NAIL - North American Industrial Lager
Coors is apparently still
Filtered with
Enzinger filters - cotton and asbestos - hopefully they don't use asbestos anymore or maybe it's a common filter material in industry...
The recipe for these types of beers is constantly varied to adapt to changes in ingredients.
Tasting panels ensure the resulting product tastes as it is meant to.
Replicating industrial processes is difficult and making recipes by brand marketing material probably won't result in a true clone.
The difference between BMC is distinguishable by taste mainly due to the type of adjunct used.
A worthy endeavor would be to make a Light American Lager from base malt, adjunct, yeast and hops - possibly using an enzyme to lower the FG - and then refine your process and recipe to something you can be satisfied with. This leads down many rabbit holes such as low dissolved oxygen, yeast starters, hop extracts, etc...
From their current website - Water, Barley Malt, Corn Syrup*, Yeast, Hop Extract
In the past I have used:
RO water - treated with Cl to 50ppm and SO4 to 25ppm (could go even less for both!)
Pilsner Malt - 1.6-1.8L
Corn Syrup -
Golden Barrel Corn Syrup - as long as it doesn't have vanilla in it
Yeast - Andechs
Hop Extract - from Northern Brewer, MoreBeer! or
HopsDirect
I'll target 1.040 OG and 1.006 FG.
For 5.5gal @ 75% efficiency:
5 lb Pilsner
2 lb Corn Syrup ( added at start of boil - would like to try end of boil!)
Mash 147F for 60 min - 158F for 30 min - no mashout but bring to boil immediately.
15IBU w/ the hop extract
Ferment low and slow (w/ large quantity of yeast) 2 - 6 weeks w/ diacetyl rest and lager several weeks (very cold 32F)
If you have the ability to filter it, do so.
Lots of options here including BrewTanB, NaMeta, Filtering, Amylase Enzyme, water treatment, etc... the better your process the better the results.
At a homebrew scale - the industrial practices of adapting to various ingredients w/ a low oxygen process, filtering, etc... are something that most homebrewers won't be able to replicate but what you can do is to
keep the process moving, don't mash for 90 minutes when conversion is done in 45 minutes, don't boil for longer than it takes to boil off DMS and get the bittering, don't ferment for longer than when FG is reached, etc... this just helps keep the resulting beer fresh.