A search turned up this recipe, it's not AG, but hey, may be worth a try. Found it on a US website... Let us know if you try it.
Cheers - Crispy
I've made this twice and I swear its the closest thing I've ever had to a Stella Artois, so I felt it neccesary to share. For all those stella fans.
3 gal of distilled water
1lbs Cara Pils
6lbs Mutons extra light
3/4oz of Perle @ 7.8%
1oz Saaz @ 3.0%
1 Hallertau German @ 5%
Steep cara @ 150F for 45 min, then remove
Bring to a boil and add 3/4oz Perle and 1/4 Saaz
-after 45 min add 1oz of Hallertua
-after 40 additional minutes add 3/4 oz of Saaz for 5 minutes
The key is the distilled water. One of the secrets to a pils is the PH, its very low. SO use the 3 gal of distilled in the boil, then after the boil top up with tap or spring water to about 5 1/4.
Let the beer at 70F until the fermention takes off, then primary ferment at 50 for 7-10days and transfer to secondary
Then lager at 32-40F for six weeks
Let go to room temp for a couple of days
bottle or keg and lager for 4-6 more weeks below 50F
Your recipe sounds interesting Crispy,
Stella is not my absolute favourite but it is not bad and is very popular with many people.
I would like to do an AG version one day( the to do list is getting longer ) and I wonder does any one have any thoughts on what grain could substitute for the extra lite extract?
B B B.
I've just finished a run of all grain pilsners myself. I can give you a recipe for a pale continental lager.... Expecting my beer to be much better than a Stella though....;-) more like a trumer pills... well at least in colour.
The following recipe makes a super light (colour) lager. I use aprox 15% flaked/rolled rice as an adjunct instead of a sugar of some sort as I find sugars inparts a slight winey/extract twang which is out of style and can be easily recognised in such a light beer. The rice also adds a crispness all of its own.
As for hopping. I use something with a high %AA for the bittering, then small additions of noble hops for flavour and aroma. If you add a large volume of low alfa hops for bittering, the grassyness will overpower this beer. A late hop adittion of cascade instead of saaz makes an impressive American pilsner too.... remember to get a balance of malt to come through in the finish of the beer a good liquid yeast like say a munich lager helps.
For 25 litres:
3.8 kg Hoepfner Pilsner malt
800g Flaked rice (POWA)
200g Vienna Malt
200g Wheat malt
Single infusion mash @ 67 deg
High alfa New zealand saaz for bittering (60 min boil)
1 plug of hallertau (20 mins of boil left)
1 plug of saaz (5 mins from end of boil)
Your looking for an OG of around 1.052 into the fermentor.
A good liquid yeast and a month lagering and "bobs the drunk guy in the corner"...
It looks like boiled rice that's been rolled then dried... so Its pre-gelatinised.
In the mash it dissolves by the time I've finished doughing in! So lots of easily accessible starches for the enzymes from the base malt to eat... yum.
I have used it amounts up to 20% for a rice lager with no sparging problems at all....