P. Ekktur
38 L
ABV: 5,4%
IBU: 44
P. Ekktur
Boulder road

Boulder road Stiiim

California Common Beer

38 L
ABV: 5,3%
IBU: 46
P. Ekktur
Boulder road

Bordsporter

Robust Porter

30 L
ABV: 4,8%
IBU: 30
Olle Wreede
Exalted Beer

Vit Katt

American Wheat or Rye Beer

10 L
ABV: 6,9%
IBU: 41
Olle Wreede
Exalted Beer

V2

Christmas/Winter Specialty Spice Beer

10 L
ABV: 8,9%
IBU: 35
Olle Wreede
18 L
ABV: 6,7%
IBU: 62
Olle Wreede
Exalted Beer

Söderkällan

Bohemian Pilsner

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

Röd Katt

American IPA

10 L
ABV: 6,5%
IBU: 39
Olle Wreede
Exalted Beer

Röd Älg

Scottish strong ale, 90/-

19 L
ABV: 6,7%
IBU: 21
Olle Wreede
Exalted Beer

Purple Power

American IPA

18 L
ABV: 5,8%
IBU: 222
Olle Wreede
16 L
ABV: 6,7%
IBU: 48
Olle Wreede
Exalted Beer

Måns

American IPA

10 L
ABV: 6,3%
IBU: 71
Olle Wreede
Exalted Beer

Lokatt

Pale ale (APA)

18 L
ABV: 4,6%
IBU: 42
Olle Wreede
Exalted Beer

Kottmos

American Pale Ale

18 L
ABV: 5,6%
IBU: 46
Olle Wreede
Exalted Beer

Karmen

American Wheat or Rye Beer

18 L
ABV: 5,2%
IBU: 28
Olle Wreede
Exalted Beer

Bonnen Pils

Bohemian Pilsener

20 L
ABV: 5,0%
IBU: 44
Olle Wreede
15 L
ABV: 7,2%
IBU: 56
Olle Wreede
Exalted Beer

Gul Katt

American IPA

18 L
ABV: 6,8%
IBU: 82
Olle Wreede
Exalted Beer

Hardcat

Dubbel IPA

18 L
ABV: 9,3%
IBU: 135
Olle Wreede
Exalted Beer

Hopkok

American IPA

10 L
ABV: 7,9%
IBU: 63
Olle Wreede
Exalted Beer

Inge Katt

Double IPA

18 L
ABV: 8,9%
IBU: 81
Olle Wreede
Exalted Beer

Junibeer

Pale ale (APA)

18 L
ABV: 5,3%
IBU: 42
Olle Wreede
16 L
ABV: 7,1%
IBU: 23
Olle Wreede
10 L
ABV: 10,0%
IBU: 37
Olle Wreede
Exalted Beer

In de Wreede 12

Mörk stark belgisk ale

18 L
ABV: 11%
IBU: 37
Örjan
70 L
ABV: 4,6%
IBU: 16
Ulrik
Ulrik

Belgian quadrupel

Mörk stark belgisk ale

36 L
ABV: 12%
IBU: 23
Ulrik
Ulrik

BBA IMP STOUT

Imperial Stout

5 L
ABV: 14%
IBU: 49
Ulrik
36 L
ABV: 5,1%
IBU: 8
Ulrik
23 L
ABV: 5,6%
IBU: 21
Dan
21 L
ABV: 6,5%
IBU: 88
Dan
Dan

Sunes Old Ale

Old Ale

21 L
ABV: 7,9%
IBU: 51
Magnus Keijser
punkis

Keijsers RIS Coconut

Russian Imperial Stout

9 L
ABV: 10%
IBU: 88
Mikael Sörensen
45 L
ABV: 7,0%
IBU: 53
Mikael Sörensen
45 L
ABV: 5,4%
IBU: 29
Mikael Sörensen
23 L
ABV: 7,2%
IBU: 57
Eric
Eric

