Trying to get a Corona

Found a recipe for a Lite American Lager/Corona type.... another request of a BIL....
Not a huge fan, but he asked, so, here we go:
The original recipe was way off the chart for bitterness, and way low on the ABV.....so I made some adjustments, but not sure if I did the right things.... I increased the 6 row from 1lb to 1.5lbs, and changed the hops from whole to pellet, but revised the boil times to adjust for this change.
Not sure about the enzyme in the fermenter, but it was in there, so there it is.
Lemme know what ya'll think....and if someone has a sub for the rice syrup....if I should even change that....? I've not seen it at the supply houses....

Recipe: Don's Coyote
Brewer: Scott Lindgren
Asst Brewer:
Style: Lite American Lager
TYPE: Partial Mash
Taste: (30.0)

Recipe Specifications
--------------------------
Boil Size: 7.00 gal
Post Boil Volume: 5.87 gal
Batch Size (fermenter): 5.00 gal 
Bottling Volume: 4.25 gal
Estimated OG: 1.041 SG
Estimated Color: 4.9 SRM
Estimated IBU: 10.3 IBUs
Brewhouse Efficiency: 72.00 %
Est Mash Efficiency: 99.0 %
Boil Time: 60 Minutes

Ingredients:
------------
Amt                  Name                                    Type          #        %/IBU       
1 lbs 8.0 oz          Corn, Flaked (1.3 SRM)                  Grain        1        20.7 %       
1 lbs 8.0 oz          Pale Malt (6 Row) US (2.0 SRM)          Grain        2        20.7 %       
1 lbs                Vienna Malt (3.5 SRM)                    Grain        3        13.8 %       
4.0 oz                Caramel/Crystal Malt - 20L (20.0 SRM)    Grain        4        3.4 %       
3 lbs                Rice Extract Syrup (7.0 SRM)            Extract      5        41.4 %       
0.50 oz              Saaz [4.00 %] - Boil 60.0 min            Hop          6        7.2 IBUs     
0.25 oz              Saaz [4.00 %] - Boil 15.0 min            Hop          7        1.8 IBUs     
1.00 tsp              Irish Moss (Boil 10.0 mins)              Fining        8        -           
0.25 oz              Saaz [4.00 %] - Boil 10.0 min            Hop          9        1.3 IBUs     
0.50 tsp              Amylase Enzyme (Primary 3.0 days)        Other        10      -           


Mash Schedule: BIAB, Light Body
Total Grain Weight: 7 lbs 4.0 oz
----------------------------
Name              Description                            Step Temperat Step Time   
Saccharification  Add 32.45 qt of water at 152.8 F        147.9 F      90 min       
Mash Out          Heat to 168.0 F over 7 min              168.0 F      10 min       

Sparge: Remove grains, and prepare to boil wort

You can usually find rice syrup at the local health food store. Makes a pretty good beer in its own rite!

ah...didn't know that. Is a good day...I've learned tons!
Occurs to me that this shoulda been under recipes.....oops...

The only style guide mention of cerveza calls it a light hybrid ale, Cream Ale, but it's obviously a lager.  I found a recipe for a cerveza that matches the profile pretty well and it's a lager.  The most interesting part of the recipe is the fermentation profile:
7 days @ 52F
6 days @ 62F ( diacetyl rest )
drop 5F per day until reaching 32F
age/lager for 45 days @ 32F

The recipe also calls for a little more flaked corn than yours:
3lbs 8oz flked corn
3lbs 8oz Pale Malt ( 2 row ) us
2lbs        Pale Malt ( 6 row ) us
1.25oz    Liberty ( 4.3% ) Boil 60min
0.75oz    Liberty ( 4.3% ) Boil 0min
1pkg      Mexican Lager ( WLP940 )

OG 1.046
FG  1.010
ABV 4.7%

I haven't tried this recipe yet but do note the differences in yours. When and if I do it's going to tie up my temp controled fermentation freezer for over 2 months. ugh.  I'm not sure I like it that well. haha!

Hmmm....interesting. Not sure my BIL is worth that complex a fermentation!  ;D

Maybe my thoughts were that it would/should be a pretty simple brew....'course, I never thought any of them were complicated, it's just beer, right? 

So, just how would one drop the temps like that without some sort of temp controlled 'fridge'?
I might try to up the flaked corn though....that does make sense. Hafta play with it a bit
Thanks!!!

"There's the rub Horatio"  The two most important things in brewing beer are sanitation and the equally important Temperature control.  I was looking at it because a buddy of mine cooked up a gizmo that will sense temperatures at three points and turn on different AC plugs depending on whether the temperature is to high or to low.  It's programmable via computer, etc. etc.  So my freezer turns on to cool and a 200w light bulb to warm.

There are controls out there that will turn a freezer on an off depending on freezer internal temp but the weather has to be warmer than your fermentation temp.  Not always true in my area.

I guess the moral of the story is, us a yeast that is very temperature forgiving and fast.