Coors Light Recipe
Recipe information
Make Coors Light in just 2h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
Brew Ingredients
Brewing Process
1. Mashing the Grains
In a large pot, combine the pale barley malt and corn with 6 liters of water. Heat the mixture to around 65-70°C (149-158°F) and maintain this temperature for 60 minutes. This process allows the enzymes in the barley to convert starches to sugars.
2. Lautering
After mashing, drain the liquid (wort) from the grains using a strainer. You can rinse the grains with additional hot water to extract more sugars. Collect about 6 liters of wort in a separate pot.
3. Boiling the Wort
Bring the collected wort to a boil. Once boiling, add hops and let it boil for 60 minutes, stirring occasionally. This adds bitterness and aroma to the beer.
4. Cooling the Wort
After boiling, quickly cool the wort down to around 20°C (68°F) using either an immersion chiller or an ice bath. This is a crucial step to prevent bacterial infection.
5. Fermentation
Once cooled, transfer the wort to a sanitized fermentation vessel. Add the yeast and seal the vessel with an airlock. Let it ferment in a dark, cool place for about 1-2 weeks or until fermentation is complete.
6. Bottling
After fermentation is complete, gently transfer the beer to another sanitized vessel. Dissolve priming sugar in a small amount of water and add it to the new vessel. Bottle the beer using sanitized bottles and caps.
7. Carbonation
Let the bottled beer sit at room temperature for about 1-2 weeks to allow carbonation to develop. After this period, refrigerate the beer and it’s ready to enjoy!
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