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ABV: 0,0%
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ABV: 4,4%
IBU: 29
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ABV: 5,1%
IBU: 35
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ABV: 6,2%
IBU: 59
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ABV: 7,4%
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ABV: 5,8%
IBU: 39
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ABV: 5,0%
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ABV: 8,1%
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ABV: 6,9%
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ABV: 7,8%
IBU: 46
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ABV: 4,5%
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ABV: 5,8%
IBU: 29
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ABV: 9,3%
IBU: 86
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ABV: 6,5%
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Flanders Red Ale

22 L
ABV: 6,1%
IBU: 7
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ABV: 7,9%
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ABV: 5,4%
IBU: 53
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ABV: 7,3%
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ABV: 6,2%
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Rocksolid Brewing
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#Swebeer

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80 L
ABV: 4,8%
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ABV: 3,9%
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Fredrik Dernebo
24 L
ABV: 7,5%
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ABV: 7,2%
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Olle Johansson
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ABV: 7,9%
IBU: 123
Olle Johansson
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Fjällskog

American Pale Ale

18 L
ABV: 5,7%
IBU: 50
Triple C

Triple C

American Pale Ale
Rocksolid Brewing
16 december 2016 kl 14:08

Offentlig 0 kommentarer 0 gillade 64 nedladdningar

Ölrecept

Mängd Koktid IBU OG FG ABV Kalorier / L Färg
80,0 L 60 min 43 1.046 SG 1.009 SG 4,8% 418 15 EBC
 

Malt

Namn Mängd % Typ Färg
CHÂTEAU PALE ALE 12,00 kg 82,8% Malt 8 EBC
 

Malningsgrad: 1,70%
Fuktighet: 4,50%
Utbyte: 81%
Potential: 1.037 SG
Enzymatisk aktivitet: 250,0 Lintner
Rekommenderad max giva: 100%
Protein: 11,5%
Mäskning rekommenderad: Ja
Ursprung: Belgium
Leverantör: Castle Malting®

Features: Belgian light-coloured base malt. Kilning at up to 90-95°C.

Characteristics: Usually used as a base malt or in combination with Pilsen 2RS malt
to impart a richer malt flavour and additional colour. Being deeper in colour, this
malt can add a golden hue to the wort. It is used with strong yeasts to produce
amber and bitter beers. Château Pale Ale malt is kilned longer and is usually better
modified, providing a more pronounced flavour than Pilsen 2RS. The enzymatic
activity of Château Pale Ale malt is sufficient when used with large proportion of
non-enzymatic specialty malts.

Usage: Pale ale styles and bitter beers, most traditional English beer styles.

7 – 10 EBC (European Brewing Convention)
3.2 – 4.3°L (Lovibond)

%: Up to 100% of the mix

Moisture % 4.5

Extract (dry basis) % 81.0

Difference fine – coarse % 1.0-2.5

Wort colour EBC (°L) 7.0 (3.2) 10.0 (4.3)

Total Protein (dry malt) % 11.5

Soluble protein % 4.0 4.6

Kolbach Index % 38.0 45.0

Viscosity cp 1.60

Diastatic power WK 250

Friability % 80.0

NDMA ppb 2.5

Caramel/Crystal Malt - 10L 1,00 kg 6,9% Malt 20 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.

Pale Liquid Extract 1,50 kg 10,3% Malt 16 EBC
 

Malningsgrad: 1,50%
Fuktighet: 4,00%
Utbyte: 78%
Potential: 1.036 SG
Enzymatisk aktivitet: 120,0 Lintner
Rekommenderad max giva: 100%
Protein: 11,7%
Ursprung: US

Unhopped pale liquid extract.
Use as a base malt for any ale or lager.

Humle

Namn Mängd Tid Användning Form Alfa IBU gr/L
Cascade 30 gr 60 min Kok Pellets 6,90% 6,8 0,4

2.6 mg/L AA
7,3 AAU
Beta: 6,00%
HSI: 50,00%
Ursprung: U.S.

