Introduced in 1876, Budweiser has grown to become one of the largest selling beers worldwide. The beer is light-bodied with faint sweet notes and negligible bitterness, making it one of the most sessionable and easy drinking beers available.
Rapid Creek lager
1kg Brew Booster
500g Liquid Rice extract
15g Saaz Hops (0 min)
MJ M84 Bohemian Lager or MJ M54 Californian Lager yeast
1. A day before preparing recipe place 5 litres of water in closed containers in a fridge and chill.
2. Combine the Rice Malt and 2 litres of water in a pot and bring to a boil.
4. Turn off the heat and add the Saaz hops, and steep for 10 mins.
5. Add the Rapid Creek lager, 1kg of Brew Booster and contents of the saucepan to your fermenter and mix well.
6. Top up to 23L with chilled and tap water to reach a starting temperature of 15-18°C if using MJ M84 Bohemian Lager yeast, or 20°C if using MJ M54 Californian Lager yeast. Stir vigorously to aerate wort.
7. If you have a temperature controlled brewing fridge, add the MJ Bohemian Lager yeast and ferment as close as possible to 12°C. If you don’t have a temperature controlled brewing fridge, use MJ M54 Californian Lager yeast and ferment as close as possible to 20°C
8.Fermentation is complete when gravity reading is consistent over two days, usually 4-7 days depending on temperature.
Tips for temperature control:
-Use the chilled water to reach a satisfactory temperature and add yeast immediately.
-Maintain a cool even temperature in the fermenter.
-Place the fermenter in a tray and wrap it in a blanket with an end in a container of water.
-Placing the fermenter on a concrete slab can also help to keep the temperature constant.
–Use a Brewing Thermostat and a fridge for optimum brewing conditions all year round.
Equipment needed for mead making:
– 4 Litre Pot
– Medium Funnel
– 2 x 5L Demijohns
– Bored Bung
– Solid Bung
-To make oak spirit use a 4-5 Litre wide neck glass jar, use around 200-300g of oak blocks or chips and 1 litre of vodka/neutral spirit. Soak for at least 14 days but the flavour intensifies the longer you leave the oak soaking. When ready, strain the oak out by passing it through filter wool in a funnel.