Originally from Mexico, Corona is now famous all over the world for its refreshing, crisp and smooth taste. It’s a great easy drinking beer and a standard at summer time parties. Garnish your Corona beer traditionally with a lime or lemon wedge to heighten the citrus aromas and flavours.
20 Litre Batch
Est Alc 4.7%
Est IBU 20
Est SG 1.042
Est FG 1.008
FOR THE MASH:
1.75 kg Pilsner grain
750g Pale Ale grain
750g Wheat grain
750g Flaked Rice (Rolled Rice) or Flaked Maize
Combine 20 litres of 70°C water (strike temp) and the malts in your grain bag inside your urn or pot. Rest at 66°C for 60mins. Sparge with 10 litres of 80°C water in a bucket for 10 minutes and return sparged wort to the urn making a final boil volume of 26 litres.
FOR THE BOIL:
25g Hallertau hop pellets (5.2%AA) – For Bittering (60min – 18.6 IBU)
1 tsp Irish moss or Whirl Floc – (boil for 15min)
15g Saaz hop pellets (3.5%AA) – (2min – 1.3 IBU)
Cool the wort and ferment as close as possible to 14°C Preferably with White Labs WLP940 – Mexican Lager Yeast or Wyeast – 2308 MUNICH LAGER and Yeast Nutrient.
Tips for temperature control:
-Use the chilled water to reach a satisfactory temperature and add yeast immediately.
-Maintain a cool even temperature in the fermenter.
-Place the fermenter in a tray and wrap it in a blanket with an end in a container of water.
-Placing the fermenter on a concrete slab can also help to keep the temperature constant.
–Use a Brewing Thermostat and a fridge for optimum brewing conditions all year round.
Equipment needed for mead making:
– 4 Litre Pot
– Medium Funnel
– 2 x 5L Demijohns
– Bored Bung
– Solid Bung
-To make oak spirit use a 4-5 Litre wide neck glass jar, use around 200-300g of oak blocks or chips and 1 litre of vodka/neutral spirit. Soak for at least 14 days but the flavour intensifies the longer you leave the oak soaking. When ready, strain the oak out by passing it through filter wool in a funnel.