Stella Clone

[Archie]

Gday everyone,
Its been a while since i posted last you know how this time of year is. I have just formulated a beer and would luv some input into the ingredients and use of the irish moss. The recipe is in Adobe PDF format as i am using beer tools for something different.

View attachment Archies_Stella_Clone.pdf

I am also looking for input into what yeast i should use.

I am thinking the WYeast 2007 Pilsen Lager yeast or the WLP029 German Ale/Kolsch yeast

Have a great NEW YEAR

:chug:

:chug:

:beer:

 

[sluggerdog]

A few suggestions from the recent brews I have done which were loosly aimed at a stella clone..

Try the danish lager yeast over those two selected.

I think stella uses both halleratu and saaz, I do the following for my hopping:

Aim for 1.5 grams per litre for flavour at 15 mins, half/half of saaz halleratu then bitter using halleratu so the total is around 26-28IBU. No additional aroma additions are needed IMO.

For the grains I have not used wheat before but I might in future. I have been using either a mix of pilsner, vienna and a flaked rice or pilsner, meladonian (spell?) and flaked rice.

Saying this, your recipe looks good as is, this is only how I like to do my stella type clone.

Cheers!

 

[lonte]

I've always considered hop quantities for flavour and aroma additions a bit "hit and miss" so I'm interested in the reasoning behind your 1.5g/L formula. Is that some thing you've read, derived through experiment, W.A.G., or derived fom some chemical analysis?

I'm not doubting it's value, just curious how you might have got to that figure.

 

[lonte]

Gday everyone,
Its been a while since i posted last you know how this time of year is. I have just formulated a beer and would luv some input into the ingredients and use of the irish moss. The recipe is in Adobe PDF format as i am using beer tools for something different.

View attachment 10696

Whoa, that's a _lot_ of rice hulls! nearly 20% by my calcs. I've read use 2-5% and I only go to 5% for 60/40 wheat/barley grists.

 

[Archie]

Likewise i would love to hear how you came across that figure it seems pretty reasonable thought.
I never thought of using a danish yeast. The only problem is that my fridge is on the blink and i have no way of controlling my fermentation temp and the danish yeast need 7.8 - 13 c.
I might go with the WLP029 German ale and seee how it goes then try it again with some other adjustments and brew it again until i get it right.

Thanks for the input though is the 60 minute addition of the irish moss about right.

Cheers

 

[Archie]

I am just experimenting i have never use rice hulls before so any help is good

 

[lonte]

<snip>

Thanks for the input though is the 60 minute addition of the irish moss about right.

Cheers

Irish Moss or Whirlfloc usually better 20-15min prior to flameout.

 

[sluggerdog]

I've always considered hop quantities for flavour and aroma additions a bit "hit and miss" so I'm interested in the reasoning behind your 1.5g/L formula. Is that some thing you've read, derived through experiment, W.A.G., or derived fom some chemical analysis?

I'm not doubting it's value, just curious how you might have got to that figure.

My 1.5g per litre came from the last 15 or so german pilsners I have brewed over the last year, it might not be at the correct levels for a stella clone however it is just how I like it, a little hoppy but not over board.

I would guess that stella is probably a little less then this but I would no go under 1 gram per litre for flavour (never aroma) as you need to balance the malt flavour to suit.

1.5g/l probably suits beers bittered to around 28-30 IBU, if your going less, then lower the g/l and if your going higher (IBU's) then up the g/l.

My thoughts only, everyone is different..

 

[DJR]

I might go with the WLP029 German ale and seee how it goes then try it again with some other adjustments and brew it again until i get it right.

Then why not call it a Kolsch - it won't be like Stella. From the recipe you've posted to make a Kolsch all you would have to do is lower the wheat component to about 10% of the grist or less... Fermenting at 19C should be no problem, it will throw some extra esters that won't be very lagerlike, however once the ferment is going try to keep it as cold as possible (white labs don't recommend temps under 17 but it will go there, just has to be fermenting well before it does) and you should end up with something pretty clean anyway. You will have to lager it for at least 2 weeks to get that lager crispness. That or try using the Steam beer yeast.

