Budweiser clone
- Thread starter Alemann
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mhot55
Well-Known Member
Sorta like going to culinary school in France, coming home after graduating, and getting job in a diner making tater tots
mvcorliss
Well-Known Member
Decent and Budweiser in the same sentence?? 
Do you have equipment for lagering? If so, check out some recipes for light American lagers. If not, check out Cream of Three Crops and Yooper's Fizzy Yellow Beer. Those aren't Bud clones, but they're recipes that are sort of in that style.
amandabab
Well-Known Member
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.
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.
I'd liken it more to going to culinary school in Italy, coming home after graduating, then blowing people away with a well done, simple spaghetti and meatballs recipe.
LoneWolfPR
Well-Known Member
Pretty sure it's rice. Toured the brewery a while back and they mentioned rice as one of their primary grains.
Brewing Clamper
Well-Known Member
I imagine it to be a tough beer to make. There is no where to hide off flavors. Make sure you can maintain lager temps. As far as a recipe, I don't have one but would be interested to see what serious replies you get. It's easy to crap on it but I don't think a lot of brewers can successfully brew an American Light Lager cleanly...
LoneWolfPR
Well-Known Member
Also, if you are going to lager and want a quick turn around use the california lager yeast (Wyeast 2112). It's very versatile. I brewed a Helles with it last year that scored very well in competition, and it was turned around and ready to drink in about a month.
Bithead
Well-Known Member
How about SchmiPielSchaeRheingoldter
Nateo
Well-Known Member
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/
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/
I agree with you, it is a really hard beer to make and to make it taste good.
If your boss is a Bud drinker why not make something else that is really drinkable, a nice simple amber or a light wheat beer. Even a really mellow Pale Ale would be good.
The biggest problem you have is if you try and clone Budweiser it probably wont end up as good as Budweiser as weird as that sounds.
LoneWolfPR
Well-Known Member
I gotta second this. People disparage them all the time without realizing how hard it is to consistently brew a beer like this that is utterly unforgiving of flaws, especially at the scale they do it. Is it my favorite beer, absolutely not, but I can at least respect the process.
Also, iff you don't want to lager, look at brewing a cream ale or a kölsch. Those generally go over very well with light lager crowds.
ftfy
If you are up for buying a kit, this may do the trick from morebeer.com
http://morebeer.com/view_product/10...her-in-Law_Pils_-_All_Grain_Beer_Kit_Advanced
http://morebeer.com/view_product/10...her-in-Law_Pils_-_All_Grain_Beer_Kit_Advanced
If you are actually serious about this, the recipe is fairly simple. It's the process that's tricky.
60% Domestic 2-row malt
40% Rice (milled, cooked and added to the mash)
(maybe a touch of CaraPils to give the beer a little texture)
AB uses a ramped infusion but for simplicity's sake mash for 60-75 minutes @ 149F.
Use a blend of Noble type hops (Saaz, Hallertau, Tettnager, etc)
Add enough of the hop blend at bittering to get 12 IBU and maybe put a 1/4 oz in at 15 minutes or so. Pitch a huge starter of Wy2007 or WLP-840 and ferment in the low 50sF until finished. Lager @ as close to 32F as you can for a few weeks and then package.
No more disparaging remarks. It's a real question, and it deserves a real answer. If you want to bash BMC, do it outside the technical subforums.
Nateo
Well-Known Member
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.
I had heard they start at about 118F and ratchet it up from there. Either way they are wringing every possible molecule of sugar from the mash.
Bigcorona
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Cream of Three Crops in the Light Hybrid recipe section would be a good place to start. I have no where near BierMuncher's mastery, but would suggest a little lighter on the corn and a little heavier on the rice. Maybe substitute some of the 2 row with 6 row. I would also add 5% wheat malt. Stick with Nobel hops as a previous poster suggested. Saaz and Hallertau would be my suggestion.
If you bottle, after 4 weeks conditioning, put in fridge for 4 more weeks, then serve.
If you bottle, after 4 weeks conditioning, put in fridge for 4 more weeks, then serve.
Brewskii
Well-Known Member
No wheat malt or corn in the original. Use 5%. Crystal 20 . They use a proprietary malt that is very similar
brewingmeister
Well-Known Member
If you go on their tour they say barley, rice and corn are used for the mash.
Brewskii
Well-Known Member
brewingmeister said:
They have a lot of products with corn in them, but rice is the exclusive adjunct grain in Bud and Bud Light.
Brewskii 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?
