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
Pinsam Collaba #2

Pinsam Collaba #2

Belgian Specialty Ale
Automagiskt Bryggeri
18 januari 2018 kl 16:00

Offentlig 0 kommentarer 0 gillade 43 nedladdningar

Ölrecept

Mängd Koktid IBU OG FG ABV Kalorier / L Färg
22,0 L 90 min 35 1.072 SG 1.015 SG 7,5% 689 12 EBC
 

Malt

Namn Mängd % Typ Färg
CHÂTEAU PILSEN NATURE 6,50 kg 83,3% Malt 3 EBC
 

Malningsgrad: 2,00%
Fuktighet: 4,50%
Utbyte: 81%
Potential: 1.037 SG
Enzymatisk aktivitet: 250,0 Lintner
Rekommenderad max giva: 100%
Protein: 11,2%
Mäskning rekommenderad: Ja
Ursprung: Belgium
Leverantör: Castle Malting®

Features: The lightest coloured Belgian malt. Produced from the finest European
malting barley varieties. Kilned at up to 80 - 85°C.

Characteristics: The lightest in colour, this malt is well modified and can be easily
mashed with a single-temperature infusion. Our Château Pilsen malt carries a
strong, sweet malt flavour and contains enough enzymatic power to be used as base
malt.

Usage: All beer types

%: Up to 100% of the mix

2.5 – 3.5 EBC (European Brewing Convention)
1.5 – 1.9°L (Lovibond)

Moisture % 4.5

Extract (dry basis) % 81.0

Difference fine – coarse % 1.5- 2.5

Wort colour EBC (°L) 3.5 (1.9)

Post coloration EBC (°L) 4.0 (2.1) -6.0 (2.8)

Total Protein (dry malt) % 11.2

Soluble protein % 3.5 -4.4

Kolbach Index % 35.0- 45.0

Hartong 45° % 34.0- 43.0

Viscosity cp 1.6

Ph 5.6 -6.0

Diastatic power WK 250

Friability % 81.0

Glassiness (whole grains) % 2.5

PDMS 5.0

NDMA ppb 2.5

Filtration normal

Saccharification time min 15

Clarity of wort clear

CHÂTEAU WHEAT BLANC NATURE 1,00 kg 12,8% Malt 5 EBC
 

Malningsgrad: 0,00%
Fuktighet: 5,50%
Utbyte: 83%
Potential: 1.038 SG
Enzymatisk aktivitet: 0,0 Lintner
Rekommenderad max giva: 30%
Protein: 14,0%
Mäskning rekommenderad: Ja
Ursprung: Belgium
Leverantör: Castle Malting®

Features: Wheat malt. Kilned at up to 80 - 85°C.

Characteristics: Enhances the peculiar taste of wheat beers. Château Wheat Blanc malt is essential in making wheat beers but is also used in barley malt-based beers (3–5%) thanks to its protein level that gives the beer a fuller mouthfeel and enhanced head stability.

Usage: Wheat beers, white, light beers, beers with low or no alcohol. Recommended max. proportion: up to 30% of the mix.

3.5 –5.5 EBC (European Brewing Convention)
1.9 –2.6°L (Lovibond)

Moisture % 5.5

Extract (dry basis) % 83.0

Wortcolour EBC (°L) 5.5 (2.6)

Postcoloration EBC (°L) 7.5 (3.4)

Total Protein (dry malt) % 14.0

Soluble protein % 4.5- 5.5

Viscosity
cp 1.9
pH 5.8-6.1

CHÂTEAU CARA BLOND NATURE® 0,30 kg 3,8% Malt 20 EBC
 

Malningsgrad: 0,00%
Fuktighet: 8,50%
Utbyte: 78%
Potential: 1.036 SG
Enzymatisk aktivitet: 0,0 Lintner
Rekommenderad max giva: 20%
Protein: 11,5%
Mäskning rekommenderad: Ja
Ursprung: Belgium
Leverantör: Castle Malting®

Features: A pale Belgian caramel-style malt. High temperature of germination.
Taste development at up to 220°C, intense aroma.

Characteristics: Château Cara Blond® imparts a mild caramel-sweet aroma adding
golden colour to beer. A distinguishing characteristic of all caramel malts is
glassiness. This glassy endosperm creates the desirable non-fermentable
components that give true caramel malt the ability to contribute mouthfeel, head,
head retention, and extended beer stability.

Usage: Light lagers, light ales, with little or no alcohol, white beers

%: Up to 20% of the mix.

