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Stella Clone

Stella Clone

International Pale Lager • All Grain • 5.25 gal

Stella Artois Clone

Batch 3

February 26, 2017 at 10:01am

3.0/5.0 1 rating

Ingredients (All Grain5.25 gal)

  • 6.0 lbs German 2-row Pils

    German 2-row Pils

  • .5 lbs Belgian Cara-Pils

    Belgian Cara-Pils

    Significantly increases foam/head retention and body of the beer.

  • 1.5 lbs Corn Flaked (Maize)

    Corn Flaked (Maize)

    Generally a neutral flavor, used to reduce maltiness of beer. Produces beer with a milder, less malty flavor. Uses: Primarily for light Bohemian and Pilsner lagers.

  • 1.25 oz Czech Saaz - 2.8 AA% pellets; boiled 60 min

    Czech Saaz

    Very mild. 'Noble'.

  • 0.5 oz Czech Saaz - 2.8 AA% pellets; boiled 30 min

    Czech Saaz

    Very mild. 'Noble'.

  • 0.25 oz Czech Saaz - 2.8 AA% pellets; boiled 5 min

    Czech Saaz

    Very mild. 'Noble'.

  • 1 ea Whirlfloc Tablets (Irish moss) - 10 minutes (omitted from calculations)

    Whirlfloc Tablets (Irish moss)

    Enhanced Irish Moss in convenient tablet form

  • 0.5 tsp Finings Gelatin - 1/2 tsp in keg (omitted from calculations)

    Finings Gelatin

    Clears beer by causing particles to coagulate and settle

  • Fermentis W-34/70 Saflager W-34/70

    Fermentis W-34/70 Saflager W-34/70

    This famous yeast strain from Weihenstephan in Germany is used world-wide within the brewing industry. Thanks to its technological properties, this strain has become the most popular strain for lager brewing and is used by industrial breweries and brewing groups around the globe. Sedimentation: high. Final gravity: medium. Pitching instructions: Re-hydrate the dry yeast into yeast cream in a stirred vessel prior to pitching. Sprinkle the dry yeast in 10 times its own weight of sterile water or wort at 23C ± 3C. Once the expected weight of dry yeast is reconstituted into cream by this method (this takes about 15 to 30 minutes), maintain a gentle stirring for another 30 minutes. Then pitch the resultant cream into the fermentation vessel. Alternatively, pitch dry yeast directly in the fermentation vessel providing the temperature of the wort is above 20C. Progressively sprinkle the dry yeast into the wort ensuring the yeast covers all the surface of wort available in order to avoid clumps. Leave for 30 minutes and then mix the wort e.g. using aeration.


Mash 90 minutes at 148F Boil 90 minutes, Cover and allow 30 minutes for proteins to drop Chilled to 55F and pitched 2 packs yeast. Quick Lager Method - grain to brain in 2 weeks.

Style (BJCP)

Category: 2 - International Lager

Subcategory: A - International Pale Lager

Range for this Style
Original Gravity: 1.042 1.042 - 1.050
Terminal Gravity: 1.009 1.008 - 1.012
Color: 2.7 SRM 2 - 6
Alcohol: 4.3% ABV 4.6% - 6%
Bitterness: 22.1 IBU 18 - 25



Batch 1 Brew session

2017-03-14 10:26am

Keg is almost gone. It was a little malty to me which hid the crispness of what I was hoping for. Batch 2 will include a drop in base malt, addition of corn flake to lighten the body more, and a slight change up in the bittering hops.


Batch 2 Brew Session

2017-03-20 9:42am

Brewed on 3/18 and overshot OG to 1.055 using the flaked corn for the first time. May need to cut back a little more on the pilsner malt and flaked corn. Will check back after kegging and tasting.

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