runningweird
Well-Known Member
need to brew this
International Pale Lager Something Like "Stella"
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bmason1623
Well-Known Member
I am going to brew this probably in a week or so as soon as a carboy becomes free. This time I will pitch 2 packets of 34/70 instead of liquid yeast. I will have a freezer with a digital controller to help me fine tune the fermentation/lager temps.
hmmm you might want to substitute the flaked rice with flaked maize..
I brewed this and it turned out horribly.. probably my fault but anywho.. the final results ended with a major rice flavor lingering in the mouth. I call it my Sake Beer. It will be very difficult to pass this off to my friends.
Planning on bottling my version tonight. In no way would I mistake it for a true Stella, but it's still going to be good. The sample I've had has quite a hop pop, not at all like the smoothness of Stella. I think maybe the Liberty hops went into the boil too late. Next time I'd go with a 60 minute addition of Saaz, and then maybe a 30 minute addition of Liberty or Saaz.
Another contributor could be my water. It's fairly hard and probably need to use 75-80% distilled/RO water. This could be the issue with the hops popping more than expected. Regardless, I'll likely be brewing this again someday, or at least another version of it!
My first lager!
Another contributor could be my water. It's fairly hard and probably need to use 75-80% distilled/RO water. This could be the issue with the hops popping more than expected. Regardless, I'll likely be brewing this again someday, or at least another version of it!
My first lager!MartyB
Well-Known Member
I'd be careful with 2lbs of flaked maize in something this light. You'll end up with a cornbread taste. A little corn goes a long way. The flaked rice itself shouldn't have provided any read flavor, just a boost in alcohol.
I WAS going to brew this last weekend, but didn't have the ambition when I woke up. So putting it off for another couple weekends. Leaving out the flaked rice entirely.
Voskar
Member
Any one got a final recipe for this one.
Would like to brew it.
Which is best the one to brew.
With 1# or 2# of Flaked Rice?
Does flaked corn(maize) also work with this?
Thanks
Would like to brew it.
Which is best the one to brew.
With 1# or 2# of Flaked Rice?
Does flaked corn(maize) also work with this?
Thanks
Can't really speak to this one any more... I was lazy and tried kegging it before I had a CO2 tank. There was a leak, apparently, and all 5 gallons of mine got oxidized and tastes like crap... When I finally build my new FC and can lager again, I'll have to have another go at this one.
When I finally build my new FC and can lager again, I'll have to have another go at this one.
bmason1623
Well-Known Member
I brewed an 11 gallon batch of this on friday. I split it into two 5.5 gallon carboys. In one I added wyeast 2035 american lager yeast (stepped up the starter too). On the other one I added two packets of 34/70 dry lager yeast which is the same strain as wyeast 2124 danish lager yeast. I kept the same recipe at 20# of pilsner malt and 2# of flaked rice. Mashed at 148 for 90 minutes, then boiled for 90 minutes also. I want to know the results of dry lager yeast since I've never used it before. I should have a decent comparison between the dry and liquid yeasts in about 6 weeks or so. Happy brewing!
This is my first lager attempt - brewing today!
Using WLP830 and hoping for the best regarding fermenting at 50 degrees in my (freezing) utility room...hopefully have a post in a couple months with good results.
Using WLP830 and hoping for the best regarding fermenting at 50 degrees in my (freezing) utility room...hopefully have a post in a couple months with good results.
bmason1623
Well-Known Member
I brewed this again back on 1-06-12. I made a double batch (11 gallon gallons) and split the yeast between Wyeast 2035 American lager and 34/70 Dry Lager yeast. I lagered the 34/70 for 3.5 weeks (the 2035 is still lagering). I finally tapped the the 34/70 tonight and it is quite tasty I think. Even my wife who usually hates all of my beers liked this one. I'm making another double batch next week with yeast that I saved from this batch. Will report on the Wyeast 2035 once I tap it. I'm really liking this simple grain bill.
SirBrewsAlot
Active Member
Just brewed this no flaked rice but did toss in 1/2 lb of flaked maize. Had to roll with the Wyeast 2124-Bohemian Lager. Lookinging foward to the outcome..
bmason1623
Well-Known Member
SirBrewsAlot said:
I currently have on tap my version with the rice flake and 34/70 dry yeast (pitched 2 packets) which is the same strain as 2124 according to mr malty. It is slightly fruity, slight diacetyl (which is acceptable for bohemian lagers), finishes dry and crisp. I'm very happy with it. Attached is a picture of "Billsner".
SirBrewsAlot
Active Member
bmason1623 said:
Cool, looks good bro
Copbrew133
Well-Known Member
Finally got to crack one of these open last night. Not quite carbonated fully, but close. It's awesome, clean and crisp with a malty backbone and slight hoppiness. Thank you for the recipe.
Did you follow the original recipe completely or did you improvise any of it like many of us have done?
