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homebrew recipie for a homebrew that tastes like coors/bud...
I just did my first brew and I too wanted an american mega brewery style beer. It wasn't because they are my favorite, far from it, but I thought it would be an easy beer to know if I screwed up. The recipe given to me by my LHBS was an extract:
3.75# Pilsner hopped LME
2# light DME
1# corn sugar
the yeast came with the LME so I am unsure of what kind, but I think it was an ale yeast cause it wouldn't ferment until I got it to about 64 F but who knows.
I was told that boiling wasn't necessary but I did anyways for 5 minutes.
I just racked it to the secondary and I tried alittle of it and the closest thing I can think of to it was Keystone cause it had a little sweetness to it. Its not going to be my favorite beer, but it was easy to do for a first batch.
Here is a simple recipe you can brew and you will not care if you ever drink another coors or budweiser.
2.5 lbs. muntons dry malt extract (extra light)
1.5 lbs light honey ( I use Tupelo but any light honey will work)
1.0 oz cascade hops (pellets) (6-7 %) (.25 oz for 60 mins, .25 oz for 30 mins .5 oz for 2-5 mins)
1 tsp irish moss (optional)
1 pkg wyeast 1056 (dry safale us 5 can be used)
makes 5 gallons
Bring 3-4 gallons of water to boil, turn off heat, add dry malt extract
and honey and dissolve well......bring back to boil add .25 oz hops
boil 30 mins add .25 oz hops boil 15 mins add irish moss boil 10
mins add .5 oz hops boil 2-5 mins remove from heat and cool
poor into fermenter and pitch yeast at 70 F.
can be racked into secondary fermenter and dry hopped with .5 oz cascade hops (optional)
bottle with 3/4 cup corn sugar
age 3-4 weeks and enjoy, very similar to popular pilseners but no lagering required
As close as it gets........I used the Rocky Mountain Lager yeast strain and pitched cold.....50 degrees......I got the wort to 60 and then set it in my lager fridge till it hit 50 and then pitched.......fermented at 52 ......no dicetyl rest because of pitching cold......3 weeks primary and about 6 weeks lagering at 36......then transferred to kegs and carbed......
Coors Light
Brew Type: All Grain Date: 3/12/2008
Style: Lite American Lager Brewer: Brian Kunkle
Batch Size: 5.25 gal Assistant Brewer:
Boil Volume: 8.18 gal Boil Time: 90 min
Brewhouse Efficiency: 90.00 %
Brewing Steps Check Time Step
3/12/2008 Clean and prepare equipment.
-- Measure ingredients, crush grains.
-- Prepare Water (9.15 gal total)
Amount Item Type
1.05 tbsp PH 5.2 Stabilizer (Mash 60.0 min) Misc
-- Prepare Ingredients for Mash
Amount Item Type
4.00 lb Pale Malt (2 Row) US (2.0 SRM) Grain
2.00 lb Rice syrup solids (3.0 SRM) Grain
-- WARNING: Preheat Mash Tun - No equipment adjustments made!
2 min Mash Ingredients
Mash In: Add 7.50 qt of water at 159.1 F
90 min - Hold mash at 148.0 F for 90 min
2 min Mash Out: Add 4.80 qt of water at 203.8 F
10 min - Hold mash at 168.0 F for 10 min
-- Sparge with 6.08 gal of 168.0 F water.
-- Add water to achieve boil volume of 8.18 gal
-- Estimated Pre-boil Gravity is: 1.027 SG with all grains/extracts added
Boil for 90 min Boil Ingredients
Boil Amount Item Type
60 min 0.50 oz Hallertauer Mittelfrueh [4.00 %] (60 min) Hops
15 min 1.00 tsp Irish Moss (Boil 15.0 min) Misc
15 min 1.00 tsp Yeast Nutrient (Boil 15.0 min) Misc
0 min 0.50 oz Tettnang [4.50 %] (0 min) Hops
-- Cool wort to fermentation temperature
-- Add water (as needed) to achieve volume of 5.25 gal
-- Siphon wort to primary fermenter and aerate wort.
-- Add Ingredients to Fermenter
Amount Item Type
1 Pkgs Wyeast Lager Blend (Wyeast Labs #2178) Yeast-Lager
3/12/2008 Measure Original Gravity: ________ (Estimate: 1.039 SG)
3/12/2008 Measure Batch Volume: ________ (Estimate: 5.25 gal)
14 days Ferment in primary for 14 days at 55.0 F
3/26/2008 Transfer to Secondary Fermenter
14 days Ferment in secondary for 14 days at 48.0 F
4/9/2008 Measure Final Gravity: ________ (Estimate: 1.010 SG)
-- Keg beer at 38.0 F at a pressure of 11.2 PSI
4.0 Weeks Age for 4.0 Weeks at 35.0 F
5/7/2008 Sample and enjoy!
Taste Rating (50 possible points): 35.0
Notes
Only use 2-2.5 gallons of water to sparge and then add the rest of measured sparge water to boil kettle......
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It's actually a lot lighter in color than the picture and clearer....
Great, now I have nose and tongue prints on my monitor!
Thanks for the pic!
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