Coors light clone i created ended up being very awesome....take a look

[CrackShotHolmes]

You topped this off to 5 gallons, right? Or was this just a 2.5 gal batch?

 

[brewd00d]

You topped this off to 5 gallons, right? Or was this just a 2.5 gal batch?

Yes, it was a 5 gal batch. If only I had bigger kegs.

 

[DonP]

When you lagered did you leave it in the Primary on top of the yeast? Or transfer to a secondary?

Thanks for the post I want to give this a try!

QUOTE=brewd00d;2708352]Well, a while back i had a few threads about trying to make a coors light clone. Despite a few of you who had some doubts, it came out tasting very very good, and went over well with some buddies who actually preferred my beer over coors. Here it is:

It took about 10 days to ferment (@ 55 deg F) until a stable FG was achieved. Then had it lagering at 35 deg for 40 days. Even though i made this beer using all DME it came out exactly like i imagined it would. Dry, yet a nice malty aftertaste leaving it very drinkable for a hot summer day or a good "dart shooting" brew.

For those of who would like to try it out, here is the shizznit:

- Munton's Extra Light DME 3 lbs.
- Rice Syrup Solids 1 lb
- Corn Sugar 1 lb
- 1oz Saaz Hops
- Saflager S-23 (lager Yeast)
~~~~~~~~~~~~~~~~~
OG is about 1.042-1.046
FG is about 1.004-1.008
135 calories per 12oz beer
9 IBU's
~~~~~~~~~~~~~~~~~~~

Boil 2.5 gal of water then toss in the DME, Rice Solids and corn sugar as usual, once back up to boil, throw in the hops for 60 min. Flame out, chill to 60 deg, then ferment at 52-58 deg F.

After active fermentation is complete and your hydro reading is stable, lager it at 35 deg for 40 days or longer.


On another note, thanks to all who helped me out through my first beer i create on my own.

For the related links about this beer:
https://www.homebrewtalk.com/f39/trying-out-recipe-light-beer-have-few-questions-212514/
https://www.homebrewtalk.com/f39/distinct-sulfur-smell-current-batch-beer-217741/
https://www.homebrewtalk.com/f39/question-lager-yeast-ferment-quickness-217467/[/QUOTE]

 

[vanishingpint]

Necro bump.

 

[1977Brewer]

Man, I'm so lucky. I have Coors Light on tap, in four rooms of my house. Hot and cold!

 

[brewd00d]

When you lagered did you leave it in the Primary on top of the yeast? Or transfer to a secondary?

Thanks for the post I want to give this a try!

Transferred to secondary and it sat for two months @ 36 deg F

 

[DonP]

 

[Jurassic410]

Do you have any coors bottles to bottle it in? How will you ever know if it's cold enough to drink without those blue mountains?

 

[JayDubWill]

Yeah, the dead arise, but I think it's a valid question. To answer it I would offer its not necessary to rack off the yeast cake if lagering a month or less. That being said I almost always do because I may not get to it in a month or two and am amazed at how much yeast drops out of suspension. As far as brewing lighter beers, any brewer who wants to test their skill should brew an American lager, cream ale, or kolch to style. Flaws in technique will be readily apparent.

 

[TheBrewingBean]

Thats cool!

That would probably satisfy all the "non home brew" friends who refuse to try my brews!

Hey there I'm now to this hobby but with the wines iv made noticed that I preferred the taste of honey to that of sugar. Would substituting 1 lb. Of sugar for 1 pound of honey be ok?

 

[j_wag]

Sorry if this is a dumb question I'm new to home brewing. When you say you topped it off to 5gal is this from the 2.5 gal origional or did you make 2 seperate batches and add them together? Also did you top it off when transferring to the secondary?

 

[12thHoleBrewer]

If you don't have a large enough pot to boil a full five gallons, then yes you will have to top it off but with only with water. Boil the FULL recipe with all the ingredients in your pot (2.5 gallons.) Then top it off with just water. Ideally you want to purify the top off water first. Boiling it for 15 minutes and then allowing it to cool should do it.



As for the secondary, some people top off but realize that it will somewhat dilute your beer. You may be better off not topping off and yielding a smaller quantity but higher quality beer.

 

[brandonlovesbeer]

So what you're saying is that it did not end up tasting like Coors Light? [emoji28][emoji28][emoji28][emoji28]

 

[Randomnoob]

I brewed this about 10 days ago and this morning before work I racked it to secondary for lagering. I took a hydrometer sample and after getting a 1.008 FG I poured it in to a tiny sample glass.

My tasting notes: despite it being just 10 days out and having not done a true lager yet, there's not a whole lot of flavor there. No hop flavor at all that I could detect. The grain flavor is very light to almost non-exsistant. Very little in the way of yeast flavor as well.