20 EBC (European Brewing Convention)
8.1°L (Lovibond)

Moisture % 8.5

Extract (dry basis) % 78.0

Wort colour EBC (°L) 17.0 (6.9) 24.0 (9.6)

Total Protein (dry malt) % 11.5

Saccharification time min normal

Humle

Namn Mängd Tid Användning Form Alfa IBU gr/L
Citra 50 gr 10 min Whirlpool Pellets 12,00% 10,3 2,3

27.3 mg/L AA
21,2 AAU
Beta: 4,00%
HSI: 25,00%
Ursprung: U.S.

Special aroma hops released in 2007. Imparts high alpha/oil content but low cohumulone.
Aroma: Adds interesting citrus and tropical fruit character to the beer.
Substitutes: Unknown

Mosaic 50 gr 10 min Whirlpool Pellets 12,50% 10,7 2,3

28.4 mg/L AA
22,0 AAU
Beta: 2,00%
HSI: 15,00%
Ursprung: U.S.

Vic Secret 50 gr 10 min Whirlpool Pellets 15,50% 13,3 2,3

35.2 mg/L AA
27,3 AAU
Beta: 2,60%
HSI: 15,00%
Ursprung: Australia

The clean, distinct fruit and pine characters of Vic Secret are best accessed by dry hopping or whirlpool additions. Late kettle additions have been found to impart a pleasant earthy character, but little fruit. Maintains very high levels of alpha acid so brewers may find it easier to craft the right balance in their beer by dry hopping. First commercial harvest in 2013.
Uses: Ales, Lagers, Experimental Ales
Aroma: Clean, distinct fruit and pine
Substitutions: Unknown
Storage: Unknown
14-17% AA / 2.2-2.8% Beta

Citra 100 gr 3 dgr Torrhumling Pellets 12,00% 0,0 4,5

54.5 mg/L AA
42,3 AAU
Beta: 4,00%
HSI: 25,00%
Ursprung: U.S.

Special aroma hops released in 2007. Imparts high alpha/oil content but low cohumulone.
Aroma: Adds interesting citrus and tropical fruit character to the beer.
Substitutes: Unknown

Mosaic 50 gr 3 dgr Torrhumling Pellets 12,50% 0,0 2,3

28.4 mg/L AA
22,0 AAU
Beta: 2,00%
HSI: 15,00%
Ursprung: U.S.

Vic Secret 50 gr 3 dgr Torrhumling Pellets 15,50% 0,0 2,3

35.2 mg/L AA
27,3 AAU
Beta: 2,60%
HSI: 15,00%
Ursprung: Australia

The clean, distinct fruit and pine characters of Vic Secret are best accessed by dry hopping or whirlpool additions. Late kettle additions have been found to impart a pleasant earthy character, but little fruit. Maintains very high levels of alpha acid so brewers may find it easier to craft the right balance in their beer by dry hopping. First commercial harvest in 2013.
Uses: Ales, Lagers, Experimental Ales
Aroma: Clean, distinct fruit and pine
Substitutions: Unknown
Storage: Unknown
14-17% AA / 2.2-2.8% Beta

Övriga ingredienser

Namn Mängd Typ Användning Tid
Calcium Chloride 7,88 gr Vattenjustering Mäskning 60 min

Används till: Vattenjustering

Alters water profile and pH of mash. Use the BeerSmith Water Profile tool to determine amount to add.

Epsom Salt (MgSO4) 1,55 gr Vattenjustering Mäskning 60 min

Används till: Vattenjustering

Water agent used to modify water profile. Use the BeerSmith Water Profile tool to determine amount to add.

Gypsum (Calcium Sulfate) 0,73 gr Vattenjustering Mäskning 60 min

Används till: Vattenjustering

Reduces PH of water for mashing and sparging. Alters water profile -- used to harden soft water. Use the BeerSmith Water Profile tool to determine amount to add.

Salt 0,35 gr Vattenjustering Mäskning 60 min

Används till: Vattenjustering

Table Salt (NaCl) may be used as a water mineral to adjust brewing water for mashing.

Jäst

Namn Produkt ID Labb Form Förjäsbarhet Temperatur
Trappist Ale WLP500 White Labs Flytande 78% 18°C - 22°C

Typ: Ale
Flockulering: Medium
Bäst till: Trappist Ale, Dubbel, Trippel, Belgian Ales
Max antal generationer: 5
Generation: 0

Distinctive fruitiness and plum characteristics. Excellent for high gravity beers.

