I guess that depends on your definition of a clone recipe. If you want to try to exactly reproduce the flavors of Coors Banquet, you will need to use a lager strain of yeast. Wyeast used to offer 2015 which was the Coors strain. You may get close with White Labs WLP840. You should try to ferment at 50-55F. Allow the temp to rise slightly for a diacetyl rest and then age at 40F or below.
BTW, Coors does not use corn in their Banquet or Coors Light products. They use rice.
If you want to come close, you can use a clean ale strain like White Labs WLP080 and ferment closer to 65F.
I believe that Coors uses corn starch as their primary adjunct.
So which is it? 100% rice, 100% barley or some kind of mixture. They had a press release that they were going back to 100% rice but said corn doesn't effect the flavor and then in the commercial say they use nothing but barley. Makes me want buy coors for sure!
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