LN
20 L
ABV: 6,9%
IBU: 26
LN
OL-Brewery

Pors Pilsner

Tjeckisk pilsner

21 L
ABV: 4,2%
IBU: 10
A
18 L
ABV: 6,6%
IBU: 34
In de Wreede 6 (Exalted Beer)
18 L
ABV: 6,0%
IBU: 32
PE
38 L
ABV: 5,4%
IBU: 44
PE
Boulder road

Boulder road Stiiim

California Common Beer

38 L
ABV: 5,3%
IBU: 46
PE
Boulder road

Bordsporter

Robust Porter

30 L
ABV: 4,8%
IBU: 30
Vit Katt (Exalted Beer)
Exalted Beer

Vit Katt

American Wheat or Rye Beer

10 L
ABV: 6,9%
IBU: 41
V2 (Exalted Beer)
Exalted Beer

V2

Christmas/Winter Specialty Spice Beer

10 L
ABV: 8,9%
IBU: 35
Svartvit Katt (Exalted Beer)
18 L
ABV: 6,7%
IBU: 62
Söderkällan (Exalted Beer)
Exalted Beer

Söderkällan

Bohemian Pilsner

10 L
ABV: 5,1%
IBU: 39
Röd Katt (Exalted Beer)
Exalted Beer

Röd Katt

American IPA

10 L
ABV: 6,5%
IBU: 39
Röd Älg (Exalted Beer)
Exalted Beer

Röd Älg

Scottish strong ale, 90/-

19 L
ABV: 6,7%
IBU: 21
Purple Power (Exalted Beer)
Exalted Beer

Purple Power

American IPA

18 L
ABV: 5,8%
IBU: 222
Pixie Voss (Exalted Beer)
16 L
ABV: 6,7%
IBU: 48
Måns (Exalted Beer)
Exalted Beer

Måns

American IPA

10 L
ABV: 6,3%
IBU: 71
Lokatt (Exalted Beer)
Exalted Beer

Lokatt

Pale ale (APA)

18 L
ABV: 4,6%
IBU: 42
Kottmos (Exalted Beer)
Exalted Beer

Kottmos

American Pale Ale

18 L
ABV: 5,6%
IBU: 46
Karmen (Exalted Beer)
Exalted Beer

Karmen

American Wheat or Rye Beer

18 L
ABV: 5,2%
IBU: 28
Bonnen Pils (Exalted Beer)
Exalted Beer

Bonnen Pils

Bohemian Pilsener

20 L
ABV: 5,0%
IBU: 44
Dark Experiment (Exalted Beer)
15 L
ABV: 7,2%
IBU: 56
Gul Katt (Exalted Beer)
Exalted Beer

Gul Katt

American IPA

18 L
ABV: 6,8%
IBU: 82
Hardcat (Exalted Beer)
Exalted Beer

Hardcat

Dubbel IPA

18 L
ABV: 9,3%
IBU: 135
Hopkok (Exalted Beer)
Exalted Beer

Hopkok

American IPA

10 L
ABV: 7,9%
IBU: 63
Inge Katt (Exalted Beer)
Exalted Beer

Inge Katt

Double IPA

18 L
ABV: 8,9%
IBU: 81
Junibeer (Exalted Beer)
Exalted Beer

Junibeer

Pale ale (APA)

18 L
ABV: 5,3%
IBU: 42
Amadeus Neepah (Exalted Beer)
16 L
ABV: 7,1%
IBU: 23
Bellmans Skeppsmumma (Exalted Beer)
10 L
ABV: 10,0%
IBU: 37
In de Wreede 12 (Exalted Beer)
Exalted Beer

In de Wreede 12

Mörk stark belgisk ale

18 L
ABV: 11%
IBU: 37
Witter (Uppsala hembryggareförening)
70 L
ABV: 4,6%
IBU: 16
Belgian quadrupel (Ulrik)
Ulrik

Belgian quadrupel

Mörk stark belgisk ale

36 L
ABV: 12%
IBU: 23
BBA IMP STOUT (Ulrik)
Ulrik

BBA IMP STOUT

Imperial Stout

5 L
ABV: 14%
IBU: 49
Hehe Jojo (Ulrik)
36 L
ABV: 5,1%
IBU: 8
Julis (Ulrik)
23 L
ABV: 5,6%
IBU: 21
Sunes Hoppy Christmas 2019 (Dan)
21 L
ABV: 6,5%
IBU: 88
Sunes Old Ale (Dan)
Dan

Sunes Old Ale

Old Ale

21 L
ABV: 7,9%
IBU: 51
Keijsers RIS Coconut (punkis)
punkis

Keijsers RIS Coconut

Russian Imperial Stout

9 L
ABV: 10%
IBU: 88
Tasmanian Devil IPA (Picapica Brewing)
45 L
ABV: 7,0%
IBU: 53
Ställverksbira 1,4 Orginal (Picapica Brewing)
45 L
ABV: 5,4%
IBU: 29
PicaPica Centennial IPA (Picapica Brewing)
23 L
ABV: 7,2%
IBU: 57
Amarillo Lager (Eric)
Eric

