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Old 03-05-2014, 03:54 AM   #101
Greatbreweh
 
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Feb 2014
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I love Stella...............

but for what everyone says is such a simple recipe it sure sounds like a very complex one.

bumping... want to hear perfection for me to pursue.

 
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Old 03-11-2014, 04:12 AM   #102
DrWill
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May 2010
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Quote:
Originally Posted by Greatbreweh View Post
I love Stella...............



but for what everyone says is such a simple recipe it sure sounds like a very complex one.



bumping... want to hear perfection for me to pursue.

Looking at the original recipe the grain bill is just 2 row and pilsner, maybe some rice if you want. I think that's what people mean when they call it simple; no "character" or high colour malts.


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Old 03-12-2014, 11:13 AM   #103
spark_plug
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Nov 2011
Brewtown, Canada Eh
Posts: 128
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Quote:
Originally Posted by Greatbreweh View Post
I love Stella...............

but for what everyone says is such a simple recipe it sure sounds like a very complex one.

bumping... want to hear perfection for me to pursue.
This recipe is super easy, I've done it or similar around 6 times now. The one variation I did that produced one of the best pilsners yet was a 90 minute boil with Hallertau Tradition for bittering, and then hit real hard with about 5 oz of Saaz over the final 30 minutes. Recipe adjusted for 6% abv, and I used some corn sugar late in the boil to get a good ferment. 10gal keg full literally disappeared.

Mashing means a fair bit here as well, I prefer on recipes like this to mash lower and longer, 90 minutes minimum if you like your beer dry. (149/150F but wouldn't go much higher.) I've mashed this recipe for 4 hours and was able to get 1.006 as a final reading.

 
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Old 03-13-2014, 03:34 PM   #104
handp
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Jun 2013
Posts: 7

OK, It appears as though some folks didn't actually take the time to read my entire diatribe regarding our initial attempts at this recipe in a 10 Gallon All Grain. Which I understand completely, it was really really long...

So...here goes again.

We have Beersmith. We scaled the recipe to 10 gallon all grain.

Our two biggest mistakes were not stirring the wort after the boil and dumping in the bag of ice. Our hydrometer reading was low for very good reasons. We made some very stupid rookie mistakes that ended up in us creating a beer that was absolutely gorgeous to look at....ridiculously crystal clear even with no filtering, irish moss or isenglass, with a beautiful head on it....but with absolutely no flavor or alcohol in it. It was pretty much beer tea.

The funny thing about homebrewing is...no matter how many books you read or forums posts or dvds you watch, everybody seems to leave out a little bit of information along the way. Everybody from the masters to the amateur homebrewer with an opinion harps and yells about things like sanitation, ferment temps, grain and yeast profiles on and on and on....

Yet noone including John palmer for instance takes the time to touch on the very very basics. Things like gently stir the wort with your wort chiller to bring the temp down quickly....well how fast is too fast? Is there such a thing as chilling it too quickly? Everything i've read points to getting it down below 75 as quickly as you can.

What about reading the hydrometer? What do all the little lines mean? How do you read a brix meter properly? What do you do if the readings are off...how can you correct it? It's little things like this that you never really get much discussion of that leads to stupid little mistakes.

Our last go round...we hit all our numbers perfectly. Got the wort chilled in 12-15 minutes...got active fermentation right out of the gate etc. But we switched to an ESB, we'll be doing the Stella Clone again in a month and i'll report back on the outcome of that one.

 
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Old 10-09-2015, 06:28 PM   #105
Jfost15
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Oct 2015
Posts: 2

What is the vole used for boil water in mash and for spathe water for this recipe? Thanks!

 
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Old 10-09-2015, 06:29 PM   #106
Jfost15
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Oct 2015
Posts: 2

What is the volume used for boil water in mash and for sparge water for this recipe? Autocorrect got me - sorry Thanks!

 
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Old 02-18-2016, 09:02 AM   #107
stillshinen
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Oct 2013
Posts: 50


Quote:
Originally Posted by Mutilated1 View Post
When I made this recipe, my idea was to split the difference between a lager like Chezchvar or Stella Artois and an American style Lager like Budweiser and come up with a hybrid - something somewhere in between. Well as it turns out, this beer is a lot closer to Stella Artois than to an American Lager. In fact the taste resemblance to Stella Artois is uncanny - hence the name.

Anyway, other than the fact that this beer is quite a bit stronger than Stella, with regards to flavor and aroma its pretty close.

I imagine you'd get even closer if you left off the 2# of Rice Flakes in the recipe. Next time I make it I will likely omit the Rice. I don't think you really need it, I just put it in there because I was trying to go big without adding a lot of body - the rice adds a bit more alcohol which makes it quite a bit stronger but it stops me at the third glass. If you want something closer to Stella thats still a guzzler omit the rice.

Here's the ingredients:

Malts:
4.5 # Weyerman Pilsner 37PPG, 2L
4.5 # American 2 Row Lager 38PPG, 2L
2 # Flaked Rice ( optional )

Mashed at 147F for 90 minutes

Hops:
1 oz Sterling Leaf 6.7% AA @ 60 minutes
1/2 oz Liberty Pellets @ 30 minutes
1/2 oz Liberty Pellets @ 10 minutes

Very simple recipe, very easy to make, very nice results.
Did you ever make it without the rice flakes? How did it turn out? Any other adjustments?

 
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Old 06-11-2016, 01:06 AM   #108
oscarjets
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Jul 2012
Posts: 17

Is the secondary for two weeks necessary? Mine has gone down to 1.008 after two weeks in primary and a 4 day d rest. I'm thinking of just going right to lagering now.

 
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