i have made an awsome Becks clone........... and its simple.
Firstly ........... if you use Dextrose in it i will hunt you down and bitch slap you
............ DONT!
Now that thats out of the way, Just use 100% Weyermann Pils. The honey flavour you speak of is probably a poor description of the different flavour found in the genuine imported beer. To me its more floral hops and a sweeter more prominent maltiness. It also has a slightly more prominent bitterness. I had an aussie brewed becks today and it was not worth the $9 i payed for it, but it was a turisty spot and it was $6 for a XXXX Gold so becks it was!
My dad has worked for tooheys for most of my life and has just retired. When they starter making german beers under licence i said to him...... Well there goes the quality of imported beers and he argued that you cant make a better beer that what tooheys will make as becks or hienekin and all the others they make.
Bullshit i said!
I went and brewed a lager to better even german becks and i did it........... its basicly just a good german pilsner.
100% Weyermann Pilsner, mash in at 2l/kg at 52 deg for 10 min. Infuse to 64 deg with boiling water and mash for 60 min.
1.048 and bitter to about 35 IBU.
like this
A ProMash Recipe Report
Recipe Specifics
----------------
Batch Size (L): 23.00 Wort Size (L): 23.00
Total Grain (kg): 4.60
Anticipated OG: 1.048 Plato: 11.81
Anticipated EBC: 6.8
Anticipated IBU: 35.8
Brewhouse Efficiency: 75 %
Wort Boil Time: 60 Minutes
Grain/Extract/Sugar
% Amount Name Origin Potential EBC
-----------------------------------------------------------------------------
100.0 4.60 kg. Weyermann Pilsner Germany 1.038 4
Potential represented as SG per pound per gallon.
Hops
Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
52.00 g. Hallertauer Mittelfruh Pellet 6.30 35.8 40 min.
20.00 g. Hallertauer Mittelfruh Pellet 6.30 0.0 0 min.
Yeast
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2124 or 2042...... i prefer 2042.
Mash Schedule
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Step Rest Start Stop Heat Infuse Infuse Infuse
Step Name Time Time Temp Temp Type Temp Amount Ratio
---------------------------------------------------------------------------------
protein rest 2 10 52 51 Infuse 58 9.20 2.00
mash 2 60 64 64 Infuse 99 4.24 2.92
The important thing is to boil the bittering hops for just 40 min......This gives an incredible hop character!
cheers