Amarillo Lager

Modern Ljus Lager

23 L
ABV: 5,3%
IBU: 44
Weission (Exalted Beer)
Exalted Beer

Weission

Ljus veteöl av sydtysk typ

18 L
ABV: 4,7%
IBU: 15
Skaukatt Kveik IPA (Exalted Beer)
18 L
ABV: 6,6%
IBU: 34
Bondkatt IPA (Exalted Beer)
18 L
ABV: 5,8%
IBU: 29
Summer Breeze (Exalted Beer)
Exalted Beer

Summer Breeze

New England IPA

23 L
ABV: 6,9%
IBU: 20
Cryzilla (Exalted Beer)
16 L
ABV: 6,3%
IBU: 54
Tre Flöjter (Exalted Beer)
18 L
ABV: 10,0%
IBU: 73
MS
Misty Shed Brewing

Rings Of Light #2

Juicy or Hazy Pale Ale

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

Fresh!

Juicy or Hazy India Pale Ale

23 L
ABV: 6,6%
IBU: 57
Smisken Brewery - All Hazed Up NEIPA (Smisken Brewery)
21 L
ABV: 7,0%
IBU: 0
Too Old For This Shit (Polka Dot Brewery)

Too Old For This Shit

Old Ale
Polka Dot Brewery
2 mars 2016 kl 09:14

Offentlig Inga bryggningar 0 kommentarer 0 gillade 548 nedladdningar
Ölrecept
Volym Koktid OG FG IBU ABV Kalorier/L Färg
20,0 L 90 min 1.068 SG 1.019 SG 38 6,5% 624 34 EBC
 
IBU ABV Kalorier/L Färg
38 6,5% 624 34 EBC
 
Malt
Namn Mängd % Typ Färg
Pale Ale Malt (Weyermann) 5,20 kg 84,6% Malt 7 EBC
 

Typ: Malt
Färg: 7 EBC  
Malningsgrad: 1,50%
Fuktighet: 4,50%
Utbyte: 79%
Potential: 1.036 SG
Enzymatisk aktivitet: 100,0 Lintner
Rekommenderad max giva: 100%
Protein: 10,0%
Mäskning rekommenderad: Ja
Ursprung: Germany
Leverantör: Weyermann

Pale base malt for all ales and lagers. Good general purpose malt.

Crystal Light Malt (Crisp) 0,30 kg 4,9% Malt 170 EBC
 

Typ: Malt
Färg: 170 EBC  
Malningsgrad: 1,50%
Fuktighet: 3,20%
Utbyte: 76%
Potential: 1.035 SG
Enzymatisk aktivitet: 0,0 Lintner
Rekommenderad max giva: 20%
Protein: 13,2%
Ursprung: Storbritannien
Leverantör: Crisp

Adds body, color and improves head retention.

Carafa I Special (Weyermann) 0,15 kg 2,4% Malt 630 EBC
 

Typ: Malt
Färg: 630 EBC  
Malningsgrad: 1,50%
Fuktighet: 3,10%
Utbyte: 78%
Potential: 1.036 SG
Enzymatisk aktivitet: 0,0 Lintner
Rekommenderad max giva: 5%
Protein: 10,0%
Ursprung: Germany
Leverantör: Weyermann

Chocolate malt. Dark beers, Alts, Bockbiers. Adds color and aroma. De-husked, smoother tasting

Maple Syrup 0,50 kg 8,1% Socker 69 EBC
 

Typ: Socker
Färg: 69 EBC  
Malningsgrad: 1,50%
Fuktighet: 4,00%
Utbyte: 65%
Potential: 1.030 SG
Enzymatisk aktivitet: 120,0 Lintner
Rekommenderad max giva: 10%
Protein: 11,7%
Använd efter kokning: Ja
Ursprung: US

If added during the boil it will add a dry, woodsy flavor. If added at bottling, the smooth maple flavor comes through. Used for maple ales, porters, browns.

Humle
Namn Mängd Tid Användning Form Alfa IBU gr/L
Willamette 63 gr 60 min Kok Pellets 5,70% 38,8 3,1

Användning: Kok
Form: Pellets
Alfa: 5,70%
IBU: 38,8
gr/L: 3,1
18.0 mg/L AA
12,7 AAU
Beta: 3,50%
HSI: 40,00%
Ursprung: U.S.

Used for: Finishing American and British Ales
Aroma: Mild, grassy, floral, slightly spicy
Substitutes: Fuggles, East Kent Goldings
Examples: Sierra Nevada Porter, Ballard Bitter

Jäst
Namn Produkt ID Labb Form Förjäsbarhet Temperatur
Newcastle Dark Ale Yeast M03 Mangrove Jack's Torr 69% 18°C - 22°C

Labb: Mangrove Jack's
Labb: Mangrove Jack's
Form: Torr
Förjäsbarhet: 69%
Temperatur: 18°C - 22°C
Typ: Ale
Flockulering: Medium
Bäst till: Full bodied British Ale styles
Max antal generationer: 5
Generation: 0

Newcastle Dark Ale Yeast successfully brings classic cask ale production into the homebrew or craft setting. This is a top-fermentation strain well suited for fermenting British ales, particularly dark and full bodied ales, mild brown ales and Scottish Heavy ales. Selected to not over attenuate, this strain will stop short of the low end gravities exhibited by other yeast strains. Dark fruity esters are pronounced when fermented at the appropriate temperature. Care should be taken to adjust hop bitterness to ensures it suits the ester character and complements the fuller bodied finish.

