Nut Brown Mexican

[Shaun Goeckner]

Hey Folks -

I just don't get it. I started a batch of Brewmarts Mexican Style Corona Wanna-Be Saturday afternoon, and racked it last night. It was still working decently, a bubble every 20-30 seconds. The color last night was as yellow as homemade lemonade just about. This morning, it looks more like Nut Brown Ale. It tastes fine, quite smooth and hydro at 1.012.....I'm gonna rack into a keg in a few days, but the $$64,000$$ question is:

How to get that nice light finish color in your beer? And don't tell me to go to Grocery Store like my Wife. You would think she would be OK with brewing, seeing as I'm making beer for 3 cents an ounce instead of 7 cents at the store.....go figure!!

[paul84043]

Hmmm, that's strange...please ship the entire volume of beer to me for immediate evaluation...

If it were still in the primary, I would say that it was normal...but in the secondary?

It could be because the beer is clearing out that the color has deepened. It will probably look much lighter in a bottle.
What does it look like in the Hydro test tube?

I have done one Corona clone, but I did it in my Plastic conical, so I never got to see it....
I have one lagering in the fridge right now, but it's going to be in primary for at least a couple of weeks.

[Shaun Goeckner]

well, you see on my Dad's advice, the hydrometer remains in the bucket for the entire duration. Another step in preventing bacteria, then all you need to do is remove the airlock and look thru the hole at the unit. But, it looks ok. Paler than Nut Brown Ale, not golden like commercially available brews but still clear as hell comparativly even before I added the Isinglass.

Which perpetuates another question, can I use Irish Moss to prevent chill hazing even with an extract canned kit? I boil most of the water here to eliminate clorine, then add the can of hopped malt extract, then either additional unhopped extract or brewing sugar depending on what I'm making. I let it reach a boil again stirring constantly, then turn the heat off, cover the pot and put it in the sink full of ice water to cool a bit before pouring everything into my brew bucket which has 1.5 or 2 gallons of tap water.

Thanks!

[paul84043]

I don't see why you couldn't use Irish moss just a few minutes before you end the boil. Irish moss attracts the hot and cold break protiens which I believe you still get with the all in one extract kits. I believe one reason you boil is to precipitate out these protiens, that and if you don't boil, you will never get your "cold break" or protiens that precipitate out when you cool the wort quickly.

leaving the hydrometer in the fermenter is a pretty good idea, but I typically have 3 or 4 batches going at the same time...I guess I could buy 4 hydrometers, but then you don't get to use "not putting it back in" as an excuse to drink the sample...
It seems like my Corona clone had a slight orange tint to it which would make it darker in a large quantity.
I wouldn't worry about it at all, I'm sure that it will taste great anyway.

[sallad]

could any of you please post your corona clone recipes? i've had pressure from my girl to make corona.. (slowly but surely, she is learning to like IPAs, bitters, etc)

i've searched long and hard on the web, but haven't come up with anything.

[Shaun Goeckner]

Dal-

I used a Bfrewmaster Mexican Pilsner kit and added 1 lb of 2 row steeped at 125 for 15 mins and 155 for 45 mins. I also added 1/2 oz Kent Golding for 10 mins at the end of the boil for aroma, and it's fairly close once you add a lime.

I'm currently working on a some stuff I read about in Scotland, its a Scottish Ale (sweet and malty)using Heather and a bit of Corriander for flavor. Gonna bottle it this weekend, but that style is gone forever from the World as the Romans murdered every Pict they could find to get the recipe and none would give it up!!

[paul84043]

My Corona clone is from www.beernut.com It's their "Mexican Cerveca". I don't remember the exact ingredients, but they have a toll free number and I'm sure that they would give you the recipe.

I tried the ale yeast the first time and it was very good, plus it was done fast. This second time we did the lager, it's still really good, but takes forever to finish.

[Fast_Eddy]

Paul.

From following your posts I've come to the conclusion that you must have 50 gallons of beer stashed in your house. You have this Mexican beer, Arrogant Bastard Clone, Young's DC clone going on from just your most recent posts. Seems like I remember some wheats in the recent past too.

---Note this is meant in good humor -------

How the heck do you hide all of that beer from your inlaws and still not have the space for the few pieces that you need for all-grain? :rolleyes: