Budweiser Recipe

Brewing Process

1. 1

   Mashing

   Start by heating 190 liters of water to about 66°C (151°F). Add the 20 kilograms of malted barley and 10 kilograms of corn to the heated water. Allow the mixture to mash for about 60 minutes, stirring occasionally.

2. 2

   Lautering

   After mashing, transfer the mixture to a lauter tun. Allow the liquid (wort) to drain off while rinsing the grains with hot water to extract more sugars. Collect the wort in a kettle.

3. 3

   Boiling

   Bring the collected wort to a boil and add 1.5 kilograms of hops. Boil for about 60 minutes, stirring occasionally to prevent scorching. This process will extract flavors and bitterness from the hops.

4. 4

   Cooling

   After boiling, cool the wort quickly using a wort chiller or an ice bath until it reaches about 20°C (68°F). This is crucial to prevent unwanted bacteria from entering the wort.

5. 5

   Fermentation

   Transfer the cooled wort to a fermentation vessel and pitch 0.5 kilograms of yeast. Seal the vessel and allow it to ferment at a stable temperature (around 20°C) for about 7-10 days.

6. 6

   Bottling

   Once fermentation is complete, siphon the beer into clean bottles, ensuring no sediment is transferred. Cap the bottles and allow them to carbonate at room temperature for about 1-2 weeks.

7. 7

   Enjoy!

   Once carbonated, chill the bottles in the refrigerator. Your homemade Budweiser is ready to be enjoyed. Serve cold.