Stella Clone
All Grain Recipe
Submitted By: CasilioCraftBrewers (Shared)
Members can download and share recipes
Brewer: Frank Casilio | |
Batch Size: 5.10 gal | Style: Premium American Lager ( 1C) |
Boil Size: 7.09 gal | Style Guide: BJCP 2008 |
Color: 4.0 SRM | Equipment: Frank's Equipment - BIAB |
Bitterness: 21.0 IBUs | Boil Time: 60 min |
Est OG: 1.054 (13.3° P) | Mash Profile: BIAB, Light Body |
Est FG: 1.008 SG (2.2° P) | Fermentation: Lager, Two Stage |
ABV: 6.0% | Taste Rating: 30.0 |
Ingredients
Amount |
Name |
Type |
# |
1.70 g |
Calcium Chloride (Mash 60 min) |
Misc |
1 |
1.00 ml |
Lactic Acid (Mash 60 min) |
Misc |
2 |
0.50 |
Campden Tablet (Mash 60 min) |
Misc |
3 |
5 lbs 8.00 oz |
Lager Malt (2.0 SRM) |
Grain |
4 |
5 lbs 8.00 oz |
Pilsner (2 Row) Ger (2.0 SRM) |
Grain |
5 |
3 lbs |
Rice, Flaked (1.0 SRM) |
Grain |
6 |
1.00 oz |
Saaz [3.8%] - Boil 60 min |
Hops |
7 |
2.00 g |
Gypsum (Calcium Sulfate) (Boil 60 min) |
Misc |
8 |
0.50 oz |
Liberty [4.3%] - Boil 30 min |
Hops |
9 |
1.00 tsp |
Irish Moss (Boil 10 min) |
Misc |
10 |
0.50 oz |
Liberty [4.3%] - Boil 10 min |
Hops |
11 |
0.50 tsp |
Yeast Nutrient (Boil 10 min) |
Misc |
12 |
2.0 pkgs |
American Lager Yeast (White Labs #WLP840) |
Yeast |
13 |
0.50 tsp |
Gelatin (Secondary 5 days) |
Misc |
14 |
Taste Notes
Moved to 65F at 1.012 on 10/15. Tastes really good.
I used two packages of expired yeast.Notes
Strike Water: 7.5G of mash water at ~156F
Pre-Boil Water Height: 11"
Pre-Boil OG: 1.050 - Refractomoeter
Next batch use 7.75G pre-mash, and it should a better amount. This brew was 5.1g in to the fermenter instead of 5.5. Boil was a bit too low, need a more rolling boil next time. With a rolling boil, consider 8G. Next Post-Boil Height Next Time.
Next time omit to the Rice Flakes, and mash with small gap on the mill
http://www.homebrewtalk.com/showthread.php?t=108648
Lager for 4 weeks at 4C
my ferment temp has been around 45F +/- 3 degrees (7C +/- 1.5C). I plan on doing a diacytel rest tomorrow at 65F (18C) for a couple of days then racking to a secondary for another week or so. then kegging for 6 weeks or so at 36F (2.5C). Making lagers take a long time. I can hardly wait.
I hooked up the CO2 and set it for about 10 PSI @ 36F in my fridge. I hooked up the CO2 and set it for about 10 PSI @ 36F in my fridge. I'm going to let it lager for about a month or so.This Recipe Has Not Been Rated