Corona Recipe

Nathan · Post by **Nathan** » Thursday Nov 25, 2004 9:05 pm

G'Day Guys,

Just wondering if someone has a simple Corona recipe? I want to make it using a kit as a base, not quite ready for the more advanced stuff yet.
Has anyone ever tried putting lemon zest in the brew, say 10-15g boiled for 15 minutes to get the effect of putting a slice of lemon in. Any thoughts?

Post by **Oliver** » Thursday Nov 25, 2004 9:36 pm

I've never thought of doing that.

Might I suggest the addition of a citrusy hop such as Cascade instead?

Any thoughts anyone on how the citrus oils from lemon zest might affect fermentation?

Oliver

NRB · Post by **NRB** » Thursday Nov 25, 2004 10:29 pm

I've thought about the same thing, zest of lemon, but as Oliver has mentioned the oil could be a problem. I know people use zest in other recipes but they're not trying to impart immense flavour like one hopes to achieve in a Corona with Lemon brew...

wombat · Post by **wombat** » Thursday Nov 25, 2004 10:33 pm

i read a recipe for corona on grumpys a little while back. i don't know how close it is to actual corona but it was a nice laugh:

"pee into your fermenter, use gum leaves instead of hops and hope for the best"

seriously though, i think i saw a serious recipe once before which included the use of a dry or diet enzyme to help your yeast ferment out further.

i found this american recipe for you though:
http://www.skotrat.com/skotrat/recipes/ ... pes/7.html

cheers
-wombat

NRB · Post by **NRB** » Thursday Nov 25, 2004 10:38 pm

I put one down today - it's a Brewcraft Mexican Cerveza which comes with the dry enzyme. It'll be interesting to see how it turns out as I didn't alter the recipe; I simply added 1kg dextrose and boiled the wort for 15 minutes. I added the yeast and enzyme at 5pm and it's bubbling away nicely now... I'll try it on Christmas day.

Dogger Dan · Post by **Dogger Dan** » Thursday Nov 25, 2004 10:38 pm

Nope,

Lemon Zest worked out just fine, I added it with some coconut and was very tasty

Dogger

grabman · Post by **grabman** » Friday Nov 26, 2004 12:43 am

coconut!!!

might come out like the old reef oil, rub on, lie in sun and hope to tan!!!!!

add beer for great afternoon

Nathan · Post by **Nathan** » Friday Nov 26, 2004 7:30 am

Thanks guys, I'm just about to put down a Hoegaarden style with 15g of Orange zest and 15g of cracked corriander seeds as recommended by the HBS. It got me thinking about the lemon zest. If you can use orange zest, surely you can use lemon zest?!? That was my line of thinking anyway. I'll try it and let you know.

Dogger Dan · Post by **Dogger Dan** » Friday Nov 26, 2004 10:24 am

Grab

If it gets in my wife I am away, know what I mean

Dogger

thehipone · Post by **thehipone** » Friday Nov 26, 2004 11:32 am

You can use lemon zest, but I think it would be hard to find the right amount without experimenting, and getting some sour brews. It's really not that hard to cut up and add a piece of lime to the bottle/glass, and will prevent you from inadvertently screwing up a whole batch. And it's lime in a corona. No lemon.

Kozzi · Post by **Kozzi** » Friday Nov 26, 2004 12:11 pm

To true

db · Post by db » Friday Nov 26, 2004 12:19 pm

blackrock mexican lager is close to corona (just be careful with the included dry enzyme - evil stuff)

Dogger Dan · Post by **Dogger Dan** » Friday Nov 26, 2004 12:36 pm

Guys,

Zest of two lemons for a 5 gallon batch. Put in the boil for the last 15 min

Trust Me on this one Ok

If it Is to strong, you need to let it age longer, it will mellow.

Not,

Two is good ju ju

Dogger

grabman · Post by **grabman** » Friday Nov 26, 2004 7:19 pm

if trying the blackrock Mexican Lager use a SafLager yeast as well, turns out excellent, in fact i'm slurping on one now.

NRB · Post by **NRB** » Friday Nov 26, 2004 9:45 pm

db wrote:blackrock mexican lager is close to corona (just be careful with the included dry enzyme - evil stuff)

Can you elaborate on this statement?

db · Post by db » Monday Nov 29, 2004 11:07 am

blackrock mexican lager comes with a packet of dry enzyme.. it basically converts unfermentable sugars into fermentable sugars therefore lowering the FG (usually to 1.000.. sometimes below) & raising the alcohol content.. the batch i did (@ 23litres) ended up over 7%. if you use the enzyme i'd advise adding more water.. maybe a OG of around 1.035

NRB · Post by **NRB** » Monday Nov 29, 2004 7:26 pm

Heaven help me then. I added the dry enzyme to the wort from the Brewcraft Mexican Cerveza kit and made to a total volume of 21L. OG was 1.034 I'll keep you informed of FG... Shouldn't be long now as I put it down on Thursday and am planning on bottling this coming Thursday provided FG is stable.

grabman · Post by **grabman** » Monday Nov 29, 2004 9:56 pm

I just bottled a BlackRock Mexican my second go at it, great brew, drinking first batch now, started at 1040 and dropped to 998. I thought my hydrometer was faulty!!!
THat gives it around 5.8%, hold on tight the rides judt starting!

db · Post by db » Tuesday Nov 30, 2004 8:09 am

an OG of 1.034 should be ok.. should come up around 5%.