Singha Clone

Mash together:

• 9.25 lbs British 2-row pale malt
• 1.5 lbs flaked maize
• 1 lb rice hulls
• 1/2 lb dextrin malt
• 3/4 lb German light crystal malt
• 1/4 lb German Munich malt

Hops:

• 1 oz. Northern Brewer (9% AA) – 90 minutes
• 1/2 oz. German Hallertau Hersbucker – 10 minutes
• 1/2 oz. Czech Saaz – 10 minutes

Other Ingredients:

• 1 tsp. Irish moss – 10 minutes

Yeast:

• Wyeast 2206 Bavarian lager yeast

Ferment at 42-52 degrees for about a week, transfer to a secondary, and bottle or keg after two more weeks. Allow it to age a bit, perhaps another couple weeks.

Source: Here