Recipe information
Make Coors Light in just 3h . (5%)
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Ingredients
Main Ingredients
Flavorings
Brewing Process
1. Mashing
In a large mash tun, combine the water and crushed barley. Heat the mixture to approximately 65°C (149°F) and maintain this temperature for about 60 minutes to allow the enzymes to convert the starches into fermentable sugars.
2. Lautering
After mashing, transfer the mash to a lauter tun. Rinse the grains with hot water to extract as much sugar as possible. Collect the wort in a kettle.
3. Boiling
Bring the wort to a boil. Add hops to the boiling wort and continue to boil for about 60 minutes. This will impart bitterness and aroma to the beer.
4. Cooling
After boiling, quickly cool the wort to around 25°C (77°F) using a wort chiller. This helps prevent any unwanted bacteria from growing.
5. Fermentation
Transfer the cooled wort to a fermentation vessel. Add the yeast and allow it to ferment at around 18-20°C (64-68°F) for about 1-2 weeks or until fermentation is complete.
6. Conditioning
Once fermentation is completed, transfer the beer to a conditioning tank. Allow it to condition for an additional week to improve flavor.
7. Packaging
Finally, package the beer in bottles or kegs. Carbonate if necessary and store in a cool place until ready to serve.
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