A hops with Northern Brewers Heritage
Used for: American ales and lagers
Aroma: Strong spicy, floral, grapefruit character
Substitutes: Centennial
Examples: Sierra Nevada Pale Ale, Anchor Liberty Ale

Centennial 30 gr 60 min Kok Pellets 8,50% 8,4 0,4

3.2 mg/L AA
9,0 AAU
Beta: 4,00%
HSI: 40,00%
Ursprung: U.S.

Used for: General purpose bittering, aroma in American ales and Wheats
Aroma: Floral, citrus aroma, spicy, clean bittering flavor
Substitutes: Galena, Eroica, Nugget, Bullion
Examples: Sierra Nevada Celebration Ale, Sierra Nevada Bigfoot

Citra 30 gr 60 min Kok Pellets 13,40% 13,2 0,4

5.0 mg/L AA
14,2 AAU
Beta: 4,00%
HSI: 25,00%
Ursprung: U.S.

Special aroma hops released in 2007. Imparts high alpha/oil content but low cohumulone.
Aroma: Adds interesting citrus and tropical fruit character to the beer.
Substitutes: Unknown

Cascade 30 gr 15 min Kok Pellets 6,90% 3,4 0,4

2.6 mg/L AA
7,3 AAU
Beta: 6,00%
HSI: 50,00%
Ursprung: U.S.

A hops with Northern Brewers Heritage
Used for: American ales and lagers
Aroma: Strong spicy, floral, grapefruit character
Substitutes: Centennial
Examples: Sierra Nevada Pale Ale, Anchor Liberty Ale

Centennial 30 gr 15 min Kok Pellets 8,50% 4,2 0,4

3.2 mg/L AA
9,0 AAU
Beta: 4,00%
HSI: 40,00%
Ursprung: U.S.

Used for: General purpose bittering, aroma in American ales and Wheats
Aroma: Floral, citrus aroma, spicy, clean bittering flavor
Substitutes: Galena, Eroica, Nugget, Bullion
Examples: Sierra Nevada Celebration Ale, Sierra Nevada Bigfoot

Citra 30 gr 15 min Kok Pellets 13,40% 6,6 0,4

5.0 mg/L AA
14,2 AAU
Beta: 4,00%
HSI: 25,00%
Ursprung: U.S.

Special aroma hops released in 2007. Imparts high alpha/oil content but low cohumulone.
Aroma: Adds interesting citrus and tropical fruit character to the beer.
Substitutes: Unknown

Cascade 70 gr 0 min Kok Pellets 6,90% 0,0 0,9

6.0 mg/L AA
17,0 AAU
Beta: 6,00%
HSI: 50,00%
Ursprung: U.S.

A hops with Northern Brewers Heritage
Used for: American ales and lagers
Aroma: Strong spicy, floral, grapefruit character
Substitutes: Centennial
Examples: Sierra Nevada Pale Ale, Anchor Liberty Ale

Centennial 40 gr 0 min Kok Pellets 8,50% 0,0 0,5

4.2 mg/L AA
12,0 AAU
Beta: 4,00%
HSI: 40,00%
Ursprung: U.S.

Used for: General purpose bittering, aroma in American ales and Wheats
Aroma: Floral, citrus aroma, spicy, clean bittering flavor
Substitutes: Galena, Eroica, Nugget, Bullion
Examples: Sierra Nevada Celebration Ale, Sierra Nevada Bigfoot

Citra 40 gr 0 min Kok Pellets 13,40% 0,0 0,5

6.7 mg/L AA
18,9 AAU
Beta: 4,00%
HSI: 25,00%
Ursprung: U.S.

Special aroma hops released in 2007. Imparts high alpha/oil content but low cohumulone.
Aroma: Adds interesting citrus and tropical fruit character to the beer.
Substitutes: Unknown

Centennial 100 gr 7 dgr Torrhumling Puck 10,00% 0,0 1,2

12.5 mg/L AA
35,3 AAU
Beta: 4,00%
HSI: 40,00%
Ursprung: U.S.

