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Tailgating and Homebrew: Two Essential Recipes

Sunday, October 1st, 2017

tailgating and beer, dark mild and fizzy yellow beer recipes

Nothing goes with tailgating like great beer. If you need a great beer quick, you can have these beers ready to serve in 10-14 days if you keg and about 21 days if you bottle. All grain recipes are formulated for 70% efficiency.

Dark Mild Recipe

dark mild beer recipe

A dark mild is a low-gravity, malt-focused British session ale. It’s refreshing and quaffable and will please both craft beer drinkers and those who think “dark beer” is a craft beer. Full with flavor, it’s approachable and with a low ABV so you can enjoy more than one. This recipe easily goes from grain to glass in 10 days. It’s delightful with a lower carb level, so once you keg it’s easy to quick carb it and serve.

 

Dark Mild Partial Mash

Grains Hop Schedule Yeast
  • 1 lbs English pale malt (like maris otter)
  • 8.0 oz Medium English crystal malt
  • 8.0 oz Golden Naked Oats
  • 6.0 oz Chocolate Malt
  • 4.0 oz Dark English Crystal malt
  • 2 lbs Maris Otter Extract (pale LME may be substituted
  • 1 lbs 4.8 oz Maris Otter Extract
    (add at flame out) (pale LME may be substituted)
0.75 oz Kent Goldings [6.2%] @ 60min
0.5 oz Kent Goldings [6.2%] @ 60min
WLP002 English ale yeast OR
Wyeast 1318 London ale III OR
S04 SafAle English Ale
By the Numbers: IBU SRM
OG:1.037 | FG:1.009 | ABV:3.6% 23.6 16.3

Notes:

Mash the grains in at 152 in one gallon for 60 minutes, then sparge (rinse) the grains up to your boil volume. Add the first addition of extract, and bring to a boil. Add the first hops addition, and begin timing for 60 minutes. At the second addition of hops with 10 minutes left in the boil, and add the final addition of extract when you turn off the flame.

 

Dark Mild All Grain

Grains Hop Schedule Yeast
  • 5 lbs 8.0 oz English pale malt (like maris otter)
  • 8.0 oz Medium English crystal malt
  • 8.0 oz Golden Naked Oats
  • 6.0 oz Chocolate Malt
  • 4.0 oz Dark English Crystal malt
  • 2 lbs Maris Otter Extract (pale LME may be substituted
0.75 oz Kent Goldings [6.2%] @ 60min
0.5 oz Kent Goldings [6.2%] @ 60min
WLP002 English ale yeast OR
Wyeast 1318 London ale III OR
S04 SafAle English Ale
By the Numbers: IBU SRM
OG:1.037 | FG:1.009 | ABV:3.6% 23.6 16.3

Notes:

Mash at 152 for 60 minutes. Use Irish moss or whirlfloc with 15 minutes left in the boil, if desired. Ferment at 65-68 degrees for approximately one week or until clear and at FG for at least 3 days.

Fizzy Yellow Beer

Yooper's fizzy yellow beer recipe

The “fizzy yellow beer” is an ale version of a crowd favorite. It’s approachable by light beer drinkers, but still with enough flavor to satisfy the beer snob in your midst.

This beer is simple, but simple can be wonderful. It’s a clean tasting beer like a macrobrew, but with a bit more flavor. Still low in alcohol for those “have more than one or two” days, it can be enjoyed during tailgating and throughout the fall.

You can substitute other noble hops for the tettnanger and perle with good results. Magnum is a good bittering hop, just make sure to calculate for the high alpha acids in a different hop variety. Hallertauer would be great, and saaz would also make a fine finishing hop.

 

Fizzy Yellow Beer Extract

If you can’t find Vienna LME, you can substitute pale LME but the Vienna flavor brings so much to this beer that it should be sought out and used if at all possible.

Grains Hop Schedule Yeast
  • 3 lbs Extra light dry extract
  • 3 lbs 4.8 oz Vienna LME
    (add at flameout with the last hops addition)
0.5 oz Perle [8.4%] @ 60min
0.5 oz Tettnang [4.2%] @ 45min
0.5 oz Tettnang [4.2%] @ 0min
Wyeast 1318 London Ale III OR

S05 Safale (dry yeast)
By the Numbers: IBU SRM
OG:1.045 | FG:1.010-1.011 | ABV:4.4-4.5% 26 5

Notes:

London ale yeast is used for this recipe because it is fairly “clean” at low ale temperatures and leaves a clear beer behind quickly. You can substitute another yeast strain if you have a favorite. Using whirlfloc or Irish moss in the boil will help with having a clear beer quickly. Ferment at 65-68 degrees for about a week, or until the beer is clearing and is at FG for at least 3 days.

 

Fizzy Yellow Beer All grain

Grains Hop Schedule Yeast
  • 6 lbs Vienna Malt
  • 3 lbs Pilsner malt
0.5 oz Perle [8.4%] @ 60min
0.5 oz Tettnang [4.2%] @ 45min
0.5 oz Tettnang [4.2%] @ 0min
Wyeast 1318 London Ale III OR

S05 Safale (dry yeast)
By the Numbers: IBU SRM
OG:1.045 | FG:1.010-1.011 | ABV:4.4-4.5% 26 5

Notes:

London ale yeast is used for this recipe because it is fairly “clean” at low ale temperatures and leaves a clear beer behind quickly. You can substitute another yeast strain if you have a favorite. Using whirlfloc or Irish moss in the boil will help with having a clear beer quickly. Ferment at 65-68 degrees for about a week, or until the beer is clearing and is at FG for at least 3 days.

 

Sources:

Tailgaiting image by Kipp Jones

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