Unashamedly I still love Corona. It’s a deliciously refreshing variant of the ubiquitous American lager and just like any beer, has a time and place. This recipe was meant to capture the flavors which make Mexican lagers what they are and shove them into something with more distinction.
Recipe – I wanted to get some of that crisp corn flavor common to the style and a tart, dry finish alongside a subtle dosing of oak.
- Batch Size: 5 Gallons
- 4 Lbs German Pilsner
- 4 Lbs Flaked Corn
- 5.8 mL Lactic Acid (5.3 pH mash @ room temp)
- 0.25 Campden Tablet
- 1 oz Hallertau Mittelfrueh (60min)
- 1tsp Wyeast Nutrient
- 90 seconds pure O2 (2 micron stone)
- Wyeast 3711 (1 package, no starter)
- 1 oz Organic Blue Agave
- 1 oz Light Roasted French Oak Chips (soaked one month in El Jimador Silver)
- 0.5 Tsp gelatin fining
- OG: 1.043
- FG: 1.001
- 5.5% ABV
- SRM: 2.13
- IBU: 13.02
- Mash: 60min @ 150°, single infusion.
- Boil: 60min
- Fermentation temp: 68° and let rise up to 72°
- Brewday Cost: $32.38
Brewday – Went without hiccup, hit temp and gravity.
3 days post pitch – 1.007, tasted very bright, clear, strong lemon. Ferm was mellow but as always, 3711 is quick to bring the gravity down.
6 days post pitch – 1.004, adding oak and agave. I’m hoping the agave will kick up a secondary fermentation and bring the gravity a bit lower.
13 days post pitch – 1.001. Oak came through really well in such light beer. 0.5 Tsp gelatin in to carboy for bottling tomorrow, crashing down to 50°.
15 days post pitch – Bottled to 2.9 volumes.
22 days post pitch – Sampled. Tasted a hint of diacetyl. Otherwise very drinkable, light. Wyeast 3711 is great at reaching low finishing gravity without leaving a thin beer. It tastes both tart and sweet throughout the sip and allows the small amount of oak to come through. Color and clarity are lovely, very bright and pale honey colored.
Changes for next batch: Ease up on the corn, perhaps 20% of the grist. I really like the flavor of it but wagering it’s leading to that bit of diacetyl. Less agave, it leans a bit too sweet.