|
Dougwieser is as close as a homebrewer can get
to the original Budweiser in my opinion. [Ed
Note: when I asked Rick why a homebrewer
would want to duplicate Bud, he responded,
"Well for one it's a very hard style to duplicate.
It's kind of like a challenge to me. All the flavors
in this style are so subtle, you need a lot of discipline
when you brew this beer. Big beers are
so easy, all you do is throw in a ton of malt, a
pound of hops, and a gallon of yeast slurry,
"badda bing badda boom" you got a great beer.
All the flavors are so pronounced any flaws in
the beer are hard to pick up. And believe it or
not Jonny, some people like Budweiser. It's definitely
not my favorite but I like a beer you can
drink 4 or 5 pints of on a hot day and still maintain
kinda sorta." Love you, Ricky]
This beer recipe was formulated by Doug King
whom I will never forget because at my first
Maltose Falcons meeting Doug was the one who
came up to me and introduced himself and made
me feel welcome, that meant a lot when you’re
the new guy. Anyway that friendship carried on
until his death a few years back and he will be
missed by all that knew him.
DOUGWIESER:
20 gallons
| 15 lbs | American two-row |
| 5 lbs | American six-row |
| 10 lbs | Long grain rice |
| 1 lbs | Cara-pils(optional) |
| .75 oz. | Nugget 14.8aa.(60 min) |
| Wyeast (2007) Pilsen | 1/2 gal. Slurry |
Mash grain at 122° F (50° C) for
about a half hour. Or until the rice is ready. Rice
is added to 3 ˝ Gallons boiling water and stirred
until it starts to get thick, then the fire is turned
off. Then cold water is added to bring the temp
down to 158 or so, at that time we added 3# of
our American Two-Row to the rice, rest at 150
with fire off for 15 to 20 minutes, When rice
starts to feel thinner, start fire back up and heat
slowly back to boil, adding water as you go, stirring
constantly. Do not leave unattended, do not
stop stirring, especially on the bottom of the
kettle, the rice will scorch if these steps are
not taken. This is the most crucial part of the
whole process, if you scorch the rice, you might
as well pack it up and call it a day. OK, now that
we got that out of the way, once the rice is boiling
again continue for 10 minutes adding water and
stirring. At this point the rice should look like one
big pot of watery oat meal. Shut off fire on rice,
add rice to main mash, it helps if there's a competent
brew crew around to help with this step, always
where protective gloves when dealing with
hot materials. When the rice is added to the malt
the temp should be close to 150, rest for 1 hour
or until iodine test shows negative. We mashed
for 80 minutes and still had a little starch present
in our mash.
Everything from this point on is just like an all
malt brew, be sure to recirculate about 3 gallons
before running into the kettle.
We had 12 gallons in the kettle at end of boil at
1.075 and diluted with 2 gallons water per carboy
for a started gravity of 1.045.
The hop variety can vary as only 10 to 15 IBUs
are present. Hop flavor and aroma are not to
style.
Rice should be chopped up very fine until it looks
like Malt-o-meal. A blender works great.
ENJOY
|
