2124 Bohemian Lager question.

[Jako]

A friend of mine has recently asked me to make a batch of Stella Artois.. i have read around it uses a German yeast strain but i have recently washed a batch of 2124 and was wondering if it would work just as well flavor wise as a traditional German yeast.

right now this is what i have worked up.. i don't like clone recipes so i am trying to give it my own spin and what i think would be better and close enough.

65% efficiency (sucks i know but i cant figure out what i am doing wrong.)

5.2% ABV
23IBU

11LB German pilsner

2oz of Bramling Coss 20min boil 5.2%AA

2124 Bohemian lager fermented at 50F

thinking to mash on the low side maybe 150-149

 

[EDF713]

Despite the name, word is wyeast 2124 actually is a German strain. I've brewed several lagers with it and they turned out great!

 

[Jako]

Despite the name, word is wyeast 2124 actually is a German strain. I've brewed several lagers with it and they turned out great!

Wonderful! i couldn't find any solid information on this so thank you. what do you think of the rest of the recipe? should i add anything or just go with what i have?

 

[EDF713]

I’ve never used bramling cross, but everything else looks good, this should make a nice tasty easy drinker, perfect for a Stella fan.

 

[Jako]

I’ve never used bramling cross, but everything else looks good, this should make a nice tasty easy drinker, perfect for a Stella fan.

works for me, i love it i always gives me a great berry like flavor. i used it in a brown ale once and recently in a coffee Baltic porter and that turned out amazing. almost wine like.. hard to describe.

 

[Vale71]

Stella Artois is brewed with corn syrup as an adjunct, but I think you could just use plain table sugar to lighten the body.

 

[EnglishAndy]

I'm almost certain that the hops should be Saaz.

 

[Jako]

Stella Artois is brewed with corn syrup as an adjunct, but I think you could just use plain table sugar to lighten the body.

i will look into that. do you know roughly what % of sugar should be used?

I'm almost certain that the hops should be Saaz.

you are 100% correct. i am not making an exact clone just something very close using yeast and hops i have ready.

 

[Vale71]

i will look into that. do you know roughly what % of sugar should be used?

If I did then I would probably be contractually prohibited from telling you...
Corn is listed in the ingredients list in compliance with EU labeling laws but they are under no obligation to give exact amounts. I would start with 10% and adjust according to the results.

 

[Northern_Brewer]

A friend of mine has recently asked me to make a batch of Stella Artois.. i have read around it uses a German yeast strain but i have recently washed a batch of 2124 and was wondering if it would work just as well flavor wise as a traditional German yeast.

2124 is generally thought to be a derivative of Weihenstephan 34/70, which is as German as you get...

But FWIW, WLP815 Belgian Lager is available from White Labs as a 2019Q1 seasonal at the moment.

65% efficiency (sucks i know but i cant figure out what i am doing wrong.)

The usual suspect is the crush not being fine enough.

2oz of Bramling Coss 20min boil 5.2%AA

Bramling Cross is one of my favourite hops, but it's a bit of an ...eccentric... choice for a classic lager. It's also worth noting that after a bad harvest in 2018, supplies are a bit short if you need to replace it. As per eg here, Stella uses Saaz, Bramling Cross will come out very different. Also that link confirms they use maize - as others have said, 10% would be a good place to start.

 

[Jako]

2124 is generally thought to be a derivative of Weihenstephan 34/70, which is as German as you get...

But FWIW, WLP815 Belgian Lager is available from White Labs as a 2019Q1 seasonal at the moment.



The usual suspect is the crush not being fine enough.



Bramling Cross is one of my favourite hops, but it's a bit of an ...eccentric... choice for a classic lager. It's also worth noting that after a bad harvest in 2018, supplies are a bit short if you need to replace it. As per eg here, Stella uses Saaz, Bramling Cross will come out very different. Also that link confirms they use maize - as others have said, 10% would be a good place to start.

Yeah i had to order mine Bramling from a site i bought 6oz. maybe i should just buy some saaz and save my last 2oz. have you tried 2019Q1?

thanks for the tip on the crush. it would make sense since i always use the same mill and i have tried everything but this. this is my current build i need to change the hops but i will do that shortly.

http://brewgr.com/recipe/64743/sorta-stella-classic-american-pilsner-recipe?public=true

 

[Northern_Brewer]

Yeah i had to order mine Bramling from a site i bought 6oz. maybe i should just buy some saaz and save my last 2oz.

That's what I would do - Saaz is a useful hop to have around in any case if you make any kind of lager or European styles. My favourite hop blend for a best bitter is 60:40 Goldings:Bramling Cross, I'd save it for that.

have you tried 2019Q1?

You misunderstand - I meant it's a first quarter (January-March) 2019 seasonal, it's not usually available.

 

[EnglishAndy]

Stella Artois used to be a really tasty beer up until roughly when Interbrew was founded and the flavour definitely fell off a cliff during the modern day ABInBev years.

Wikipedia confirms that the original Belgian was 33 IBU but had fallen to 20 by 2014. I bet the original was 100% pilsner malt. The maize feels like a product of pandering to the modern day mass market.

100% pilsner malt with Saaz to 33 IBU with a touch more Saaz at the end and a dry Belgian yeast would be what I'd brew.

 

[Jako]

That's what I would do - Saaz is a useful hop to have around in any case if you make any kind of lager or European styles. My favourite hop blend for a best bitter is 60:40 Goldings:Bramling Cross, I'd save it for that.



You misunderstand - I meant it's a first quarter (January-March) 2019 seasonal, it's not usually available.

I will give that blend a try. I love English bitters. Hah I'm such a goon I was typing that put thinking man what a odd nam for a yeast.....

 

[Jako]

Stella Artois used to be a really tasty beer up until roughly when Interbrew was founded and the flavour definitely fell off a cliff during the modern day ABInBev years.

Wikipedia confirms that the original Belgian was 33 IBU but had fallen to 20 by 2014. I bet the original was 100% pilsner malt. The maize feels like a product of pandering to the modern day mass market.

100% pilsner malt with Saaz to 33 IBU with a touch more Saaz at the end and a dry Belgian yeast would be what I'd brew.

i read about that during my research. for me it would be better that way but i would like it be close to modern Stella as that's all my buddy knows. he said he wants to help make it and bottle and pay for it so it works for me.