COORS BANQUET LAGER - Beer Recipe - Brewer's Friend

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COORS BANQUET LAGER

150 calories 13.1 g 12 oz
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Beer Stats
Method: All Grain
Style: American Light Lager
Boil Time: 65 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 6 gallons
Pre Boil Gravity: 1.032 (recipe based estimate)
Post Boil Gravity: 1.046 (recipe based estimate)
Efficiency: 75% (brew house)
Source: OC UNDERGROUND BREWERY
Calories: 150 calories (Per 12oz)
Carbs: 13.1 g (Per 12oz)
Created: Thursday September 21st 2017
1.046
1.008
5.1%
12.6
2.4
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2 lb US - Pale 2-Row2 lb Pale 2-Row 37 1.8 25.6%
0.20 lb American - Carapils (Dextrine Malt)0.2 lb Carapils (Dextrine Malt) 33 1.8 2.6%
2.40 lb American - Pale 6-Row2.4 lb Pale 6-Row 35 1.8 30.8%
2.20 lb Flaked Corn2.2 lb Flaked Corn 40 0.5 28.2%
1 lb Corn Sugar - Dextrose1 lb Corn Sugar - Dextrose - (late boil kettle addition) 42 0.5 12.8%
7.80 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.80 oz Saaz0.8 oz Saaz Hops Pellet 3.5 Boil at 212 °F 60 min 12.56 100%
0.80 oz / $ 0.00
 
Yeast
White Labs - American Lager Yeast WLP840
Amount:
1 Each
Cost:
Attenuation (avg):
77.5%
Flocculation:
Medium
Optimum Temp:
50 - 55 °F
Starter:
Yes
Fermentation Temp:
50 °F
Pitch Rate:
1.75 (M cells / ml / ° P) 379 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: med/high Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
2.5 gal Temperature 160 °F 150 °F 70 min
Starting Mash Thickness: 1.5 qt/lb
Starting Grain Temp: 125 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 2.55 10.2  
Mash volume with grains 3.09 12.4  
Grain absorption losses -0.85 -3.4  
Remaining sparge water volume (equipment estimates 5.13 g | 20.5 qt) 4.55 18.2  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.58 g | 26.3 qt) 6 24  
Volume increase from sugar/extract (late additions) 0.08 0.3  
Boil off losses -1.63 -6.5  
Hops absorption losses (first wort, boil, aroma) -0.03 -0.1  
Post boil Volume 5 20  
Going into fermentor 5 20  
Total: 7.1 28.4
Equipment Profile Used: System Default
 
Notes

COORS BANQUET LAGER... DEFINITELY ONE OF THE BEST AMERICAN LAGER BEERS THAT EVER EXISTED....IT ACTUALLY HAS FLAVOR.. BLOWS AWAY MOST MACRO LAGERS OUT THE DOOR.. IF YOU FERMENT THIS CAREFULLY AT THE CORRECT TEMPERATURE, YOU WILL ACHIEVE A VERY GOOD BEER...SOMETIMES THE COORS YEAST STRAIN IS AVAILABLE TO PURCHASE FOR HOME BREWING....IF YOU CAN GET THIS YEAST YOU WILL NAIL IT!!!! I LIKE TO USE PRIMARY FERMENTER ONLY.... I FERMENT AT 50 FOR 2 WEEKS.. THEN SLOWLY BUMP TEMPERATURE UP TO 68 OVER 3 DAYS....HOLD FOR 2 DAYS....THEN COLD CRASH AT 35 FOR 3 TO 5 DAYS TO CLEAR....BOTTLE OR KEG AT 2.6 VOLUMES OF C02.. WHEN CARBONATION IS COMPLETE, LAGER BOTTLES FOR ATLEAST 1 TO 2 WEEKS...DELICIOUS BEER ON A HOT SUMMER DAY!!!!

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  • Last Updated: 2021-04-13 18:59 UTC