Does anyone have a Budweiser clone???

[Kaiser]

There's a recipe here: http://www.byo.com/feature/1401.html

Scrll down to the bottom of the page.

Nice article, but Schwarzbier is not spelled [FONT=Verdana, Arial, Helvetica, Sans-Serif]Schwartzbier[/FONT].
Kai

 

[DeathBrewer]

+1 on the cream ale...mine was something like this (don't have my changes with me)

Grain/Extract/Sugar

% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
5.0 0.50 lbs. Munich Malt Belgium 1.038 8
5.0 0.50 lbs. Vienna Malt Germany 1.037 3
10.0 1.00 lbs. Flaked Soft White Wheat America 1.034 2
10.0 1.00 lbs. Flaked Corn (Maize) America 1.040 1
70.0 7.00 lbs. Pale Malt(2-row) America 1.036 2

Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
1.00 oz. Hallertauer Whole 4.00 17.9 90 min.
0.50 oz. Saazer Whole 3.60 2.0 15 min.


Yeast
-----

WLP080 - Cream Ale Yeast Blend

i think the most important part is the yeast...you need that lager/ale mix to get the nice clean flavor. i added the munich and vienna to give a slight malty background, you could probably replace those with 2-row and replace the wheat with flaked corn to make it more authentic.

this was probably one of my best beers ever, tho

 

[jesse]

The problem is...bud isn't an ale... but a lager...So what is the time frame for the challenge???? Perfect for a hop shortage and high grain prices..I'm in.

 

[BigKahuna]

Midwest has a bud clone in it's catalog. They call it a "Plain American Ale"...isn't bud a lager?
I would think you could come close with a VERY light SMaSH with very short boil...for those of us stuck in the Extract World. Does this sound reasonable?

 

[Jolly McStanson]

I always have loved Bud. On a hot day, there's nothing like the taste. Its light, and kind of sweet and it goes down smooth. I taste a hint of banana in the aftertaste. My father always drank them when I was little. If I'm going to be doing a lot of swilling, like on a poker night in the cellar, ill drink Buds all night. Unless I have some kind of low alcohol home brew on hand. Labatts Blue is my second favorite light lager, there really clean tasting.

Budweiser just gives me a coffee grinder head ache the next day.


I also like Black Labels when I'm on the cheap. There relatively clean tasting with no head ache.

This is a link that someone sent me in another thread on how to make an American lager using rice.

http://www.maltosefalcons.com/recipes/20040801.php

 

[mykayel]

If you want to clone Bud that's one thing. But if you want to introduce your friends to a good homebrew, try a Kolsch style; you can make it a higher % alchol and have a relatively light, clean, crisp flavor. The wife of one of my friends, the first time she drank it she drank like she would the piss water she normally drinks complimenting me on how good it was, and then later complained that my homebrew give such a hang over as even though I told her, she drank a bit more alcohol than she normally woould.

My recipe:
3.5 lbs. Bohemian Pilsner Malt (Moravian) 1.8L
0.5 lb. munich malt (4-7 L)
0.25 lbs Cyrstal 60L
1.0 lb. Wheat 2.0 L
4.5 lbs 2 row
mashed at 153F

1 oz. Hallertauer (4.25% AA, 60 min.)
1 oz. Saaz (3.75% AA, 30 min.)
1 oz. Saaz (2 minutes)

WPL 029 fermented at 62F

 

[sittingturbo]

30-40% rice i'd say.

 

[mr x]

I would think you could come close with a VERY light SMaSH with very short boil...for those of us stuck in the Extract World. Does this sound reasonable?

6.25 lbs LME
1.5 lbs rice syrup

Fairly simple.

I don't know how you handle the hops for extract brewing. Hallertau @ 10-15 IBU.

 

[Aclay]

Papazian puts the IBU's for bud at 12. So there is your hops content. You could use whatever hops you want, but just hit a 12 IBU range. I think most "Lawnmower" Lagers would fit right in with the MBC style beer. I'm not to big a fan of the American Pilsners. I like my beer a little darker and heaver, but my wife loves a good light lager, balanced out and no bite.

 

[Mr.TC]

Okay the start date for the mass trial is April 1 2008 You must brew on this day or around there. If you can. You must decide on the primary ferm and sec ferm length. Please if you are going to experiment with us remember that if you send/ exchange your brew with someone make it a steril as possible. Also if you plan to do this trial then Post your name so we all can keep track on this issue. IE...

Any other suggestions would be appreciated..

Mr.TC>Bud Trial.

 

[TexLaw]

If you want a true Bud clone, you'll need substantial acetaldehyde (green apple) character. I hear that AB actually just adds it to the beer, but a homebrewer probably needs to coax it from the yeast.


TL

 

[WBC]

If you want a true Bud clone, you'll need substantial acetaldehyde (green apple) character. I hear that AB actually just adds it to the beer, but a homebrewer probably needs to coax it from the yeast.


TL

I looked it up and this is what it said........

Acetaldehyde
Acetaldehyde is perceived in both aroma and flavor as green apples, and in an oxidized state as acetic-cider. In the natural anaerobic fermentation process, Acetaldehyde is a precursor to ethanol:

Glucose -> pyruvic acid -> acetaldehyde -> ethanol

Underdeveloped or young beer exhibits acetaldehyde wherein the yeast cannot reabsorb or finish the conversion process. The other version manifests from oxidation of ethanol or bacterial contamination, the cycle being:

ethanol -> acetaldehyde -> acetic acid

Acetaldehyde is typically inappropriate in any style, though Budweiser has integrated it within their flavor profile with obvious success intentionally. Furthermore, Salvator & EKU-28 also display acetaldehyde, though in lower amounts. Cold storage for short durations promotes acetaldehyde in the final product, whereas longer cold storage would ultimately reduce acetaldehyde into ethanol — hence the cure.

 

[gruntingfrog]

+1 Quit ragging on Bud.

Sweet screaming Jesus, how many times do I have to read "piss in a bottle" or "wave the hops in its general direction"? Ha Ha Ha Good One! Thats super original.

American Light Lager is extremely difficult to make and I seriously doubt any of you could even come close. I know I couldn't.

The OP says he wants to do it as a test, as a challenge. I think he should be encouraged to try and I'd really like it if he came back and posted his results. Do you think he will if all he gets for his efforts are juvenile "piss in a bottle" comments from the peanut gallery?

Beerthoven, I will not quit mocking Budweiser. It's really difficult to make a hamburger that tastes like McDonald's, but that doesn't mean that it's better than the one I make on my grill.

Additionally, since when did this forum become a spot where you can't have a little fun. Quickly, everybody grab your sweater vest, pipe, and brandy snifter. It's time to be serious.


Mr. T.C. if you want to experiment and make an American light lager just do the following:
1. Take a decent Pilsner recipe.
2. Replace half the base grain with rice solids.
3. Cut the IBUs down to 4-8.

Make sure you ferment it on the cold side (+- 60) and control the fermentation temp precisely. After fermentation, lager for no more than 2 weeks because it can't stand up to any aging due to the high amount of adjunct, low alcohol, and lack of malt character (which is precisely why they put the "Born on" date on the can).