Stella Artois Clone

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Stella Artois Clone

Postby akr71 » Mon Dec 13, 2010 10:08 pm

This was what I came up with (the 2 clone recipes I found on the Interwebs are in the following posts). I sort of blended the 2 recipes and made adjustments to the hop additions, based on what I had on hand. I originally had 4 hop additions ( 60, 30, 5, 0) but scrapped the 30 & 5 in favor of a 10 minute addition. At the last minute I realized I only had 3 hop socks on hand.

I'm using Kolsch yeast for 2 reasons. 1) I never got a around to ordering the Danish Lager yeast and 2) I'm lazy (my basement is currently at 56F and the yeast is very happy).

Stella Artois Clone
Premium American Lager

Type: All Grain
Date: 12/12/2010
Batch Size: 5.00 gal
Brewer: Andy
Boil Size: 6.46 gal Asst Brewer: Dave
Boil Time: 70 min Equipment: Brew Pot (12.5 gal) and Cooler(48 qt)
Taste Rating(out of 50): 30.0 Brewhouse Efficiency: 82.00 (86% into kettle)

Ingredients
Amount Item Type % or IBU
6.00 lb Pilsner (2 Row) Ger (2.0 SRM) Grain 70.59 %
1.50 lb Corn, Flaked (1.3 SRM) Grain 17.65 %
0.50 lb Cara-Pils/Dextrine (2.0 SRM) Grain 5.88 %
0.50 lb Munich Malt (9.0 SRM) Grain 5.88 %
0.50 oz Pearle [8.00 %] (60 min) Hops 14.6 IBU
1.00 oz Mt. Hood [5.10 %] (10 min) Hops 6.1 IBU
0.50 oz Mt. Hood [5.10 %] (0 min) Hops -
1 Pkgs Kolsch Yeast (Wyeast Labs #2565) [Starter 125 ml] Yeast-Ale

Beer Profile
Est Original Gravity: 1.051 SG
Measured Original Gravity: 1.049 SG
Est Final Gravity: 1.012 SG Measured Final Gravity: 1.012 SG
Estimated Alcohol by Vol: 5.09 % Actual Alcohol by Vol: 4.82 %
Bitterness: 20.6 IBU Calories: 217 cal/pint
Est Color: 3.8 SRM Color: Color

Mash Profile

Mash Name: Single Infusion, Light Body, Batch Sparge Total Grain Weight: 8.50 lb
Sparge Water: 4.54 gal Grain Temperature: 72.0 F
Sparge Temperature: 168.0 F TunTemperature: 72.0 F
Adjust Temp for Equipment: TRUE Mash PH: 5.4 PH

Single Infusion, Light Body, Batch Sparge Step Time Name Description Step Temp
75 min Mash In Add 12.75 qt of water at 163.3 F 150.0 F
Last edited by akr71 on Thu Dec 16, 2010 3:59 pm, edited 1 time in total.
Andy
"Now son, you don't want to drink beer. That's for Daddies, and kids with fake IDs." - Homer J. Simpson
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Re: Stella Artois Clone

Postby akr71 » Mon Dec 13, 2010 10:09 pm

ALL GRAIN
Stella Artois Clone - don't remember the source...

"Stella pretty much admits to using corn & rice in the grist on their website so I threw some in this recipe. I have no idea what the hops and yeast are but this might yield a brew that is close. My opinion of Stella is not as low as some others. It is what it is but I can always taste the Belgian malt in the beer. I listed the Danish lager yeast. It is my default lager yeast for non-Bavarian and non-Czech beers."


Leuven Lager

Category European Pale Lager
Subcategory Northern German Pilsner
Recipe Type All Grain
Batch Size 5 gal.
Volume Boiled 6 gal.
Mash Efficiency 75 %
Total Grain/Extract 8.50 lbs.
Total Hops 1.8 oz.


6 lbs. Belgian Pils
.5 lbs. German CaraFoam
1 lbs. Corn Flaked
1 lbs. Rice Flaked (syrup?)
1 oz. Czech Saaz (Whole, 5.00 %AA) boiled 60 minutes.
.5 oz. Hallertau Tradition (Whole, 6.00 %AA) boiled 30 minutes.
.25 oz. Hallertau Tradition (Whole, 6.00 %AA) boiled 5 minutes.
Yeast : WYeast 2042 Danish Lager
Last edited by akr71 on Thu Dec 16, 2010 3:58 pm, edited 1 time in total.
Andy
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Re: Stella Artois Clone

Postby akr71 » Mon Dec 13, 2010 10:10 pm

Courtesy of: http://www.clubhomebrew.com/index.php?p ... ale#recipe

Batch Size
10 Gallons

Grains
14.00 pounds - German Pilsen Malt (2-Row): Color (L): 1.5 °L
0.66 pounds - German Light Munich Malt - Color (L): 5-6 °L
4.00 pounds - German Wheat Malt Light - Color (L): 1.5-2 °L
0.50 pounds - American Dextrin (Cara-Pils) Malt - Color (L): 1 °L

Hops
1.00 ounces - Perle 8.25% Pellets @ 60 minutes
0.80 ounces - Hallertauer Gold - 4.5% Pellets @ 30 minutes
0.60 ounces - Hallertauer Gold - 4.5% Pellets @ 5 minutes
0.60 ounces - Hallertauer Gold - 4.5% Pellets @ 0 minutes


Yeast
WYEAST Kolsh 2565 — Liquid

Fermentation
Primary: 7 days @ 45 - 60° F
Lager: 28 days @ 36 - 45° F
Age: 28 days @ 50 - 55° F

Notes: Use a 24-48 hour diactyl rest between Primary and Lagering.
Andy
"Now son, you don't want to drink beer. That's for Daddies, and kids with fake IDs." - Homer J. Simpson
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