Name: Moxies Boston Seaport Restaurants STELLA ARTOIS Recipe
Cook time: 120 h
Total time: 120 h
Yield: 20 servings
Cuisine: Belgian
Ingredients: 6 kg Pilsner malt; 0.5 kg Vienna malt; 0.25 kg Carapils (or dextrin malt); 0.5 kg Belgian candi sugar (clear) or table sucrose; 30 g Saaz hops (4% AA) or Styrian Golding; 10 g Saaz hops (4% AA) - late/aroma addition; 1 packet Belgian lager yeast (clean, bottom-fermenting strain) or Kölsch/lager hybrid; 20 l Brewing water (soft, low in bicarbonate); 2 tsp Gypsum (CaSO4) - optional to brighten mouthfeel; 0.5 tsp Calcium chloride (optional, small); 1 tsp Irish moss or Whirlfloc; 120 g Priming sugar (for bottling) or prepare for force carbonation

Med Bag of Chips

Ham, cheddar cheese, fresh tomatoes, and arugula.

Ham and Cheese Sandwich

Sliced turkey, lettuce, tomato, and mustard in a whole wheat wrap.

Fit Turkey Wrap

Heat 16–18 liters of brewing water to about 74°C to target a mash temperature around 64–65°C when grains are added.

Heat strike water

Add the crushed pilsner, Vienna and Carapils malts to the strike water, stir thoroughly to avoid dough balls. Hold mash at 64–65°C for 60 minutes to produce a highly fermentable wort with moderate body—this helps deliver a crisp, dry finish typical of a European pale lager.

Mash in

Raise temperature to 75–78°C for 10 minutes to mash out and improve lautering.

Mash out

Sparge with 2–4 liters of water heated to 75–78°C until you collect roughly 25–26 liters of wort (pre-boil). Aim for a pre-boil gravity near 1.046–1.050 (11.5–12.5 °P).

Bring wort to a vigorous boil and boil for 60 minutes total. Add 30 g Saaz hops at 60 minutes (start of boil) for bitterness. Add Irish moss or Whirlfloc with 10–15 minutes left in the boil. Add 10 g Saaz hops with 5 minutes remaining for delicate aroma.

Boil and hop additions

Dissolve the 0.5 kg clear Belgian candi sugar (or table sugar) in a small amount of wort near the end of the boil and add with 10 minutes left to ensure complete dissolution and to help produce a lighter color and drier finish.

Candi sugar

After the 60-minute boil, cool the wort quickly to 10–12°C for lager yeast pitching. If you cannot chill that low, cool as much as possible and pitch a clean, cold-tolerant ale/lager hybrid yeast at the lowest practical temperature; fermentation may be warmer initially. Transfer to a sanitized fermenter and aerate vigorously (oxygen is important for healthy lager fermentation).

Pitch the Belgian lager yeast at 10–12°C. Allow primary fermentation to proceed until activity subsides (typically 7–14 days). Target an attenuation that brings final gravity to around 1.008–1.012 to achieve a dry, crisp finish. If using a hybrid/ale strain, ferment at the lower end of its temperature range (12–15°C) for cleaner profile.

After primary fermentation is complete, raise temperature to about 16–18°C for 2–3 days to allow diacetyl to be reabsorbed. Then gradually cool to near 0–2°C over several days and lager (cold condition) for 4–8 weeks to mellow flavors, increase clarity, and produce the hallmark smoothness of a European pale lager.

Diacetyl rest & lagering

If using water additions, add gypsum and calcium chloride to the mash or strike water before mashing to adjust sulfate/chloride ratio toward a slightly higher sulfate level to brighten hop bitterness and accentuate dryness. Typical small additions listed are optional; adjust based on your source water and target profile.

If using cold crash/finings, cold condition and then rack beer to a keg for force carbonation or prepare for bottling. If bottling, dissolve 120 g priming sugar in 250 ml boiling water, cool, and gently mix into the fully fermented and conditioned beer, then bottle and cap. Condition bottles at room temperature for 2 weeks, then chill.

For authentic bright, crisp presentation, force carbonate to 2.5–2.8 volumes CO2 (40–50 psi at 1–2°C) in a keg, or target ~2.6 volumes when natural carbonating in bottles.

STELLA ARTOIS

Descriptors

Tasting Notes

Food Pairings

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