Corona Amber

Use only well rinsed Brown rice.

Brewer:	Paul A. Borowski		Email:	pborowski@yahoo.com
Beer:	Corona Amber		Style:	American Light Lager
Type:	Extract w/grain		Size:	5.5 gallons
Color:	11 HCU (~7 SRM)		Bitterness:	16 IBU
OG:	1.042		FG:	1.005
Alcohol:	4.8% v/v (3.8% w/w)
Water:	Use Spring water with one teaspoon of gypsum added before the boil.
Grain:	8 oz. American crystal 20L 8 oz. Dextrine malt (Cara-Pils) 1 lb. Flaked corn 8 oz. Rice (raw)
Steep:	Seep the Crystal and cara-pils until the water begins to boil then remove from the wort.
Boil:	60 minutes	SG 1.078	3 gallons
	3.3 lb. Amber malt extract 2 lb. Corn sugar
	one teaspoon of Irish Moss last ten minutes of the boil.
Hops:	1 oz. Saaz (3.75% AA, 60 min.) .5 oz. Tettnanger (4.5% AA, 30 min.) .5 oz. Saaz (3.75% AA, 15 min.)
Yeast:	Windsor or Nottingham should be used.
Log:	Primary Fermentation for at least ten days. Secondary Fermentation at least 10 - 15 days with one packet of gelatin added at the beginning. (can use either four ounces of Oak, Pecan, or Beechwood chips in the secondary for added flavor to suit your taste and to clarify the brew). Store for at least 30 days before consuming.
Carbonation:	One cup dextrose to Prime.

Recipe posted 07/29/02.