew taste even mushier and off-tasting than your target beer. This is NOT equivalent to my porridge oats recommendation. If you must, grind your own corn or popcorn kernels, or buy organic corn grits, coarse corn meal, or stick with brewery designated flaked maize.

I gotta say though, you shoulda stuck to your guns against this concept. Is there a shortage of affordable crappy adjunct lager or something? I mean, even your Harp lager would be better. Don't waste your time and energy this way. If you know from the beginning this beer is gonna taste bad, what could it possibly teach you about your brewery or brewing abilities?

Besides, if there are any redeeming qualities of Corona, it's the crisp, dry finish from an extremely lengthy, cold, and extremely neutral lager fermentation which makes it such a popular summer refreshment. Look, here's the only time I drink Corona: I have some Peruvian friends who hold a big party every summer, we play football and volleyball all afternoon until we're all shirtless and dripping with sweat, then chow down on crazy spicy barbecued meats, slow-cooked tripe stew, Papa a la Huancaína, rocoto salsa, etc, then bust open the cooler full of ice-cold Coronas to quench the fire. When the sun goes down, we move the party inside and try desperately to keep up with the latino dancing, then they bring out their idea of a desert beer: Bud Light Lime, which ends up being tastier than you'd think for the same thirst-quenching reasons. Under these precise conditions, crappy adjunct lager is pretty drinkable. But do you have the advanced equipment necessary for prolonged temperature controlled lagering? If not, you're going to end up with a heavier-bodied mushy and estery blond ale completely unlike Corona.

P.S. I'm directing all this vitriol at your less enlightened brew buddies, by the way.

[dreadskin69]

The Captain has spoken! So yes, i will stick to my guns. Brew them a bland blond (with citra) and keep the ipa for myself...
On your point about the facilities... Depending on what you mean, i (we) do have plans for a lagering room as such. I have two stables at the homestead, and being i can't stand horses, had planned to insulate the crap outta them and make a walk in temp controlled fermenting room and temp controlled conditioning room... Lagering May not be an issue then, but there will be no corn syrip going near anything being brewed at farmageddon...

[seymour]

Sounds good, Citra will at least improve the aroma of a corny beer.

P.S. I'm no captain, just a loud-mouthed-know-it-all. However, it sounds like Sensible Mole is a Colonel!
http://www.sensiblemole.com/introduction.htm
/viewtopic.php?f=5&t=57095#p602828

P.P.S. But if you're wanting another order to follow: read the book Coal Black Horse and report back. You might have a newfound respect for horses. http://www.workman.com/products/9781565126015/

[Barley Water]

If you would like to add 20% corn to the mash my favorite method is to get some grits from the grocery store and do a ceral mash. I use about a pound of the malted grain in with the grits, bring them up to sacrification temprature for about 15 minutes then boil the whole thing for about 45 minutes. I make a CAP every year and use this method and have in the past made a Ballentines XXX clone using the same procedure, comes out great. The new IPA book as a recipe for Ballentines IPA which also has alot of corn, I'll be trying that one fairly soon (it's a pretty big beer and very bitter just looking at the numbers). Anyhow some corn in the grist is just fine with me, the beer certainly doesn't need to be boring and I think it adds a subtle, nice sweetness to the beer.

Incidentally, if you want to make a Corona clone it is imperative that the beer be put up in clear bottles and then left in the sun for a time so as to get that nice skunky flavor and aroma. That would be why everybody drinks the stuff with a lime, covers up the crappy taste.