Name: Brickyard Pub & BBQs 300th Anniversary Recipe
Cook time: 60 h
Total time: 60 h
Yield: 23 servings
Cuisine: French
Ingredients: 5 kg Pilsner (2-row) malt; 0.5 kg Vienna malt; 0.25 kg CaraMunich (light) or Munich special roast; 0.5 kg Flaked rice (or rice syrup solids); 30 g Saaz hops (bittering); 20 g Saaz hops (flavor/aroma); 20 g Saaz hops (finish/whirlpool); 1 tsp Irish moss (or Whirlfloc); 1 packet Lager yeast (classic Saaz/ Czech lager strain like W-34/70); 1 tsp Yeast nutrient; 23 L Brew water (treated for soft/neutral profile); 120 g Corn sugar (dextrose) for bottling

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 18 L of brewing water to 74°C to achieve a target mash temperature of 65°C with the grains. Adjust water profile if needed: aim for a soft/moderate carbonate level and low chloride-to-sulfate ratio (balanced to slightly sulfate-forward for a crisp lager finish).

Heat strike water

Add the crushed pilsner, Vienna, CaraMunich, and flaked rice to the mash tun and gently stir to avoid clumps. Hold at 65°C for 60 minutes. Ensure conversion by checking starch with an iodine test near the end of the mash.

Mash in

Raise mash to 75°C (mash out) for 10 minutes to stop enzymatic activity and improve lautering.

Mash out

Sparge with about 5 L of water at 75°C, collecting enough wort to yield ~23 L pre-boil volume. Aim for a pre-boil gravity around 1.048–1.052 (12–13 °P).

Sparge

Bring the collected wort to a rolling boil and begin timing for a 60-minute boil.

Bring to boil

At 60 minutes remaining (boil start), add 30 g Saaz hops for bittering.

Bittering addition

At 15 minutes remaining, add 20 g Saaz hops and 1 tsp Irish moss (or Whirlfloc) to aid cold-break and clarity. Add yeast nutrient at 10 minutes remaining.

Flavor addition

Turn off heat at end of 60-minute boil and add 20 g Saaz hops. Allow to whirlpool for 15–20 minutes while cooling; this addition preserves delicate hop aroma without grassy character.

Whirlpool/finish hops

Cool wort rapidly to 10–12°C using an immersion chiller or plate chiller. Target a closed, sanitary transfer to the fermenter to minimize oxygen pickup.

Cool wort

Aerate/oxygenate wort to ~8–10 ppm dissolved oxygen (shake, pure O2, or vigorous splashing). Rehydrate or prepare your lager yeast per manufacturer instructions and pitch at 10–12°C. Add the yeast nutrient if not added earlier.

Oxygenate and pitch yeast

Hold fermentation at 10–12°C. Expect active fermentation for 5–10 days. Monitor gravity until it drops steadily toward terminal gravity around 1.010–1.012 (depending on attenuation).

Primary fermentation

Once gravity is within 4–6 points of terminal (roughly when activity slows), raise temperature to 16–18°C for 48 hours to allow the yeast to clean up diacetyl and other off-flavors.

Diacetyl rest

After the diacetyl rest, reduce temperature gradually to 0–2°C over 2–3 days and hold for 4–6 weeks (cold lagering) to clarify the beer and develop clean lager character. Longer lagering (8–12 weeks) will yield even cleaner results.

Crash and lager

When lagering is complete and final gravity is stable (3 days of consistent readings), prepare to bottle. Boil 120 g corn sugar in 300 ml water for 10 minutes, cool, and sanitize. Transfer beer to a bottling bucket with minimal oxygen pickup and gently mix in the cooled priming solution.

Prepare for bottling

Fill and cap bottles. Condition at 18–20°C for 10–14 days for carbonation to develop, then cold condition at 4°C for 1–2 weeks to settle yeast and clear further.

Bottle and condition

Chill before serving. Pour carefully to leave sediment in the bottle. Target serving temperature 4–8°C. Expect a crisp, clean French/Czech-style lager with a light grainy malt backbone, delicate noble hop aroma, and a dry, refreshing finish.

300th Anniversary

Descriptors

Tasting Notes

Food Pairings

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