Med Bag of Chips

Ham, cheddar cheese, fresh tomatoes, and arugula.

Ham and Cheese Sandwich

Sliced turkey, lettuce, tomato, and mustard in a whole wheat wrap.

Fit Turkey Wrap

brown ale 6.9% Cornelius, NC pale lager 4.2% Golden, CO and This a Mocha kick of Brown Colombian ale needed coffee a. fanatical bovine with a brown sugar sweet side First, aged (lagered) below freezing to give our beer its crisp taste. Then it's filtered cold so that it gets that brilliant, bright appearance.

Heat 22 L of brewing water to 74°C. Add the pale malt, pilsner malt, flaked corn, carapils and light crystal malt to the mash tun. Target mash-in temperature 66°C. Hold mash at 66°C for 60 minutes, stirring occasionally to ensure even conversion.

Mash

Raise mash to 75°C for 10 minutes to stop enzymatic activity. Vorlauf until wort runs clear, then collect first runnings.

Mash Out

Sparge with 6 L of water heated to 75°C to collect approximately 28 L of wort in the kettle.

Sparge

Bring wort to a vigorous boil and boil for 60 minutes total. At start of boil, add bittering hops (30 g). With 15 minutes left add Irish moss or whirlfloc (1 tsp). With 5 minutes left add aroma hops (15 g). Maintain a moderate rolling boil to drive off DMS and concentrate aroma.

Boil

At flameout, chill the wort quickly to 10–12°C using an immersion chiller or plate chiller to prepare for lager yeast pitch. Aim to chill within 20–30 minutes to reduce contamination risk.

Cool Wort

Aerate the cooled wort thoroughly (oxygenate to ~8–10 ppm). Rehydrate and/or pitch 15 g of a clean lager yeast strain and add yeast nutrient (1 tsp). Maintain fermentation temperature at 10–12°C for primary fermentation. Expect active fermentation within 24–48 hours.

Pitch Lager Yeast

Ferment at 10–12°C for 10–14 days or until vigorous activity slows and final gravity is near target (around 1.010–1.012 depending on pre-boil gravity).

Primary Fermentation

In a separate smaller mash tun, heat 6 L water to 72°C. Add the brown ale base malt, brown/munch, caraMunich and chocolate malt. Target mash temperature 66°C and hold for 60 minutes to extract malty, biscuity and chocolate notes.

Brown Ale Mash (separate small mash)

Sparge the small mash with 2 L of 75°C water to collect about 8–9 L of wort. Bring to a 30 minute boil. Add bittering hops (20 g) at start of this boil. At 5 minutes left add brown sugar (150 g) and stir to dissolve, and remove from heat.

Sparge & Boil

Cool the brown ale wort to 18–20°C and combine with a portion of the lager wort after the lager wort has been cooled to pitching temperature if you plan a blended fermentation. For a style resembling the menu description (a hybrid: pale lager bright + mocha brown accent), aim to blend about 20% brown ale wort with 80% pale lager wort by volume before yeast pitch. Adjust volumes so total wort remains ~28 L.

Combine Wort Streams

Prepare a strong cold-brew Colombian coffee concentrate (about 500 ml). Reserve the cold brew and sanitize the container. Add the coffee concentrate to secondary fermentation (see Conditioning step) rather than during vigorous primary fermentation to retain aroma and avoid harsher roasted bitterness.

Coffee Addition

If you ferment the brown fraction separately, pitch the brown ale yeast (11 g) at 18–20°C and ferment for 5–7 days until activity slows, then chill and blend with lagered base. Alternatively, when blending worts prior to pitch, use the lager yeast only so the final profile remains clean and crisp.

Pitch Brown Ale Yeast (if separate fermentation)

After primary fermentation for the blended wort has finished (approx. 10–14 days at lager temp) rack the beer to a sanitized secondary fermenter. Add the 500 ml cold-brew Colombian coffee concentrate at this point. Gently mix to homogenize, then cold-condition (lager) starting at 0–2°C.

Secondary & Coffee Addition

Lager the beer at 0–2°C for 4–8 weeks. This prolonged cold-conditioning will clarify the beer, round flavors, and produce the crisp finish described in the menu. If you want extra brightness, perform a cold crash at -1 to 0°C for 48–72 hours before filtering.

Cold-conditioning (Lagering)

Optional: Add a small amount of cold filtering aid or use a fine filter pad to remove remaining haze and achieve brilliant clarity. If using Campden tablet for stabilization, dissolve 0.5 tsp in a small amount of water, sanitize, and add according to manufacturer directions prior to bottling/kegging.

Clarification & Filtration

If bottling, add priming sugar (120 g) dissolved in 200 ml boiling water, cool and gently mix into beer, then bottle and cap. Condition bottles at 18–22°C for 10–14 days, then cold store. If kegging, carbonate to 2.5–2.8 vols CO2 and serve cold (2–4°C).

Carbonation & Packaging

Serve very cold in a clean glass to emphasize the bright, brilliant appearance. The final beer should show a crisp lager backbone with a subtle mocha/coffee brown sugar sweetness and light brown ale malt character. Adjust brown-wort percentage, coffee amount, and brown sugar to taste in future batches.

Serving & Notes

Pale malt (2-row)

Pilsner malt

Flaked corn

Carapils / dextrine malt

Light crystal malt (10L)

Water (brewing liquor)

Bittering hops (Saaz or Hallertau)

Aroma hops (Saaz or Hallertau)

Lager yeast (clean lager strain)

Yeast nutrient

Priming sugar (for bottling)

Brown ale base malt (Maris Otter or English pale)

Brown malt or Munich (for color & nuttiness)

Crystal / CaraMunich (40–60L)

Brown sugar (demerara or turbinado)

Cold brew strong coffee (Concentrate, Colombian beans)

Chocolate malt (small amount for mocha note)

Bittering hops (English Fuggle or East Kent Goldings)

Brown ale yeast (clean English ale strain)

Irish moss or whirlfloc (clarifier)

Cold filter pad or fine filtering aid (optional)

Campden tablet (optional, for stabilizing)

COORS LIGHT

Make COORS LIGHT Recipe in just 12h . brown ale 6.9% Cornelius, NC pale lager 4.2% Golden, CO and This a Mocha kick of Brown Colombian ale needed coffee a. fanatical bovine with a brown sugar sweet side First, aged (lagered) below freezing to give our beer its crisp taste. Then it's filtered cold so that it gets that brilliant, bright appearance.

COORS LIGHT

Descriptors

Tasting Notes

Food Pairings

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