Description

This is a Community Recipe created by rakey

(Community Recipes are recipes that have been created by our customers who have then shared the recipe so that other customers can purchase them. Please ensure you read the Ingredients Included, and then the Method, as there might be ingredients which are not included and it is possible that the sharing customer has not checked both match or might not state what is not included.)

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Ingredients Included

Dingemans Pilsen Malt (3600 grams)
Crisp Flaked Torrefied Maize (900 grams)
Oat Husks (300 grams)
Saaz Pellets (55 grams)
SafLager S-189 (2 packs)

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Method

Beer Style (main): Other Origin Lagers
Beer Style (sub): International-Style Pilsener
Batch Size: 23L
Original Gravity: 1045
Final Gravity: 1010
ABV %: 4.6
IBU: 20

THE MASH
Temperature °C: 65
Length (mins): 60
Out temp °C: 75
Out time (mins): 10

THE BOIL
Boil time (mins): 60 mins

Additions and timing:

60min – 40g Saaz
10min – 15g Saaz

Add your yeast nutrient and protofloc tab at 10 mins too (not included)

Secondary additions and timing:

None

Yeast: 2 x Saflager
Fermentation temperature/steps: 12c for roughly 2 weeks (until FG), raise to 16-18 for D rest, cold crash and then lager for 4 weeks

Comments:

When the YouTubers from the Oysterboys channel told us about their desire to clone Stella Artois it sounded like a challenge we wanted to help them with.

So after trawling around online reading up on the history of this pretty famous beer, watching videos, reading others experiences of trying to brew this popular beer we came up with our recipe based on the current 4.6% version rather than the original 5.2% UK version.

This is of course a lager, so you are going to need to have control over your temperatures to ferment this beer correctly and the ability to lager it before it can be enjoyed.