Tailgate Beer

[GottaHavePride]

Hey, guys. So, since I've been bitten by the homebrewing bug over the last year or so, I think I'm going to do a special batch for one of our late-year tailgates. Depending on when I have time to get it started, I should be able to have it ready by either A&M or Iowa State. I can't really do anything that requires long cold-storage like a stout, but I can do a great Irish Red (appropriate for the Sooners, I think.) I should be able to manage about 50 - 60 bottles of the stuff in a batch.

I'm only telling you all this to say I'm now accepting suggestions for a NAME for the beer. :single_eye:

[Lott's Bandana]

McDean's Left Foot Ale

[Lott's Bandana]

Hey, guys. So, since I've been bitten by the homebrewing bug over the last year or so, I think I'm going to do a special batch for one of our late-year tailgates. Depending on when I have time to get it started, I should be able to have it ready by either A&M or Iowa State. I can't really do anything that requires long cold-storage like a stout, but I can do a great Irish Red (appropriate for the Sooners, I think.) I should be able to manage about 50 - 60 bottles of the stuff in a batch.

I'm only telling you all this to say I'm now accepting suggestions for a NAME for the beer. :single_eye:


BTW...this is allsome. SPEK

[Lott's Bandana]

GHPJ?

[tcrb]

Schooner Ale

[GottaHavePride]

McDean's Left Foot Ale

Nice. If it turns out strong I might have to go for something like Taint Spike Ale.

[SoonerInFortSmith]

Sooner Red Number 12

[BetterSoonerThanLater]

Punters Pale Ale

[olevetonahill]

GHPJ?

:highly_amused:

[delhalew]

You don't need a long cold storage period for a stout. We've just about finished the Oatmeal stout I made in early summer. It was excellent.

How about #8 Red for your Irish Red?

[C&CDean]

Nazi Red (in honor of the tailgate nazi)

Red Headed Irishman

Crimson Cream Ale

And I kinda like the Red #8 or #8 Red as well.

[BigDeezy]

Schooner Tailgate Brew

Ale, Ale, the Gang's All Here!


Big Red's Righteous Brew

[GottaHavePride]

#8 Red? Y'all want me to name a beer after Nate Hybl? ;)

[GottaHavePride]

Decision made! 6 gallons (give or take) of #8 Red will be ready for the Iowegia State tailgate Thanksgiving weekend.

Since PG's opera man will be singing the national anthem that game, and since it's the last game of the year it should be the chili tailgate unless I'm mistaken... it should be a good day for beer.

Hide yo' kids, hide yo' wife. :)

[GottaHavePride]

I'll take some pics during the brewpalooza on Sunday for you guys, in case you've never seen how people turn horse food into beer.

Stand back! I'm going to try SCIENCE!

[JLMSOONER]

Well, I think you should call it #8 Red 5-7

[NormanPride]

Oh man I am so there! We have a friend here that brews a ton of beer, so I'd love to swap stories with you. I'll try to bring down a bottle of something he's brewed as well so you can try it.

And I love the name #8 Red. Hopefully by Iowegia State it will still be apropos!

[delhalew]

I'll take some pics during the brewpalooza on Sunday for you guys, in case you've never seen how people turn horse food into beer.

Stand back! I'm going to try SCIENCE!

So very satisfying. I really feel in touch with my ancestors when brewing. How long you been brewing?

[C&CDean]

Anticipation...

Thanks for doing this EJ. Let me know on the bottles.

[TUSooner]

Decision made! 6 gallons (give or take) of #8 Red will be ready for the Iowegia State tailgate Thanksgiving weekend.

Since PG's opera man will be singing the national anthem that game, and since it's the last game of the year it should be the chili tailgate unless I'm mistaken... it should be a good day for beer.

Hide yo' kids, hide yo' wife. :)

OOH! OOH! I think I'll actually be in town for that one! My little heart's all aflutter.

[delhalew]

Durr. I forgot you said a year or so. Very cool to brew for tailgate.

I'd love to see the pics.

[SoonerLaw09]

How about Box Ale No. 12?

[cherokeebrewer]

You don't need a long cold storage period for a stout. We've just about finished the Oatmeal stout I made in early summer. It was excellent.

This is correct. Stout doesn't need long storage unless it's an Imperial Stout...Drink 'em young!

[GottaHavePride]

Durr. I forgot you said a year or so. Very cool to brew for tailgate.

I'd love to see the pics.

Due to space and equipment limitations, this one will be a brew-in-a-bag. I'll probably mash it around 152 - don't want it to dry out too much. :)

[delhalew]

Due to space and equipment limitations, this one will be a brew-in-a-bag. I'll probably mash it around 152 - don't want it to dry out too much. :)

Good choice. Remember not to over carbonate, if you want it to style. What yeast are you using?

[Seamus]

For this Irish red, are you doing kettle carmelization?

150-152 is great for the mash ... what's the hop bill going to be?

[GottaHavePride]

Yeast is going to be Wyeast British Ale II. 1337, I think?

No kettle caramelization. I'm going with something like 86% maris otter, and a few ounces each of carapils (for better head retention), crystal 10L, special roast, and chocolate malt. The guy I borrowed the recipe from says this one comes out a great ruby red.

Hops I'm sticking with East Kent Goldings and Fuggles. Most added right at the beginning of the boil, with just a little bit of the Fuggles at the end for aroma. It'll probably end up on the mid-to-low end of the bitterness range for the style.

EDIT: yeah, this should probably be in the SO, but it's for a tailgate. So I'm leaving it. ;)

[delhalew]

Yeast is going to be Wyeast British Ale II. 1337, I think?

No kettle caramelization. I'm going with something like 86% maris otter, and a few ounces each of carapils (for better head retention), crystal 10L, special roast, and chocolate malt. The guy I borrowed the recipe from says this one comes out a great ruby red.

Hops I'm sticking with East Kent Goldings and Fuggles. Most added right at the beginning of the boil, with just a little bit of the Fuggles at the end for aroma. It'll probably end up on the mid-to-low end of the bitterness range for the style.

EDIT: yeah, this should probably be in the SO, but it's for a tailgate. So I'm leaving it. ;)

Man, that's gonna be good. You seem to have your process down. Cheers!

[GottaHavePride]

Pics to come later. I still have to clean the whole damn kitchen before I can start on the brew. :)

[delhalew]

Pics to come later. I still have to clean the whole damn kitchen before I can start on the brew. :)

The cleaning part is a bitch.

[cherokeebrewer]

My grain bill for Irish Red is...Maris Otter, Crystal 60, carared, roasted barley. IBU's 24 Ekg's and Wyeast#1084 (Irish ale yeast)

Dude, you gotta get out of the kitchen...

[GottaHavePride]

So, first: the equipment:

http://farm7.static.flickr.com/6069/6138485506_754fa3e0a5.jpg (http://www.flickr.com/photos/ejltbn/6138485506/)

And then the ingredients:

http://farm7.static.flickr.com/6206/6137949305_9a269a4c7f.jpg (http://www.flickr.com/photos/ejltbn/6137949305/)

Then the grains get soaked in water at around 152 degrees:

http://farm7.static.flickr.com/6065/6137956725_44fd53945a.jpg (http://www.flickr.com/photos/ejltbn/6137956725/)

After an hour it looks like this:

http://farm7.static.flickr.com/6184/6138512684_6b93aa1cb9.jpg (http://www.flickr.com/photos/ejltbn/6138512684/)

And the grains get pulled out, leaving a monstrous pile of crap:

http://farm7.static.flickr.com/6183/6138518760_ca6e4621c9.jpg (http://www.flickr.com/photos/ejltbn/6138518760/)

And then you boil the hell out of it for another hour, adding the hops in stages. At that point it starts to pick up a nice dep red, like so:

http://farm7.static.flickr.com/6068/6138543120_c636b420bf.jpg (http://www.flickr.com/photos/ejltbn/6138543120/)

And then it gets siphoned into a fermenter.

http://farm7.static.flickr.com/6155/6138533036_e00048224b.jpg (http://www.flickr.com/photos/ejltbn/6138533036/)

After that, I dump in the yeast and seal it up. In a month, it will all be delicious beer.

http://farm7.static.flickr.com/6168/6138001291_412f0d2fed.jpg (http://www.flickr.com/photos/ejltbn/6138001291/)

The (second) best part? All that leftover grain can get turned into treats!

http://farm7.static.flickr.com/6160/6137978025_e34d7dbd09.jpg (http://www.flickr.com/photos/ejltbn/6137978025/)

And the little guy has something to chew on other than himself.

http://farm7.static.flickr.com/6075/6138476856_69713913e1.jpg (http://www.flickr.com/photos/ejltbn/6138476856/)

[prrriiide]

Pretty sweet! We must be on the same wavelength or sumpin'. I did a 5g IPA yesterday. Smells like a hop bomb. 1 oz of cascades at 60, 1 oz of summits at 15 and another at 5. Going to drop another oz of summits into the fermenter in a few days. BeerSmith says it's a 60 IBU brew. Mashed high to try to balance the hops.

