View Full Version : Recipe: Coors light type brew

03-11-2010, 06:01 PM
I am posting this up because some of you may want to make it for your friends that like it light.


Recipe Type: Extract
Yeast: Nottingham Dry Ale
Yeast Starter: No
Additional Yeast or Yeast Starter: No
Batch Size (Gallons): 5
Original Gravity: 1.048
Final Gravity: 1.010
IBU: 14
Boiling Time (Minutes): 15 Minutes
Color: Light Golden
Primary Fermentation (# of Days & Temp): 14
Additional Fermentation: Optional
Secondary Fermentation (# of Days & Temp): None
Tasting Notes: Extra Light Beer Very Smooth (Good Outdoor Work Beer)

Wow, Now That's A Light Beer aka (Extra Light Southern Ale)

Multons Hopped Malt Dry Extract 3 lbs
Multons Rice Syrup Dry/Solids 2 lbs


Mix Extract all 5 lbs into 4 gallons of water in brewing pot. Mix well and place on heat and bring to boil, Stirring every few minutes until water is at a rolling boil. Start clock boil for 10 to 15 Minutes. 15 is better. Caution Extreme Foam Over Risk due to dry extracts. Do Not Skim Foam.

Cool Down & Ferment:

While waiting for wort to cool pull yeast out of fridge. Yeast should be out of fridge at least 1 hr prior to pitching. Cool Down to at least 70 degrees. Pour Wort into primary ensuring to let it splash good. It will foam up a lot. Next stir until nice whirlpool action. Pitch dry yeast by sprinkling over top of the whirlpooling wort. Pop on top with airlock and let her go. Should have bubbles in airlock with in 5 to 8 hours.

Fermentation Temp -> 62 to 65 degrees. Nothing over 68. 14 days or until SG readings are stable for 3 days.

Bottle & Conditioning: Bottle as normal 5 oz of corn sugar with 3/4 cup of water boiled for 5 minutes. Put into bottling bucket and auto syphon wort on top.

Let condition in bottle for 1 week. Place one in fridge and give her a taste. Should have carbonation but might be still little green and bit on low carbonation side. If so let her sit another week and repeat process. If after second week you still think she could use some more conditioning repeat process again. After 3 weeks you should be able to drink em like water but with a buzz.

Can use same recipe to do a actual pilsner by using Lager Yeast & Lagering after 14 days of fermentation....(I haven't tried this yet). Also can use WL German Ale.