Colona Mexican Lager

On July 3, 2010, in Homebrewing, Recipes, by Mark Ranes
Colona Mexican Lager Tap Handle

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

Flaked Maize for the Colona Mexican Lager

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Century Post!

On July 2, 2009, in Brew Pubs, Family and Friends, Food, Homebrewing, Travel, by Mark Ranes

This post marks my 100th post to the Lazy Brewer blog! I wondered if I’d get here with my little blogging experiment.  It won’t be too long before I blog about my 100th batch of beer.

New Chest Freezer for Keg Storage (and old upright fridge in the background)

New Chest Freezer for Keg Storage (and old upright fridge in the background)

Last week I picked up a 13 cu ft chest freezer, and Ranco digital temperature controller, for cold keg storage.  This opens up my existing upright refrigerator as a summer fermenting chamber.  Last Friday I brewed a batch of one of Brenda’s favorite beers I make, Colona, and it is fermenting away at appropriate lager fermentation temperatures in my brew shed’s refrigerator.

Brittannia Arms Pub in Monterey

Brittannia Arms Pub in Monterey

Last weekend, Brenda and I celebrated our 29th anniversary in Monterey. We stayed at our favorite Monterey inn, The Merritt House Inn.  As always, the staff there treated us wonderfully and we enjoyed several wonderful fresh fish meals, as well as a couple sessions in one of my favorite pubs, Britannia Arms.  We escaped 109+ valley temperatures for two days and enjoyed fabulous mid-70s temps.

Tomorrow I’ll be brewing another batch of Black Widow Stout.  The keg just blew last week, so it’ll be a month or so before I have a standard stout back on tap.  I do have RIS on tap, so not all is lost, but it is far from a session ale:)  I plan on oaking five gallons of this batch of Black Widow Stout.  Several of my brew buddies have been experimenting with oaking stouts and IPAs lately, and I want to give it a go.  Steve’s oaked RIS is truly one of the best home brewed ales I’ve ever had the pleasure to enjoy, and I want to join that exclusive club.  Hopefully I can get an early start on the brew day (not Steve early!) so that I can have a glimmer of hope of chilling the batch.  Even with an iced pre-chiller, I’ve had problems using summer valley groundwater to get my wort down to suitable initial fermentation temps.  With the Colona still in the fermentation fridge (currently in the middle of a diacetyl rest), this batch will need to start out in the living room, so I do need to get it quite cool to start off well.

With the 4th of July just around the corner, we’ll be spending the day with the usual suspects!  Happy Birthday, America!

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