Amarillo Lager

Modern Ljus Lager

23 L
ABV: 5,3%
IBU: 44
Olle Wreede
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Weission

Ljus veteöl av sydtysk typ

18 L
ABV: 4,7%
IBU: 15
Olle Wreede
18 L
ABV: 6,6%
IBU: 34
Olle Wreede
18 L
ABV: 5,8%
IBU: 29
Olle Wreede
Exalted Beer

Summer Breeze

New England IPA

23 L
ABV: 6,9%
IBU: 20
Olle Wreede
16 L
ABV: 6,3%
IBU: 54
Olle Wreede
18 L
ABV: 10,0%
IBU: 73
Misty Shed Brewing
Misty Shed Brewing

Rings Of Light #2

Juicy or Hazy Pale Ale

23 L
ABV: 5,1%
IBU: 45
Misty Shed Brewing
Misty Shed Brewing

Fresh!

Juicy or Hazy India Pale Ale

23 L
ABV: 6,6%
IBU: 57
Andreas A Carlgren
21 L
ABV: 7,0%
IBU: 0
Andreas A Carlgren
21 L
ABV: 5,9%
IBU: 27
Olle Wreede
8 L
ABV: 13%
IBU: 0
Olle Wreede
20 L
ABV: 7,8%
IBU: 90
Olle Wreede
Exalted Beer

Waniko

Imperial stout

18 L
ABV: 11%
IBU: 27
Apokalypsmas

Apokalypsmas

Christmas/Winter Specialty Spice Beer
Exalted Beer
5 februari 2016 kl 13:30

Bryggd på golvet i Agicals kontor för deras julfest 2014.

Offentlig 0 kommentarer 0 gillade 768 nedladdningar
Ölrecept
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
 
Malt
Namn Mängd % Typ Färg
Pale Malt, Maris Otter (Thomas Fawcett) 1,20 kg 38,5% Malt 6 EBC
 

Typ: Malt
Färg: 6 EBC  
Malningsgrad: 1,50%
Fuktighet: 3,00%
Utbyte: 83%
Potential: 1.038 SG
Enzymatisk aktivitet: 120,0 Lintner
Rekommenderad max giva: 100%
Protein: 9,4%
Mäskning rekommenderad: Ja
Ursprung: Storbritannien
Leverantör: Thomas Fawcett & Sons

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
Färg: 6 EBC  
Malningsgrad: 1,50%
Fuktighet: 4,40%
Utbyte: 63%
Potential: 1.029 SG
Enzymatisk aktivitet: 30,0 Lintner
Rekommenderad max giva: 50%
Protein: 10,3%
Mäskning rekommenderad: Ja
Ursprung: Germany
Leverantör: Weyermann

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
Färg: 4 EBC  
Malningsgrad: 1,70%
Fuktighet: 4,50%
Utbyte: 82%
Potential: 1.038 SG
Enzymatisk aktivitet: 74,0 Lintner
Rekommenderad max giva: 80%
Protein: 11,7%
Mäskning rekommenderad: Ja
Ursprung: Germany
Leverantör: Weyermann

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
Färg: 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.

Gotländsk Rökmalt 0,12 kg 3,8% Malt 300 EBC
 

Typ: Malt
Färg: 300 EBC  
Malningsgrad: 1,50%
Fuktighet: 4,00%
Utbyte: 74%
Potential: 1.034 SG
Enzymatisk aktivitet: 0,0 Lintner
Rekommenderad max giva: 5%
Protein: 11,7%
Ursprung: Gotland
Leverantör: Humlegården

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
Färg: 2 EBC  
Malningsgrad: 1,50%
Fuktighet: 4,00%
Utbyte: 75%
Potential: 1.035 SG
Enzymatisk aktivitet: 120,0 Lintner
Rekommenderad max giva: 100%
Protein: 11,7%
Använd efter kokning: Ja
Ursprung: US

Can be used to lighten flavor and body when substituted for malt.
Generally limit to 30% when used as an adjunct. Pasturize and add to primary during fermentation. Use up to 100% for meads.

