Name: Brickyard Pub & BBQs Scatter Plot Recipe
Cook time: 72 h
Total time: 72 h
Yield: 20 servings
Cuisine: American
Ingredients: 18 l Brew water (adjusted to profile); 5 kg Pilsner malt (base); 0.5 kg Flaked corn (adjunct for dryness and light body); 0.15 kg Carapils/Dextrin malt (small for head retention); 0.1 kg Light crystal malt (10-20L) - optional, very small; 2 tsp Gypsum (calcium sulfate) - water adjustment; 1 tsp Calcium chloride - water adjustment; 25 g Cascade hops (AA 5.5%) - bittering; 20 g Saaz hops (AA 3.5%) - aroma; 10 g Cascade hops - late flavor/finish; 1 tsp Irish moss (clarifier) or Whirlfloc; 1 pack American pilsner yeast (liquid or dry, clean lager strain); 120 g Priming sugar (for bottling) or corn sugar (kegging)

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 liters of brewing water to about 74°C (165°F). If using water salts, dissolve gypsum and calcium chloride in the water before heating. Mash in the crushed pilsner malt, flaked corn, Carapils and optional light crystal malt to target a mash temperature of 65°C (149°F). Stir well to avoid clumps.

Mash-in

Hold the mash at 65°C (149°F) for 60 minutes. This moderate mash favors fermentable sugars for a crisp, dry finish appropriate for an American pilsner. Stir or gently recirculate every 15 minutes to maintain even temperature.

Saccharification rest

Raise mash temperature to 75°C (167°F) for mash out (optional) for 10 minutes. Begin lautering/runoff: drain wort into your kettle, sparge with 4-6 liters of water at 75°C (167°F) until you collect about 25 liters of wort (adjust total pre-boil volume according to your system losses). Aim for an original gravity around 1.044–1.048.

Mash out and lautering

Bring the pre-boil wort to a vigorous boil and start a 60-minute timer.

Boil schedule

At the start of the 60-minute boil, add 25 g Cascade hops for bittering. Continue boiling.

Bittering addition (60 min)

With 15 minutes remaining in the boil, add 1 tsp Irish moss or one Whirlfloc tablet. Also add 20 g Saaz hops to contribute mild noble aroma and flavor.

Clarifier & mid-boil additions (15 min)

With 5 minutes remaining, add 10 g Cascade hops for fresh hop flavor and slight citrus top-note.

Late hop

At flameout, chill the wort quickly to 10–12°C (50–54°F) for a lager pitch (or 18–20°C (65–68°F) if using a clean ale yeast for a pseudo-lager). Perform a hop/tea whirlpool for 5–10 minutes, then transfer wort to the sanitized fermenter, leaving most trub behind.

Cool wort

Aerate the cooled wort by shaking or use an oxygenation stone to reach ~8–10 ppm O2 if fermenting cool. Pitch the American pilsner yeast (re-hydrate dry yeast per manufacturer or pitch a healthy liquid starter). Target fermentation temperature: 10–12°C (50–54°F) for lager yeast; if using a clean ale strain, set 18–20°C (65–68°F).

Pitching yeast

Allow primary fermentation to proceed for 7–14 days or until final gravity is reached (expect FG around 1.008–1.012). Monitor temperature and maintain steady conditions to keep fermentation clean.

Primary fermentation

If using lager yeast, after primary fermentation is nearly complete, raise temperature to 16–18°C (61–64°F) for 48 hours to perform a diacetyl rest. Then gradually drop temperature to 2–4°C (35–39°F) over 2–3 days and cold condition for 2–4 weeks to clarify and mellow the beer. If using ale yeast, cold crash to 2–4°C and condition for 1–2 weeks.

Diacetyl rest and cold crash

For bottling: dissolve 120 g priming sugar in 250 ml boiling water, cool, and gently mix into the fully fermented beer, then bottle in sanitized bottles. For kegging: force carbonate to about 2.4–2.7 volumes CO2. Allow bottles to carbonate at room temperature for 10–14 days, then chill.

Packaging

Serve cold in a pilsner glass at 3–7°C (37–45°F). Expect a light golden color, moderate to high carbonation, a clean malt backbone, restrained noble/hop aroma and a crisp, dry finish typical of an American pilsner.

Scatter Plot

Descriptors

Tasting Notes

Food Pairings

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