You are here


Budweiser clone, recipe formulated by Doug King. Why make a homebrew that tastes like Budweiser you ask? Valid question my frend and heres the answer. The challenge. This beer is difficult to make because of the double mash going on at the same time. (the rice and the grain) Pain in the arse! Keg's of this beer go quick.
Brewed By: 
Rick Burnside
Brew Date: 
Brew Type: 
Classic Style: 
Standard American lager
Batch Size: 
22.0 gallons
Boil Time: 
60 minutes
Original Gravity: 
1.048 O.G.
Final Gravity: 
1.008 F.G.
5.0% ABV
19.0 IBUs
2.3 SRM

11# Domistic two-row
10# Domistic six-row
10# Long grain rice
2# Cara-pils (dextrine malt)
1.5 oz. Nugget 13aa 60min

Mashing Instructions: 

let grain rest at 120 before working with rice, rice should be milled to resemble malt-o-meal. Bring 5 gal. to boil, add rice, stir until thick, turn off heat, lower temp of rice with cold water to 150 and add 2# milled two-row, let set 20 minuets, turn heat back on and bring rice to boil, stiring constantly, do not let rice scorch, this is very important and also very labor intensive, once rice has boiled for 5 minuets turn heat off and add rice to main mash, use gloves, once rice has been stired in to main mash temp should be very close to 148, mash one hour,


The hops for this beer are brewers preference, since IBU's are very low in this brew 8-15, flavor and aroma hops are not needed.

Extra Ingredients: 

Dilute carbon filterd tap water with 50-50 mix distilled water.


I prefer wyeast #2007 Pilsen lager yeast

Drupal theme by pixeljets.com D7 ver.1.1