Christmas/Winter Specialty Spice Beer
Exalted Beer
5 februari 2016 kl 13:30
Bryggd på golvet i Agicals kontor för deras julfest 2014.
| Volym | Koktid | OG | FG | IBU | ABV | Kalorier/L | Färg |
|---|---|---|---|---|---|---|---|
| 10,0 L | 90 min | 1.077 SG | 1.002 SG | 24 | 9,9% | 785 |
32 EBC
|
| IBU | ABV | Kalorier/L | Färg |
|---|---|---|---|
| 24 | 9,9% | 785 |
32 EBC
|
| Namn | Mängd | % | Typ | Färg | |
|---|---|---|---|---|---|
| Pale Malt, Maris Otter (Thomas Fawcett) | 1,20 kg | 38,5% | Malt |
6 EBC
|
|
|
Typ:
Malt Premium base malt from the UK. Popular for many English styles of beer including ales, pale ales and bitters. |
|||||
| Rye Malt (Weyermann) | 0,20 kg | 6,4% | Malt |
6 EBC
|
|
|
Typ:
Malt Rye malt for rye style beers. Up to 50% may be used in some rye styles. Adds distinctive rye flavor and aroma. |
|||||
| Wheat Malt, Pale (Weyermann) | 0,20 kg | 6,4% | Malt |
4 EBC
|
|
|
Typ:
Malt Pale wheat malt, used as a base malt in many wheat styles. Wheat beers, Koelsch, Alts. |
|||||
| Special B Malt | 0,15 kg | 4,8% | Malt |
355 EBC
|
|
|
Typ:
Malt Extreme caramel aroma and flavored malt. Used in dark Belgian Abbey and Trappist ales. Unique flavor and aroma. |
|||||
| Gotländsk Rökmalt | 0,12 kg | 3,8% | Malt |
300 EBC
|
|
|
Typ:
Malt Hantverksmässigt och småskaligt framställd rökmalt från Gotland. Malten torkas över rök från öppen eld, vilket ger den en karakteristisk och mycket kraftig röksmak. Detta är den ursprungliga metoden för malttorkning. |
|||||
| Honey | 1,25 kg | 40,1% | Socker |
2 EBC
|
|
|
Typ:
Socker Can be used to lighten flavor and body when substituted for malt.
|
|||||
| Namn | Mängd | Tid | Användning | Form | Alfa | IBU | gr/L | |
|---|---|---|---|---|---|---|---|---|
| East Kent Goldings (EKG) | 5 gr | 60 min | Kok | Pellets | 5,00% | 5,0 | 0,5 | |
|
Användning: Kok Also known as Canterbury Hops by some, although others will dispute this fact. East Kent Goldings gracefully defines the English Pale Ales and Ales produced by the region, it is quintessentially English.
|
||||||||
| Ahtanum | 10 gr | 15 min | Kok | Pellets | 6,00% | 5,9 | 1,0 | |
|
Användning: Kok Distinctive aromatic hops with moderate bittering power from Washington.
|
||||||||
| Fuggle | 10 gr | 15 min | Kok | Pellets | 4,75% | 4,7 | 1,0 | |
|
Användning: Kok US-grown version of the classic English aroma hop.
|
||||||||
| Ahtanum | 10 gr | 0 min | Kok | Pellets | 6,00% | 0,0 | 1,0 | |
|
Användning: Kok Distinctive aromatic hops with moderate bittering power from Washington.
|
||||||||
| Svalöf Mauritz | 10 gr | 0 min | Kok | Kottar | 2,50% | 0,0 | 1,0 | |
|
Användning: Kok Föreningen Humlebygget har idag en odling med ca 200 plantor vid Humletorkan i Näsum. Dagens humleodling bygger på den svenska humlesorten "Svalöf korsning 85 - Mauritz" som framställdes av växtförädlingsanstalten Svalöf i Skåne på 30-talet. Alfasyrahalten är inte uppmätt. Se http://www.humletorkan.com/index2.htm . Skördeår: 2014 Typisk alfasyra: ca. 2-3 %. |
||||||||
| Namn | Mängd | Tid | Typ | Användning | ||
|---|---|---|---|---|---|---|
| Enbär | 5 gr | 0 min | Krydda | Kok | ||
|
Typ: Krydda |
||||||
| Anise, Star | 3 gr | 0 min | Krydda | Kok | ||
|
Typ: Krydda Star Anise spice adds a strong black licorice flavor to holiday and specialty beers. Boil for 30 minutes to extract flavor. |
||||||
| Namn | Produkt ID | Labb | Form | Förjäsbarhet | Temperatur | |
|---|---|---|---|---|---|---|
| SafBrew Specialty Ale | T-58 | DCL/Fermentis | Torr | 73% | 16°C - 22°C | |
|
Labb: DCL/Fermentis Estery, somewhat spicy ale yeast. Solid yeast formation at end of fermentation. Widely used for bottle and cask conditioning. |
||||||
| Namn | Temp. | Tid | Höjningstid | Typ | Vatten | |
|---|---|---|---|---|---|---|
| Inmäskning | 67°C | 60 min | 2 min | Infusion | 4,88 L | |
|
Höjningstid: 2 min |
||||||
| Utmäskning | 76°C | 10 min | 2 min | Infusion | 2,73 L | |
|
Höjningstid: 2 min |
||||||
Du måste logga in för att posta kommentarer
1.030 - 1.110
1.005 - 1.025
0 - 70
10 - 99