Mäskning

Namn Typ Vatten Stegtemperatur Höjningstid Stegtid
Försockringsrast Infusion 21,45 L 67°C 15 min 90 min
Utmäskning Temperatur 0,00 L 76°C 10 min 10 min

Malt

Humle

16E. Belgian and French Ale

Stilguide

BJCP 2008

Typ

Ale

OG

1.030 - 1.080

FG

1.006 - 1.019

IBU

15 - 40

Färg

6 - 99

Anteckningar

Variable. This category encompasses a wide range of Belgian ales produced by truly artisanal brewers more concerned with creating unique products than in increasing sales. Unique beers of small, independent Belgian breweries that have come to enjoy local popularity but may be far less well-known outside of their own regions. Many have attained “cult status” in the U.S. (and other parts of the world) and now owe a significant portion of their sales to export. This is a catch-all category for any Belgian-style beer not fitting any other Belgian style category. The category can be used for clones of specific beers (e.g., Orval, La Chouffe); to produce a beer fitting a broader style that doesn’t have its own category; or to create an artisanal or experimental beer of the brewer’s own choosing (e.g., strong Belgian golden ale with spices, something unique). Creativity is the only limit in brewing but the entrants must identify what is special about their entry. This category may be used as an “incubator” for recognized styles for which there is not yet a formal BJCP category. Some styles falling into this classification include: • Blond Trappist table beer • Artisanal Blond • Artisanal Amber • Artisanal Brown • Belgian-style Barleywines • Trappist Quadrupels • Belgian Spiced Christmas Beers • Belgian Stout • Belgian IPA • Strong and/or Dark Saison • Fruit-based Flanders Red/Brown The judges must understand the brewer’s intent in order to properly judge an entry in this category. THE BREWER MUST SPECIFY EITHER THE BEER BEING CLONED, THE NEW STYLE BEING PRODUCED OR THE SPECIAL INGREDIENTS OR PROCESSES USED. Additional background information on the style and/or beer may be provided to judges to assist in the judging, including style parameters or detailed descriptions of the beer. Beers fitting other Belgian categories should not be entered in this category.

Förebild

Orval; De Dolle’s Arabier, Oerbier, Boskeun and Stille Nacht; La Chouffe, McChouffe, Chouffe Bok and N’ice Chouffe; Ellezelloise Hercule Stout and Quintine Amber; Unibroue Ephemere, Maudite, Don de Dieu, etc.; Minty; Zatte Bie; Caracole Amber, Saxo and Nostradamus; Silenrieu Sara and Joseph; Fantôme Black Ghost and Speciale Noël; Dupont Moinette, Moinette Brune, and Avec Les Bons Voeux de la Brasserie Dupont; St. Fullien Noël; Gouden Carolus Noël; Affligem Nöel; Guldenburg and Pere Noël; De Ranke XX Bitter and Guldenberg; Poperings Hommelbier; Bush (Scaldis); Moinette Brune; Grottenbier; La Trappe Quadrupel; Weyerbacher QUAD; Bière de Miel; Verboden Vrucht; New Belgium 1554 Black Ale; Cantillon Iris; Russian River Temptation; Lost Abbey Cuvee de Tomme and Devotion, Lindemans Kriek and Framboise, and many more

Ingredienser

May include herbs and/or spices. May include unusual grains and malts, though the grain character should be apparent if it is a key ingredient. May include adjuncts such as caramelized sugar syrup and honey. May include Belgian microbiota such as Brettanomyces or Lactobacillus. Unusual techniques, such as blending, may be used through primarily to arrive at a particular result. The process alone does not make a beer unique to a blind judging panel if the final product does not taste different.

Profil

Aroma: Variable. Most exhibit varying amounts of fruity esters, spicy phenols and/or yeast-borne aromatics. Aromas from actual spice additions may be present. Hop aroma may be none to high, and may include a dry-hopped character. Malt aroma may be low to high, and may include character of non-barley grains such as wheat or rye. Some may include aromas of Belgian microbiota, most commonly Brettanomyces and/or Lactobacillus. No diacetyl. Appearance: Variable. Color varies considerably from pale gold to very dark. Clarity may be hazy to clear. Head retention is usually good. Generally moderate to high carbonation. Flavor: Variable. A great variety of flavors are found in these beers. Maltiness may be light to quite rich. Hop flavor and bitterness may be low to high. Spicy flavors may be imparted by yeast (phenolics) and/or actual spice additions. May include characteristics of grains other than barley, such as wheat or rye. May include flavors produced by Belgian microbiota such as Brettanomyces or Lactobacillus. May include flavors from adjuncts such as caramelized sugar syrup or honey. Mouthfeel: Variable. Some are well-attenuated, thus fairly light-bodied for their original gravity, while others are thick and rich. Most are moderately to highly carbonated. A warming sensation from alcohol may be present in stronger examples. A “mouth puckering” sensation may be present from acidity.