mitch171
Well-Known Member
Maybe try a Belgian Pale Ale if you don't feel like going through the hassles of a lager?
Why would you even bother? It is actually cheaper to buy it than to brew it. I made an MGD clone for a friend It was a light lager considering the ingredients, time in the lagering fridge etc. I told him not doing it again, next party it is cheaper and easier to buy it on sale than to make it.im not bothering to post this in the recipe thread in fear of crucifixion, wait... going to make a long story short. every month my poker group picks a beer for me to try and clone. they are all beer drinkers, micro brews and imports, but when we play poker we are drinking to get drunk and usually drink bmc because otherwise we would be spending more on beer than the 30$ buy in. anyways got a few good ones under my belt. Anyways last night one of the DD's brought 2 Stella's and challenged me to make a stella clone. I told them that i dont have enough knowledge to do that. after a bunch of **** givin to me by everyone because ive never failed before they told be to make the simplest lauger. COORS LIGHT. Can someone help me with this one, i dont even know how to make a light extract beer, or let alone had very good luck cloning lagers. If anyone knows a clone kit for coors light please help me out. personal message me if you feel shame.
Thanks
If you have the refridgeration, and AG equiptment along with the confidence in your brewing skills, then PM me and I'll send you an American Lite Lager recipe to get started with. It's not a Coors clone, but kinda like it.
Cheers and good brewing.......
I have an American Lager on tap right now that is pretty much a dead ringer for Coors. The only things I would change to get it closer to Coors would be take out the bit of 6-row I have and make it all 2-row and sub in corn starch in place of the corn. These practices are both done by Coors and I think it would be hard for even a Coors fan to tell the difference after those changes.
Yeah, I will check when I get home to be sure but it went something like this for the 10 gal batch:Could I get your current recipe?
I think you could get pretty close. These beers are more a showcase of how clean you can brew and how well you can handle the fermentation. An extract batch would likely be missing that "grainy" flavor but I don't get that nearly as much out of Coors as I do Bud. It won't be exactly the same, but I think with good yeast handling and a very clean process you could get pretty darn close. I think the hardest part would be getting it to go dry enough since you don't have control over the fermentability. You would probably have the best results using an enzymatic malt extract or adding some amylase to your wort for a while before boiling.With extract brewing methods, an exact clone of Coors light is pretty much impossible.
Yeah, I will check when I get home to be sure but it went something like this for the 10 gal batch:
7lbs 2-row
7lbs 6-row
3lbs flaked corn
3lbs flaked rice
ounce of willamette (Glacier would work well too) at 60 and another ounce at 30
Pitch at 45 and ferment at 48-50, filter and carbonate very highly.
Keep it simple and keep it clean, have a nice big pitch of yeast and serve it as cold as you can. This is for a Standard American Lager, if you want to get closer to a lite I would just reduce the 2-row by five pounds or so. This will increase the adjuct percentage and lower the gravity. I would also delete the 30 min hop addition for a lite lager.
Edit: If you want it closer to a specific company here is the approach I would take:
Bud: take out the 2-row and use all 6-row, use rice syrup solids for all of the adjunct.
Coors: take out the 6-row and use all 2-row, use refined corn starch in place of the corn at about 10oz per lb of corn but leave the rice as is.
Miller: Use brewers corn syrup for all of the adjunct, I know AHS carries this.
You're thinking of the diet BMC that they call "lite", what I made is more along the lines of Coors Original, Budweiser, or High Life. this beer finishes in the 1.007 range which leaves it below 5.5% anyway. But I do have pointers in there for those of you trying to make the diet counterpart to the standard BMC fare.Thats pretty close to what I usually make, but if you're going for Bud/Miller/Coors you've got way to much gravity to begin with.
I do like 3.5# 2 row, 2.5# 6 row, 2# flaked rice.
You need to be right around 5-1/2% ABV at the most when you make this kind of beer.
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