Budweiser Budvar is a state owned brewery in the Czech city of České Budějovice, best known for its original Budweiser or Budweiser Budvar pale lager brewed using artesian water, Moravian barley and Saaz hops..

We were lucky enough to visit the brewery in 2022, talk to their head brewer and see exactly how they make the best Czech beers in the world.

Working with Budvar we then developed this recipe and a process to brew a beer at home as close as possible to the real thing.

Check out our series of videos on YouTube which will show you just what makes Budvar special and how you can attempt to replicate it at home.

You can also find the recipe over on Grainfather Community with all the steps programmed by searching for: BUDVAR – CZECH LAGER – THE MALT MILLER – BREW WITH US

NOTE: This recipe is not a simple step mash and does require a double decoction mash which is more suited to an experienced brewer and will require specific equipment. Also it needs a large portion of yeast, which is why it is optional (not included) so you can choose which strain to use, and if you are ordering more than one pack or building a starter.

This kit has optional yeast, this is to allow you to choose from our two recommended labs who provide the Budvar strain and to choose if you wish to buy multiple packs or build a starter with some cans of Propper Starter. The two selected yeasts are White Labs WLP802 and Escarpment Czech Lager

---

Ingredients Included

Weyermann Bohemian Pilsner Malt (4700 grams)

100g Saaz Whole Hops

---

Method

Beer Style (main): European Lagers
Beer Style (sub): Bohemian-Style Pilsener
Batch Size: 23
Original Gravity: 1.048
Final Gravity: 1.10
ABV %: 5.0
IBU: 17.4

THE MASH
Temperature °C: double decoction
Length (mins): roughly 3hrs
Out temp °C:
Out time (mins):

THE BOIL
Boil time (mins): 90 minutes

Additions and timing:

The following is how we brewed our version of Budvar, it’s a guide for you to follow, but as with any recipe its your brew so you might change a few things to make it suit your brewing style or equipment.

Before starting this recipe the most important elements are preparation, this means having your notes on hand to guide you through the brew also then you can add to them to record any changes. Next its having a large amount of yeast prepared in advance, followed by patience through the brew day which could take you 8 hours and in the conditioning phase.

For ease prepare all water for the batch in your largest vessel (we used a G40), add your water additions before then splitting over 3 vessels.

We used the Czech water profile with the Grainfather software for our brew which gives the following targets:

62.5 ppm Ca2+
5 ppm Mg2+
20 ppm CaCO3
86.25 ppm So42-
75 ppm Cl-
<100 ppm Na+
5.4 pH

Our other vessels were a 25L Stainless Steel Brew Kettle for the decoction, and the Grainfather Sparge Water heater for sparge liquor, these were found to work best for us after trying various combinations and sizes.

Point to note, the Grainfather software will not let you boil the wort, so you will only be able to set it to 99c. If you are not using a Grainfather or are using it manually you should aim for a 100c boil.

First Decoction – Grain Split 50/50 between G40 and kettle

G40 – 18L – steps programmed – 38c for 15min, 65c for 15min, 75c for 20min, 99c for 20 min
Kettle – 12L – 38c for 20 min, then raise to 50c and remain there.
Sparge – 10L – not used yet

Once the steps are completed empty the kettle into your largest vessel, in our case it’s the G40, this will aid reducing the temperature of the boiled grain to 65c, if it doesn’t achieve 65c then use your chiller to bring it down quickly.

Allow the mash to rest at 65c for roughly 20-30 minutes.

Second Decoction – split the volume between both vessels, ensuring the G40 has enough liquid, the sight glass can help with this. Below are our rough volumes along with the next steps for the 2nd decoction.

G40 – 15L – steps programmed – 75c for 10min, 99c for 20min
Kettle (25L) – 15L – 65c for 30 min
Sparge – 10L – not used yet – heat to 75c

Once the steps are completed you then add the kettle mash back into the G40, this should help equlise the temperature at around 75c. Stir and complete rest for 10 minutes.
Once rest step completed lift basket and sparge with the remaining 10L of water at 75c as G40 raises temp to 98c to prepare for boil, then proceed with the 90 minute boil adding the hops as per timings.

Secondary additions and timing:

First Wort 90min – 10 g – Saaz – Best added to the kettle before sparge begins

45 min – 20 g – Saaz
15 min – 30 g – Saaz

Yeast: WLP802 Czech Budejovice or Escarpment Czech Lager (Choose your yeast above)
Fermentation temperature/steps: Prepare a starter a few days before you brew, you will need roughly a 2ltr starter. Pitch yeast at 7c, then allow to rise to a maximum of 10c for 14 days or until finished fermenting. Then reduce temp by 1c per day down to 2c, and lager for 90 days.

 

 

When the brew is finished, cool the wort to 7c for pitching of the yeast.

Once pitched, allow it to rise to 9-10c, where it should be held for 14 days or until fermentation is complete. DO NOT RAISE ABOVE THIS TEMP.

When you achieve FG reduce the temperature 1c per day until you reach 2c, which is the temp you will be lagering at for 90 days.

Depending on your set up you may wish to do this in a fermenter, or in a keg. Budvar do this is a naturally pressurised tank with the spunding valve set at around 4psi.
If doing in a conical fermenter you will want to do yeast dumps to ensure the cone doesn’t compact during the lagering stage, but you will know what works best for your equipment. We have done both methods and found both to work well.

Once your 90 days are up carbonate if needed, then serve and enjoy.

Secondary additions and timing:

First Wort 90min – 10 g – Saaz – Best added to the kettle before sparge begins

45 min – 20 g – Saaz
15 min – 30 g – Saaz

Yeast: WLP802 Czech Budejovice or Escarpment Czech Lager (Choose your yeast above)
Fermentation temperature/steps: Prepare a starter a few days before you brew, you will need roughly a 2ltr starter. Pitch yeast at 7c, then allow to rise to a maximum of 10c for 14 days or until finished fermenting. Then reduce temp by 1c per day down to 2c, and lager for 90 days.

Comments:

Budweiser Budvar is a state owned brewery in the Czech city of České Budějovice, best known for its original Budweiser or Budweiser Budvar pale lager brewed using artesian water, Moravian barley and Saaz hops.

We were lucky enough to visit the brewery in 2022, talk to their head brewer and see exactly how they make the best Czech beers in the world.

Working with Budvar we then developed this recipe and a process to brew a beer at home as close as possible to the real thing.

 

NOTE: This recipe is not a simple step mash and does require a double decoction mash which is more suited to an experienced brewer and will require specific equipment. Also it needs a large portion of yeast, which is why it is optional (not included) so you can choose which strain to use, and if you are ordering more than one pack or building a starter.

 

Check out our series of videos on YouTube which will show you just what makes this Budvar special and how you can attempt to replicate it at home.