Coors Light Recipe
Make Coors Light Recipe in just 4h . Get the full recipe with step-by-step instructions at pekinthechef.com.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Beer Ingredients
Method
Brewing Instructions
- 1
Prepare the Water
Start by heating 90 liters of water to around 65-70°C (149-158°F). This is the initial step for mashing the malt.
- 2
Mash the Barley
Add 10 kg of barley malt into the heated water. Stir the mixture thoroughly and maintain the temperature for about 60 minutes. This will convert the starches in the malt into sugars.
- 3
Lautering
After mashing, separate the liquid (wort) from the solid grain by lautering. This involves draining the wort from the mash tun and rinsing the grains with additional hot water.
- 4
Boil the Wort
Bring the wort to a boil. Once boiling, add 250 grams of hops. Boil for approximately 60 minutes, which will contribute bitterness and aroma to the beer.
- 5
Cooling the Wort
After boiling, quickly cool the wort to around 20-25°C (68-77°F) using a wort chiller or an ice bath. This is crucial to prepare for fermentation.
- 6
Fermentation
Transfer the cooled wort into a fermentation vessel and add 0.5 kg of yeast. Seal the vessel and allow it to ferment for about 1-2 weeks at a controlled temperature of around 18-22°C (64-72°F).
- 7
- 8
Aging
Allow the bottles to age for at least 1-2 weeks at room temperature. This will develop the flavors and carbonation in the beer.
- 9
Chill and Serve
After aging, chill the beer in the refrigerator. Serve cold and enjoy your homemade Coors Light!