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I ain’t looking for what google says lol it’s never right

Can any experienced drinker or bjcp qualified judge tell me what they think the SRM of coors banquet is? Don’t just guess… crack one open into a glass and tell me what you think it is ;) @Wayne1

I kinda skimmed through and watched but didn’t get any info out of their mash schedule.. did I miss something?

https://www.marketingdive.com/news/budweiser-uncaps-behind-the-scenes-documentary-on-brewing-competition/558248/

@ 4:50 did y’all notice that dark grain they’re using? Wonder what that would be labeled as They mash in at 109°, then slowly bring it up to mashing temperature They lager/carbonate for 21 days I know it’s bud, but coors probably doesn’t do much different

Yes pls post a link of the video :)

Do you have any more info on buds mashing schedule?

Do you have any more info on buds mashing schedule?

Coors is not a hoppy beer at all, if anything just a light clean bitterness with hardly any noticeable hop character

Whirlpool for an American lager/coors? Interesting

Has anybody gotten their hands on some Taurus / Hallertau Taurus hops? Yakima valley doesn’t sell them and it is impossible to find them unless I’m buying them in bulk which I don’t want to do.

Another guy had about the same amount of caravienne in place of Melanoiden, how much maltier is Melanoiden to caravienne? Isn’t much of a color difference between the two

It’s the same strain of yeast @lumpher

Trying to make a modelo especial clone, so as of now this is what my recipe looks like (which I have not brewed yet) 1.044 SG 1.011 FG ABV 4.4 18.6 IBU 3.6 SRM 53.2% Pilsner malt (Weyermann) 20.7% vienna malt (Weyermann) 23.6% flaked corn 2.5% Melanoiden malt (Weyermann) Mash at 152° 60...

Is there any flavor differences in the Weyermann vs briess/other brands of vienna mart? I’ve heard Weyermann has much more flavor in their vienna compared to other brands

Yeah nor the 6 row, coors is exclusive to 2 row malt and corn

Did coors used to be more open about their ingredients back in those days? If so did they mention any more about their malts then unlike now? I get they grow their own stuff it’s just a pain trying to figure out use one or the other Pale/pils or a ratio… feel like my recipes in a pretty good...

Coors banquet uses chinook, Hallertau, herkules, and Taurus in the real recipe

Has anybody else made a coors banquet clone that came out close and they’d like to share their recipes? Trying to get more inspiration on this before I pull the trigger. Mine goes as follows… 5 Gallon Batch SG 1.048 FG 1.010 ABV 5% IBU 14.6 SRM 3.7 3 lb 10 oz Weyermann pilsner 39.6% 2 lb 15...

What was your recipe?