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Busch Light Apple Clone

156 calories 12.6 g 12 oz
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Beer Stats
Method: All Grain
Style: American Light Lager
Boil Time: 60 min
Batch Size: 4 gallons (fermentor volume)
Pre Boil Size: 6.29 gallons
Pre Boil Gravity: 1.030 (recipe based estimate)
Post Boil Gravity: 1.048 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 156 calories (Per 12oz)
Carbs: 12.6 g (Per 12oz)
Created: Thursday July 9th 2026
1.048
1.007
5.4%
15.8
4.8
5.9
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5 lb Rahr - Standard 6-Row5 lb Standard 6-Row 36.3 2.3 32.3%
2.50 lb Flaked Maize2.5 lb Flaked Maize 37 1 16.1%
128 oz US - Apple juice128 oz Apple juice - (late fermenter addition) 5.8 1 51.6%
15.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.75 oz Yakima Valley Hops - CZ Saaz0.75 oz CZ Saaz Hops Pellet 3.2 Boil 60 min 13.59 75%
0.25 oz Yakima Valley Hops - CZ Saaz0.25 oz CZ Saaz Hops Pellet 3.2 Boil 15 min 2.25 25%
1 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
3 tsp Citric acid Water Agt Sparge 1 hr.
 
Yeast
Fermentis - Saflager - German Lager Yeast W-34/70
Amount:
2 Each
Cost:
Attenuation (avg):
83%
Flocculation:
High
Optimum Temp:
48 - 72 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
1.75 (M cells / ml / ° P) 316 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.65 Volumes
 
Target Water Profile
Pilsen (Light Lager)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
7 3 2 5 5 25
25 gallons hlt
3 Campton tablets
3 tsp citric acid
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
3.28 gal Strike 162 °F 148 °F 60 min
Starting Mash Thickness: 1.75 qt/lb
Starting Grain Temp: 66 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.75 qt/lb 3.28 13.1  
Mash volume with grains 3.88 15.5  
Grain absorption losses -0.94 -3.8  
Remaining sparge water volume (equipment estimates 3.44 g | 13.8 qt) 4.2 16.8  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 5.54 g | 22.2 qt) 6.29 25.2  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.2  
Post boil Volume 4 16  
Going into fermentor 4 16  
Total: 7.48 29.9
Equipment Profile Used: System Default
 
Notes

1 gallon kirkland apple juice sg=1.053

30 gallons hlt
3 Campton tablets
4 tsp citric acid
Ferment at 52°F 1 to 2 weeks
diacetyl rest at 65°F 3 days
Stabilize: Add 0.5 tsp potassium sorbate and 1 crushed Campden tablet to the carboy or keg to halt yeast activity.

backsweeten with 2 cans of frozen apple juice concentrate

Acid Fine-Tune: add 3 teaspoons of malic acid powder to drop the final pH into the low 4s or lower for that perfect green-apple bite. (I measured BLA at 3.1)

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  • Last Updated: 2026-08-02 17:36 UTC