Well I’m assuming the OP is not asking for beer recipes and choosing to do so partially in Spanish.
My perception is that when someone says “Cervesa” on a homebrewing forum they mean specifically a pale adjunct lager such as Corona. Obviously those beers are seen negatively by many homebrewers or craft beer drinkers. Personally I think the worst Mexican beers I have ever had are from the craft brewery down there that cans (forget the name).
It’s always been my understanding that many of the better Mexican beers are derived from Vienna lagers.
Perhaps if you start there, water it down,and replace enough malt with corn or rice you come up with Corona?
A recipe for a Vienna lager should be a good starting point for the OP.
I think we may have scared him off with the first responses. The op is still at 1.
There’s a nice Christmas beer that Modela makes. Best Mexican beer I’ve ever had, but I don’t remember the name off hand.
Bueno Noche?
Or he may be used to other forums where you check back in a week to find just a couple vague responses. If so he’ll be in for a surprise!
We encourage participation ckpash88. Ask away. We’ll be happy to oblige ya!
Yeah, that’s what brought me to this forum recently in the first place. I wasn’t getting enough love where I used to post. But darn this forum produces a lot of posts. You know its bad when you use the default one hour login time, and you have to log back in. Multiple times. And I don’t even read past the Zymurgy category. I don’t how you multiple forum folks do it. 
I have no life…
Choose stay logged in.
I have three monitors on my work station computer. Often two are occupied with work with the third showing forums (and providing audio).
Sounds like how I studied for my national exam. Hard and fast 15 minutes Radiology, then 5 minutes of Eve on the other monitor- then back. Two weeks of that, I have not heard of anyone in my area scoring higher than I did. 8)
I can’t focus on too many forums though. have to get some work done…
Then I really would lose track of the amount of time consumed here. Not good. :o
Time? Must be a mainland thing…
Sky gets light - eat breakfast
Sun overhead (no shadow) - eat lunch
Sky gets dark - eat dinner
Other than that - what happens is all good.
First time on the AHA forums…you folks will have to tell me if this is typical.
OP asks for an extract corona recipe and he gets a bunch of flak over his beer choice and a wisp of an all grain recipe? ???
When I started homebrewing many moons ago, one of my first brews was a cervesa. Why? My lovely bride - who bought me my first setup - likes it (sentimental reasons - our honeymoon was in Mexico) and asked me to make one. How in the world could I say “no!” to the proverbial founder of the feast? Point being - to each his own. If the gent wants a cervesa, let him make one.
America uses rice in their megabeers - cervesa is made with corn. Here’s one I found on another forum - looks like it should fit the bill:
4 lbs light dry malt extract
1# corn sugar
1/2 oz Cascade (bittering - 60min)
1/2 oz cascade (aroma - 15 min)
Wyeast 1007 German Ale
optional - zest from 2 Limes in secondary
You make some good points about his treatment. I got that kind of response once on Brewboard and rarely ever go back there.
BTW Miller is made with corn, not rice.
Also welcome to this forum. That was a pretty unusual response to a question, the people here generally are not as judgmental as the start of this thread was.
I don’t make this style of beer and haven’t commented on a recipe, make what you want, drink what you want. But I don’t think the one above will be close at all.
First, I think German hops would be more appropriate. Second, corn sugar won’t add anything except ethanol, flaked maize is a better choice. Third, I would go with pilsner malt or extract instead of light DME, it is more true to style. My opinion.
And lots of help pointing him in the right direction. Don’t focus directly on the negative. Read through the thread and you will lots of very good suggestions.
As far as your recipe goes, +1 one on tschmidlin comments. You need flaked maize and a mini mash. Corn sugar is not the same thing at all. And noble hops over C hops. The recipe you posted may make an “OK” beer, but there are others in this thread that would get the OP closer to mexican lager.
As far as your comments that “American uses rice and cervesa uses corn” - Some American breweries use rice, some use corn. The point is that there is not a lot of difference between the two, as far as pale lagers go.
AND FWIW I like Mexican beer and can be caught every October on the Gulf of Mexico drinking a corona with a lime. All ya’ll can scoff all you want, I don’t care. :)
Oh Man! You just had ta go and say it… And here I was beginning to think that bullets bounce off of you. Dang! ;D
No it’s not typical, it’s regrettable. Thanks for your help.
It would be a better choice, but it would also require a partial mash. In lieu of that, I think the sugar is a good choice. I agree with your other points, though.
Welcome to the obsession. 8)
True, but let’s not fear the partial mash. It’s just steeping at a certain temperature. Throw in a handful of 6-row to convert and Bob’s your uncle.