Coors Banquet

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

In a large pot, heat the water to about 65°C (149°F). Add the barley malt and corn, stirring well. Maintain this temperature for about 60 minutes to allow the starches to convert to sugars.

Mashing

After mashing, strain the liquid (wort) from the grain mixture into another pot. Rinse the grains with hot water to extract as much sugar as possible.

Lautering

Bring the wort to a boil. Add the hops and continue boiling for about 60 minutes. This will add bitterness and flavor to the beer.

Boiling

After boiling, cool the wort quickly to about 20°C (68°F) using a wort chiller or an ice bath.

Cooling

Transfer the cooled wort into a fermentation vessel. Add the yeast and, if desired, the priming sugar for carbonation. Seal the vessel and let it ferment at around 18-22°C (64-72°F) for about 1-2 weeks.

Fermentation

After fermentation is complete, bottle the beer using sanitized bottles and caps. Allow the beer to carbonate for another 1-2 weeks at room temperature.

Bottling

Chill the bottles in the refrigerator for a few hours before serving. Enjoy your homemade Michelob Ultra!

Chilling and Serving

Water

Barley malt

Corn

Hops

Yeast

Priming sugar

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Make Michelob Ultra Recipe in just 3h . Anheuser – Busch 4.2% St. Louis, MO

Michelob Ultra Recipe

Descriptors

Tasting Notes

Food Pairings

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