Corona extra - Beer Recipe - Brewer's Friend

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Corona extra

120 calories 9.9 g 330 ml
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Beer Stats
Method: All Grain
Style: American Lager
Boil Time: 90 min
Batch Size: 50 liters (fermentor volume)
Pre Boil Size: 58 liters
Pre Boil Gravity: 1.035 (recipe based estimate)
Efficiency: 78% (brew house)
Source: Endre - Norway
Calories: 120 calories (Per 330ml)
Carbs: 9.9 g (Per 330ml)
Created: Wednesday May 9th 2018
1.040
1.006
4.5%
13.1
2.1
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5 kg German - Pilsner5 kg Pilsner 38 1.6 62.5%
2 kg Flaked Rice2 kg Flaked Rice 40 0.5 25%
1 kg Flaked Corn1 kg Flaked Corn 40 0.5 12.5%
8 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
15 g Magnum15 g Magnum Hops Pellet 15 Boil 60 min 13.09 100%
15 g / $ 0.00
 
Yeast
White Labs - German Bock Lager Yeast WLP833
Amount:
1 Each
Cost:
Attenuation (custom):
82%
Flocculation:
Medium
Optimum Temp:
9 - 13 °C
Starter:
No
Fermentation Temp:
10 °C
Pitch Rate:
1.5 (M cells / ml / ° P) 750 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Pilsen (Light Lager)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
7 3 2 5 5 25
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
30 L Infusion -- 65 °C 60 min
35 L Fly Sparge -- 75 °C 60 min
Starting Mash Thickness: 2.5 L/kg
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 58.63 L. Suggest reducing initial water volume to 45.4 L and adding 13.23 L sparge/top-off.  
Strike water volume at mash thickness of 2.5 L/kg 20
Mash volume with grains 25.3
Grain absorption losses -8
Remaining sparge water volume (equipment estimates 47.5 L) 46.9
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 58.6 L) 58
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume 50
Going into fermentor 50
Total: 66.9  
Equipment Profile Used: System Default
 
Notes

Watch pH in mash, sparge and boil close (5,2 is ideal).
Avoid scorching, caramelization and aeration of the boiling wort.
Ferment at 10 deg C for 2-3 weeks.
Rack to keg and lager at 1 deg C for 4 weeks.
Fine the beer with gelatin or filter with 1-3 micron filter.
Carbonate to 3 volumes and transfer to clear glass bottles.
Leave bottles in sunlight for 1 day.
Serve at 4 deg C, lime wedge in bottleneck optional.

-Enjoy-

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  • Last Updated: 2018-05-09 12:01 UTC