Stella Artois 8-17-14

All Grain Recipe

Submitted By: Bignorrs (Shared)
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Brewer: David Parker
Batch Size: 10.50 galStyle: Standard American Lager (1B)
Boil Size: 12.94 galStyle Guide: BJCP 2008
Color: 4.0 SRMEquipment: Brewdog's 10 Gallon Gear
Bitterness: 11.9 IBUsBoil Time: 60 min
Est OG: 1.049 (12.1° P)Mash Profile: Single Infusion, Light Body, No Mash Out
Est FG: 1.009 SG (2.3° P)Fermentation: Lager, Three Stage
ABV: 5.2%Taste Rating: 30.0

Ingredients
Amount Name Type #
2.00 tsp Lactic Acid (Mash 60 min) Misc 1
8.00 oz Rice Hulls (0.0 SRM) Adjunct 2
11 lbs Pale Malt 2-Row (Avangard) (3.0 SRM) Grain 3
3 lbs 8.00 oz Rice, Flaked (1.0 SRM) Grain 4
1 lbs Cara-Pils/Dextrine (2.0 SRM) Grain 5
12.00 oz Caramel/Crystal Malt - 10L (10.0 SRM) Grain 6
1.48 oz Saaz [3.2%] - Boil 60 min Hops 7
0.85 oz Saaz [3.2%] - Boil 20 min Hops 8
2.00 tsp Irish Moss (Boil 15 min) Misc 9
1.00 tsp Yeast Nutrient (Boil 10 min) Misc 10
2.0 pkgs Saflager Lager (DCL/Fermentis #W-34/70) Yeast 11
1.0 pkgs Bohemian Lager Yeast (Mangrove Jack's #M84) Yeast 12
1.0 pkgs Budvar Lager (Wyeast Labs #2000) Yeast 13

Taste Notes

Brewing again on 8-17-14. No whisky this time. Brewing on 2-16-14. Using new S 23 lager yeast. 4-20-14. EXCELLENT!! Brewers Notes: Out of secondary and into the bottling bucket this beer tastes very good, almost exactly like stella artois... but less bitter, will add a bit of bittering hops to the next run. but this is very good beer!

Notes

8-17-14 Final runnings 1.010. PBG 1.041. 60 minute sparge, 60 minute boil. OG 1.049. Went well. Great effiency. Came in 4 points high on OG. Perfect water calcs. Nice color. All good. 9-4-14 Ramping up for D-Rest. Forgot to check on it earlier. End> 2-23-14. Mashed in @ 150 for 75 minutes. Ended @ 148. 60 minute sparge went very well. No issues at all. Final runnings 1.010. Preboil 1.044. OG 1.050. 90% effiency this time. 60 minute boil. Had a little sparge water left over. Very light color. Very clear. Boiloff is changing due to warmer weather. 2-26-13 Bubbling away in fermentation chamber. 3-9-14 Started ramping up for D-Rest 3-15-14 Transfering my 1/2 to secondary. FG 1.010. Dropping temp to 50 degrees over 3 days. Sample lwas tasty. 3-18-14. Dropping temp to 35 over 5 days and lagering for 30 days. 3-23-14. Adding 2/3 L Silver Whiskey to my 1/2. Transfering Daves 1/2 to secondary. Start lagering for @ 35 dgrees for 30 days. 4-13-14 Kegged. Sample was great. 8 oz would be more than enough whiskey. FG 1.008.

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