Home Brew Forums > Recipe Database > HomeBrewTalk.com Recipe Database > Pilsner > All-Grain - Something Like "Stella"

Reply
 
LinkBack Thread Tools
Old 11-12-2009, 03:40 AM   #11
scottmd06
Feedback Score: 0 reviews
Recipes 
 
Join Date: Sep 2008
Location: Phoenix, Arizona, USA
Posts: 391
Liked 2 Times on 2 Posts

Default


I've read that Stella uses Saaz hops.. A buddy of mine is going to pay me to brew a Stella clone, and I'm up for the challenge. Do you think I could do this by steeping a grain bag?

__________________
scottmd06 is offline  
 
Reply With Quote Quick reply to this message
Old 11-21-2009, 06:45 PM   #12
Hawgbranch
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
Hawgbranch's Avatar
Recipes 
 
Join Date: Jan 2008
Location: Shreveport
Posts: 370
Likes Given: 2

Default


Is there a Wyeast variety that you believe would work or would it alter the taste too much. I would like to get as close to Stella as I can. I really dig that beer.
TY

__________________
Cognatas Co-operantem

On Tap: - Backwater IPA
Carboy 1: - Sable Tooth Tiger CDA
Carboy 2: - Sable Tooth Tiger CDA
Hawgbranch is offline  
 
Reply With Quote Quick reply to this message
Old 12-04-2009, 02:02 AM   #13
jackson_d
Feedback Score: 0 reviews
Recipes 
 
Join Date: Mar 2009
Location: Wicker Park, Chicago IL
Posts: 331
Liked 2 Times on 2 Posts

Default


I am thinking of this as my first lager attmept. Love me some Stella if I am in the mood. Still learning about the lagers and the process. Does this bad boy need a diacetyl rest before the lagering? Brew date 12/12.

__________________

Fermenting: 12g Elevated Line California Lager
Kegged: Elevated Line Toast IPA, Founder's Breakfast Stout Clone, Elevated Line Blonde, Elevated Line Christmas Molasses Porter
On Deck: Death by Dunkel, Mango Lambic?, Barleywine, Wheat, Cali Lager, Pilsner, Honey Porter, etc., etc...
jackson_d is offline  
 
Reply With Quote Quick reply to this message
Old 12-24-2009, 12:27 AM   #14
Sparky
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2008
Location: Muir Beach
Posts: 289
Liked 8 Times on 7 Posts

Default


I'm going to make this over Christmas weekend. I've made a gazillion Ales, but this will be my first pils/lager. I am going with 1 lb of the flaked rice. Couple questions:

- How long would you let it sit before serving (2 months, 3 months in secondary?).
- Also, does this need diacetyl rest in the process?

Thanks,
Sparks

__________________
Sparky is offline  
 
Reply With Quote Quick reply to this message
Old 12-28-2009, 05:25 AM   #15
Mutilated1
Beer Drenched Executioner
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
Mutilated1's Avatar
Recipes 
 
Join Date: Jul 2007
Location: Hoover, Alabama USA
Posts: 2,195
Liked 33 Times on 25 Posts
Likes Given: 1

Default


I hope this helps, I don't know if it needs a diacetyl rest or not, but I always do one when I make lagers. I'm pretty sure it won't hurt anything.

As far as how long do you let it sit before serving, I would guess its usually at least 2-3 months for me - it really just depends on how long it takes me to empty the previous keg.

Sorry don't know what to tell you about the Wyeast -- never used it.

__________________
Mutilated1 is offline  
 
Reply With Quote Quick reply to this message
Old 12-28-2009, 11:04 AM   #16
jkarp
Beer Herder
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
jkarp's Avatar
Recipes 
 
Join Date: Jun 2008
Location: Elizabeth, CO
Posts: 2,105
Liked 33 Times on 29 Posts
Likes Given: 4

Default


Wyeast 2124 is the equiv. of Weihenstephan 34/70.

__________________
jkarp is offline  
 
Reply With Quote Quick reply to this message
Old 12-29-2009, 04:36 AM   #17
Sparky
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2008
Location: Muir Beach
Posts: 289
Liked 8 Times on 7 Posts

Default


Quote:
Originally Posted by jkarp View Post
Wyeast 2124 is the equiv. of Weihenstephan 34/70.
Couldn't get any of the above, had to opt for Safale 23 (Pils/lager). Brewed on 12/26/09 and still in primary so have a ways to go, but so far so good.
__________________
Sparky is offline  
 
Reply With Quote Quick reply to this message
Old 03-04-2010, 08:52 PM   #18
electric_beer
Feedback Score: 0 reviews
Recipes 
 
Join Date: Apr 2009
Location: Los Angeles, CA
Posts: 447
Liked 4 Times on 4 Posts

Default


Quick question. I really want to brew this for my SWMBO, she LOVES Stella! However, living in SoCal I really don't have the capability to brew at 50F. I just got some Pacman (rogue) which is haled as a super clean ale yeast. If I was to brew per usual, ferment at around 68F and then keg and lager for 2 months, how close do you think I could get? Will it even taste close at all? I really want to lager but its hard enough for me to convince her to keep the house around 70F.

(Yes I know, one of these days soon I am going to build a fermentation chiller. I just don't have the cash or time right now.)

__________________
electric_beer is offline  
 
Reply With Quote Quick reply to this message
Old 03-07-2010, 10:19 AM   #19
CanadianNorth
Feedback Score: 0 reviews
Recipes 
 
Join Date: Aug 2009
Location: Newfoundland, Canada
Posts: 110
Default


Quote:
Originally Posted by Sparky View Post
Couldn't get any of the above, had to opt for Safale 23 (Pils/lager). Brewed on 12/26/09 and still in primary so have a ways to go, but so far so good.
how did this turn out?
__________________

.
It's just beer man.... they've been doing it for years......

CanadianNorth is offline  
 
Reply With Quote Quick reply to this message
Old 11-27-2010, 09:40 PM   #20
bmason1623
HBT_SUPPORTER.png
Feedback Score: 2 reviews
 
bmason1623's Avatar
Recipes 
 
Join Date: Sep 2010
Location: Chicago
Posts: 2,804
Liked 148 Times on 115 Posts
Likes Given: 162

Default


I'll probably be making this on Monday. I will be using 5# each of German Pilsner and Belgium Pilsner along with 1# of rice flakes. I will make a starter on a stir plate of Wyeast 2124. I will primary for 12 days then do a diacetyl rest for 2-3 days. Then secondary for 2 weeks. After the secondary I will keg and lager for 6 weeks. Here's my question, do I add priming sugar to the keg and allow it to prime/lager during the 6 weeks? Or should I lager for 6 weeks then force carb it? TIA.

__________________
bmason1623 is offline  
 
Reply With Quote Quick reply to this message
Reply


Quick Reply
Message:
Options
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
"American" or "Imperial" Oatmeal Stout Recipe: Critiques please! cladinshadows Recipes/Ingredients 4 01-04-2012 10:21 PM
"Video Surveillance on the Fly" or "Urine trouble now mister!" Tenchiro Debate Forum 1 05-23-2009 06:33 PM
"The Shield" viewers - have you seen "Sons of Anarchy?" Laurel General Chit Chat 2 09-10-2008 07:41 PM
A Good "Lagering" Temp for my "HefeLagerAle"? Evan! General Techniques 0 10-26-2006 08:25 PM