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
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V2

Christmas/Winter Specialty Spice Beer

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

Bohemian Pilsner

10 L
ABV: 5,1%
IBU: 39
Olle Wreede
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Röd Katt

American IPA

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

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
King Without Kingdom

King Without Kingdom

Imperial Stout
Rocksolid Brewing
24 mars 2016 kl 15:56

Beprövat recept, om än jobbig att laka med 11.3% havre så blir det en grymt god Stout!

Offentlig 0 kommentarer 0 gillade 512 nedladdningar
Ölrecept
Mängd Koktid IBU OG FG ABV Kalorier / L Färg
46,0 L 60 min 59 1.097 SG 1.017 SG 11% 1053 93 EBC
 
Malt
Namn Mängd % Typ Färg
Pale Malt (2 Row) UK 7,00 kg 39,5% Malt 5 EBC
 

Malningsgrad: 1,50%
Fuktighet: 4,00%
Utbyte: 78%
Potential: 1.036 SG
Enzymatisk aktivitet: 45,0 Lintner
Rekommenderad max giva: 100%
Protein: 10,1%
Mäskning rekommenderad: Ja
Ursprung: Storbritannien

Base malt for all English beer styles
Lower diastatic power than American 2 Row Pale Malt

Oats, Flaked 2,00 kg 11,3% Malt 2 EBC
 

Malningsgrad: 1,50%
Fuktighet: 9,00%
Utbyte: 80%
Potential: 1.037 SG
Enzymatisk aktivitet: 0,0 Lintner
Rekommenderad max giva: 30%
Protein: 9,0%
Mäskning rekommenderad: Ja
Ursprung: US

Adds body, mouth feel and head retention to the beer
Used in oatmeal stouts and porters
Adds substantial protein haze to light beers
Protein rest recommended unless flakes are pregelatinized

Caramel/Crystal Malt - 10L 1,00 kg 5,6% Malt 10 EBC
 

Malningsgrad: 1,50%
Fuktighet: 4,00%
Utbyte: 75%
Potential: 1.035 SG
Enzymatisk aktivitet: 0,0 Lintner
Rekommenderad max giva: 20%
Protein: 13,2%
Ursprung: US

Adds body, color and improves head retention.
Also called "Crystal" malt.

Chocolate Malt 1,00 kg 5,6% Malt 887 EBC
 

Malningsgrad: 1,50%
Fuktighet: 4,00%
Utbyte: 73%
Potential: 1.034 SG
Enzymatisk aktivitet: 0,0 Lintner
Rekommenderad max giva: 10%
Protein: 10,5%
Ursprung: Storbritannien

Dark malt that gives a rich red or brown color and nutty flavor.
Use for: Brown ales, porters, some stouts
Maintains some malty flavor, not as dark as roasted malt.

Black Barley (Stout) 0,50 kg 2,8% Malt 1400 EBC
 

Malningsgrad: 1,50%
Fuktighet: 5,00%
Utbyte: 55%
Potential: 1.025 SG
Enzymatisk aktivitet: 0,0 Lintner
Rekommenderad max giva: 10%
Protein: 13,2%
Ursprung: US

Unmalted barley roasted at high temperature to create a dry, coffee like flavor.
Imparts a sharp acrid flavor characteristic of dry stouts.
Gives "dryness" to a stout or porter -- much more so than regular Roasted Barley

Midnight Wheat 0,50 kg 2,8% Malt 1084 EBC
 

Malningsgrad: 1,50%
Fuktighet: 4,00%
Utbyte: 54%
Potential: 1.025 SG
Enzymatisk aktivitet: 0,0 Lintner
Rekommenderad max giva: 10%
Protein: 13,0%
Mäskning rekommenderad: Ja
Ursprung: Germany

Bitterlös svartrostad vetemalt, specialmalt utan bittra eller sträva eftersmaker. Kan användas i alla recept där det krävs en "debittered black malt" (bitterlös svartmalt). Midnight wheat är den mjukaste lenaste källan till svart färg, utan att ge bittra eftersmaker.

