Design your own kit.

[nigel_c]

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

[molc]

For sure! If all the Dublin clubs put a bit of thought into it, we could get a decent range styles as well.

[ColmR]

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.

[Will_D]

Its simples really:

Unleash "Nigel the Recipe" and see what he says!

[nigel_c]

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.

[molc]

Oh Jesus Nigel. That stuff is like crack for me. I need that recipe in my life now

[nigel_c]

Will's winning recipe

http://www.nationalhomebrewclub.com/forum/index.php/topic,377.0.html

[molc]

Many thanks. I think I'm going to have to pick your brains for recipes at the next meet up

[molc]

Has anything happened with this? Just don't want to miss the boat. I likes cheaper supplies

[nigel_c]

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.

[molc]

I'd go with the interesting high gravity styles myself. Tripel, ris, dipa or maybe a barley wine could all be interesting

[nigel_c]

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]

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)

[Jacob]

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%

[ColmR]

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?