Whirlfloc should be added at 5-10 mins before flameout, any earlier and the proteins will denature and won't do anything for you.

 

[dicko]

My 1.5g per litre came from the last 15 or so german pilsners I have brewed over the last year, it might not be at the correct levels for a stella clone however it is just how I like it, a little hoppy but not over board.

I would guess that stella is probably a little less then this but I would no go under 1 gram per litre for flavour (never aroma) as you need to balance the malt flavour to suit.

1.5g/l probably suits beers bittered to around 28-30 IBU, if your going less, then lower the g/l and if your going higher (IBU's) then up the g/l.

My thoughts only, everyone is different..

IIRC, the Stella that we buy in bottles in Aus is made by CUB under licence and is bittered with the dreaded POR.
I would recon that Archies recipe is just a basic Saaz Pilsener.
Sluggerdogs hop additions would be close and i agree that the flavour addition might be a little less.
As he says "it is how I like it" and I guess this is why we choose to brew our own.
Archie,
Brew what you believe to be close and then "tweak" it to your liking.
I have had a few attempts at this clone with not much success, but now I might try the Danish yeast.
Cheers

 

[Ross]

Irish Moss or Whirlfloc usually better 20-15min prior to flameout.

Actually 5 to 10mins max...

Cheers Ross

 

[Archie]

Actually 5 to 10mins max...

Cheers Ross

Cheers For the input everyone

I have tweaked my recipe a touch with all the input recieved and here is the new recipe
man i have been at this one all day i hope it will be worth it

View attachment Stella_Clone.pdf

What do you think

Archie

 

[sluggerdog]

Actually 5 to 10mins max...

Cheers Ross

Why is this Ross? I have always put mine in at the 15 mark (with my flavour hop addition) and I alwasy get my clear brews...



Archie - Looking good but like others have said, it's probably going to be a lot of trial and error until you get it how you want, you need to start somewhere and that recipe is as good as any.

Cheers :beer:

 

[Ross]

Why is this Ross? I have always put mine in at the 15 mark (with my flavour hop addition) and I alwasy get my clear brews...
Archie - Looking good but like others have said, it's probably going to be a lot of trial and error until you get it how you want, you need to start somewhere and that recipe is as good as any.

Cheers :beer:

Hi Sluggerdog,

10 minutes is about the optimum time I believe, after this it starts to be come less effective & I read somewhere it eventually has a negative impact. If I can find the link I'll post it. 15 mins will work fine, just you'll get better utilisation at 10 mins.

cheers Ross

 

[bigfridge]

Hi Sluggerdog,

10 minutes is about the optimum time I believe, after this it starts to be come less effective & I read somewhere it eventually has a negative impact. If I can find the link I'll post it. 15 mins will work fine, just you'll get better utilisation at 10 mins.

cheers Ross

The spec sheet for Deltagen WHIRLFLOC T states:

" ... is recommended for use at 20-60ppm. The dose rate should be optimised to suit the individual
brewery. A method is available on request. WHIRLFLOC T is added directly to the 'copper' (kettle), 10 minutes before the end of the boil."

HTH,
Dave

 

[roger mellie]

What do you think

Archie

Having just attempted a Stella Clone for my dad who is visiting for Xmas (who loves stella after a recent London jaunt) my 2c worth - (BTW I missed by a long way using a recipe not too far removed from your own)

1. too many rice gulls - u must be planning for the mother of all stuck sparges
2. thin out the wort with rice flakes instead - less wheat more rice flakes
3. Saaz didnt cut it - added too much flavour - mine came out like a pils - I would use hallertau or tettnang next time - and not much
4. Crank up the OG - Stella is about 5.5% - I would aim for 6.
5. Dont use too many late hops - aroma isnt a factor in Stella - mouthfeel and ABV play a bigger part
6. Overcarbonate - the thin mouthfeel leads to an invisible head if u dont
7. i used WLP029 Kolsch - which added way too much maltiness - I would use Wyeast 2000 next time - dryer.

