I've been to Budweis (Ceske Budejovice, Czech Republic) several times just to drink the original Bud. When I lived in Bamberg, Germany the CZ Rep was only a 1.5 hour drive from my place. A 1/2 liter of Bud at a gasthaus was only a whopping 53 cents! I used to spent $3-5 for my entertainment...
This is from Brew Classic European Beers At Home book, page 124.
Budweiser - Budvar
True Budweis lager. Spritzy aroma of hops and gentle fruit. Quenching, beautifully balanced in the mouth, bitter-sweet finish with light vanilla notes.
OG: 1048 / 11.9 Plato
Lager malt (Pilsen):
25 liters 5,300 gm / 23 liters 4,900 gm / 5 UK gals 10.65 lb / 5 US gals 8.85 lb (approx 5.4 lb DME)
Start of Boil: Saaz hops
25 liters 50 gm / 23 liters 45gm / 5 UK gals 1.5 oz / 5 US gals .3 oz
Last 15 mins of Boil add Irish Moss
25 liters 10 gm / 23 liters 10 gm / 5 UK gals .35 oz / 5 US gals .3 oz
Brewing Method: Temperature-stepped infusion or double concoction mash. Bottom working lager yeast.
50C 20 mins (122F)
60C 40 mins (140F)
70C 40 mins (158F)
Boil Time: 90 mins
(Yeast is not mentioned and I used White Labs Czech Budejovice Lager Yeast #WLP802 )
Racking Gravity: 1011 / 2.7 Plato
Alcohol Content: 5.0% ABV / 4.0% ABW
Bitterness: 20 EBU
Color: 4 EBU
Lager for 3 months.
Here's another one I did that was very tasty but had more body:
Brewer: Bill Elwell Email: [email protected]
Beer: 5001 - Billvar - Czech Budvar Style: Czech Pilsner
Type: Extract Size: 5.5 gallons
Color: 9 HCU (~7 SRM)
Bitterness: 5 IBU
OG: 1.057 FG: 1.006
Alcohol: 6.6% v/v (5.2% w/w)
Boil: 60 minutes SG 1.210 1.5 gallons
7 lb. Extra Light DME
2 tsp Irish Moss and 1 tsp Yeast Nutrient added for last 15 mins of boil.
1.5 oz. Saaz (3.0% AA, 60 min.)
.5 oz. Saaz (3.0% AA, 30 min.)
.5 oz. Saaz (3.0% AA, 15 min.)
Yeast: Yeast Starter - 1 vial of White Labs Czech Budejovice Lager Yeast #WLP802 and 16 oz of the same yeast from a primary from 16 Oct 04.
Brew date: 15 Jan 05
Added all malts and 1.5 oz Saaz hop pellets at the time of boil.
Added .5 oz Saaz hops at 30 mins into boil.
Added .5 oz Saaz hops, Irish Moss and Yeast Nutrient at 45 mins into boil.
Sparged wort through a bucket net with the 4 gals of water from freezer.
Added Yeast and stirred for several minutes.
Transferred to the secondary on 3 Feb 05 (18 days in primary).
Gravity at 1.004, no temp taken.
Added 2 tsp Polyclar
Bottled: 8 Mar 05.
Conditioned until 24 Mar 05.
I also made a batch where I left the beer in the secondary for 100 days.
I will probably brew another batch of this soon.