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

Reply
 
LinkBack Thread Tools
Old 02-19-2011, 05:12 PM   #31
barrooze
Feedback Score: 6 reviews
Recipes 
 
Join Date: Jan 2009
Location: Pearland
Posts: 2,266
Liked 99 Times on 84 Posts
Likes Given: 123

Default


I'll be brewing my version of this next weekend.

5# Belgian Pilsner malt
5# American 2-row
1.5# flaked rice

Mash using tap water, sparge using distilled water. Boil for 90 minutes.

57g Saaz (3.3%) at 60 minutes
14g Liberty (4.1%) at 30 min
14g Liberty (4.1%) at 10 min

Huge starter of WLP815 (~450 billion cells)

Lager at 50F for 1 week, raise to 60F for 2nd week. Rack to secondary and lager for 6 weeks.

Hopefully it'll be close to the real deal!

__________________
Kegged: Flanders Blonde, Saison (WLP585), Saison (Belle Saison), Mid-ABV Janet's Brown, Texas Brown Ale (A.K.A. The Creature) Primary: Nothing Souring: Oaked Brett Blended Saison On Deck: Oktoberfest (ECY15) On the Horizon: Epic Pale ale clone, Tonguesplitter Updated: 2014/05/05
Untappd: barrooze

Last edited by barrooze; 04-19-2011 at 08:23 PM. Reason: Updated with actual hops used on brewday.
barrooze is offline  
 
Reply With Quote Quick reply to this message
Old 02-22-2011, 11:03 PM   #32
Mobstar
Feedback Score: 0 reviews
Recipes 
 
Join Date: Apr 2009
Location: Ottawa
Posts: 128
Default mash out


Hey..
Just wondering what temperature you mashed out at.. or if you did at all..

I plan on brewing this on the weekend so it will be ready in time for my birthday!

__________________
Mobstar is offline  
 
Reply With Quote Quick reply to this message
Old 02-24-2011, 01:05 AM   #33
JoeBob
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jul 2007
Location: Newark
Posts: 20
Default


Got my 10gl recipe lined up and will be making as big a starter as I can with my two 2L flasks and stir plates. Now I just gotta free up the conical.

Stella!

Brewer: Jacobs Brewing
Beer: Stella! Style: American Pilsener
Type: All grain Size: 10.5 gallons
Color: 2 HCU (~3 SRM)
Bitterness: 29 IBU
OG: 1.054 FG: 1.014
Alcohol: 5.1% v/v (4.0% w/w)

Grain:
16 lb. German Pilsner
1 lb. Flaked rice

Mash: 80% efficiency
Boil: 60 minutes
SG 1.045 12.5 gallons
1 lb. Cane sugar

Hops:
2 oz. Sterling (6.7% AA, 60 min.)
1 oz. Hallertauer Hersbrucker (3% AA, 30 min.)
1 oz. Hallertauer Hersbrucker (3% AA, 10 min.)

Yeast: WLP815 Belgian Lager Yeast

__________________
JoeBob is offline  
 
Reply With Quote Quick reply to this message
Old 02-24-2011, 02:34 AM   #34
barrooze
Feedback Score: 6 reviews
Recipes 
 
Join Date: Jan 2009
Location: Pearland
Posts: 2,266
Liked 99 Times on 84 Posts
Likes Given: 123

Default


Quote:
Originally Posted by Mobstar View Post
Hey..
Just wondering what temperature you mashed out at.. or if you did at all..

I plan on brewing this on the weekend so it will be ready in time for my birthday!
I'm going to try to brew this Sunday, so I haven't done it yet. That being said, I'm not planning on mashing out. Single infusion, batch sparge. That's all I'm doing, baby!
__________________
Kegged: Flanders Blonde, Saison (WLP585), Saison (Belle Saison), Mid-ABV Janet's Brown, Texas Brown Ale (A.K.A. The Creature) Primary: Nothing Souring: Oaked Brett Blended Saison On Deck: Oktoberfest (ECY15) On the Horizon: Epic Pale ale clone, Tonguesplitter Updated: 2014/05/05
Untappd: barrooze
barrooze is offline  
 
Reply With Quote Quick reply to this message
Old 02-28-2011, 08:29 PM   #35
ucbedge
Feedback Score: 0 reviews
Recipes 
 
Join Date: Oct 2010
Location: Denver, CO
Posts: 14
Default


I am brewing this recipe just now - my first pils! I have brewed about 8 all-grain ales so far so I'm excited about this.

I followed the OP recipe except for one thing - I only used 1 lb of flaked rice. Just took a gravity reading from the wort and only came up to 1.046. WAY short of the OP's OG. I've never fallen that short before, so I'm wondering if I did something wrong. Used the batch-sparge method at 147 degrees: first runnings were 2.25 gal at 1.063, second runnings were 3.5 gal. Total runnings were ~5.8 gal measured at 1.032 prior to boil.

Any advice on what I did wrong?

