Stella Artois | How to brew

candi sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey adds sweetness while reducing refined sugar content.

malted barley

🥗Healthier: wheat malt

💰Cheaper: corn malt

Wheat malt can lower gluten content, while corn malt is more economical.

Introduce the recipe for Stella Artois lager.

State the batch size of 5.5 gallons.

Use 11 pounds of German Pilsner malt for the mash.

Add 1.75 ounces of SAS hops at the 60-minute mark and 0.5 ounces at the 5-minute mark.

Attempt to build a yeast starter using dry malt extract before the boil, but switch to regular method after an accident with the Erlenmeyer flask.

Mash at 150 degrees Fahrenheit for 60 minutes, checking gravity halfway through.

Achieve a pre-boil gravity of 10:31 after 35 minutes of mashing, then proceed to mash out and drain into the kettle.

Bring the wort to a vigorous boil and add the 60-minute hop addition of 1.75 ounces of SAS hops.

Add finings at the 10-minute mark to clarify the beer.

Cool the wort down to as close to 55 degrees Fahrenheit as possible using a plate chiller.

After primary fermentation, transfer the beer to secondary and lager for four weeks before kegging.

Note that the final beer came out at 5% alcohol by volume.

Show thumbnails of the beer since the keg has kicked and cannot taste on camera.

Discuss the differences in aroma compared to the original Stella Artois, suggesting a different aroma hop for improvement.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens