Olle Wreede
18 L
ABV: 7,2%
IBU: 62
Olle Wreede
18 L
ABV: 7,5%
IBU: 46
Olle Wreede
18 L
ABV: 6,4%
IBU: 149
Olle Wreede
18 L
ABV: 6,6%
IBU: 22
Andreas Häggström
11 L
ABV: 5,1%
IBU: 41
Andreas Häggström
11 L
ABV: 5,0%
IBU: 41
Andreas Häggström
11 L
ABV: 6,5%
IBU: 40
[N/A]
20 L
ABV: 5,3%
IBU: 62
Andreas Andersson Carlgren
20 L
ABV: 5,4%
IBU: 85
Anders Nilsen
23 L
ABV: 3,5%
IBU: 16
Daniel Grankvist
Spruce Twig Brewery

SMaSH Mosaic

American Pale Ale

10 L
ABV: 5,5%
IBU: 34
Martin Sundin
21 L
ABV: 9,1%
IBU: 71
Andreas Häggström
22 L
ABV: 6,1%
IBU: 25
Andreas Häggström
Ärlans Bryggeri

solera

Ljus belgisk ale

23 L
ABV: 5,8%
IBU: 4
Dan
21 L
ABV: 6,0%
IBU: 65
Dan
Dan

Sunes Gubbfika

Imperial Stout

19 L
ABV: 12%
IBU: 66
Andreas Häggström
11 L
ABV: 9,0%
IBU: 37
Quisten & Gaarden Bryggeri
19 L
ABV: 7,4%
IBU: 17
Quisten & Gaarden Bryggeri
Quisten Gaarden Bryggeri

Le Coq Trappist

Belgian Dark Strong Ale

20 L
ABV: 12%
IBU: 30
Johan
Johan

Zombie Dust-klon

American IPA

25 L
ABV: 6,0%
IBU: 60
Mathias Brorson
23 L
ABV: 5,4%
IBU: 17
Mathias Brorson
Mathias Brorson

Bröl Mörk Stark Belgare

Belgian Dark Strong Ale

23 L
ABV: 9,5%
IBU: 31
Patrik Östmark
Patrik Östmark

Black Wit

Belgian-Style Witbier

19 L
ABV: 5,5%
IBU: 14
Tobias Janius
3
Automagiskt Bryggeri

Pinsam Collaba #2

Belgian Specialty Ale

22 L
ABV: 7,5%
IBU: 35
Tobias Janius
22 L
ABV: 6,3%
IBU: 11
Danne
Team Belgo

Newit

Belgisk wit

23 L
ABV: 5,5%
IBU: 46
Örjan
45 L
ABV: 7,8%
IBU: 27
Anders Nilsen
23 L
ABV: 6,1%
IBU: 20
Lowe Schmidt
Lowe Schmidt

MelonDIPA

Double IPA

23 L
ABV: 8,2%
IBU: 110
Pelle Windestam
23 L
ABV: 0,0%
IBU: 0
Captain's Brewskies
10 L
ABV: 3,6%
IBU: 21
Olle Wreede
18 L
ABV: 7,5%
IBU: 82
Olle Wreede
18 L
ABV: 5,8%
IBU: 39
Fredrik Dernebo
20 L
ABV: 5,6%
IBU: 77
Fredrik Dernebo
78 L
ABV: 8,0%
IBU: 79
Fredrik Dernebo
54 L
ABV: 7,2%
IBU: 43
Fredrik Dernebo
20 L
ABV: 7,7%
IBU: 97
Fredrik Dernebo
74 L
ABV: 8,8%
IBU: 88
Fredrik Dernebo
11 L
ABV: 5,9%
IBU: 58
Fredrik Dernebo
5 L
ABV: 3,5%
IBU: 63
Fredrik Dernebo
25 L
ABV: 5,1%
IBU: 74
Fredrik Dernebo
27 L
ABV: 5,1%
IBU: 45
Fredrik Dernebo
20 L
ABV: 8,3%
IBU: 91
Fredrik Dernebo
28 L
ABV: 5,9%
IBU: 52
Fredrik Dernebo
20 L
ABV: 7,0%
IBU: 62
Fredrik Dernebo
25 L
ABV: 7,1%
IBU: 57
Fredrik Dernebo
20 L
ABV: 10%
IBU: 84
Fredrik Dernebo
24 L
ABV: 7,0%
IBU: 69
Black Mamba Partigyle

Black Mamba Partigyle

Imperial Stout
Hillbilly Brewery
8 december 2017 kl 11:21

Offentlig 1 kommentar 0 gillade 50 nedladdningar

Ölrecept

Mängd Koktid IBU OG FG ABV Kalorier / L Färg
54,0 L 60 min 43 1.068 SG 1.014 SG 7,2% 427 67 EBC
 

Malt

Namn Mängd % Typ Färg
Pale Malt (2 Row) UK 15,00 kg 86,0% Malt 6 EBC
 

Malningsgrad: 1,50%
Fuktighet: 4,00%
Utbyte: 78%
Potential: 1.036 SG
Enzymatisk aktivitet: 45,0 Lintner
Rekommenderad max giva: 100%
Protein: 10,1%
Mäskning rekommenderad: Ja
Ursprung: Storbritannien

Base malt for all English beer styles
Lower diastatic power than American 2 Row Pale Malt

Crystal 150 1,20 kg 6,9% Malt 170 EBC
 

Malningsgrad: 1,50%
Fuktighet: 5,50%
Utbyte: 75%
Potential: 1.035 SG
Enzymatisk aktivitet: 0,0 Lintner
Rekommenderad max giva: 20%
Protein: 11,7%
Ursprung: Finland
Leverantör: MaltMagnus.se

En hög grad av karamelisation är kännetecknande för denna malt. Den bidrar till smak och stabilitet, vanligtvis förbättras skumkvaliteten. Crystalmalts är väl lämpade för vinteröl, aletyp öl och andra aromatiska öl så som mörkt lageröl och stouts. Små mängder kan användas för färgjustering och smakanrikning av ljust lageröl. Jämfört med Cara Pale har Crystalmalts en starkare kola och nötliknande karaktär.

Black (Patent) Malt 0,50 kg 2,9% Malt 985 EBC
 

Malningsgrad: 1,50%
Fuktighet: 6,00%
Utbyte: 55%
Potential: 1.025 SG
Enzymatisk aktivitet: 0,0 Lintner
Rekommenderad max giva: 10%
Protein: 13,2%
Ursprung: US

Dark color and dry roasted flavor characteristic of Stouts and Porters
Use for: Coloring in small amounts, or flavoring of Stouts and Porters in larger amounts.

Roasted Barley 0,50 kg 2,9% Malt 1500 EBC
 

Malningsgrad: 1,50%
Fuktighet: 3,00%
Utbyte: 65%
Potential: 1.030 SG
Enzymatisk aktivitet: 0,0 Lintner
Rekommenderad max giva: 20%
Protein: 11,7%
Ursprung: Finland
Leverantör: Viking Malt

Roasted barley is produced in a roasting drum from malting barley. The enzymatic activity of roasted barley is zero. The fermentable extract of Roasted barley is minor. The typical roasted barley flavour is burnt and roasted.

Special B Malt 0,25 kg 1,4% Malt 355 EBC
 

Malningsgrad: 1,50%
Fuktighet: 4,00%
Utbyte: 65%
Potential: 1.030 SG
Enzymatisk aktivitet: 0,0 Lintner
Rekommenderad max giva: 10%
Protein: 0,0%
Mäskning rekommenderad: Ja
Ursprung: Belgium

Extreme caramel aroma and flavored malt. Used in dark Belgian Abbey and Trappist ales. Unique flavor and aroma.

Humle

Namn Mängd Tid Användning Form Alfa IBU gr/L
Summit 60 gr 60 min Kok Pellets 17,00% 40,8 1,1

18.9 mg/L AA
36,0 AAU
Beta: 5,00%
HSI: 15,00%
Ursprung: U.S.

High alpha variety bred by American Dwarf Hop Assoc. Can be grown commercially on a low trellis.
Aroma: Strong citrus, grapefruit notes.
Substitutes: Warrior, Millenium, Columbus, Tomahawk, Zeus

Saaz 100 gr 2 min Kok Pellets 3,75% 1,3 1,9

6.9 mg/L AA
13,2 AAU
Beta: 3,75%
HSI: 50,00%
Ursprung: U.S.

This traditional variety from the Czech Republic is grown on a limited basis in the U.S. A classic noble aroma that is famously used in Pilsners.
Used for: Bohemian-style beers, Continental lagers, Wheats, Pilsener lagers, Ales, Pilsners
Aroma: Seasoned herbal character
Substitiutions: Czech Saaz, Polish Lublin, Sterling
Storage: Poor
2-6% AA / 3-4.5% Beta

Övriga ingredienser

Namn Mängd Typ Användning Tid
Protafloc 0 gr Klarning Kok 20 min

Används till: Klarning

Yeast Nutrient 14 gr Övrigt Primärjäsning 3 dgr

Används till: Jäsning

Gives yeast nutrients for healthy fermentation. Not needed for most beers, but good for those with a high percentage of adjuncts. Add before yeast.

Mäskning

Namn Typ Vatten Stegtemperatur Höjningstid Stegtid
Inmäskning Infusion 45,51 L 64°C 2 min 75 min
Utmäskning Temperatur 0,00 L 75°C 10 min 10 min

Malt

Humle

20C. American Porter and Stout

Stilguide

BJCP 2015

Typ

Ale

OG

1.075 - 1.115

FG

1.018 - 1.030

IBU

50 - 90

Färg

59 - 79

Anteckningar

An intensely-flavored, big, dark ale with a wide range of flavor balances and regional interpretations. Roasty-burnt malt with deep dark or dried fruit flavors, and a warming, bittersweet finish. Despite the intense flavors, the components need to meld together to create a complex, harmonious beer, not a hot mess. History: A style with a long, although not necessarily continuous, heritage. Traces roots to strong English porters brewed for export in the 1700s, and said to have been popular with the Russian Imperial Court. After the Napoleonic wars interrupted trade, these beers were increasingly sold in England. The style eventually all but died out, until being popularly embraced in the modern craft beer era, both in England as a revival and in the United States as a reinterpretation or re-imagination by extending the style with American characteristics. Style Comparison: Like a black barleywine with every dimension of flavor coming into play. More complex, with a broader range of possible flavors than lower-gravity stouts.

Förebild

American –Bell’s Expedition Stout, Cigar City Marshal Zhukov’s Imperial Stout, Great Divide Yeti Imperial Stout, North Coast Old Rasputin Imperial Stout, Sierra Nevada Narwhal Imperial Stout; English – Courage Imperial Russian Stout, Le Coq Imperial Extra Double Stout, Samuel Smith Imperial Stout

Ingredienser

Well-modified pale malt, with generous quantities of roasted malts and/or grain. May have a complex grain bill using virtually any variety of malt. Any type of hops may be used. American or English ale yeast.

Profil

Aroma: Rich and complex, with variable amounts of roasted grains, maltiness, fruity esters, hops, and alcohol. The roasted malt character can take on coffee, dark chocolate, or slightly burnt tones and can be light to moderately strong. The malt aroma can be subtle to rich and barleywine-like. May optionally show a slight specialty malt character (e.g., caramel), but this should only add complexity and not dominate. Fruity esters may be low to moderately strong, and may take on a complex, dark fruit (e.g., plums, prunes, raisins) character. Hop aroma can be very low to quite aggressive, and may contain any hop variety. An alcohol character may be present, but shouldn’t be sharp, hot, or solventy. Aged versions may have a slight vinous or port-like quality, but shouldn’t be sour. The balance can vary with any of the aroma elements taking center stage. Not all possible aromas described need be present; many interpretations are possible. Aging affects the intensity, balance and smoothness of aromatics. Appearance: Color may range from very dark reddish-brown to jet black. Opaque. Deep tan to dark brown head. Generally has a well-formed head, although head retention may be low to moderate. High alcohol and viscosity may be visible in “legs” when beer is swirled in a glass. Flavor: Rich, deep, complex and frequently quite intense, with variable amounts of roasted malt/grains, maltiness, fruity esters, hop bitterness and flavor, and alcohol. Medium to aggressively high bitterness. Medium-low to high hop flavor (any variety). Moderate to aggressively high roasted malt/grain flavors can suggest bittersweet or unsweetened chocolate, cocoa, and/or strong coffee. A slightly burnt grain, burnt currant or tarry character may be evident. Fruity esters may be low to intense, and can take on a dark fruit character (raisins, plums, or prunes). Malt backbone can be balanced and supportive to rich and barleywine-like, and may optionally show some supporting caramel, bready or toasty flavors. The palate and finish can vary from relatively dry to moderately sweet, usually with some lingering roastiness, hop bitterness and warming character. The balance and intensity of flavors can be affected by aging, with some flavors becoming more subdued over time and some aged, vinous or port-like qualities developing. Mouthfeel: Full to very full-bodied and chewy, with a velvety, luscious texture (although the body may decline with long conditioning). Gentle smooth warmth from alcohol should be present and noticeable, but not a primary characteristic; in well-conditioned versions, the alcohol can be deceptive. Should not be syrupy or under-attenuated. Carbonation may be low to moderate, depending on age and conditioning. Comments: Traditionally an English style, but it is currently much more popular and widely available in America where it is a craft beer favorite, not a curiosity. Variations exist, with English and American interpretations (predictably, the American versions have more bitterness, roasted character, and finishing hops, while the English varieties reflect a more complex specialty malt character and a more forward ester profile). Not all Imperial Stouts have a clearly ‘English’ or ‘American’ character; anything in between the two variants are allowable as well, which is why it is counter-productive to designate a sub-type when entering a competition. The wide range of allowable characteristics allow for maximum brewer creativity. Judges must be aware of the broad range of the style, and not try to judge all examples as clones of a specific commercial beer.