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When you worked for coors what percent adjunct was it?

Their website says in the ingredients they use corn syrup, Howcome you think theyre actually using rice? And as of now my recipe is 70% 2 row, 3% C30, and 27% flaked corn. And almost 15 ibu with a variety of hops all in at the start of the 60 min boil

Thanks for the reply.. and yeah I understand that but I’m just trying to get as close as possible using either pale,Pilsner or a combination to get as close as I can.. as well as the caramel 30 or 40 which I know they use as they’ve posted it on their website

And also what percentage of caramel malt would they be using?

I’m trying to make a coors banquet recipe. I understand what hops they use, I know they use 2 row, but what percentage of corn are they using? I’ve read that coors uses caramel malt I assume either c30 or c40 because they said it leads to a slight toffee flavor… I know they have their own blend...