Copbrew133
Well-Known Member
I mashed one pound of the flaked rice. Cant wait until they get a little more carbed, it's 80+ degrees here in Florida today, mid March almost, and these are pretty refreshing instead of the heavier ales.
SirBrewsAlot
Active Member
Just poured my 1st glass of this. Must say it really does taste like Stella. Turned out great, will brew this again thnx for the recipe.
bmason1623
Well-Known Member
I don't think mine tastes like stella but it was quite good nonetheless. I'm brewing it again tomorrow. I'm making a double batch with one carboy of wyeast 2124 bohemian and the other wyeast munich lager yeast (the number escapes me at the moment).
bmason1623
Well-Known Member
I think if you use any of the noble hops for this recipe it will turn out quite tasty. May not taste exactly like stella but it will be a nice crisp tasting lager. I basically use the same grain bill and hop schedule but use different yeast. They turn out unique from one another but very good. I think the simple grain bill does the trick.
bmason1623
Well-Known Member
I am currently drinking my second of four batches that I have brewed using this grain bill and hop schedule. The only thing I change is the yeast. Currently, I'm drinking a batch that used 2035 American Lager from Wyeast. It's quite refreshing and tasty. I love this recipe because of its simplicity. The last two batches are made with a Bohemian Lager 2124 and a Munich Lager (nomenclature escapes me at the moment). Those have been lagering for over a month so they should be ready. I have plenty of lagers for the impending hot summer. I'm ready!
suicider
Member
Brewing this as my first lager. What kind of water is everyone using? I was thinking of going half tap water half distilled water just to be onthe safeside.
bmason1623
Well-Known Member
suicider said:
I just filter my Chicago tap water.
suicider
Member
Well, my. Mash temp was a bit low at around 145 so I guess it'll be a tad lighter than usual. I'm used to doing ales with mashes over 150 so seeing that far under made me a bit nervous. Anyway I plan on bottling this so when should I add pruning sugar and bottle? After lagering or after secondary or what? Also how high and long should I do a diacetyl rest for? Any answers would be greatly appreciated.
suicider
Member
alright, so after 70 hours i see no bubbles but at least an inch of yeast at the bottom. i know i underpitched cuz the lhbs only had one vial left of the yeast i wanted and i am as yet too laZy to make a starter. took a hydrometer sample and it went from 1.060 to 1.050 seem normal? should i maybe rouse the yeast or anything or rdwhahb? when i took my first sample on brewday it had a lot of trub in it. would that effect my og? I'll be glad when my first lager experience is over.
suicider
Member
Finally after pitching yeast late saturday , Thursday I finally started seeing krausen and bubbling. It's been at 50 degrees this whole time. Any need to worry with such a long lag time?
bmason1623
Well-Known Member
I think you'll be fine but you may want to ferment at 52-53 maybe. Just my opinion.
suicider
Member
I'm still getting a feel for my analog temp controller. It's like ten degrees warmer in the fridge than on the dial so I'm happy to be in the ballpark. Two or three degrees makes a significant difference ya think?
bmason1623
Well-Known Member
suicider said:
I think it does
suicider
Member
being as my fermentation took forever to start, should i wait a couple days to do a diacetyl rest? it was smelling kinda buttery there for a day or two but doesn't really smell that way now. bubbles were coming out every thirty seconds or so when i checked on it yesterday.
bmason1623
Well-Known Member
suicider said:
How long has it been fermenting? I do my d-rests after about 10 days. I raise the temperature 3 degrees F each day until I reach 66 F. Then I keg and drop the temperature by 3 degrees F daily until I reach 34-36F. I then lager for at least 4 weeks.
Which yeast did you use?
suicider
Member
It's been in primary for 16 days. Observable fermentation didn't start till day four though. I used white labs wlp830 1 vial, no starter.
bmason1623
Well-Known Member
It is strongly recommended that you use a 2 liter starter when making lagers. I would start the d-rest now.
suicider
Member
Yeah, i'm finding out the hard way why it's recommended. I was gonna buy two vials but the store only had one. Next time i'll bite the bullet and make the starter. Hopefully I won't have a batch of butter beer. Thanks b. You've been very helpful.
bmason1623
Well-Known Member
Let us know how it turns out.
suicider
Member
Well, the beer turned out hoppier than i expected, but still decent, which is good considering the long lag tiem for fermentation to start. I subbed mt.hood for libert. The beer has a sort of citrus grapefruit aroma/taste that i wasn't really expecting, not bad just not too pilsnery. Thinking i might have to dilute the tapwater a bit more.
bmason1623
Well-Known Member
suicider said:
For lagers it's best to use the noble hops.
suicider
Member
This recipe called for sterling and liberty, neither one is a noble hop...i don't think. I did use sterling pellets, instead of leaves, if that has anything to do with it.
Question about the hop part of the recipe. Do you add the sterling at 60 minutes, or you have it boil for 60 minutes?
suicider
Member
Boil for 60 minutes.
