Örjan
18 L
ABV: 0,0%
IBU:
Örjan
50 L
ABV: 0,0%
IBU:
Olle Johansson
Exalted Beer

Sapalicious

Klassisk veteöl av sydtysk typ

19 L
ABV: 4,6%
IBU: 12
Olle Johansson
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ABV: 4,8%
IBU: 20
Alexander Magnusson
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Derneö Bitterjävel

American Amber Ale

23 L
ABV: 4,4%
IBU: 29
Alexander Magnusson
19 L
ABV: 5,1%
IBU: 35
Daniel Grankvist
10 L
ABV: 6,2%
IBU: 59
Daniel Grankvist
10 L
ABV: 7,4%
IBU: 110
Olle Johansson
Exalted Beer

Brinkerhops

Pale ale (APA)

18 L
ABV: 5,8%
IBU: 39
Daniel Grankvist
Spruce Twig Brewery

Vetebira

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21 L
ABV: 5,0%
IBU: 12
Alexander Magnusson
Alexander

Hopsan 2.5

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19 L
ABV: 8,1%
IBU: 38
Olle Johansson
18 L
ABV: 6,9%
IBU: 65
Olle Johansson
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Tjärnöl

Imperial stout

18 L
ABV: 7,8%
IBU: 46
Olle Johansson
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Nyponsoppa

Irländsk red ale

18 L
ABV: 4,5%
IBU: 19
Fredrik Dernebo
Hillbilly Brewery

Badland

American Brown Ale

78 L
ABV: 5,8%
IBU: 29
Varg
25 L
ABV: 7,1%
IBU: 0
Varg
22 L
ABV: 5,1%
IBU: 29
Varg
Greven

Kveik

Experimental Beer

22 L
ABV: 6,1%
IBU: 31
Varg
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20 L
ABV: 8,2%
IBU: 35
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Sorachi Ace P.A. #1

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ABV: 4,7%
IBU: 50
Varg
Greven

Kuro #1

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18 L
ABV: 9,3%
IBU: 86
Varg
Greven

Gehenna #1 NEIPA

American IPA

20 L
ABV: 6,5%
IBU: 36
Varg
Greven

Flemish Red #1

Flanders Red Ale

22 L
ABV: 6,1%
IBU: 7
Varg
Greven

ColSimRak #1 NEIPA

American IPA

19 L
ABV: 7,9%
IBU: 38
Daniel Grankvist
Spruce Twig Brewery

APAnsson

American Pale Ale

21 L
ABV: 5,4%
IBU: 53
Alexander Magnusson
23 L
ABV: 7,1%
IBU: 65
Alexander Magnusson
Alexander Magnusson

Wh(e)at?!

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23 L
ABV: 7,3%
IBU: 32
Olle Johansson
Exalted Beer

Burning Savanna

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18 L
ABV: 5,0%
IBU: 23
Örjan
20 L
ABV: 5,3%
IBU: 48
Örjan
50 L
ABV: 4,6%
IBU: 40
Magnus Juvén
20 L
ABV: 0,0%
IBU:
Magnus Juvén
20 L
ABV: 0,0%
IBU:
Olle Johansson
18 L
ABV: 6,2%
IBU: 84
Alexander Magnusson
23 L
ABV: 5,4%
IBU: 43
Olle Johansson
18 L
ABV: 6,8%
IBU: 34
Mattias
23 L
ABV: 6,7%
IBU: 22
Rocksolid Brewing
Rocksolid Brewing

#Swebeer

Imperial Stout

180 L
ABV: 11%
IBU: 84
Rocksolid Brewing
Rocksolid Brewing

Triple C

American Pale Ale

80 L
ABV: 4,8%
IBU: 43
Fredrik Dernebo
25 L
ABV: 7,7%
IBU: 108
Olle Johansson
20 L
ABV: 6,5%
IBU: 82
Daniel Grankvist
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Yeti Clone Ver 2.0

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19 L
ABV: 10,0%
IBU: 73
Olle Johansson
2
30 L
ABV: 21%
IBU: 83
Alexander Magnusson
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19 L
ABV: 9,6%
IBU: 35
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Haleoween

Frukt, bär och grönsaksöl

18 L
ABV: 4,8%
IBU: 30
Fredrik Dernebo
5 L
ABV: 3,7%
IBU: 133
Fredrik Dernebo
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Thursdelight

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11 L
ABV: 3,9%
IBU: 13
Fredrik Dernebo
24 L
ABV: 7,5%
IBU: 62
Olle Johansson
18 L
ABV: 7,2%
IBU: 64
Olle Johansson
20 L
ABV: 7,9%
IBU: 123
Olle Johansson
Exalted Beer

Fjällskog

American Pale Ale

18 L
ABV: 5,7%
IBU: 50
#Swebeer

#Swebeer

Imperial Stout
Rocksolid Brewing
6 januari 2017 kl 16:19

Offentlig 0 kommentarer 0 gillade 59 nedladdningar

Ölrecept

Mängd Koktid IBU OG FG ABV Kalorier / L Färg
180,0 L 60 min 84 1.121 SG 1.038 SG 11% 427 127 EBC
 

Malt

Namn Mängd % Typ Färg
(it) MALTO CHÂTEAU PALE ALE 30,00 kg 35,3% 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: belga
Leverantör: Castle Malting

Parametri:
Malto di base leggermente colorato. Essicazione fino a 90 - 95°C.