[GottaHavePride]

Yeah, my efficiency came out a little low this time. I've got ingredients laying around for a second batch (I'm just going to re-pitch straight onto the yeast in the primary). Depending on the color of this first batch, I may try to boost it with an extra pound or two of 2-row, maybe a bit of carared so I can get 6 gallons out of it on the second batch. [/nerd]

[prrriiide]

Efficiency always sucks with BIAB.

What sucked for me is that the braided hose came off of my valve during the sparge. I strained it through a mesh bag, but it's still really cloudy. Oh, well...it's an IPA.

[GottaHavePride]

Actually I realized the guy I borrowed the recipe had a target OG of 1.045 or so, my 1.053 came in a bit over his. I probably could have topped up to 6 gallons and still been close to the expected numbers.

HOWEVER:

Bottled today, and for those of you who like signs and portents, #8 Red wound up having a final gravity at bottling of 1.012. That #12 turns up everywhere, doesn't it?

Also, it's a really nice red.

http://farm7.static.flickr.com/6140/6205238415_7542db80d4.jpg (http://www.flickr.com/photos/ejltbn/6205238415/)

I wound up having 48 bottles worth. :)

[setem]

Paul Thompson

Switz Malt Liquor

Half a Hundred Ale

[GottaHavePride]

So... I've got ~100 bottles of this stuff in my basement right now and... well... it's delicious. :D

I'm only bringing about 50 bottles with me for Iowa State, though. The rest is mine. :)

[IBleedCrimson]

i know im late to the party, but thats a coopers fermenter! those things are the best! i wish i could buy them without the whole kit. ale pales dont even compare.

also, your clarity looks tremendous. and did you do a full mash on a kitchen stove? or is it mini-mash?

edit: is the kit from AHS? the hop packs look like it. those guys make great kits.

[delhalew]

That's got a nice color and clarity. Cheers!

[GottaHavePride]

i know im late to the party, but thats a coopers fermenter! those things are the best! i wish i could buy them without the whole kit. ale pales dont even compare.

also, your clarity looks tremendous. and did you do a full mash on a kitchen stove? or is it mini-mash?

edit: is the kit from AHS? the hop packs look like it. those guys make great kits.

No, I did this one from all-grain (the last AHS kit I did was an Oktoberfest - I've still got about a dozen bottles left of that one).

I wind up mashing as big a volume as I can get into an 8-gallon pot (because the ten-gallon won't fit under the hood over the stove) and then top up after the boil until I hit either the gravity I want or the volume I want. I'll be moving around Christmas, so I should have some more room in the new place. ;)

[GottaHavePride]

That's got a nice color and clarity. Cheers!

Thanks!

[NormanPride]

I will be in San Antonio instead of drinking your beer. I am sorry. :(

It looks fantastic!

[BermudaSooner]

Wow, that looks easier than when I used to do this. You just pull that bag with the grains out and you've got your wort? i used to have this thing that would drip water down over the grains to get the last bit of the sugars out of the grains--no need for that anymore?

This has got me thinking about doing this stuff again--I used to do this on a 50 year old electric stove 15 years ago. it would take hours to get the wort up to temperature.

Do you recommend a good homebrew store in OKC?

[NormanPride]

You can also use a turkey fryer stand and propane if you want an outdoor setup.

[delhalew]

Wow, that looks easier than when I used to do this. You just pull that bag with the grains out and you've got your wort? i used to have this thing that would drip water down over the grains to get the last bit of the sugars out of the grains--no need for that anymore?

This has got me thinking about doing this stuff again--I used to do this on a 50 year old electric stove 15 years ago. it would take hours to get the wort up to temperature.

Do you recommend a good homebrew store in OKC?

It's as simple or complicated as you want it to be. You were fly sparging, but there are no rules saying you HAVE to. With the brew in a bag that GHP did, most people just pour some water through the bag, if they sparge at all.

I've heard good things about Learn To Brew in Moore.

[delhalew]

Thanks!

Since we're geeking out, what did you do for clarity? Whirlfloc, Irish Moss, gelatin, cold crash...

[delhalew]

You can also use a turkey fryer stand and propane if you want an outdoor setup.

This is my preference.

[Lott's Bandana]

Wow, that looks easier than when I used to do this. You just pull that bag with the grains out and you've got your wort? i used to have this thing that would drip water down over the grains to get the last bit of the sugars out of the grains--no need for that anymore?

This has got me thinking about doing this stuff again--I used to do this on a 50 year old electric stove 15 years ago. it would take hours to get the wort up to temperature.

Do you recommend a good homebrew store in OKC?


No doubt Tom was appreciative.

[delhalew]

No doubt Tom was appreciative.

You dirty, dirty man...

[BermudaSooner]

You can also use a turkey fryer stand and propane if you want an outdoor setup.

Yep, but wasn't really an option in NYC. They tend to frown on those kinds of things.

[BermudaSooner]

It's as simple or complicated as you want it to be. You were fly sparging, but there are no rules saying you HAVE to. With the brew in a bag that GHP did, most people just pour some water through the bag, if they sparge at all.

I've heard good things about Learn To Brew in Moore.

Sparging...right. It is all coming back.

[BermudaSooner]

No doubt Tom was appreciative.

that is pretty funny.

[cherokeebrewer]

http://thumb9.webshots.net/t/57/457/2/10/44/2889210440047181289gXQdNQ_th.jpg (http://good-times.webshots.com/photo/2889210440047181289gXQdNQ)


My ghetto brewing setup

[SoonerBeerMan]

I'll second the suggestion of Learn To Brew. Good selection and the guys there can answer any question you can throw their way. By the by, the OKC homebrewing club (The Yeastie Boys) will be meeting at Learn To Brew this Friday at 7pm. Anyone interested in homebrewing or just interested in good beer is welcome to join. And if you've got anything that you've brewed yourself laying around (I'm looking at you #8 Red) feel free to bring some to show off.

www.yeastieboys.org

[BermudaSooner]

http://thumb9.webshots.net/t/57/457/2/10/44/2889210440047181289gXQdNQ_th.jpg (http://good-times.webshots.com/photo/2889210440047181289gXQdNQ)


My ghetto brewing setup

That looks great. I remember getting tons of grief from the wife about clean-up and storing all of that stuff. But back then I was living in a much more cramped space.

[BermudaSooner]

I'll second the suggestion of Learn To Brew. Good selection and the guys there can answer any question you can throw their way. By the by, the OKC homebrewing club (The Yeastie Boys) will be meeting at Learn To Brew this Friday at 7pm. Anyone interested in homebrewing or just interested in good beer is welcome to join. And if you've got anything that you've brewed yourself laying around (I'm looking at you #8 Red) feel free to bring some to show off.

www.yeastieboys.org

Thanks Beer Man, I just may see you there. Since I don't have anything laying around, is it appropriate to bring some commercial brew?

[cherokeebrewer]

That looks great. I remember getting tons of grief from the wife about clean-up and storing all of that stuff. But back then I was living in a much more cramped space.
Same here and we were so deep in the hobby, we built a brewery. It's changed a little over time. We use the kick butt Banjo burners now. Brewing my Jalapeno Cream Ale today for family & friends...

[cherokeebrewer]

The two books I recommend For homebrewing are "How to brew" by John Palmer & "Designing Great Beers" by Ray Daniels...You need no others.

[SoonerBeerMan]

Thanks Beer Man, I just may see you there. Since I don't have anything laying around, is it appropriate to bring some commercial brew?

Tell you the truth, I'm not sure. I think they'd prefer if you just brought homebrew or nothing, but having a six pack of some craft beer sitting in you car as backup isn't a bad idea either. This will be my first meeting to attend so your guess is as good as mine. I just started a batch of a Pecan Smoked Porter that isn't going to be ready for this meeting so I'm showing up empty handed. Oh, and I did see that its $10/year if you want to be a member.

[delhalew]

The two books I recommend For homebrewing are "How to brew" by John Palmer & "Designing Great Beers" by Ray Daniels...You need no others.

Ehhh, don't forget about that yeast book written by Jamil Zanashef and Chris White. The process as it pertains to yeast has evolved since the time of Palmer and Daniels.

[cherokeebrewer]

Ehhh, don't forget about that yeast book written by Jamil Zanashef and Chris White. The process as it pertains to yeast has evolved since the time of Palmer and Daniels.

You can just go online for "Mr Malty" And John Palmer's book too for that matter.

I'll tell John he's outdated..He'll get a kick outta that.

[delhalew]

I'll tell John he's outdated..He'll get a kick outta that

Jeez. Not really my point. Not that half the folks here care what we're talking about, but are you telling me you still secondary everything you brew?

I don't know anyone who doesn't respect Mr. Palmer.

[cherokeebrewer]

I rarely use a secondary and John has changed his mind on that too, with some exceptions...I agree not many here care one way or the other.

[BermudaSooner]

Jeez. Not really my point. Not that half the folks here care what we're talking about, but are you telling me you still secondary everything you brew?

I don't know anyone who doesn't respect Mr. Palmer.

Wait...so you are telling me you don't have to secondary ferment anymore? I definitely have to pick home brewing back up.

[delhalew]

Wait...so you are telling me you don't have to secondary ferment anymore? I definitely have to pick home brewing back up.

It's become widely accepted that that time is better spent in your primary vessel, unless you plan to dry hop or get fruity.

The reason being the yeast will continue to clean house, autolysis is less likely than previously believed, and at that point secondary is just anotherrisk of contamination or oxidation.

[GottaHavePride]

I'll second the suggestion of Learn To Brew. Good selection and the guys there can answer any question you can throw their way. By the by, the OKC homebrewing club (The Yeastie Boys) will be meeting at Learn To Brew this Friday at 7pm. Anyone interested in homebrewing or just interested in good beer is welcome to join. And if you've got anything that you've brewed yourself laying around (I'm looking at you #8 Red) feel free to bring some to show off.

www.yeastieboys.org (http://www.yeastieboys.org)

I'd bring some by, but I'm in Wichita. :D

Man, I didn't realize there were so many brewing geeks up in here.

[GottaHavePride]

Since we're geeking out, what did you do for clarity? Whirlfloc, Irish Moss, gelatin, cold crash...

Oh, and just Irish moss in the boil. And about 4 weeks in the primary before bottling.

[delhalew]

Oh, and just Irish moss in the boil. And about 4 weeks in the primary before bottling.

Good deal. It worked.

[C&CDean]

Good deal. It worked.

Uh, we'll be the judge of that at the tailgate.

[olevetonahill]

Uh, we'll be the judge of that at the tailgate.

Ima try one before I ever even sip a natty .

[cherokeebrewer]

Man, I didn't realize there were so many brewing geeks up in here.

http://thumb9.webshots.net/t/85/75/5/89/99/2678589990047181289fphLGd_th.jpg (http://good-times.webshots.com/photo/2678589990047181289fphLGd)

I'm not a geek....Ha!

[SoonerBeerMan]

I'd bring some by, but I'm in Wichita. :D

Man, I didn't realize there were so many brewing geeks up in here.

Well, the offer stands.

Question: I've got this Pecan Smoked Porter that I started on Saturday and the vigorous fermentation died down last night. I plan on taking a gravity reading later today after work. My question is, should I transfer to a secondary or just let it sit in the primary?

[delhalew]

Well, the offer stands.

Question: I've got this Pecan Smoked Porter that I started on Saturday and the vigorous fermentation died down last night. I plan on taking a gravity reading later today after work. My question is, should I transfer to a secondary or just let it sit in the primary?

Give it time in the primary. Don't rush.

[SoonerBeerMan]

Give it time in the primary. Don't rush.

So does the final gravity dictate when its ready for bottle conditioning or a set amount of time (3 weeks in primary for example)?

[setem]

What did you name it?

[delhalew]

So does the final gravity dictate when its ready for bottle conditioning or a set amount of time (3 weeks in primary for example)?

I'd let it hit final gravity, and sit in primary for at least another week. After that it's about when you feel like taking it to the bottle. Be patient, and give it 2-4 weeks in the bottle. Darker beers tend to just get better, but even if it were lighter, you don't want to drink it green.

[70sooner]

damn, you fellas make a guy mighty thirsty with all this talk of home brew beer....