Colona Mexican Lager Tap Handle

Batch 102

I was swapping out some kegs in the kegerator a couple days ago and discovered that my Colona Mexican Lager has only about a gallon left to go before the keg blows.  Time to brew it again:)

I named this beer, the first time I brewed it, as a kind of play on words – it’s a clone of Corona – hence Colona.

Lagers aren’t my favorite style, by a long shot, but I do like to have beer available for the masses when they visit Sociables. I will admit that it is a refreshing beer after yard work on warm days! Colona is a crisp lager, bittered with Liberty hops, which have a spicy, earthy quality to them. Think Czech Saaz, only more aromatic and American. The key ingredient is flaked maize, along with some 6-row pale malt, with extra enzymes to help convert the corn. The Colona is cold fermented with White Labs WLP 094, a seasonal yeast, released every spring.

Here’s the recipe:

Colona
1-B Standard American Lager
Author: Mark Ranes
Date: 7/3/10

Size: 10.08 gal
Efficiency: 75.0%
Attenuation: 75.0%
Calories: 263.46 kcal per 16.0 fl oz

Original Gravity: 1.059 (1.040 – 1.050)
Terminal Gravity: 1.015 (1.004 – 1.010)
Color: 3.0 (2.0 – 4.0)
Alcohol: 5.84% (4.2% – 5.1%)
Bitterness: 16.7 (8.0 – 15.0)

Ingredients:
2.0 tbsp 5.2 Ph Buffer – added during mash
10.0 lb Pale Malt (2-row)
4.0 lb Pale Malt (6-row)
1.0 lb 2-Row Carapils Malt
7.0 lb Flaked Corn (Maize)
1.75 oz Liberty (4.0%) – added during boil, boiled 60.0 min
2.0 ea Whirlfloc – added during boil, boiled 10.0 min
1.0 tsp Yeast Nutrient – added during boil, boiled 10.0 min
1.25 oz Liberty (4.0%) – added during boil, boiled 10.0 min
2000 mL Starter White Labs WLP940 Mexican Lager

Notes
Ferment at 51-53 degrees F for 7 days, then let fermentation warm to 62-64 degrees F for 4-6 days for diacetyl rest, chill 5 degrees F a day until you reach desired lagering temperature. Fine with gelatin or to clarify, carbonate to 2.8 to 3.0.

Flaked Maize for the Colona Mexican Lager

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