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Old 02-19-2011, 06:12 PM   #31
barrooze
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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!
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Last edited by barrooze; 04-19-2011 at 08:23 PM. Reason: Updated with actual hops used on brewday.
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Old 02-23-2011, 12:03 AM   #32
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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!
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Old 02-24-2011, 02:05 AM   #33
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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
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Old 02-24-2011, 03:34 AM   #34
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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!
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Old 02-28-2011, 09:29 PM   #35
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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?
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Old 03-01-2011, 03:19 AM   #36
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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.

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Old 03-01-2011, 09:59 PM   #37
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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.

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It sounds like you're sparging at too low of a temperature. I usually sparge at about 168 F.

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Old 03-01-2011, 10:11 PM   #38
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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!
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Old 03-09-2011, 12:40 AM   #39
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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.
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Old 03-09-2011, 01:16 AM   #40
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Quote:
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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.
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