A stronger, darker, spiced beer that often has a rich body and warming finish suggesting a good accompaniment for the cold winter season. Throughout history, beer of a somewhat higher alcohol content and richness has been enjoyed during the winter holidays, when old friends get together to enjoy the season. Many breweries produce unique seasonal offerings that may be darker, stronger, spiced, or otherwise more characterful than their normal beers. Spiced versions are an American or Belgian tradition, since English or German breweries traditionally do not use spices in their beer. Overall balance is the key to presenting a wellmade Christmas beer. The special ingredients should complement the base beer and not overwhelm it. The brewer should recognize that some combinations of base beer styles and special ingredients work well together while others do not make for harmonious combinations. THE ENTRANT MAY DECLARE AN UNDERLYING BEER STYLE AS WELL AS THE SPECIAL INGREDIENTS USED. THE BASE STYLE, SPICES OR OTHER INGREDIENTS NEED NOT BE IDENTIFIED. THE BEER MUST INCLUDE SPICES AND MAY INCLUDE OTHER FERMENTABLES (SUGARS, HONEY, MAPLE SYRUP, MOLASSES, TREACLE, ETC.) OR FRUIT. If the base beer is a classic style, the original style should come through in aroma and flavor. Whenever spices, herbs or additional fermentables are declared, each should be noticeable and distinctive in its own way (although not necessarily individually identifiable; balanced with the other ingredients is still critical). English-style Winter Warmers (some of which may be labeled Christmas Ales) are generally not spiced, and should be entered as Old Ales. Belgian-style Christmas ales should be entered as Belgian Specialty Ales (16E).
Anchor Our Special Ale, Harpoon Winter Warmer, Weyerbacher Winter Ale, Nils Oscar Julöl, Goose Island Christmas Ale, North Coast Wintertime Ale, Great Lakes Christmas Ale, Lakefront Holiday Spice Lager Beer, Samuel Adams Winter Lager, Troegs The Mad Elf, Jamtlands Julöl
Generally ales, although some dark strong lagers exist. Spices are required, and often include those evocative of the Christmas season (e.g., allspice, nutmeg, cinnamon, cloves, ginger) but any combination is possible and creativity is encouraged. Fruit peel (e.g., oranges, lemon) may be used, as may subtle additions of other fruits. May use a wide range of crystal-type malts, particularly those that add dark fruit or caramel flavors. Flavorful adjuncts are often used (e.g., molasses, treacle, invert sugar, brown sugar, honey, maple syrup, etc.).
Aroma: A wide range of aromatics is possible, although many examples are reminiscent of Christmas cookies, gingerbread, English-type Christmas pudding, spruce trees, or mulling spices. Any combination of aromatics that suggests the holiday season is welcome. The base beer style often has a malty profile that supports the balanced presentation of the aromatics from spices and possibly other special ingredients. Additional fermentables (e.g., honey, molasses, maple syrup, etc.) may lend their own unique aromatics. Hop aromatics are often absent, subdued, or slightly spicy. Some fruit character (often of dried citrus peel, or dried fruit such as raisins or plums) is optional but acceptable. Alcohol aromatics may be found in some examples, but this character should be restrained. The overall aroma should be balanced and harmonious, and is often fairly complex and inviting. Appearance: Generally medium amber to very dark brown (darker versions are more common). Usually clear, although darker versions may be virtually opaque. Some chill haze is acceptable. Generally has a well-formed head that is often offwhite to tan. Flavor: Many interpretations are possible; allow for brewer creativity as long as the resulting product is balanced and provides some spice presentation. Spices associated with the holiday season are typical (as mentioned in the Aroma section). The spices and optional fermentables should be supportive and blend well with the base beer style. Rich, malty and/or sweet malt-based flavors are common, and may include caramel, toast, nutty, or chocolate flavors. May include some dried fruit or dried fruit peel flavors such as raisin, plum, fig, orange peel or lemon peel. May include distinctive flavors from specific fermentables (molasses, honey, brown sugar, etc.), although these elements are not required. A light spruce or other evergreen tree character is optional but found in some examples. The wide range of special ingredients should be supportive and balanced, not so prominent as to overshadow the base beer. Bitterness and hop flavor are generally restrained so as to not interfere with the spices and special ingredients. Generally finishes rather full and satisfying, and often has some alcohol flavor. Roasted malt characteristics are rare, and not usually stronger than chocolate. Mouthfeel: A wide range of interpretations is possible. Body is generally medium to full, and a certain malty chewiness is often present. Moderately low to moderately high carbonation is typical. Many examples will show some well-aged, warming alcohol content, but without being overly hot. The beers do not have to be overly strong to show some warming effects.
