Brewing Master

Question:

| | |   I know its probably not at the top of anyone’s list.  But I |   was wondering if anyone has attempted to brew something |   similar to a Corona?  I’d like to give it a try if anyone |   has a sound recipe.  My wife has been begging me to brew |   something that she could stand to drink. I don’t have a recipe for Corona to offer but a possible alternative style you might want to try.  I’ve found that a nice brown or nut brown ale goes over pretty well with folks that aren’t big beer drinkers as they are lightly hopped and therefore, less bitter, which is what folks less inclined to beer usually complain about. My second batch (am now on my third) was Miller’s extract recipe for brown ale out of his Brewing the Great Beers of the World and my wife loves it. Also my neighbor who I’d never seen drink beer tried it and has come back for more. Enjoy, Randall

Response:

  I know its probably not at the top of anyone’s list.  But I   was wondering if anyone has attempted to brew something   similar to a Corona?  I’d like to give it a try if anyone   has a sound recipe.  My wife has been begging me to brew   something that she could stand to drink.

Response:

 I know its probably not at the top of anyone’s list.  But I  was wondering if anyone has attempted to brew something  similar to a Corona?  I’d like to give it a try if anyone  has a sound recipe.  My wife has been begging me to brew  something that she could stand to drink.

As an experiment I recently made a brew I entitled Don’t Ask Why, and the bitch of it is, it is actually one of my cleanest brews.  Ingredient cost was under $5 for 5 gallons+, and that was small quantities. 5 lb 6-row brewers (Briess )  $0.60/lb                           $3.00 3 lb rice (regular type – bought at Aldi – a cheap food store)  ~$1.00 1 oz Cluster hops ~5.0% aa.                                      $0.98 a pinch of Hallertauer, Cascade, and Chinook Lager yeast (Wyeast Bavarian) Ground rice to a flour and heated to 160F with .5 lb of malt.  Held 15 minutes,  Boiled for 20 minutes.  I can’t remember how much water, but I had to add more than directions on rice packet. Meanwhile, I mashed remainder of malt in approx 6-7 qt of water, pH adjusted to 5.2 with phosphoric acid.  My water is pretty hard and I considered duplicating a Milwaukee water profile by mixing DI with it, but in the end couldn’t be bnothered.  Rested at 126F till rice was done.  Added the rice (which I burned slightly) to rest mash in mash/lauter tun.  Temp low so adjusted to 147 with boiling water infusion.  Rested a while (half hour).  Added more to 151 and rested for another hour or so.  I doubt if it would have passed an iodine test at this stage (one reason I never do ‘em), but I sparged it (trouble free in my slotted lauter tun – after adding as much boiling water as I could to mash out) with ~18 qt of acidified sparge water, to get 7 allons or so. 90 minute boil, hop additions 1/2 cluster and chinook at 60, 1/4 at 15, 1/4 and hallertauer and cascade at 5 minutes.  Chilled.  OG 10.5 B. Pitched yeast.  Fermented at 55 for 2 days, 40 for rest of week, up to 55 for diacetyl rest.  Racked to lager with qt saved wort and back to 40 for another week.  Added polyclar to chillproof and lagered a further week. Started mini ferment with yeast and saved bottling wort.  Krausened to bottle, stored bottles at 55 for 2 days and then to 40 where they have remained. A good clean beer – a bit more flavourful than I hoped .  Has a sweet taste (despite 1.5B TG), and hops are below flavor threshold.  Next time I’ll chill proof with activiated charcoal!  ’There was a  master come unto the earth, | Ulick Stafford, PP-ASEL           born in the holy land of Indiana,      | Dept of Chemical Engineering,  in the mystical hills east of Fort Wayne’.| Notre Dame, IN 46556          

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