__________________
ucbedge is offline  
 
Reply With Quote Quick reply to this message
Old 03-01-2011, 02:19 AM   #36
bmason1623
HBT_SUPPORTER.png
Feedback Score: 2 reviews
 
bmason1623's Avatar
Recipes 
 
Join Date: Sep 2010
Location: Chicago
Posts: 2,805
Liked 148 Times on 115 Posts
Likes Given: 162

Default


Quote:
Originally Posted by ucbedge
I am brewing this recipe just now - my first pils! I have brewed about 8 all-grain ales so far so I'm excited about this.

I followed the OP recipe except for one thing - I only used 1 lb of flaked rice. Just took a gravity reading from the wort and only came up to 1.046. WAY short of the OP's OG. I've never fallen that short before, so I'm wondering if I did something wrong. Used the batch-sparge method at 147 degrees: first runnings were 2.25 gal at 1.063, second runnings were 3.5 gal. Total runnings were ~5.8 gal measured at 1.032 prior to boil.

Any advice on what I did wrong?
It sounds like you're sparging at too low of a temperature. I usually sparge at about 168 F.

Sent from my SGH-T959 using Home Brew Talk
bmason1623 is offline  
 
Reply With Quote Quick reply to this message
Old 03-01-2011, 08:59 PM   #37
ucbedge
Feedback Score: 0 reviews
Recipes 
 
Join Date: Oct 2010
Location: Denver, CO
Posts: 14
Default


Unless I'm reading the OP wrong, it says he mashed at 147 to get his OG. I mashed at 147 for 90 mins. After first sparge, I added ~165 degree water for a 10 minute second sparge.

Quote:
Originally Posted by bmason1623 View Post
It sounds like you're sparging at too low of a temperature. I usually sparge at about 168 F.

Sent from my SGH-T959 using Home Brew Talk
__________________
ucbedge is offline  
 
Reply With Quote Quick reply to this message
Old 03-01-2011, 09:11 PM   #38
barrooze
Feedback Score: 6 reviews
Recipes 
 
Join Date: Jan 2009
Location: Pearland
Posts: 2,266
Liked 99 Times on 84 Posts
Likes Given: 123

Default


Quote:
Originally Posted by ucbedge View Post
Unless I'm reading the OP wrong, it says he mashed at 147 to get his OG. I mashed at 147 for 90 mins. After first sparge, I added ~165 degree water for a 10 minute second sparge.
I see the confusion. The term for adding the mash water is "mash in" while the term for adding sparge water is "sparge". OP mashed in at 147 F (mash water temp will be higher to adjust for grain and MLT temps) while he likely sparged using 168 F water.

At least those are the terms used in my brewery!
__________________
Kegged: Flanders Blonde, Saison (WLP585), Saison (Belle Saison), Mid-ABV Janet's Brown, Texas Brown Ale (A.K.A. The Creature) Primary: Nothing Souring: Oaked Brett Blended Saison On Deck: Oktoberfest (ECY15) On the Horizon: Epic Pale ale clone, Tonguesplitter Updated: 2014/05/05
Untappd: barrooze
barrooze is offline  
 
Reply With Quote Quick reply to this message
Old 03-08-2011, 11:40 PM   #39
imtrashed
Bushkill Creek Brewery
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2010
Location: West Orange
Posts: 157
Default


Question on the fermentation/lager schedule. Looking at the original post/recipe, it looks as if there was a 12-day primary at 52, then diacetyl rest, then 7-day secondary again at 52, before lagering? Is that right? I'd like to try to make this for my wife who is a big fan of Stella. Would it be enough to primary until almost complete, then rest for a few days, then rack to secondary and lager? Or should there be another week before lagering? Thanks.

__________________
Primary:
Secondary:
On Deck:
Bottle conditioning / Ageing: Bourbon-Oaked Vanilla Porter
Consuming: Black IPA, Stone Vertical Epic 08.08.08 clone, EdWort's Apfelwein, English Barleywine, Sweet Mead, Punkin' Ale, Allagash Tripel clone, Pre-Prohibition Lager, Patersbier
Batches in 2011
Batches in 2012
Batches in 2013
imtrashed is offline  
 
Reply With Quote Quick reply to this message
Old 03-09-2011, 12:16 AM   #40
barrooze
Feedback Score: 6 reviews
Recipes 
 
Join Date: Jan 2009
Location: Pearland
Posts: 2,266
Liked 99 Times on 84 Posts
Likes Given: 123

Default


Quote:
Originally Posted by imtrashed View Post
Would it be enough to primary until almost complete, then rest for a few days, then rack to secondary and lager? Or should there be another week before lagering? Thanks.
That's essentially what I've got mine doug right now. I cooled in at 48 and immediately let it raise to 50. I left it there for 6 days and started slowly raising up to 60 over the next 48 hours. This is where it's at now. I'll leave it at 60 until it's been fermenting for 2 weeks. I'll then rack to secondary and lager until it's ready (I'm still figuring out when that will be). What you described should be fine.
__________________
Kegged: Flanders Blonde, Saison (WLP585), Saison (Belle Saison), Mid-ABV Janet's Brown, Texas Brown Ale (A.K.A. The Creature) Primary: Nothing Souring: Oaked Brett Blended Saison On Deck: Oktoberfest (ECY15) On the Horizon: Epic Pale ale clone, Tonguesplitter Updated: 2014/05/05
Untappd: barrooze
barrooze 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