Humle
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
Form: Pellets
Alfa: 5,00%
IBU: 5,0
gr/L: 0,5
2.5 mg/L AA
0,9 AAU
Beta: 3,50%
HSI: 35,00%
Ursprung: Storbritannien

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.
Used for: English Ale, Porter, Scottish and Irish Ale, Stout, Strong Ale, ESB, Saison, Barleywine.
Aroma: Floral, aromatic, earthy, slightly sweet spicy flavor
Substitutes: First Gold, Fuggles, other Golding varieties, Progress, Target, and Whitbread Golding
Storage: Good/Fair 965-80% AA after 6 months at 20 C)
4-7% AA / 1.9-2.8% Beta

Ahtanum 10 gr 15 min Kok Pellets 6,00% 5,9 1,0

Användning: Kok
Form: Pellets
Alfa: 6,00%
IBU: 5,9
gr/L: 1,0
6.0 mg/L AA
2,1 AAU
Beta: 5,25%
HSI: 30,00%
Ursprung: U.S.

Distinctive aromatic hops with moderate bittering power from Washington.
Used for: American ales and lagers
Aroma: Distinctive floral and citrus aromas
Substitutes: Amarillo, Cascade

Fuggle 10 gr 15 min Kok Pellets 4,75% 4,7 1,0

Användning: Kok
Form: Pellets
Alfa: 4,75%
IBU: 4,7
gr/L: 1,0
4.8 mg/L AA
1,7 AAU
Beta: 2,00%
HSI: 62,50%
Ursprung: U.S.

US-grown version of the classic English aroma hop.
Used for: English and American style ales
Aroma: Mild and pleasant, woodsy and herbal (earthy), fruity.
Substitutes: U.K. Fuggle, Willamette, Styrian Golding, U.S. Tettnanger
Storage: Good (60-65% AA after 6 months at 20 C)
4-5.5% AA / 1.2-2% Beta

Ahtanum 10 gr 0 min Kok Pellets 6,00% 0,0 1,0

Användning: Kok
Form: Pellets
Alfa: 6,00%
IBU: 0,0
gr/L: 1,0
6.0 mg/L AA
2,1 AAU
Beta: 5,25%
HSI: 30,00%
Ursprung: U.S.

Distinctive aromatic hops with moderate bittering power from Washington.
Used for: American ales and lagers
Aroma: Distinctive floral and citrus aromas
Substitutes: Amarillo, Cascade

Svalöf Mauritz 10 gr 0 min Kok Kottar 2,50% 0,0 1,0

Användning: Kok
Form: Kottar
Alfa: 2,50%
IBU: 0,0
gr/L: 1,0
2.5 mg/L AA
0,9 AAU
Beta: 0,00%
HSI: 15,00%
Ursprung: Svalöf, Skåne, Sverige

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 %.

Övriga ingredienser
Namn Mängd Tid Typ Användning
Enbär 5 gr 0 min Krydda Kok

Typ: Krydda
Användning: Kok
Används till: Smaksättning

Anise, Star 3 gr 0 min Krydda Kok

Typ: Krydda
Användning: Kok
Används till: Licorice flavor

Star Anise spice adds a strong black licorice flavor to holiday and specialty beers. Boil for 30 minutes to extract flavor.

Jäst
Namn Produkt ID Labb Form Förjäsbarhet Temperatur
SafBrew Specialty Ale T-58 DCL/Fermentis Torr 73% 16°C - 22°C

Labb: DCL/Fermentis
Labb: DCL/Fermentis
Form: Torr
Förjäsbarhet: 73%
Temperatur: 16°C - 22°C
Typ: Ale
Flockulering: Medium
Bäst till: Complex ales.
Max antal generationer: 5
Generation: 0

Estery, somewhat spicy ale yeast. Solid yeast formation at end of fermentation. Widely used for bottle and cask conditioning.

Mäskning
Namn Temp. Tid Höjningstid Typ Vatten
Inmäskning 67°C 60 min 2 min Infusion 4,88 L

Höjningstid: 2 min
Typ: Infusion
Vatten: 4,88 L

Utmäskning 76°C 10 min 2 min Infusion 2,73 L

Höjningstid: 2 min
Typ: Infusion
Vatten: 2,73 L

Malt

Humle

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21B. Spice/Herb/Vegetable Beer

Stilguide

BJCP 2008

Typ

Mixed

OG

1.030 - 1.110

FG

1.005 - 1.025

IBU

0 - 70

Färg

10 - 99

Anteckningar

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).

Förebild

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

Ingredienser

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.).

Profil

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.