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Pacifico Clara is the Mexican lager from Mazatlán, Sinaloa, a Pacific coast beer with a slightly softer, more rounded character than Corona or Sol, and a loyal following among surfers and coastal drinkers who find it marginally more substantial than the lightest Mexican lagers. Cloning it is a straightforward rice-adjunct lager project with a focus on the slightly fuller body that distinguishes Pacifico from its thinner Mexican competitors.
Pacifico Clara clone recipe (5 gallon / 19L batch)
Target stats: OG 1.048, FG 1.010, ABV ~4.9%, IBU 14, SRM 3–4, pale gold. Grain bill: 6 lbs (2.72 kg) North American 2-row pale malt. 1.5 lbs (680g) flaked rice, Pacifico uses rice adjunct, producing its clean, light character. 0.25 lb (113g) dextrose, supplemental fermentable. Rice hulls 0.5 lb, lautering efficiency. Hops: 0.4 oz Hallertau (60 min), 8 IBU. 0.4 oz Saaz (30 min), 6 IBU. Total IBU: 13–15. Pacifico has very mild hop character with a slight herbal note. Yeast: White Labs WLP940 Mexican Lager Yeast or Fermentis Saflager W-34/70, clean lager fermentation. Ferment at 10°C (50°F). Water: Soft, Mazatlán’s Pacific coast water is naturally soft. Target: calcium 35 ppm, sulfate 20 ppm, chloride 55 ppm. Process: Step mash: 50°C (122°F) for 15 minutes (protein rest), 64°C (147°F) for 45 minutes, 72°C (162°F) for 15 minutes, 76°C (169°F) mash out. Slightly higher saccharification temperature than Corona clone (64°C vs 62°C), Pacifico’s marginally fuller body comes from the slightly less fermentable wort this produces. 90-minute boil. Ferment at 10°C (50°F) for 2 weeks. Diacetyl rest at 17°C (63°F) for 48 hours. Lager at 2°C (35°F) for 5–6 weeks. Fine with gelatin. Carbonate to 2.6 volumes CO2. Serve cold with a lime wedge, Pacifico follows the lime-serving tradition of Pacific Mexican lagers.
Common Questions
How does Pacifico differ from Corona and Sol in the Mexican lager lineup?
Pacifico, Corona Extra, and Sol are all Mexican pale lagers and are more similar than different, all three use rice or corn adjunct, minimal hopping, and are designed for hot-weather refreshment. The meaningful distinctions: Corona Extra is the lightest and most neutral, extremely low bitterness, corn adjunct, designed for maximum approachability. Sol is similarly light, originally brewed in Orizaba and positioned as Mexico’s working-class lager before becoming an export brand. Pacifico is slightly fuller and slightly more rounded than either, it’s not dramatically more complex, but the Pacific Northwest coast origin, the slightly higher mash temperature, and Pacifico’s historical positioning as a regional pride beer have given it a reputation for being marginally more substantial. In a blind triangle test, most tasters can distinguish Pacifico from Corona or Sol but would struggle to articulate exactly why, the difference is in mouthfeel and finish length more than flavor specifics. Pacifico also benefits from being less globally distributed than Corona, meaning the beer reaches consumers slightly fresher in many markets with fewer light-exposure incidents (Corona’s notorious skunking through clear bottles is reduced in Pacifico’s packaging). For homebrewing: this recipe targets Pacifico’s slightly fuller profile versus the leaner Corona clone recipe. The 64°C (147°F) mash temperature versus 62°C (144°F) in the Corona recipe is the primary process difference, two degrees higher produces a measurably different body in the finished beer.
