Mexican Cervesa (Corona style)

Drink this light, refreshing lager with a wedge of lime, and service ice cold. Brick Road Gold Lager malt is already hopped to the perfect level for your Mexican Cervesa. Use the yeast under the lid, or if you can control the fermentation temperature at 12-15 degrees, you can add an extra packet of Lager yeast. Simply mix with 1kg of Brick Road Extra Light DME, add 15g of Citra hops and top up to 19L with quality brewing water for approx. 4.8% ABV. Super refreshing!
Prep Time40 minutes
Active Time10 days
Course: Drinks
Keyword: Cervesa, Corona, Dry Lager, Home Brew Beer, Lager, Mexican
Cost: 35


  • 1 30 litre fermenter
  • 1 Large mixing spoon
  • 1 5 litre jug
  • 1 Cup


  • 1.5 kg Brick Road Gold Lager
  • 1 kg Brick Road Extra Light Dry Malt Extract (DME)
  • 15 g Citra hops
  • 1 11.5g Fermentis W 34/70 Yeast


  • Clean and sanitise fermenter, spoon, cup and jug.
  • Fill the cup to 3/4 full with cold brewing water. Sprinkle in the dried yeast and gently stir in. Cover.
  • Soften the malt can in hot water for about 5 minutes.
  • Pour 3 litres of boiling water into your 5L jug. Open the cans and pour the contents into the jug.
  • Mix the concentrated wort and water well, then pour into your fermenter. Top up with cold quality brewing water to 18L for 5% ABV; 23L for 4% ABV. Add the DME. Don't worry if the DME clumps - it will dissolve over time. Ensure the wort temperature is 9 - 22 degrees celcius. Vigourously stir the wort with a large spoon to oxygenate it. Gently pour in the cup of yeast slurry and gently stir into the oxygenated wort.
  • Seal the fermenter lid and insert airlock. Ideally ferment at 12-15 degrees Celcius for 10 - 14 days.
  • On Day 5 of fermentation, add the 15g Citra hops. If you can, add the hops inside a hop bag tied with dental floss, and remove after 48 hours.
  • After 10 days, check the gravity. If the SG remains steady for three days, fermentation is complete. If in doubt, leave a few more days for better results. Keg or bottle your brew.

4 thoughts on “Mexican Cervesa (Corona style)”

  1. Immediately before bottling the cervesa (once fermentation is complete), I assume you need to add brewing sugar to the wort. This and how much is not mentioned in the recipe. Can you please advise?

    1. John McConnell

      Hi Tom,
      Thank you for your email and for brewing with Brick Road Brewing Co. Yes if you are bottling any home brew beer, the amount of sugar to add for carbonation is the same, and depends on the size of your bottles. We recommend 1 carbonation drop (3.6g of sugar) for 330ml bottles, or 2 carbonation drops (7.2g) per 750ml bottle. Carbonation drops are simple, cheap and easy, but sugar is fine too.

      1. Hi John, thanks very much. I usually transfer my fermented beer into a bottling bucket and add sugar at that point – then bottle. I’m guessing around 150g of Dextrose would be about right for 18 litres. Any thought?

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