Peat Smoked Malt 0,50 kg 2,8% Malt 9 EBC
 

Malningsgrad: 1,50%
Fuktighet: 4,00%
Utbyte: 74%
Potential: 1.034 SG
Enzymatisk aktivitet: 0,0 Lintner
Rekommenderad max giva: 20%
Protein: 0,0%
Mäskning rekommenderad: Ja
Ursprung: Storbritannien

Robust smoky malt that provides a smoky flavor. Used in scottish ales and wee heavy ales.

Light Dry Extract 3,00 kg 16,9% Torrextrakt 8 EBC
 

Malningsgrad: 1,50%
Fuktighet: 4,00%
Utbyte: 95%
Potential: 1.044 SG
Enzymatisk aktivitet: 120,0 Lintner
Rekommenderad max giva: 100%
Protein: 11,7%
Ursprung: US

Pale dry malt extract for general purpose use.
Use as base or to increase gravity of any full bodied ale or lager.

Honey 1,95 kg 11,0% Socker 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.

Maple Syrup 0,25 kg 1,4% Socker 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
Nelson Sauvin 50 gr 60 min Kok Pellets 11,00% 19,9 1,1

12.0 mg/L AA
19,4 AAU
Beta: 7,00%
HSI: 20,00%
Ursprung: New Zealand

Triploid variety bred from "Smoothcone" released in 2000. Oil profile said to taste like "fresh crushed gooseberries" similar to Sauvignon Blanc, giving it its name. Very fruity, citrusy - use in moderation.
Used for: Pale ale, Super Premiums.
Substitutes: None

Target 100 gr 30 min Kok Pellets 9,20% 25,6 2,2

20.0 mg/L AA
32,5 AAU
Beta: 5,00%
HSI: 50,00%
Ursprung: Storbritannien

Used for: English ales and lagers
Aroma: Robust aroma and flavor
Substitutes: East Kent Goldings

Styrian Goldings 100 gr 10 min Kok Pellets 2,80% 3,7 2,2

6.1 mg/L AA
9,9 AAU
Beta: 2,90%
HSI: 30,00%
Ursprung: Slovenia

A seedless version of Fuggles grown in Slovenia
Used for: Bittering, finishing for a wide variety of European Beers. Popular in Europe and the United Kingdom
Aroma: Mild, soft, grassy, floral aroma. Similar to Fuggles.
Substitutes: Fuggles, Williamette

Övriga ingredienser
Namn Mängd Typ Användning Tid
Salt 5,74 gr Vattenjustering Mäskning 60 min

Används till: Vattenjustering

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

Gypsum (Calcium Sulfate) 0,80 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.

Calcium Chloride 0,11 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.

Protafloc 3 gr Klarning Kok 15 min

Används till: Clarity

Aids in clearing yeast and chill haze. Easy to use tablet form.

Jäst
Namn Produkt ID Labb Form Förjäsbarhet Temperatur
SafBrew Abbaye BE-256 DCL/Fermentis Torr 79% 12°C - 25°C

Typ: Ale
Flockulering: Hög
Bäst till: Trappist & Abbey ales
Max antal generationer: 5
Generation: 0

Yeast recommended to brew abbey type beers known for their high alcohol content. It ferments very fast and reveals subtle and well-balanced
aromas.
11% Alcohol tolerance

Mäskning
Namn Typ Vatten Stegtemperatur Höjningstid Stegtid
Inmäskning Infusion 32,60 L 69°C 2 min 45 min