Used for: General purpose bittering, aroma in American ales and Wheats
Aroma: Floral, citrus aroma, spicy, clean bittering flavor
Substitutes: Galena, Eroica, Nugget, Bullion
Examples: Sierra Nevada Celebration Ale, Sierra Nevada Bigfoot

Övriga ingredienser

Namn Mängd Typ Användning Tid
Gypsum (Calcium Sulfate) 25,00 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.

Epsom Salt (MgSO4) 15,00 gr Vattenjustering Mäskning 60 min

Används till: Vattenjustering

Water agent used to modify water profile. Use the BeerSmith Water Profile tool to determine amount to add.

Calcium Chloride 5,00 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.

Baking Soda 2,00 gr Vattenjustering Mäskning 60 min

Används till: Vattenjustering

Baking Soda (NaHCO3) may be used as a water mineral to adjust brewing water for mashing.

Whirlfloc Tablet 3 gr Klarning Kok 15 min

Används till: Clarity

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

Yeast Nutrient 8 gr Övrigt Primärjäsning 3 dgr

Används till: Jäsning

Gives yeast nutrients for healthy fermentation. Not needed for most beers, but good for those with a high percentage of adjuncts. Add before yeast.

Mäskning

Namn Typ Vatten Stegtemperatur Höjningstid Stegtid
Inmäskning Infusion 33,90 L 64°C 2 min 75 min

Malt

Humle

10A. American Ale

Stilguide

BJCP 2008

Typ

Ale

OG

1.045 - 1.060

FG

1.010 - 1.015

IBU

30 - 45

Färg

10 - 28

Anteckningar

Refreshing and hoppy, yet with sufficient supporting malt. An American adaptation of English pale ale, reflecting indigenous ingredients (hops, malt, yeast, and water). Often lighter in color, cleaner in fermentation by-products, and having less caramel flavors than English counterparts. There is some overlap in color between American pale ale and American amber ale. The American pale ale will generally be cleaner, have a less caramelly malt profile, less body, and often more finishing hops.

Förebild

Sierra Nevada Pale Ale, Stone Pale Ale, Great Lakes Burning River Pale Ale, Bear Republic XP Pale Ale, Anderson Valley Poleeko Gold Pale Ale, Deschutes Mirror Pond, Full Sail Pale Ale, Three Floyds X-Tra Pale Ale, Firestone Pale Ale, Left Hand Brewing Jackman's Pale Ale

Ingredienser

Pale ale malt, typically American two-row. American hops, often but not always ones with a citrusy character. American ale yeast. Water can vary in sulfate content, but carbonate content should be relatively low. Specialty grains may add character and complexity, but generally make up a relatively small portion of the grist. Grains that add malt flavor and richness, light sweetness, and toasty or bready notes are often used (along with late hops) to differentiate brands.

Profil

Aroma: Usually moderate to strong hop aroma from dry hopping or late kettle additions of American hop varieties. A citrusy hop character is very common, but not required. Low to moderate maltiness supports the hop presentation, and may optionally show small amounts of specialty malt character (bready, toasty, biscuity). Fruity esters vary from moderate to none. No diacetyl. Dry hopping (if used) may add grassy notes, although this character should not be excessive. Appearance: Pale golden to deep amber. Moderately large white to off-white head with good retention. Generally quite clear, although dry-hopped versions may be slightly hazy. Flavor: Usually a moderate to high hop flavor, often showing a citrusy American hop character (although other hop varieties may be used). Low to moderately high clean malt character supports the hop presentation, and may optionally show small amounts of specialty malt character (bready, toasty, biscuity). The balance is typically towards the late hops and bitterness, but the malt presence can be substantial. Caramel flavors are usually restrained or absent. Fruity esters can be moderate to none. Moderate to high hop bitterness with a medium to dry finish. Hop flavor and bitterness often lingers into the finish. No diacetyl. Dry hopping (if used) may add grassy notes, although this character should not be excessive. Mouthfeel: Medium-light to medium body. Carbonation moderate to high. Overall smooth finish without astringency often associated with high hopping rates.