Just my 2c -

and FWIW - I shant try again - I would just go with a 90/10 Pils/Wheat and some saphir hops (lots late) and 2565 - delicimo

RM

 

[albrews]

Having just attempted a Stella Clone for my dad who is visiting for Xmas (who loves stella after a recent London jaunt) my 2c worth - (BTW I missed by a long way using a recipe not too far removed from your own)

1. too many rice gulls - u must be planning for the mother of all stuck sparges
2. thin out the wort with rice flakes instead - less wheat more rice flakes
3. Saaz didnt cut it - added too much flavour - mine came out like a pils - I would use hallertau or tettnang next time - and not much
4. Crank up the OG - Stella is about 5.5% - I would aim for 6.
5. Dont use too many late hops - aroma isnt a factor in Stella - mouthfeel and ABV play a bigger part
6. Overcarbonate - the thin mouthfeel leads to an invisible head if u dont
7. i used WLP029 Kolsch - which added way too much maltiness - I would use Wyeast 2000 next time - dryer.

Just my 2c -

and FWIW - I shant try again - I would just go with a 90/10 Pils/Wheat and some saphir hops (lots late) and 2565 - delicimo

RM

hi, dave lines stella artoise recipe clone from his book "brewing beers like those you buy" a few years ago is quite close to the real thing in my opinion, so without a great deal of modern brewing science the recipe is for 20 litres

3.5 kg lager malt crushed
0.4 kg wheat malt
45 gms hallertau hops 90 mins boil
45 gms saaz hops 90 mins boil
15 gms saaz hops 15 mins boil

i hope this helps
cheers alan

 

[lonte]

The spec sheet for Deltagen WHIRLFLOC T states:

" ... is recommended for use at 20-60ppm. The dose rate should be optimised to suit the individual
brewery. A method is available on request. WHIRLFLOC T is added directly to the 'copper' (kettle), 10 minutes before the end of the boil."

HTH,
Dave

Beersmith has Whirlfloc at 15 and Irish Moss at 10.

 

[albrews]

Having just attempted a Stella Clone for my dad who is visiting for Xmas (who loves stella after a recent London jaunt) my 2c worth - (BTW I missed by a long way using a recipe not too far removed from your own)

1. too many rice gulls - u must be planning for the mother of all stuck sparges
2. thin out the wort with rice flakes instead - less wheat more rice flakes
3. Saaz didnt cut it - added too much flavour - mine came out like a pils - I would use hallertau or tettnang next time - and not much
4. Crank up the OG - Stella is about 5.5% - I would aim for 6.
5. Dont use too many late hops - aroma isnt a factor in Stella - mouthfeel and ABV play a bigger part
6. Overcarbonate - the thin mouthfeel leads to an invisible head if u dont
7. i used WLP029 Kolsch - which added way too much maltiness - I would use Wyeast 2000 next time - dryer.

Just my 2c -

and FWIW - I shant try again - I would just go with a 90/10 Pils/Wheat and some saphir hops (lots late) and 2565 - delicimo

RM

hi,
if your stella artoise does not work out ok, then oscars hotels have it on tap at their towradgi hotel. post code 2518 (near wollongong) . near fairy meadow beach.

cheers

 

[roger mellie]

hi,
if your stella artoise does not work out ok, then oscars hotels have it on tap at their towradgi hotel. post code 2518 (near wollongong) . near fairy meadow beach.

cheers

Thx for that Albrews - (un) fortunately I drank enough of it in my 10 years in the UK to not want to drink it again - gassy, flavourless swill if u ask me.

Last time I saw it on tap here in WA they wanted 7 bucks a glass for it - in other words 3 glasses would pay for 25 litres of my own swill.

Cheers

RM