I feel confident in saying that my wife's friends, some of my cousins and my uncles and aunts will love this stuff and probably drink the entire five gallon during our baby announcement party next month. I actually brewed the night before she took a pregnancy test and found out she's pregnant with our first child. So yeah. I will always think of this beer as the last beer I brewed before we found out about the baby.

 

[Gagunga]

I brewed this about 10 days ago and this morning before work I racked it to secondary for lagering. I took a hydrometer sample and after getting a 1.008 FG I poured it in to a tiny sample glass.

My tasting notes: despite it being just 10 days out and having not done a true lager yet, there's not a whole lot of flavor there. No hop flavor at all that I could detect. The grain flavor is very light to almost non-exsistant. Very little in the way of yeast flavor as well.

I feel confident in saying that my wife's friends, some of my cousins and my uncles and aunts will love this stuff and probably drink the entire five gallon during our baby announcement party next month. I actually brewed the night before she took a pregnancy test and found out she's pregnant with our first child. So yeah. I will always think of this beer as the last beer I brewed before we found out about the baby.

Congrats on the baby to come! Question for ya, did you end up doing what the OP did on his second batch? Ex: Splitting up the malt, 1/2 in beginning, 1/2 in the end?

I don't have a controlled environment to lager at such a low temperature. What would the major difference in taste be if I just fermented at the 70 degree range then bottled after ferm, instead of 2nd ferm/lagering at 36 degrees?

 

[Randomnoob]

Congrats on the baby to come! Question for ya, did you end up doing what the OP did on his second batch? Ex: Splitting up the malt, 1/2 in beginning, 1/2 in the end?

I don't have a controlled environment to lager at such a low temperature. What would the major difference in taste be if I just fermented at the 70 degree range then bottled after ferm, instead of 2nd ferm/lagering at 36 degrees?

No, I just put it all in when it got to a boil and then added the hops when the boil was under control. I doubt that the hour long boil for the entire thing affected the color very much. At least not enough for me to care about adding an extra step. I'm pretty lazy about my brewing sometimes. I chilled it down to 55 F and then pitched the yeast. I used a kegrator fridge that I had no beer ready to keg for it, just used a temp controller to keep it around 52 F and it worked out pretty well.

If you want to read up on S-23 at Ale temps, here ya go: https://www.homebrewtalk.com/showthread.php?t=323269

 

[Jwin]

Congrats on the baby to come! Question for ya, did you end up doing what the OP did on his second batch? Ex: Splitting up the malt, 1/2 in beginning, 1/2 in the end?

I don't have a controlled environment to lager at such a low temperature. What would the major difference in taste be if I just fermented at the 70 degree range then bottled after ferm, instead of 2nd ferm/lagering at 36 degrees?

You could also consider using a kölsch yeast at ale temps.

 

[Brownalemikie]

Pardon me for asking....but why would you clone Coors anything with all the great recipes for any REAL beer that actually has flavor and decent ABV? IMO, Coors tastes like Alka-Seltzer or at best, charged water.

 

[cmac62]

I like the idea of being able to brew a 5 gal batch in a few hours. I also think a Kolsch ale yeast would be a good way to go from brewing to drinking in the least amount of time with a lageresque flavor profile. I usually brew more than I can drink and have kegs waiting for space sitting in the lager fridge, both ales and lagers do well with cold storage.

 

[Slydan]

Pardon me for asking....but why would you clone Coors anything with all the great recipes for any REAL beer that actually has flavor and decent ABV? IMO, Coors tastes like Alka-Seltzer or at best, charged water.

You know, a lot of people have different tastes. BMC Is made specifically to be a low to moderately-low abv, with little bitterness, little malt flavor, and exceptionally crisp and most of all, easy to drink. Pretty much the opposite of wine, right? something that not only everyone can agree on, but something that is easy to drink on a summer day, that wont get you completely hammered if you have too many.

Do I like it? no, I don't like BMC anymore. But before I started getting into craft beer Its practically all I drank. And even then, I didn't go straight from bud light to a 150 IBU IPA. My wife is just now after me doing this hobby for a year, starting to enjoy stuff other than american super-light lager. Shes really enjoying the octoberfests and cream ales.

The other day I caught her like 5 times drinking out of my Dogfish 90 minute when I would look away. That kinda sucks because I'm about to bottle a 2 row smash that I purposely under-hopped so we could enjoy a homebrew together, from the samples, its really easy drinking.

Don't be so quick to judge or condescend someone for what they brew.

I'd like to add to the HBT unwritten rule book.

Don't be an unprovoked ****** to a fellow brewer...just sayin'

Beer geeks to BMC chuggers, we all get sneered at by wine snobs!!! We gotta stick together

 

[Randomnoob]

Pardon me for asking....but why would you clone Coors anything with all the great recipes for any REAL beer that actually has flavor and decent ABV? IMO, Coors tastes like Alka-Seltzer or at best, charged water.

