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

[itsnotrequired]

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.

this. lots of hops and specialty grains can cover up all kinds of brewing flaws. not to say those beers are 'bad' but brewing up a clean, crisp, light lager with no off-flavors is an acquired skill.

 

[Ozarks Mountain Brewery]

it helps to have good water to start, thats really the defining thing in a lighter beer, if you don't have the right water you will likely have a muddy tasting beer

 

[CRZ]

I would really like to try this but don't really know how to. I make beer from full wort kits so I'm not boiling anything but the liquid yeast starter. I don't have any equipment that is used for a full grain recipe. Can this be done with just a large pot on a stove? Do I have to cool it down rapidly after the boil?

 

[Ozarks Mountain Brewery]

yes, you can. fill 1/2 of a 5 gallon bucket with good clean water and freeze it then make a concentrated wart with only 3 gallons of extract and rice syrup solids, add your hops to the cold water, boil for 30 minutes and dump the hot wort onto the frozen water, then stir until thawed

 

[CRZ]

Awesome, thanks!!!

 

[Lefou]

Back to the OP, I can't imagine why anyone would want to clone Coors Light??? I am also not surprised that he made something that his friends liked more. It would not be hard to improve on Coors Light.

Absolutely no doubt about that. Colors Light is a minimalist beer that would improve a lot with only minor additions. More isn't necessarily better but in this case, yes. . More color, more aroma in malt and hops would help but that's why tweaking a recipe is so much fun.

 

[JONNYROTTEN]

Good to see "some" have gotten over the BMC bashing. They're a really hard beer to make. They're also the best selling beer in the country. It might not be your thing but bashing it only makes people look like a *******....if I could make an exact clone I'd be a happy camper. Questioning why someone would make a beer THEY like is just silly

 

[Lefou]

So many beers, so little time. It's a big reason why I started with wine and decided to do light ales instead. A faster turn-around time means more, sooner.
Besides, brewing lighter low-gravity beers can be fun. Adjustments can be more obvious when you tweak something from a baseline bland, especially if you're adjusting for color and clarity. It's a most excellent way to experiment and learn how certain malts and yeasts will affect your brew's character.

 

[Yooper]

No one in this thread is asking for opinions what makes a "good" or bad beer. If you want to post to simply opine of someone's taste, then you're in the wrong place.

I may not like stouts, but I don't enter a thread about "How do I make Guiness" and then offer my unsolicited opinion on whether such a beer deserves to be made or cloned.

We all want to brew what we like, or our family or friends like. We really don't know someone to say "why would you make such a crappy beer?" or other things. No one is forcing anyone to reply to any particularly thread. If your opinion is that you wouldn't make such a beer- great. Then don't bother posting in the thread.

I can't believe I have to tell people to keep on topic in a brewing thread. Off topic posts will be removed. If it continues, in spite of being asked to stop, members may be uninvited to continue in this forum.

 

[Jwin]

No one in this thread is asking for opinions what makes a "good" or bad beer. If you want to post to simply opine of someone's taste, then you're in the wrong place.

I may not like stouts, but I don't enter a thread about "How do I make Guiness" and then offer my unsolicited opinion on whether such a beer deserves to be made or cloned.

We all want to brew what we like, or our family or friends like. We really don't know someone to say "why would you make such a crappy beer?" or other things. No one is forcing anyone to reply to any particularly thread. If your opinion is that you wouldn't make such a beer- great. Then don't bother posting in the thread.

I can't believe I have to tell people to keep on topic in a brewing thread. Off topic posts will be removed. If it continues, in spite of being asked to stop, members may be uninvited to continue in this forum.

Ganggang!

 

[applescrap]

Thanks for the recipe, I look forward to giving it a try at some point. I see a lot of recipes that call for rice and some that call for corn. I like the usage of both.

 

[brandonlovesbeer]

I usually rely on my municipal water company and a PÜR filter for my Coors Light clones. I have it on tap in every faucet in my home. I even have it connected to my showers. [emoji28]

 

[CRZ]

I cannot find the rice syrup solids locally, can I just add an extra 1 lb to the corn sugar? Doing so will it throw an odd flavor from to much corn sugar?


FROM THIS


- Munton's Extra Light DME 3 lbs.

- Rice Syrup Solids 1 lb

- Corn Sugar 1 lb

- 1oz Saaz Hops

- Saflager S-23

TO THIS


- Munton's Extra Light DME 3 lbs.

- Corn Sugar 2 lb

- 1oz Saaz Hops

- Saflager S-23

 

[SoCal-Doug]

A 5 gallon batch with 3 pounds of extra light DME? I would say you quadrupled the OG and flavor of coors lite. If you want to turn that into a bud clone, add a few cups up dish soap.

Oh crap. Here comes the haters for me saying that. I'm just kidding. Jeaze

Besides... I'm sure it tastes much better than the 900 IBU turpentine flavored IPA fad

 

[Ozarks Mountain Brewery]

your beer will work "but" the beer will be dry and thin, the rice adds body you need, I now rice syrup solids is high online but its your best choice

 

[CRZ]

Ok thanks, I think I just might learn how to do a partial mash with rice flakes or something. Back to reading lol thanks again!!!

 

[Ozarks Mountain Brewery]

if you do a partial mash with flaked rice that will work but you need to mash it not steep it

 

[bradleypariah]

you need to mash it not steep it

I've always found this claim to be odd. Not to start an argument, or derail the thread, but isn't BIAB a form of steeping, yet we call it mashing?

