Sorta like going to culinary school in France, coming home after graduating, and getting job in a diner making tater tots
an exact recipe, don't have one.
general guidelines:
hardly any barley, lots of rice or corn fermentables. Miller uses alot of one Anheuser-Busch uses the other (cant remember which is which)
low acid hops for bittering.
At the risk of being inflammatory, probably 99% of homebrewers couldn't brew a Budweiser clone if their life depended on it. Budweiser has some of the best equipment and technical brewing expertise in the world. While not my favorite beer, I can appreciate the technology, skill, and yes art that goes into making consistently flawless light American lagers. I can't even brew two beers back-to-back that taste the same, let alone millions of gallons every year.
There are some good recipes on here for beers that are like Bud that your friend might like as well. I'd go with this: https://www.homebrewtalk.com/f62/cream-three-crops-cream-ale-66503/
At the risk of being inflammatory, probably 99% of homebrewers couldn't brew a Budweiser clone if their life depended on it. Budweiser has some of the best equipment and technical brewing expertise in the world. While not my favorite beer, I can appreciate the technology, skill, and yes art that goes into making consistently flawless light American lagers. I can't even brew two beers back-to-back that taste the same, let alone millions of gallons every year.
There are some good recipes on here for beers that are like Bud that your friend might like as well. I'd go with this: https://www.homebrewtalk.com/f62/cream-three-crops-cream-ale-66503/
sorta like going to culinary school in france, coming home after graduating, and making pilsbury cresent rolls
It's for my bosses b day I hate Budweiser
AB uses a ramped infusion but for simplicity's sake mash for 60-75 minutes @ 149F.
I believe it's a reverse-ramped infusion, where it starts at like 160 and lowers to 140 over two hours, IIRC. It's a highly attenuative mash schedule, and they don't need to add any enzymes that way. All the other macrobrewers use extra enzymes to deal with their adjuncts.
brewingmeister said:If you go on their tour they say barley, rice and corn are used for the mash.
Brewskii said:They have a lot of products with corn in them, but rice is the exclusive adjunct grain in Bud and Bud Light.
iMac6 said:I just made a classic American pilsner using about 25% corn and it didn't taste like bud much at all. Much sweeter - more like a Coors than anything (but much better tasting! ). So I'd probably agree with the rice. Maybe add a touch of flaked maize if you want to experiment?
Not to de-rail this thread but...I was surprised to find out that "classic American Pilsner(2C)" is more of a rare style than you'd think and certainly a completely different profile than "Standard American Lager (1B)".
Jamil's article in BYO last month was very interesting.
Oh yeah, speaking of process. In case it hasn't been mentioned (and in case you didn't already know), in any style that light water profile is going to be very important. You're going to want a pretty low mineral content.
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