[N/A]
Desperation Brew

Wreedeslager

Internationell lager

20 L
ABV: 5,1%
IBU: 39
Olle Wreede
Exalted Beer

Lingonblond

Belgian Blond Ale

18 L
ABV: 7,1%
IBU: 20
Olle Wreede
Exalted Beer

Hjortonvete

Ljus veteöl av sydtysk typ

18 L
ABV: 4,3%
IBU: 13
Olle Wreede
1
18 L
ABV: 6,4%
IBU: 92
Olle Wreede
Exalted Beer

Granskottsbitter

English ordinary bitter

18 L
ABV: 3,6%
IBU: 39
Olle Wreede
Exalted Beer

Nästan En IPA

Pale ale (APA)

18 L
ABV: 5,4%
IBU: 100
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

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Belgisk wit

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

MelonDIPA

Double IPA

23 L
ABV: 8,2%
IBU: 110
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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
Tripel trouble

Tripel trouble

Belgian Tripel
Ärlans Bryggeri
31 januari 2018 kl 13:46

Offentlig 0 kommentarer 0 gillade 61 nedladdningar

Ölrecept

Mängd Koktid IBU OG FG ABV Kalorier / L Färg
11,0 L 90 min 37 1.078 SG 1.010 SG 9,0% 744 12 EBC
 

Malt

Namn Mängd % Typ Färg
crisp europils 2,50 kg 69,4% Malt 3 EBC
 

Malningsgrad: 2,00%
Fuktighet: 3,00%
Utbyte: 83%
Potential: 1.038 SG
Enzymatisk aktivitet: 60,0 Lintner
Rekommenderad max giva: 100%
Protein: 10,0%
Mäskning rekommenderad: Ja
Ursprung: Storbritannien
Leverantör: Crisp

Base malt for all English beer styles

Pilsner (Weyermann) 0,30 kg 8,3% Malt 3 EBC
 

Malningsgrad: 1,20%
Fuktighet: 4,40%
Utbyte: 82%
Potential: 1.038 SG
Enzymatisk aktivitet: 110,0 Lintner
Rekommenderad max giva: 100%
Protein: 10,9%
Mäskning rekommenderad: Ja
Ursprung: Germany
Leverantör: Weyermann

Pilsner base malt for all pilsners, lagers. Highly modified malt.

CHÂTEAU MUNICH 0,20 kg 5,6% Malt 25 EBC
 

Malningsgrad: 2,00%
Fuktighet: 4,50%
Utbyte: 80%
Potential: 1.037 SG
Enzymatisk aktivitet: 100,0 Lintner
Rekommenderad max giva: 60%
Protein: 11,5%
Mäskning rekommenderad: Ja
Ursprung: Belgium
Leverantör: Castle Malting®

25 EBC (European Brewing Convention)

Features: Belgian specialty malt of Münich type. Kilned up to 100-105°C.

Characteristics: Rich, golden malt. Provides a modest colour increase toward a nice,
golden-orange colour. Adds a pronounced grainy malty flavour to many beer styles
without affecting the foam stability and body. Is also used in small quantities in
combination with Château Pilsen 2RS to produce light colour beers, improving the
malty flavour and giving the beer a richer colour. Enhances the taste of character
beers.

Usage: Pale ale, amber, brown, strong and dark beers, bocks

%: Up to 60% of the mix

Moisture % 4.5

Extract (dry basis) % 80.0

Wort colour EBC (°L) 21.0 (8.4) 28.0 (11.1)

Total Protein (dry malt) % 11.5

Clarity of wort % clear

Candi Sugar, Clear 0,60 kg 16,7% Socker 1 EBC
 

Malningsgrad: 1,50%
Fuktighet: 4,00%
Utbyte: 78%
Potential: 1.036 SG
Enzymatisk aktivitet: 120,0 Lintner
Rekommenderad max giva: 20%
Protein: 11,7%
Ursprung: Belgium

Crystalized Candi Sugar (Sucrose) used in many Belgian Tripels, Dubbels, and holiday ales. Adds head retention and sweet aroma to beer. Darker variants also add color.

Humle

Namn Mängd Tid Användning Form Alfa IBU gr/L
Tettnang 20 gr 60 min Kok Pellets 3,80% 13,6 1,8

6.9 mg/L AA
2,7 AAU
Beta: 3,50%
HSI: 40,00%
Ursprung: Germany

Used for: German ales, lagers and wheat beer
Aroma: Noble, mild, fine, slightly spicy
Substitutes: Saaz, Spalt
Examples: Sam Adams Octoberfest, Anderson Valley ESB

Tettnang 23 gr 20 min Kok Pellets 3,80% 9,5 2,1

7.9 mg/L AA
3,1 AAU
Beta: 3,50%
HSI: 40,00%
Ursprung: Germany

Used for: German ales, lagers and wheat beer
Aroma: Noble, mild, fine, slightly spicy
Substitutes: Saaz, Spalt
Examples: Sam Adams Octoberfest, Anderson Valley ESB

