homebrewandbeer.com

People,

Can we focus this thread on the how to brew a Corona, rather than the relative merits of whether or not you would want to.

Thanks,
Greg

Ah those crazy academics...........Wot are you gonna do

ryan wrote:Ah those crazy academics...........Wot are you gonna do

Wort am I going to do? A much better idea!

T.

Who are you calling academic?

drsmurto wrote:Who are you calling academic?

Quite right. Academics talk about lots of useless stuff without doing anything useful. drsmurto makes nice beer, and therefore doesn't qualify.

T.

CORONA

Canadian Light
1 kg Dry Ultra Blend
400g Dextrose
12g Supa Alpha
1042 1012
6.6 ebc
4.6

TASTE.....fizzy air...,sorry

I'd still go the galena hops. It's what they actually use.

I'm bottling one today. Been in for two and half weeks.

Just a basic coopers mex, BE2 and dry hopped with 15g of saaz as its all I had at the time. Will let you know how it turns out. So far it tastes pretty mild, bland and tasteless. Should please my guests just fine and give them what they want.

Its been the garage sitting about about 12-14 degrees the whole time.

Chris wrote:I'd still go the galena hops. It's what they actually use.

Yes but only for bittering. It is not to style to add hop aroma.

Fair point. Waste of malt, isn't it?

Kevnlis wrote:

Chris wrote:I'd still go the galena hops. It's what they actually use.

Yes but only for bittering. It is not to style to add hop aroma.

So would an AG version be something like
Pils grain (maybe JW?)
galena hops 60mins (around 20 IBU's?)
Some dextrose (I Know this technically doesn't make it AG)

and a light bodied mash?

Yeah probably 25-35% Dex and mash at 63C. For bitterness I am not entirely sure, sorry.

I reckon it would be lower than 20 IBUs. And if you are using them for bittering only then what hop you use it less important IMO. Something with a smooth bitterness.....?

As for the dex, wouldnt there be some rice or maize in it coming from that side of the world?

drsmurto wrote:wouldnt there be some rice or maize in it coming from that side of the world?

and maybe some salmonella

The UV light i referred to earlier that is used to DELIBERATELY skunk this king of shite beers would probably kill the salmonella which means its technically 'safe' to drink.. ...

Or maybe the acid in the lemon/lime you are forced to jam in it actually helps destroy the bugs...

Sorry greg, i stayed on topic for at least 1 post.... .. but thats as far as i could stretch it...

Doc, you really seem to have a problem with skunky beer.

drsmurto wrote:The UV light i referred to earlier that is used to DELIBERATELY skunk this king of shite beers would probably kill the salmonella which means its technically 'safe' to drink.. ...

I had heard of the UV light thing before but didn't know if it was true or not.
Now that I know it's true I've gotta say I'm impressed.
Using light to change the taste of the beer!!! That's up there with the cheese makers adding different moulds to get different flavours.

I now hold the Mexican brewers in the same high regard as the Belgium monks.

In reality I think they were just too stupid to realise that using a brown bottle would stop it from skunking.

Great experiment. Take a bottle of APA, put half in a glass and leave both the bottle and the glass in the sun for 30 minutes, then drink them both. You will known the different immediately! In fact I would not even recommend you drink the one that was in the sun, just smell it

Bugger the monks, sez I.
I`ve gone right off dark and Belgian beers. Even got about $20 of T58 sitting around past it`s useby date

It's definately true with the UV- it is intentional. That's why all the kegged and canned beer is run down a UV lit tunnel, as it would otherwise not get the skunkiness from the clear bottle.

And I'll take that T58 if you don't want it...