American Stella Recipe

Recipe Info

Recipe Image

American Stella

by on
All Grain
2.5 Gallon(s)
3.5 Gallon(s)
90 min
75%
Pitch your yeast at 65 degrees, when you see the first signs of fermentation bring down your ferementation to 45 degrees. 3) Typically about 10-14 days after lagering, you will bring back your fermentation temperature to 62-65 degrees. This is called a Diacetyl rest. You will keep your fermentation here for 2-3 days. 4) Rack your beer into a secondary fermenter, and start bringing down your fermentation 5 degrees a day until it gets to 45 degrees. Lager for about 6 weeks. Start your, “I’m Lagering Calender” once you have brought it down to 45 degrees. I suggest continuing to bring down your temperature all the way down to 35 degrees if you can, continue with the 5 degrees a day lowering.

Fermentables

88% - Pilsner - US
3.5
34
1
Mash
12% - 2-Row - US
0.5
37
1
Mash

Hops

Saaz
0.5
Pellet
Boil
18 min(s)
3.8
8.8
Falconer's Flight
0.5
Pellet
Boil
5 min(s)
10.5
8.6
Saaz
0.5
Pellet
FlameOut
0 min(s)
3.8
0.0
Falconer's Flight
0.5
Pellet
FlameOut
0 min(s)
10.5
0.0

Yeast

Fermentis Saflager W-34/70
83%

Other Stuff

Yeast Nutrient
0.5
tsp
Mash
Irish Moss
0.5
tsp
Mash

Mash Steps

No mash steps in this recipe

Special Instructions

1.
Strike grains at 168 with 3 gallons of water
2.
Mash at 155 for 60 min
3.
Vorlauf and Lauter 2 gallons in first runnings
4.
Add 2 gallons of Sparge water at 170; Steep for 20
5.
Vorlauf and Lauter 1.5 in second runnings; Combined runnings should be 3.5 gallons

Tasting Notes (0)

There aren't any tasting notes logged yet

Recipe Facts

American Stella
  • 2.50 Gallons Liters Batch Size
  • 3.50 Gallons Liters Boil Size
  • 90  min Boil Time
  • 1.041 OG
  • 1.007 FG
  • 17.4 IBU (tinseth) Bitterness
  • 0.42 BG:GU
  • 2.1° SRM Color
  • 75% Efficiency
  • 4.4% ABV Alcohol
  • 134 per 12oz Calories
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