Saaz 15 gr 20 min Kok Pellets 3,60% 5,9 1,4

4.9 mg/L AA
1,9 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

Saaz 20 gr 5 min Kok Pellets 3,60% 2,6 1,8

6.5 mg/L AA
2,5 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

Tettnang 20 gr 5 min Kok Pellets 3,80% 2,7 1,8

6.9 mg/L AA
2,7 AAU
Beta: 3,50%
HSI: 40,00%
Ursprung: Germany

Used for: German ales, lagers and wheat beer
Aroma: Noble, mild, fine, slightly spicy
Substitutes: Saaz, Spalt
Examples: Sam Adams Octoberfest, Anderson Valley ESB

Jäst

Namn Produkt ID Labb Form Förjäsbarhet Temperatur
Trappist High Gravity 3787 Wyeast Labs Flytande 76% 18°C - 26°C

Typ: Vete
Flockulering: Medium
Bäst till: Belgian Wit, Trappist Ale, High gravity ales
Max antal generationer: 5
Generation: 0

Robust top cropping yeast. Phenolic character and alcohol tolerance up to 12%. Rich ester profile and malty flavor.

Mäskning

Namn Typ Vatten Stegtemperatur Höjningstid Stegtid
inmäskning Infusion 14,00 L 52°C 4 min 1 min
Proteinrast Temperatur 0,00 L 52°C 15 min 5 min
Försockringsrast 1 Temperatur 0,00 L 67°C 11 min 45 min
Försockringsrast 2 Temperatur 0,00 L 72°C 9 min 30 min
Utmäskning Temperatur 0,00 L 78°C 6 min 10 min

Malt

Humle

18C. Belgian Strong Ale

Stilguide

BJCP 2008

Typ

Ale

OG

1.075 - 1.085

FG

1.008 - 1.014

IBU

20 - 40

Färg

9 - 14

Anteckningar

Strongly resembles a Strong Golden Ale but slightly darker and somewhat fuller-bodied. Usually has a more rounded malt flavor but should not be sweet. Originally popularized by the Trappist monastery at Westmalle. High in alcohol but does not taste strongly of alcohol. The best examples are sneaky, not obvious. High carbonation and attenuation helps to bring out the many flavors and to increase the perception of a dry finish. Most Trappist versions have at least 30 IBUs and are very dry. Traditionally bottle-conditioned (“refermented in the bottle”).

Förebild

Westmalle Tripel, La Rulles Tripel, St. Bernardus Tripel, Chimay Cinq Cents (White), Watou Tripel, Val-Dieu Triple, Affligem Tripel, Grimbergen Tripel, La Trappe Tripel, Witkap Pater Tripel, Corsendonk Abbey Pale Ale, St. Feuillien Tripel, Bink Tripel, Tripel Karmeliet, New Belgium Trippel, Unibroue La Fin du Monde, Dragonmead Final Absolution, Allagash Tripel Reserve, Victory Golden Monkey

Ingredienser

The light color and relatively light body for a beer of this strength are the result of using Pilsner malt and up to 20% white sugar. Noble hops or Styrian Goldings are commonly used. Belgian yeast strains are used – those that produce fruity esters, spicy phenolics and higher alcohols – often aided by slightly warmer fermentation temperatures. Spice additions are generally not traditional, and if used, should not be recognizable as such. Fairly soft water.

Profil

Aroma: Complex with moderate to significant spiciness, moderate fruity esters and low alcohol and hop aromas. Generous spicy, peppery, sometimes clove-like phenols. Esters are often reminiscent of citrus fruits such as oranges, but may sometimes have a slight banana character. A low yet distinctive spicy, floral, sometimes perfumy hop character is usually found. Alcohols are soft, spicy and low in intensity. No hot alcohol or solventy aromas. The malt character is light. No diacetyl. Appearance: Deep yellow to deep gold in color. Good clarity. Effervescent. Long-lasting, creamy, rocky, white head resulting in characteristic “Belgian lace” on the glass as it fades. Flavor: Marriage of spicy, fruity and alcohol flavors supported by a soft malt character. Low to moderate phenols are peppery in character. Esters are reminiscent of citrus fruit such as orange or sometimes lemon. A low to moderate spicy hop character is usually found. Alcohols are soft, spicy, often a bit sweet and low in intensity. Bitterness is typically medium to high from a combination of hop bitterness and yeast-produced phenolics. Substantial carbonation and bitterness lends a dry finish with a moderately bitter aftertaste. No diacetyl. Mouthfeel: Medium-light to medium body, although lighter than the substantial gravity would suggest (thanks to sugar and high carbonation). High alcohol content adds a pleasant creaminess but little to no obvious warming sensation. No hot alcohol or solventy character. Always effervescent. Never astringent.