Name: The Field Irish Pubs Stella Artois Recipe
Cook time: 24 h
Total time: 24 h
Yield: 64 servings
Cuisine: Belgian
Ingredients: 9 lb Pilsner malt (2-row or Belgian Pils base); 1 lb Vienna malt; 0.5 lb Light Munich malt; 0.25 lb Carahell (light crystal); 1 lb Flaked rice or dextrose (to lighten body and promote crisp finish); 0.75 oz Saaz hops (leaf or pellet), 4.5% alpha; 0.5 oz Hallertau Mittelfrüh or Styrian Golding (for aroma/support); 0.25 oz Saaz (dry hop/late aroma); 1 pack Belgian lager yeast (Wyeast 2170 or White Labs WLP830 American Lager may be substituted) - active pitched; 1 to taste Water profile: soft to moderate sulfate/chloride ratio; brewing salts (optional); 1 tsp Irish moss or whirlfloc (for clarity); 4 oz Priming sugar (for bottling) or corn sugar (for carbonation); 5 gal Brew water (treated/filtered), target 5.0% ABV from 5.0 gallon batch); 3 gal Sparge water (additional)

Yuengling

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ABV 5.0% A classic Belgian lager, golden in color with a floral, hop aroma, well-balanced fruity malty sweetness, crisp hop bitterness and a soft dry finish.

Heat approximately 3.5–4.0 gallons of strike water to about 168°F (to hit a mash temperature of 150–152°F). Adjust volume based on mash tun thermal mass.

Heat strike water

Add crushed grains and flaked rice to the mash tun and mix thoroughly with the strike water to reach a stable mash temperature of 150–152°F. Hold at 150–152°F for 60 minutes to achieve a balanced fermentable profile that yields a crisp, dry finish with some malty backbone.

Mash-in

Raise mash temperature to 168°F (mash out) for 10 minutes to stop enzymatic activity and ease lautering.

Mash out

Drain wort from the mash tun into the kettle. Sparge with approximately 3 gallons of 170°F water, collecting enough pre-boil volume to end with 6.5–6.75 gallons in the kettle (accounting for boil-off) for a 5 gallon finished batch.

Sparge

Bring the collected wort to a vigorous boil, watching for boil overs. Once boiling, begin your 60-minute boil timer.

Bring to a boil

Add 0.75 oz Saaz hops at 60 minutes remaining in the boil. This provides a restrained noble bitterness that balances malt sweetness; target IBUs ≈ 18–22.

Bittering hop addition (60 min)

With 15 minutes left in the boil, add 0.5 oz Hallertau Mittelfrüh (or Styrian Golding) and 1 tsp Irish moss or whirlfloc. This adds a soft floral/herbal hop presence and aids kettle clarity.

Mid-boil addition (15 min)

With 5 minutes left, add 0.25 oz Saaz for delicate additional hop aroma and to reinforce classic Belgian-lager hop character.

Late aroma addition (5 min)

After 60 minutes total boil time, turn off heat and chill wort quickly (use immersion chiller or plate chiller) to around 50–55°F for lager yeast pitching. If using an ale/lager hybrid yeast with higher temp tolerance, chill to appropriate pitch temperature (see yeast directions).

End of boil / chill

If using a liquid yeast pack, make a starter 48–72 hours prior to brew day to ensure vitality. If using dry yeast, rehydrate according to manufacturer instructions or pitch directly if specified.

Prepare yeast

Oxygenate the chilled wort well (e.g., aeration with pure O2 for ~60 seconds or vigorous shaking for several minutes) and pitch the yeast at target temperature. For a true lager fermentation, pitch at about 50–52°F. For a hybrid lager/clean ale yeast, pitch at the lower end of its range (56–60°F) if desired.

Pitch yeast

Allow fermentation to proceed at the chosen temperature until activity slows (typical true lager primary takes 7–14 days). Gravity should drop steadily toward terminal gravity.

Primary fermentation

If fermenting cool (50–52°F), perform a diacetyl rest after primary activity slows by raising temperature to 60–65°F for 2–3 days to allow yeast to clean up off-flavors (but keep within yeast tolerance).

Diacetyl rest (if lager)

After fermentation and diacetyl rest, slowly cool to near 32–36°F and lager (cold condition) for 2–6 weeks to develop clarity, a soft dry finish, and mellow ester profile. Longer lagering (4–8 weeks) will give a cleaner, crisper finish more like a commercial Belgian lager.

Lagering / conditioning

If kegging, transfer beer to a sanitized keg and carbonate to 2.6–3.0 volumes CO2. If bottling, dissolve 4 oz priming sugar in 12 oz boiling water, cool, and mix gently into the beer before bottling to achieve ~2.6–3.0 volumes CO2 (typical for Belgian lagers).

Kegging or bottling preparation

If bottled, store at room temperature for 1–2 weeks for carbonation, then cold-condition for additional 1–2 weeks to mature. If kegged, carbonate and cold-condition for 1–2 weeks before serving.

Conditioning

Serve cold (around 40–45°F) in a tulip or lager glass to showcase the golden color and delicate floral-hop aroma. Expect a clean, well-balanced malty sweetness up front with crisp hop bitterness and a soft dry finish.

Serving

Pilsner malt (2-row or Belgian Pils base)

Vienna malt

Light Munich malt

Carahell (light crystal)

Flaked rice or dextrose (to lighten body and promote crisp finish)

Saaz hops (leaf or pellet), 4.5% alpha

Hallertau Mittelfrüh or Styrian Golding (for aroma/support)

Saaz (dry hop/late aroma)

Belgian lager yeast (Wyeast 2170 or White Labs WLP830 American Lager may be substituted) - active pitched

Water profile: soft to moderate sulfate/chloride ratio; brewing salts (optional)

Irish moss or whirlfloc (for clarity)

Priming sugar (for bottling) or corn sugar (for carbonation)

Brew water (treated/filtered), target 5.0% ABV from 5.0 gallon batch)

Sparge water (additional)

Stella Artois

On Saturday and Sunday we open our doors bright and early to bring you San Diego's Best Irish Breakfast.

San Diego's Best Irish Breakfast

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Make Stella Artois Recipe in just 24h . ABV 5.0% A classic Belgian lager, golden in color with a floral, hop aroma, well-balanced fruity malty sweetness, crisp hop bitterness and a soft dry finish.

Stella Artois Recipe

Descriptors

Tasting Notes

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