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Estrella Damm is Barcelona’s iconic lager, brewed by Damm since 1876 and one of the few major European lagers that genuinely uses rice as its adjunct rather than corn or no adjunct, giving it a specifically light, crisp character that works exceptionally well with Mediterranean food. Cloning it is a satisfying exercise in rice-adjunct lager brewing with a European Pilsner base. I’ve brewed this clone and it holds up beautifully alongside paella, seafood, and tapas.
Estrella Damm clone recipe (5 gallon / 19L batch)
Target stats: OG 1.052, FG 1.009, ABV ~5.6%, IBU 20, SRM 3–4, brilliant pale gold. Grain bill: 6 lbs (2.72 kg) European Pilsner malt (German or Belgian). 2 lbs (907g) flaked rice, the defining adjunct. Estrella Damm uses rice alongside barley malt, producing the specifically clean, crisp, almost mineral-dry finish that distinguishes it from corn-adjunct Italian lagers. Rice contributes fermentable sugars with essentially zero protein, flavor, or residual body, the result is a very pale, very dry lager. 0.25 lb (113g) dextrose, additional fermentable for attenuation. Rice hulls 0.5 lb, mash efficiency with rice adjunct. Hops: 0.75 oz Saaz (60 min), 14 IBU. 0.5 oz Hallertau (30 min), 6 IBU. Total IBU: 18–20. Estrella has mild hop character, slightly more Saaz-spicy than neutral, which works well with the clean rice-adjunct base. Yeast: Fermentis Saflager W-34/70 or White Labs WLP830, standard clean European lager fermentation. Ferment at 10°C (50°F). Water: Barcelona’s tap water is notably hard and would require significant treatment for lager brewing, for this clone, use soft water: calcium 40 ppm, sulfate 30 ppm, chloride 60 ppm. The commercial brewery uses water treatment to achieve appropriate brewing water from Barcelona’s municipal supply. Process: Step mash: 50°C (122°F) for 15 minutes (protein rest, especially important with rice adjunct), 63°C (145°F) for 45 minutes (high fermentability for dry finish), 72°C (162°F) for 15 minutes, 76°C (169°F) mash out. Use pre-gelatinized flaked rice, or boil rice with excess water until soft before adding to mash. 90-minute boil. Ferment at 10°C (50°F) for 2 weeks. Diacetyl rest at 17°C (63°F) for 48 hours. Lager at 2°C (35°F) for 5–6 weeks. Fine with gelatin for brilliant clarity. Carbonate to 2.5–2.7 volumes CO2.
Common Questions
How does Estrella Damm compare to other Estrella brands like Estrella Galicia?
Estrella Damm and Estrella Galicia are completely separate and unrelated breweries despite sharing the “Estrella” (Spanish for “star”) name, both simply chose the name “Estrella” for their flagship beer, a common naming convention in Spanish brewing. Estrella Damm is produced by Damm in Barcelona, Catalonia, it’s the Catalan lager and uses rice adjunct. Estrella Galicia is produced by Hijos de Rivera in A Coruña, Galicia, it’s the Galician lager, using a different formulation. Estrella Galicia (5.5% ABV) is slightly more hop-forward and all-malt compared to Estrella Damm’s rice-adjunct profile, it has a slightly fuller body and a more persistent hop note in the finish. Estrella Galicia also has a notable marine/coastal identity reflecting Galicia’s Atlantic character; Estrella Damm has a Mediterranean, food-friendly identity reflecting Catalan cuisine and culture. Both are well-made regional Spanish lagers with genuine quality, neither is a mere commodity beer. In the homebrewing context: this recipe specifically targets Estrella Damm’s rice-adjunct character. A Estrella Galicia clone would omit the rice adjunct, use a slightly higher hop rate (22–25 IBU with Saaz), and target a slightly fuller body through a higher mash temperature (66°C / 151°F rather than 63°C / 145°F). Both are worth brewing; they represent Spain’s two most celebrated regional lager traditions.