I could be totally wrong here, but I don't get why people think the grains know they're in 154° F water because they're being steeped or if they're in 154° F water because they're being mashed. Either they're sitting in hot water or they aren't. Back when I was extract brewing, I got super bugged by someone telling me I needed to mash a Munich malt addition and not steep it. I thought, "Maybe I just won't tell the grains they're being steeped for an hour at 154° F, and they'll think they're being mashed...."

Are people assuming that steeping means the grains are clumped together in a tight muslin sack, and mashed grains are more separated and free-floating? That's about the only difference I can think of between the two. -or is the assumption that people don't mill their steeping grains? I feel so dumb for not understanding this.

 

[Rhaop]

I've always found this claim to be odd. Not to start an argument, or derail the thread, but isn't BIAB a form of steeping, yet we call it mashing?

I could be totally wrong here, but I don't get why people think the grains know they're in 154° F water because they're being steeped or if they're in 154° F water because they're being mashed. Either they're sitting in hot water or they aren't. Back when I was extract brewing, I got super bugged by someone telling me I needed to mash a Munich malt addition and not steep it. I thought, "Maybe I just won't tell the grains they're being steeped for an hour at 154° F, and they'll think they're being mashed...."

Are people assuming that steeping means the grains are clumped together in a tight muslin sack, and mashed grains are more separated and free-floating? That's about the only difference I can think of between the two. -or is the assumption that people don't mill their steeping grains? I feel so dumb for not understanding this.

No problem, the difference is that mashing involves mixing adjuncts with say a highly modified malt like 2-row which is loaded with enzymes that will convert starches in the rice into a viable food for yeast

Steeping only acts to extract color, flavor or sugars that are already in the adjunct, say like crystal malts because they were already converted before or by being roasted/toasted etc etc

Hopefully my wording is correct but thats the gist of it


Edit: also you mentioned munich, that grain is already “malted”, by steeping you would essentially be performing a mini mash because munich has enough enzymes to self convert where as flaked corn, wheat or rice do not, they are “adjuncts” not malt

 

[Ozarks Mountain Brewery]

I was going to sound real scientific but I must have spilled beer on my keyboard and the keys are sticking but you are correct, steeping is for mostly just flavor and mashing is for extracting sugar and flavor, in the case of rice we need the sugar

 

[cmac62]

No problem, the difference is that mashing involves mixing adjuncts with say a highly modified malt like 2-row which is loaded with enzymes that will convert starches in the rice into a viable food for yeast

Steeping only acts to extract color, flavor or sugars that are already in the adjunct, say like crystal malts because they were already converted before or by being roasted/toasted etc etc

Hopefully my wording is correct but thats the gist of it


Edit: also you mentioned munich, that grain is already “malted”, by steeping you would essentially be performing a mini mash because munich has enough enzymes to self convert where as flaked corn, wheat or rice do not, they are “adjuncts” not malt

This makes sense to me. I supposed rice could be "mashed" by adding the correct enzymes minus the additional grain?

 

[Rhaop]

This makes sense to me. I supposed rice could be "mashed" by adding the correct enzymes minus the additional grain?

Yeah you could add amylase to convert the rice but that point you can just add rice syrup which is basically just rice extract you just add it with the rest of your extracts and go

 

[Rhaop]

I was going to sound real scientific but I must have spilled beer on my keyboard and the keys are sticking but you are correct, steeping is for mostly just flavor and mashing is for extracting sugar and flavor, in the case of rice we need the sugar

Anyone can pretty much sound more scientific then me, i failed english my junior year of high school, I can read and comprehend really well but i write about as well as an elementary school student

Me fail english? That’s unpossible [emoji38]

 

[cmac62]

Yeah you could add amylase to convert the rice but that point you can just add rice syrup which is basically just rice extract you just add it with the rest of your extracts and go

I do all grain anyway, so throwing some rice into the mash is no big deal.

 

[Randomnoob]

So, most people on the night of our party back in October were drinking my Mead, Oktoberfest and Dunkleweizen and the Coors Light Clone ended up being only drank by a few people. I didn’t really like it and it has sat in the keg since October. There was a weird flavor to it that I didn’t like. Suddenly that flavor was gone and now I really like it. I would dare say it’s as good as Michelob Ultra (damning with faint praise).

So my advice would be to rack this to secondary and let it lager for six months before you tap a keg of it.

 

[Toppo]

If my first brew turns out anything like that I'll be made up.

Looks really good mate

 

[Nate R]

Anybody have an all-grain reciepie for this?
I have always wanted a coors lite base to add more hops too.
Low booze, crisp- but a touch of hops- maybe at flameout or even dry hops?

 

[imasickboy]

Anybody have an all-grain reciepie for this?
I have always wanted a coors lite base to add more hops too.
Low booze, crisp- but a touch of hops- maybe at flameout or even dry hops?

Replace the DME with 5 pounds of pilsner malt. Keep the rice solids and corn sugar.

 

[GrogNerd]

pilsner malt is really too much flavor for a American Light Lager. try 2-row. 6-row is more to style, but is unnecessary, unless you're using flaked rice instead of rice syrup, and a higher % of it. even then, 2-row is good

 

[bradleypariah]

pilsner malt is really too much flavor for a American Light Lager. try 2-row. 6-row is more to style, but is unnecessary, unless you're using flaked rice instead of rice syrup, and a higher % of it. even then, 2-row is good

Pilsner malt has a lovibond of about 1.6. Two-row (aka"pale malt") has a lovibond of about 3.0. Same for six-row. I would think pale malt has more malty flavor than pilsner.

That said, Brulosophy has proven that most people cannot taste the difference between the two:
https://www.homebrewersassociation.org/how-to-brew/grain-comparison-pale-malt-2-row-vs-pilsner-malt/