Mäskning
Namn Temp. Tid Höjningstid Typ Vatten
Proteinrast 50°C 30 min 0 min Infusion 33,51 L

Höjningstid: 0 min
Typ: Infusion
Vatten: 33,51 L

Försockringsrast 68°C 60 min 18 min Temperatur 0,00 L

Höjningstid: 18 min
Typ: Temperatur
Vatten: 0,00 L

Utmäskning 78°C 15 min 4 min Temperatur 0,00 L

Höjningstid: 4 min
Typ: Temperatur
Vatten: 0,00 L

Malt

Humle

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19A. Strong Ale

Stilguide

BJCP 2008

Typ

Ale

OG

1.060 - 1.090

FG

1.015 - 1.022

IBU

30 - 60

Färg

20 - 43

Anteckningar

An ale of significant alcoholic strength, bigger than strong bitters and brown porters, though usually not as strong or rich as barleywine. Usually tilted toward a sweeter, maltier balance. “It should be a warming beer of the type that is best drunk in half pints by a warm fire on a cold winter’s night” – Michael Jackson. A traditional English ale style, mashed at higher temperatures than strong ales to reduce attenuation, then aged at the brewery after primary fermentation (similar to the process used for historical porters). Often had age-related character (lactic, Brett, oxidation, leather) associated with “stale” beers. Used as stock ales for blending or enjoyed at full strength (stale or stock refers to beers that were aged or stored for a significant period of time). Winter warmers are a more modern style that are maltier, fuller-bodied, often darker beers that may be a brewery’s winter seasonal special offering. Strength and character varies widely. Fits in the style space between normal gravity beers (strong bitters, brown porters) and barleywines. Can include winter warmers, strong dark milds, strong (and perhaps darker) bitters, blended strong beers (stock ale blended with a mild or bitter), and lower gravity versions of English barleywines. Many English examples, particularly winter warmers, are lower than 6% ABV.

Förebild

Gale’s Prize Old Ale, Burton Bridge Olde Expensive, Marston Owd Roger, Greene King Olde Suffolk Ale, J.W. Lees Moonraker, Harviestoun Old Engine Oil, Fuller’s Vintage Ale, Harvey’s Elizabethan Ale, Theakston Old Peculier (peculiar at OG 1.057), Young's Winter Warmer, Sarah Hughes Dark Ruby Mild, Samuel Smith’s Winter Welcome, Fuller’s 1845, Fuller’s Old Winter Ale, Great Divide Hibernation Ale, Founders Curmudgeon, Cooperstown Pride of Milford Special Ale, Coniston Old Man Ale, Avery Old Jubilation

Ingredienser

Generous quantities of well-modified pale malt (generally English in origin, though not necessarily so), along with judicious quantities of caramel malts and other specialty character malts. Some darker examples suggest that dark malts (e.g., chocolate, black malt) may be appropriate, though sparingly so as to avoid an overly roasted character. Adjuncts (such as molasses, treacle, invert sugar or dark sugar) are often used, as are starchy adjuncts (maize, flaked barley, wheat) and malt extracts. Hop variety is not as important, as the relative balance and aging process negate much of the varietal character. British ale yeast that has low attenuation, but can handle higher alcohol levels, is traditional.

Profil

Aroma: Malty-sweet with fruity esters, often with a complex blend of dried-fruit, vinous, caramelly, molasses, nutty, toffee, treacle, and/or other specialty malt aromas. Some alcohol and oxidative notes are acceptable, akin to those found in Sherry or Port. Hop aromas not usually present due to extended aging. Appearance: Light amber to very dark reddish-brown color (most are fairly dark). Age and oxidation may darken the beer further. May be almost opaque (if not, should be clear). Moderate to low cream- to light tan-colored head; may be adversely affected by alcohol and age. Flavor: Medium to high malt character with a luscious malt complexity, often with nutty, caramelly and/or molasses-like flavors. Light chocolate or roasted malt flavors are optional, but should never be prominent. Balance is often malty-sweet, but may be well hopped (the impression of bitterness often depends on amount of aging). Moderate to high fruity esters are common, and may take on a dried-fruit or vinous character. The finish may vary from dry to somewhat sweet. Extended aging may contribute oxidative flavors similar to a fine old Sherry, Port or Madeira. Alcoholic strength should be evident, though not overwhelming. Diacetyl low to none. Some wood-aged or blended versions may have a lactic or Brettanomyces character; but this is optional and should not be too strong (enter as a specialty beer if it is). Mouthfeel: Medium to full, chewy body, although older examples may be lower in body due to continued attenuation during conditioning. Alcohol warmth is often evident and always welcome. Low to moderate carbonation, depending on age and conditioning.