Caratteristiche:
Il malto Château Pale Ale è generalmente utilizzato come malto di base o nella combinazione con il malto Château Pilsen al fine di ottenere un sapore di malto più intenso ed una colorazione complementare. Di un colore più scuro, questo malto può dare una sfumatura dorata al colore del mosto. Per produrre delle birre ambrate ed amare, viene utilizzato con dei lieviti potenti. Essiccato per un periodo più lungo, è meglio trattato, e porta un sapore più accentuato del malto Château Pilsen Gli enzimi del malto Château Pale Ale sopportano l’utilizzo di malti speciali non-enzimatici.

Uso:
Birre tipo Pale Ale, amare, la maggior parte delle birre inglesi tradizionali. Fino a 100 % di miscela.

Color mosto: 7.0-10.0 EBC/ 3.2-4.3 Lovibond

Parametri:
Umidità. % 4.5
Estratto (secco) % 80.0
Estratto della differenza della regolazione fine % 1.0-2.5
Color mosto EBC(Lov.) 7.0 (3.2)-10.0 (4.3)
Proteine totali % 11.5
Proteina solubile % 4.0-4.6
Indice Kolbach % 38.0-45.0
Viscosità cp 1.6
Potenza diastatica WK 250
Friabilità % 80.0
NDMA ppb 2.5

Oats, Flaked 10,00 kg 11,8% 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

Roasted Barley 6,00 kg 7,1% Malt 1100 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

Roasted at high temperature to create a burnt, grainy, coffee like flavor.
Imparts a red to deep brown color to beer, and very strong roasted flavor.
Use 2-4% in Brown ales to add a nutty flavor, or 3-10% in Porters and Stouts for coffee flavor.

Cara Plus 10 5,00 kg 5,9% Malt 10 EBC
 

Malningsgrad: 1,50%
Fuktighet: 7,50%
Utbyte: 77%
Potential: 1.035 SG
Enzymatisk aktivitet: 0,0 Lintner
Rekommenderad max giva: 10%
Protein: 11,7%
Ursprung: Finland
Leverantör: Viking Malt

Smoked Malt (Weyermann) 5,00 kg 5,9% Malt 4 EBC
 

Malningsgrad: 2,50%
Fuktighet: 4,00%
Utbyte: 80%
Potential: 1.037 SG
Enzymatisk aktivitet: 0,0 Lintner
Rekommenderad max giva: 100%
Protein: 11,6%
Mäskning rekommenderad: Ja
Ursprung: Germany
Leverantör: Weyermann

Smoked flavor and aroma base malt. Used in smoked ales, lagers and wheat beers, primarily German styles.

Chocolate Wheat Malt 4,00 kg 4,7% Malt 788 EBC
 

Malningsgrad: 1,50%
Fuktighet: 4,00%
Utbyte: 71%
Potential: 1.033 SG
Enzymatisk aktivitet: 0,0 Lintner
Rekommenderad max giva: 5%
Protein: 11,7%
Ursprung: Germany
Leverantör: Weyermann

Intensifies aroma and color in top-fermented beers such as dark wheat beers.

Maltax 10 25,00 kg 29,4% Malt 10 EBC
 

Malningsgrad: 0,00%
Fuktighet: 0,00%
Utbyte: 78%
Potential: 1.036 SG
Enzymatisk aktivitet: 0,0 Lintner
Rekommenderad max giva: 100%
Protein: 6,0%
Använd efter kokning: Ja
Ursprung: Finland
Leverantör: Senson

Humle

Namn Mängd Tid Användning Form Alfa IBU gr/L
Admiral 500 gr 60 min Kok Pellets 14,75% 54,9 2,8

41.0 mg/L AA
260,1 AAU
Beta: 5,60%
HSI: 15,00%
Ursprung: Storbritannien

Bittering hops derived from Wye Challenger. Good high-alpha bittering hops.
Used for: Ales
Aroma: Primarily for bittering
Substitutes: Target, Northdown, Challenger

Övriga ingredienser

Namn Mängd Typ Användning Tid
Salt 22,47 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) 3,13 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 0,44 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 5 gr Klarning Kok 15 min

Används till: Clarity

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

Yeast Nutrient 18 gr Övrigt Kok 15 min

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.

Jäst

Namn Produkt ID Labb Form Förjäsbarhet Temperatur
Abbaye Belgian Reused - Lallemand/Danstar Torr 72% 17°C - 22°C

Typ: Ale
Flockulering: Låg
Bäst till: Belgian Ales
Max antal generationer: 5
Generation: 0

Complex aroma and flavors may include peppery, fruity, banana,
clovy, alcoholic, sweet and fruity. Does not display undesirable odors
when properly handled.

Mäskning

Namn Typ Vatten Stegtemperatur Höjningstid Stegtid
Inmäskning Infusion 156,48 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.