I have a couple reasons for making this stuff.

I like having homebrew around for the light beer drinking friends and relatives. Usually I have a Blue Moon clone on tap, which lately I've found as boring as Light Lagers, but I wanted something new and I stumbled upon this recipe during a brew day. With no mashing and no speciality grains and dry yeast, I dove in to it, making it during a night when my wife was out with a friend from her old job.

Second. I like trying something different. I usually stick to a few different styles because I like what I like. Pale Ales with mostly cascade hops, Dry Irish Stouts, Hefeweizen, Nut Brown Ale, Robust Porters, IPAs, hoppy blonde Ales and a few others I can't remember off hand. But sometimes I wanna do something I haven't done before to see how it turns out and to see if I like it or not. I tried my hand at a Kentucky Common last winter, I didn't like it but the guys in my homebrew club thought it was okay.

Finally, the worst that could happen is that nobody likes this and I have to drink a bland, boring five gallons of 4.5% beer over the next six months or whatever.

 

[Brownalemikie]

You know, a lot of people have different tastes. BMC Is made specifically to be a low to moderately-low abv, with little bitterness, little malt flavor, and exceptionally crisp and most of all, easy to drink. Pretty much the opposite of wine, right? something that not only everyone can agree on, but something that is easy to drink on a summer day, that wont get you completely hammered if you have too many.

Do I like it? no, I don't like BMC anymore. But before I started getting into craft beer Its practically all I drank. And even then, I didn't go straight from bud light to a 150 IBU IPA. My wife is just now after me doing this hobby for a year, starting to enjoy stuff other than american super-light lager. Shes really enjoying the octoberfests and cream ales.

The other day I caught her like 5 times drinking out of my Dogfish 90 minute when I would look away. That kinda sucks because I'm about to bottle a 2 row smash that I purposely under-hopped so we could enjoy a homebrew together, from the samples, its really easy drinking.

Don't be so quick to judge or condescend someone for what they brew.

Not judging at all......if you read my first sentence, I was simply asking "why". Btw, before craft brew arrived on the scene (at age 64) I consumed tons of Coors and Budweiser. I'm just curious, why would someone want to brew something as bland as Coors? Why not just buy a 12-pack and keep it on hand for when visitors stop by?

 

[The_Bishop]

Because not everything has to be a 7+ percent hop-bomb IPA? He wanted to, that's why.

 

[bradleypariah]

Why not just buy a 12-pack and keep it on hand for when visitors stop by?

Why brew beer at all when they sell great craft beer at the store?

 

[brewcat]

Why brew beer at all when they sell great craft beer at the store?

Sometimes... There is a lot of bad "craft" brew out there. And lately I've been finding a lot. I need time to brew again otherwise I might give up drinking beer altogether.

 

[Brownalemikie]

Because not everything has to be a 7+ percent hop-bomb IPA? He wanted to, that's why.

Oooo, touched a nerve, eh? Why don't you let the OP answer for himself? FWIW, I don't like hoppy beer.....personally, I like dark beers such as brown ales, stouts and porters. Sheesh, get a grip grasshopper

 

[Yooper]

Pardon me for asking....but why would you clone Coors anything with all the great recipes for any REAL beer that actually has flavor and decent ABV? IMO, Coors tastes like Alka-Seltzer or at best, charged water.

Oooo, touched a nerve, eh? Why don't you let the OP answer for himself? FWIW, I don't like hoppy beer.....personally, I like dark beers such as brown ales, stouts and porters. Sheesh, get a grip grasshopper

Fine, if you don't like it, then don't brew it. But #1 rule of HBT is "don't be a dick". If you don't have something nice or helpful to say, there is no need to post at all on a thread. Just move along.

By the way, a light lager is probably one of the toughest style to brew and make well. It's not to your taste, but that's no reason to criticize someone else brewing it.

 

[brewd00d]

Glad to hear some success has come to those who decided to take a stab at this. To the nay sayer(s), if I want to ferment alpaca urine, then that's what I'll do. It's my life, my brew, YOLO!

Cheers ��

 

[Lefou]

I see absolutely nothing wrong with doing a homebrew that's below 4% ABV and on the light SRM side. One of my best beers was a blonde ale experiment using WLP001 with lower temps and an extended mash. It ended up a wee bit hoppy, clarified better than expected, and had more body and flavor than the Coors Banquet off the shelf.
I gave a sixer away out of four gallons and it's a beer worth doing again....matter of fact, it was a variation of Biermuncher's Centennial Blonde recipe subbed with Cascade.

 

[Ozarks Mountain Brewery]

I brew the same beer all the time, I'm drinking one right now, the great thing about lower alcohol beers is you don't really get drunk just a lite buzz through the night, I use cluster for my hops in mine and its been reported as having a pear taste. I think its just perfect for an easy drinking after dinner beer