Name: The Field Irish Pubs Coors Light Recipe
Cook time: 4 h
Total time: 4 h
Yield: 48 servings
Cuisine: American
Ingredients: 6.5 lbs Pilsner malt (or light liquid malt extract if all-extract); 2 lbs Flaked rice; 1 lbs Corn sugar (dextrose) — used to boost fermentables and dry the beer; 0.6 oz Magnum (or Brewer's Gold) — bittering; 0.25 oz Tettnang (or Hallertauer) — aroma/late bitterness; 1 packet American lager yeast (e.g., Wyeast 2124 Bohemian Lager or Saflager S-23); 5 gal Water (soft, low mineral content) — brewing water total; 0.25 tsp Gypsum (optional: for sulfate adjustment to accentuate crispness); 0.125 tsp Calcium chloride (optional: small addition for balance); 1 tablet Whirlfloc tablet (optional, last 15 min); 3.25 oz Corn sugar for bottling (priming)

805 blonde ale

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

ABV 5%. American style light lager. Crisp, clean and refreshing. This light calorie beer has clean malt notes and low bitterness.

Heat about 3.5 gallons of brewing water to ~162°F (72°C) to achieve a target mash temperature of 150°F (66°C) when combined with grains.

Heat Strike Water

Add the crushed Pilsner malt and flaked rice to a mash tun. Dough in with the strike water, stirring to eliminate dry lumps and maintain an even bed.

Hold the mash at 150°F (66°C) for 60 minutes to allow enzymatic conversion. Stir gently once or twice during the rest to ensure even temperatures and conversion.

Perform a mash-out by raising temperature to 168°F (76°C) for 10 minutes, or simply begin sparging if you prefer.

Sparge with water at ~170°F (77°C) to collect enough wort to yield roughly 6.0 gallons pre-boil. Target post-boil volume about 5.0 gallons.

Bring the collected wort to a rolling boil. Once boiling, add the bittering hops (Magnum) and start a 60-minute timer.

At 5 minutes before flameout, add the Tettnang hops and the Whirlfloc tablet. Also add 1.0 lb corn sugar now if using it wholly in the boil (alternative: reserve corn sugar for top-up/addition to fermenter).

After 60 minutes total boil time, turn off heat and chill the wort quickly using an immersion or plate chiller to yeast-pitching temperature (45–55°F / 7–13°C for lager fermentation; if using an ale yeast temporarily fermenting warmer, chill to yeast's recommended range).

Transfer chilled wort to a sanitized fermenter and top up with chilled water to reach 5.0 gallons if necessary. Ensure oxygenation/aeration of the wort — shake, splash, or oxygenate to ~8–10 ppm O2.

Pitch the lager yeast (rehydrated or starter recommended). Target an initial fermentation temperature of 48–54°F (9–12°C) depending on yeast strain's recommended range for a clean ferment.

Ferment for about 10–14 days or until gravity is stable for 2–3 days. Expect an original gravity around 1.036–1.040 and a final gravity near 1.010–1.012 to reach ~5% ABV.

Perform a diacetyl rest by raising temperature to ~60–65°F (15–18°C) for 2–3 days near the end of fermentation to allow the yeast to clean up off-flavors.

If lagering: after diacetyl rest, gradually lower temperature to near freezing (34–40°F / 1–4°C) and lager for 3–6 weeks to develop crispness and clarity. If short on time, cold condition for at least 1–2 weeks.

When fermentation is complete and beer is clear/smoothed to your liking, prepare priming sugar (3.25 oz corn sugar dissolved in ~8 fl oz water). Boil briefly, cool, and add to bottling bucket.

Rack beer gently onto priming solution, mix by gentle swirling to avoid oxygenation. Bottle in sanitized bottles and cap.

Condition bottles at room temperature for about 2 weeks to carbonate, then cold-condition for another 1–2 weeks to help clarity and crispness. Serve cold.

Pilsner malt (or light liquid malt extract if all-extract)

Flaked rice

Corn sugar (dextrose) — used to boost fermentables and dry the beer

Magnum (or Brewer's Gold) — bittering

Tettnang (or Hallertauer) — aroma/late bitterness

American lager yeast (e.g., Wyeast 2124 Bohemian Lager or Saflager S-23)

Water (soft, low mineral content) — brewing water total

Gypsum (optional: for sulfate adjustment to accentuate crispness)

Calcium chloride (optional: small addition for balance)

Whirlfloc tablet (optional, last 15 min)

Corn sugar for bottling (priming)

Coors Light

On Saturday and Sunday we open our doors bright and early to bring you San Diego's Best Irish Breakfast.

San Diego's Best Irish Breakfast

Select Draft Beer

Draft Beer

Paddy's Irish Whiskey, Simple Syrup, Angostura Bitters, Guinness

Old Irish Fashioned

Titos, Tamarind Syrup, Pineapple Juice, Lime Juice

No Shade

High Noon Cans

Make Coors Light Recipe in just 4h . ABV 5%. American style light lager. Crisp, clean and refreshing. This light calorie beer has clean malt notes and low bitterness.

Coors Light Recipe

Descriptors

Tasting Notes

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