Malt

Humle

13F. Stout

Stilguide

BJCP 2008

Typ

Ale

OG

1.075 - 1.115

FG

1.018 - 1.030

IBU

50 - 90

Färg

59 - 79

Anteckningar

An intensely flavored, big, dark ale. Roasty, fruity, and bittersweet, with a noticeable alcohol presence. Dark fruit flavors meld with roasty, burnt, or almost tarlike sensations. Like a black barleywine with every dimension of flavor coming into play. Brewed to high gravity and hopping level in England for export to the Baltic States and Russia. Said to be popular with the Russian Imperial Court. Today is even more popular with American craft brewers, who have extended the style with unique American characteristics. Variations exist, with English and American interpretations (predictably, the American versions have more bitterness, roasted character, and finishing hops, while the English varieties reflect a more complex specialty malt character and a more forward ester profile). The wide range of allowable characteristics allow for maximum brewer creativity.

Förebild

Three Floyd’s Dark Lord, Bell’s Expedition Stout, North Coast Old Rasputin Imperial Stout, Stone Imperial Stout, Samuel Smith Imperial Stout, Scotch Irish Tsarina Katarina Imperial Stout, Thirsty Dog Siberian Night, Deschutes The Abyss, Great Divide Yeti, Southampton Russian Imperial Stout, Rogue Imperial Stout, Bear Republic Big Bear Black Stout, Great Lakes Blackout Stout, Avery The Czar, Founders Imperial Stout, Victory Storm King, Brooklyn Black Chocolate Stout

Ingredienser

Well-modified pale malt, with generous quantities of roasted malts and/or grain. May have a complex grain bill using virtually any variety of malt. Any type of hops may be used. Alkaline water balances the abundance of acidic roasted grain in the grist. American or English ale yeast.

Profil

Aroma: Rich and complex, with variable amounts of roasted grains, maltiness, fruity esters, hops, and alcohol. The roasted malt character can take on coffee, dark chocolate, or slightly burnt tones and can be light to moderately strong. The malt aroma can be subtle to rich and barleywine-like, depending on the gravity and grain bill. May optionally show a slight specialty malt character (e.g., caramel), but this should only add complexity and not dominate. Fruity esters may be low to moderately strong, and may take on a complex, dark fruit (e.g., plums, prunes, raisins) character. Hop aroma can be very low to quite aggressive, and may contain any hop variety. An alcohol character may be present, but shouldn’t be sharp, hot or solventy. Aged versions may have a slight vinous or portlike quality, but shouldn’t be sour. No diacetyl. The balance can vary with any of the aroma elements taking center stage. Not all possible aromas described need be present; many interpretations are possible. Aging affects the intensity, balance and smoothness of aromatics. Appearance: Color may range from very dark reddish-brown to jet black. Opaque. Deep tan to dark brown head. Generally has a well-formed head, although head retention may be low to moderate. High alcohol and viscosity may be visible in “legs” when beer is swirled in a glass. Flavor: Rich, deep, complex and frequently quite intense, with variable amounts of roasted malt/grains, maltiness, fruity esters, hop bitterness and flavor, and alcohol. Medium to aggressively high bitterness. Medium-low to high hop flavor (any variety). Moderate to aggressively high roasted malt/grain flavors can suggest bittersweet or unsweetened chocolate, cocoa, and/or strong coffee. A slightly burnt grain, burnt currant or tarry character may be evident. Fruity esters may be low to intense, and can take on a dark fruit character (raisins, plums, or prunes). Malt backbone can be balanced and supportive to rich and barleywine-like, and may optionally show some supporting caramel, bready or toasty flavors. Alcohol strength should be evident, but not hot, sharp, or solventy. No diacetyl. The palate and finish can vary from relatively dry to moderately sweet, usually with some lingering roastiness, hop bitterness and warming character. The balance and intensity of flavors can be affected by aging, with some flavors becoming more subdued over time and some aged, vinous or port-like qualities developing. Mouthfeel: Full to very full-bodied and chewy, with a velvety, luscious texture (although the body may decline with long conditioning). Gentle smooth warmth from alcohol should be present and noticeable. Should not be syrupy and underattenuated. Carbonation may be low to moderate, depending on age and conditioning.