Coors Batch 19 Clone (Work in Progress)

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jthoresen

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Coors Batch 19

I'm trying to develop a clone recipe for Coors Batch 19.

What I know:

Hops are Hersbrucker and Strisslespalt. 26 IBUs, 5.5 alcohol by volume.

What I experienced:

Aroma is toasted malts and grassy hops. Flavor is malt dominant grainy sweetness with light hop bitterness.

If anyone has any input please let me know.
 
80% 6-row 20% Corn, preferably do a cereal mash instead of using flaked adjunct. This is just a guess really.
 
80% 6-row 20% Corn, preferably do a cereal mash instead of using flaked adjunct. This is just a guess really.

I don't think this fits. There is definitely some caramel/melanoidin character that straight 6 row won't give unless you do a LOONG decoction. Also the color is around 10 SRM so 6 row (~2 SRM) and corn (~1 SRM) won't get you even close to that.

My guess is a mixture of 40-50% vienna and munich and the rest pilsner.
 
Batch 19 doesn’t exactly taste like a CAP. You can really taste some malt complexity. In addtion to what Dahoov stated, (caramel/melanoidin character), I can taste a tosted character.
 
Batch 19 doesn’t exactly taste like a CAP. You can really test some malt complexity. In addtion to what Dahoov stated, (caramel/melanoidin character), I can taste a tosted character.

Indeed. I gave thought to some biscuit in the mix as well. Unfortunately I have only tried Batch 19 once so my memory has faded somewhat. Guess I need to make a run up to Golden sometime soon. Maybe get a sixer from the gift shop.

I do like those bottles and I do have a bench capper.....
 
Never had it, but it sounds a lot like the pre pro type of beer I brew. It started out life as a Yuengling clone, but I morphed it into something I like better. :p

6.00 lb Pale Malt (6 Row) US (2.0 SRM) Grain 61.54 %
2.00 lb Corn, Flaked (1.3 SRM) Grain 20.51 %
1.00 lb Munich Malt - 10L (10.0 SRM) Grain 10.26 %
0.75 lb Caramel/Crystal Malt - 80L (80.0 SRM) Grain 7.69 %
0.75 oz Cluster [7.00 %] (60 min) Hops 18.5 IBU
0.25 oz Cascade [5.50 %] (5 min) Hops 1.0 IBU
1 Pkgs SafLager West European Lager (DCL Yeast #S-23) Yeast-Lager


Mash@ 152 for 90 minutes.
 
Another thought, I'm thinking about using German Lager yeast (WLP830) vs American Lager Yeast (WLP840) to give it a more malty taste.
 
I think I got it...

After reading this link and getting information from the brewer of Batch 19 (Keith Villa), I came up with this recipe. So after 5 weeks of lagering (I doubt Coors lagers any longer). I had to taste it. Very close to how I remember. All and all a great lager.

Seen Through a Glass: Okay, but it's still the dumbest-looking growler I've ever seen


Recipe Specifications
--------------------------
Boil Size: 5.71 gal
Post Boil Volume: 5.20 gal
Batch Size (fermenter): 5.00 gal
Bottling Volume: 5.00 gal
Estimated OG: 1.058 SG
Estimated Color: 7.0 SRM
Estimated IBU: 29.6 IBUs
Brewhouse Efficiency: 75.00 %
Est Mash Efficiency: 75.0 %
Boil Time: 60 Minutes

Ingredients:
------------
Amt Name Type # %/IBU
7.50 lb Floor-Malted Bohemian Pilsner Malt (1.8 Grain 1 73.2 %
2.00 lb Corn, Flaked (1.3 SRM) Grain 2 19.5 %
0.50 lb Caramunich I (Weyermann) (51.0 SRM) Grain 3 4.9 %
0.25 lb Victory Malt (25.0 SRM) Grain 4 2.4 %
0.50 oz Hallertauer Hersbrucker [4.00 %] - Boil Hop 5 7.6 IBUs
0.50 oz Mt. Hood [6.00 %] - Boil 60.0 min Hop 6 11.3 IBUs
0.50 oz Hallertauer Hersbrucker [4.00 %] - Boil Hop 7 2.3 IBUs
0.50 oz Mt. Hood [6.00 %] - Boil 8.0 min Hop 8 3.4 IBUs
0.50 oz Cascade [5.50 %] - Boil 5.0 min Hop 9 2.1 IBUs
0.50 oz Hallertauer Hersbrucker [4.00 %] - Boil Hop 10 1.5 IBUs
0.50 oz Strisslespalt [4.00 %] - Boil 5.0 min Hop 11 1.5 IBUs
0.50 oz Hallertauer Hersbrucker [4.00 %] - Aroma Hop 12 0.0 IBUs
0.50 oz Strisslespalt [4.00 %] - Aroma Steep 0.0 Hop 13 0.0 IBUs
1.0 pkg Bavarian Lager (Wyeast Labs #2206) [124. Yeast 14 -
 
Two notes:
1: I couldn’t find Moravian malt so I added .25 Victory Malt to give it a little bit of a toasted character.
2: I also couldn't find the Coors house yeast also know as Wyeast 2105 Rocky Mountain Lager.
 
I was wondering if you have brewed this again and made any changes to the recipe. I recently found Batch 19 and really enjoy it. Your recipe looks good, but I don't think it fits the style or the info on the batch 19 website. I doubt Bohemian Pils was used in 1919, as the common grain was 6-row. Also Pre-prohibition lagers generally had corn around 30% of the grain bill. I'm also wondering why you used Mt Hood and Cascade. The web only lists Strisslespalt and Hersbrucker. Again, your recipe looks good .. just wondering how close it was to Batch 19.
 
Six row can be about anything. It could be kilned to pills, Vienna, Munich or made into crystal. Most pre prohibition breweries had to malt there own and most likly made base malts darker than today's pills malts. Coors could malt a base malt with that kind of depth of flavor if they wanted to.

My understanding is that Coors has stopped using cereal cookers and are using syrups instead. One thing I've found is that a good cereal mash can add depth to the flavor. I do love the CAPs I make.
 
It's about the only Coors beer worth drinking, so I'd like to try to clone it. A question about the hop boil times. What are they for the hop #'s 5, 7, 10, 12, and 13 in your recipe below?
thanks,,,
 
Any updates? I'm starting to draw up a recipe, but still looking for any other information. Haven't had one since it was discontinued but really enjoyed it.
 
This is extremely close, I'm drinking one right now (Use whatever lager yeast you have)

Amt Name Type
9 lb Pale Malt (6 Row) US (2.0 SRM) Grain
1 lb Rice, Flaked (1.0 SRM) Grain
0.5 lb Caramel/Crystal Malt - 20L (20.0 SRM) Grain
0.25 lb Victory Malt (25.0 SRM) Grain
0.5 oz Hallertauer [4.80 %] - Boil 60.0 min Hop
0.5 oz Mt. Hood [6.00 %] - Boil 60.0 min Hop
0.5 oz Strisslespalt [4.00 %] - Boil 15.0 min Hop
0.5 oz Mt. Hood [6.00 %] - Boil 15.0 min Hop
0.5 oz Hallertauer [4.80 %] - Boil 5.0 min Hop
0.5 oz Strisslespalt [4.00 %] - Boil 5.0 min Hop
1 pkg German Lager (White Labs #WLP830) [35.49 Yeast
 
Cool. That hop schedule looks pretty close to what I was thinking. The amounts are different (but necessary based on AA%) and I have 0.5 oz of Cascade at 5 minutes. Then some Hersbrucker and Strisselspalt at flameout.

I think I have a brew to brew.
 
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