Stella clone

[cwrw]

Has anyone out there got a very close Stella Artois clone. I've read up on some other sites and also have the Dave Line book, but would rather go for a tried and tested best effort from a member of this forum. Any suggestions on this one? :pray:

 

[Darcey]

I think that the semi industrial production of Stella (in the UK) would be out of reach for most of the fully kitted AG brewers on this forum. I would have to go with a Dave Line suggestion but throw it into beer smith and use a modern lager yeast or have a google and see if its published. Some part of me wants to say Carlsbergensis....

 

[Mark1964]

we have made the clone out of dave lines book. It was nice but nowhere near the real thing. It also took 6 months to become drinkable

 

[cwrw]

Thanks for the replies. I guess it does'nt sound good for this clone - however, Ill think positively and wait a little longer for an alternative and then pack in this venture. :thumb:

 

[graysalchemy]

With out nose diving this thread again into a slanging match, a similar question was posed about Budweisser a week or so ago and as darcey says it is quite hard to make a commercial tasting beer.

 

[Aleman]

Has anyone out there got a very close Stella Artois clone. I've read up on some other sites and also have the Dave Line book, but would rather go for a tried and tested best effort from a member of this forum. Any suggestions on this one? :pray:

Well not tried and tested, but it would be in the style of Stella

3250g Lager Malt
500g Flaked Corn

Mash at 64C for 90 minutes, then sparge and boil with

30g Hallertau Mittelfruh (90 Minutes)

Adding 250g White Sugar half way through the boil

20g Saaz (15 Minutes)
15g Saaz at switch off or a 80C steep.

Yeast wise Wyeast 2042 Danish Lager, Ferment at 12-13C for two weeks before racking into another vessel and crash cooling to 0-1C for 2 weeks.

 

[Farmbrew]

Aleman, You forgot to add the "powdered enzymes" in the mash. Most big "industrial" breweries need to get as much extract as possible.

Also mash in a bag so you a copy of the "mash press" can be done. Not to mention chill filtering, pasturising...so yes v. difficult to replicate.

Aleman's grist ratio is probably spot on but I think the mash may be a continuous ramp from mid 50's to 72C to again increase extract and lower energy costs. This would remove the need for the sugar as the beer would be much lighter.

F

 

[graysalchemy]

I think he is only trying to brew a few gallons not a few million gallons.

 

[Aleman]

Aleman, You forgot to add the "powdered enzymes" in the mash.<snip Blah Blah Blah>

While you are correct, you can brew a beer in the style of stella quite simply as we don't have accountants running the brew plant.

Stella has been converted by InBev to a corn lager, using the corn to lower the cost per pint. It does act as a flavour and nitrogen dilutant, but also adds (in small doses) some of it's own flavour (Try a Pre Pro CAP where Corn makes up 20-25% of the grist, cracking beer).While I would use an appropriate stepped mash in my own brewery I have no idea if the OP actually has that capability so adding sugar will achieve that dryness required. . . Alternatively If he can get hold of some Biases from Murphys that can be used to ensure a good conversion. . . personally I tend to hold that in reserve for beers that I know I will have an issue with conversion (Like Authentic Porters).

 

[cwrw]

Now I do feel a bit better and will go for a combination of the recipe and an element of stepped temperature control during the mash (by adding hotter water middway which seemed to work well with a vienna I made last year) - well appreciated. Thanks to you all :clap: