The good folks at home brew west have given clubs the chance to design our own kits.
Have look. I reckon we could come up with something.
http://www.nationalhomebrewclub.com/forum/index.php/topic,8067.msg100877.html#msg100877
For sure! If all the Dublin clubs put a bit of thought into it, we could get a decent range styles as well.
This is brilliant. I'm about to brew a dirt simple extract for the first time in years. So I'd be up for helping put a ncb ectract recipe together. Don't have time for AG these days.
The beer I'm going to throw on will be a pale ale without a 60 min boil and without any extra grains. I'm using hop extract. Will be adding real hops alright and a decent yeast. Will report back.
Its simples really:
Unleash "Nigel the Recipe" and see what he says!
I'd like to see something like the Aventinus clone weizenbock Will did. Super tasty.
Its something we can have a good think about before the next meet up.
Oh Jesus Nigel. That stuff is like crack for me. I need that recipe in my life now :)
Will's winning recipe
http://www.nationalhomebrewclub.com/forum/index.php/topic,377.0.html
Many thanks. I think I'm going to have to pick your brains for recipes at the next meet up :)
Has anything happened with this? Just don't want to miss the boat. I likes cheaper supplies :)
Nothing. Sure we can have a good old yap about it next Tuesday.
Feel free t post style ideas. Give us somewhere to start next week.
I'd go with the interesting high gravity styles myself. Tripel, ris, dipa or maybe a barley wine could all be interesting
So after a bit of a chat last nigh I reckon we thrown this open to the floor.
How about we give this thread a week or 2 and do a poll on the proposed style.
Stick your name down below and the style you would like to see as the NCB House Ale.
Next would be a recipe. We brew then tweak till we have a brew we as a club are happy with.
Proposed Style.
Nigel - 10B. American Amber Ale. OG: 1.045 – 1.060 IBUs: 25 – 40 ABV: 4.5 – 6.2%
So after a bit of a chat last nigh I reckon we thrown this open to the floor.
How about we give this thread a week or 2 and do a poll on the proposed style.
Stick your name down below and the style you would like to see as the NCB House Ale.
Next would be a recipe. We brew then tweak till we have a brew we as a club are happy with.
Proposed Style.
Nigel - 10B. American Amber Ale. OG: 1.045 – 1.060 IBUs: 25 – 40 ABV: 4.5 – 6.2%
Will_D - 15C. Weizenbock. (Aventinus Clone). OG: 1.072 FG: 1.010 IBUs: 15 – 20 ABV: 8.2% (Silver in 2013)
Proposed Style.
Nigel - 10B. American Amber Ale. OG: 1.045 – 1.060 IBUs: 25 – 40 ABV: 4.5 – 6.2%
Will_D - 15C. Weizenbock. (Aventinus Clone). OG: 1.072 FG: 1.010 IBUs: 15 – 20 ABV: 8.2% (Silver in 2013)
Jacob - 23B. Grodziskie. OG: 1.032 FG: 1.006 IBUs: 50-55 ABV: 3-3.5%
So the extract beer that I "brewed" is ready and the results are really good. This is where I've brewed a pale ale without a 60 min boil or 60 min hop edition. I used pre-isomerised hop extract to get the bittering. I think it would be good to propose our extract recipe based on this technique. Make it a good alternative for brewers who want to put on a quick brew. I timed it at 70 minutes from start to pitching the yeast. We could build the amber or a pale ale recipe based on this technique.
Here's my process and ingredients for this simple pale ale.
- 2 x Cans of Muntons Maris Otter extract
- 25g Simcoe Leaf @10min
- 25g Centennial Pellets @10min
- 25g Citra Leaf @ 0min
- 25g Centennial Pellets @Dry Hop
- 12ml Isomerised Hop Extract
- WLP028 edinburgh scottish ale yeast - Straight from Vial, no starter :-[
I bought a load of bottled water for this recipe and chilled it in fridge to 2 degrees C.
19L-20L in fermenter
Fermented at 18C
Didn't check OG (calculated at 1045), but FG was 1012
- Diluted the 2 cans in 4L of Water and brought to the boil
- Added 10min hops
- Turned off the boil and added 0min hops
- Chilled the pot in the sink until 60C (10 mins or so) - I had done an energy in v energy out calculation to see what temp wort needed to be to get overall temp down to pitching temp based on adding cold water
- Poured into carboy and topped up with remaining 2 degrees C bottled water
- Added Isomerised Hop Extract - IBUs for this addition targeted at 25 given that I would get some IBUs from the hop additions
- Pitched Yeast
I'll hopefully bring some of this beer to the next meet. But so far so good. As a recipe it's missing malt complexity as you can imagine, but it's a big hop forward beer.
I was thinking if we were to develop this a bit by adding some specialty malt, we could suggest a cold steep the day before. That way you could still do this within 70 mins on brew day :). What do you think lads?
Excellent recipe and description.
Looking forward to a tasty taster :)
I like the idea of hop extract. Interesting stuff and I reckon the shop would be happy to promote it.
Good to hear how this worked out for you. It's a great idea and something that can be promoted as a quick boil recipe which is cool.
Would be good to know total boil litres as well, as might be a possability for someone who doesn't have a lot of kit on a stovetop.
I was also going to offer my Russian imperial stout recipe of anyone was interested. He tried it at the last meet.
Since there's been no more recopies suggested I say we make a move on this.
I would like to vote for Will's tried and tested medal winning Weizenbock.
I agree. That would be a great kit to be able to do. Will prpbably have to be all grain only though. I really fancied doing an extract version but it looks impossible. I've been looking into it quite a bit recently and it's impossible to get a munich malt extract. The only munich malt extract available in ireland seems to be the weyermann 4kg can that costs 45 quid!
Will we do an extract amber ale maybe? Nigel you got the bones of a recipe we could thrash out here?
Is it not an all grain and an extract version of the same recipe?
Separate recipes I think. I have an american amber, but you'd have to suck it and see. I like it, but it's nothing special.
0.271 kg Caramel/Crystal Malt - 80L (157.6 EBC) Grain 2 8.4 %
0.100 kg Caramel/Crystal Malt - 60L (118.2 EBC) Grain 3 3.1 %
2.863 kg Light Dry Extract (15.8 EBC) Dry Extract 4 88.5 %
16.00 g Galena [9.70 %] - Boil 60.0 min Hop 5 19.0 IBUs
14.00 g Centennial [10.00 %] - Boil 15.0 min Hop 6 9.4 IBUs
7.00 g Liberty [4.30 %] - Boil 15.0 min Hop 7 1.8 IBUs
0.94 tsp Irish Moss (Boil 10.0 mins) Fining 8 -
14.00 g Liberty [4.30 %] - Boil 1.0 min Hop 9 0.3 IBUs
1.0 pkg California Ale (White Labs #WLP001) [35.49 ml] Yeast 10 -
Gravity, Alcohol Content and Color
Est Original Gravity: 1.056 SG
Est Final Gravity: 1.013 SG
Estimated Alcohol by Vol: 5.6 %
Bitterness: 30.5 IBUs
Est Color: 24.7 EBC
Measured Original Gravity: 1.055 SG
Measured Final Gravity: 1.010 SG
Actual Alcohol by Vol: 5.9 %