Andreas Andersson Carlgren
20 L
ABV: 5,4%
IBU: 85
Anders Nilsen
23 L
ABV: 3,5%
IBU: 16
Daniel Grankvist
Spruce Twig Brewery

SMaSH Mosaic

American Pale Ale

10 L
ABV: 5,5%
IBU: 34
Martin Sundin
21 L
ABV: 9,1%
IBU: 71
Andreas Häggström
22 L
ABV: 6,1%
IBU: 25
Andreas Häggström
Ärlans Hembryggeri

solera

Ljus belgisk ale

23 L
ABV: 5,8%
IBU: 4
Dan
21 L
ABV: 6,0%
IBU: 65
Dan
Dan

Sunes Gubbfika

Imperial Stout

19 L
ABV: 12%
IBU: 66
Andreas Häggström
11 L
ABV: 9,0%
IBU: 37
Quisten & Gaarden Bryggeri
19 L
ABV: 7,4%
IBU: 17
Quisten & Gaarden Bryggeri
Quisten Gaarden Bryggeri

Le Coq Trappist

Belgian Dark Strong Ale

20 L
ABV: 12%
IBU: 30
Johan
Johan

Zombie Dust-klon

American IPA

25 L
ABV: 6,0%
IBU: 60
Mathias Brorson
23 L
ABV: 5,4%
IBU: 17
Mathias Brorson
Mathias Brorson

Bröl Mörk Stark Belgare

Belgian Dark Strong Ale

23 L
ABV: 9,5%
IBU: 31
Patrik Östmark
Patrik Östmark

Black Wit

Belgian-Style Witbier

19 L
ABV: 5,5%
IBU: 14
Tobias Janius
3
Automagiskt Bryggeri

Pinsam Collaba #2

Belgian Specialty Ale

22 L
ABV: 7,5%
IBU: 35
Tobias Janius
22 L
ABV: 6,3%
IBU: 11
Danne
Team Belgo

Newit

Belgisk wit

23 L
ABV: 5,5%
IBU: 46
Örjan
45 L
ABV: 7,8%
IBU: 27
Anders Nilsen
23 L
ABV: 6,1%
IBU: 20
Lowe Schmidt
Lowe Schmidt

MelonDIPA

Double IPA

23 L
ABV: 8,2%
IBU: 110
Pelle Windestam
23 L
ABV: 0,0%
IBU: 0
Captain's Brewskies
10 L
ABV: 3,6%
IBU: 21
Olle Johansson
18 L
ABV: 7,5%
IBU: 82
Olle Johansson
18 L
ABV: 5,8%
IBU: 39
Fredrik Dernebo
20 L
ABV: 5,6%
IBU: 77
Fredrik Dernebo
78 L
ABV: 8,0%
IBU: 79
Fredrik Dernebo
54 L
ABV: 7,2%
IBU: 43
Fredrik Dernebo
20 L
ABV: 7,7%
IBU: 97
Fredrik Dernebo
74 L
ABV: 8,8%
IBU: 88
Fredrik Dernebo
11 L
ABV: 5,9%
IBU: 58
Fredrik Dernebo
5 L
ABV: 3,5%
IBU: 63
Fredrik Dernebo
25 L
ABV: 5,1%
IBU: 74
Fredrik Dernebo
27 L
ABV: 5,1%
IBU: 45
Fredrik Dernebo
20 L
ABV: 8,3%
IBU: 91
Fredrik Dernebo
28 L
ABV: 5,9%
IBU: 52
Fredrik Dernebo
20 L
ABV: 7,0%
IBU: 62
Fredrik Dernebo
25 L
ABV: 7,1%
IBU: 57
Fredrik Dernebo
20 L
ABV: 10%
IBU: 84
Fredrik Dernebo
24 L
ABV: 7,0%
IBU: 69
Fredrik Dernebo
25 L
ABV: 5,3%
IBU: 50
Fredrik Dernebo
22 L
ABV: 6,4%
IBU: 62
Fredrik Dernebo
18 L
ABV: 7,4%
IBU: 58
Fredrik Dernebo
78 L
ABV: 5,8%
IBU: 46
Fredrik Dernebo
Hillbilly Brewery

Desert Lager

International Pale Lager

10 L
ABV: 2,7%
IBU: 78
Fredrik Dernebo
Hillbilly Brewery

Saddle Iron Lager

International Pale Lager

75 L
ABV: 7,0%
IBU: 67
Örjan
18 L
ABV: 0,0%
IBU: 0
Örjan
50 L
ABV: 0,0%
IBU: 0
Olle Johansson
Exalted Beer

Sapalicious

Klassisk veteöl av sydtysk typ

19 L
ABV: 4,6%
IBU: 12
SLUMESB

SLUMESB

Strong Bitter
Uppsala hembryggareförening
3 februari 2017 kl 16:01

Offentlig 0 kommentarer 1 gillade 40 nedladdningar

Ölrecept

Mängd Koktid IBU OG FG ABV Kalorier / L Färg
20,0 L 60 min 48 1.055 SG 1.015 SG 5,3% 427 18 EBC
 

Malt

Namn Mängd % Typ Färg
Pilsner (2 Row) Ger 4,40 kg 88,0% Malt 4 EBC
 

Malningsgrad: 1,50%
Fuktighet: 4,00%
Utbyte: 81%
Potential: 1.037 SG
Enzymatisk aktivitet: 110,0 Lintner
Rekommenderad max giva: 100%
Protein: 11,0%
Mäskning rekommenderad: Ja
Ursprung: Germany

German base for Pilsners and Bohemian Lagers

Caramunich Malt 0,60 kg 12,0% Malt 110 EBC
 

Malningsgrad: 1,50%
Fuktighet: 4,00%
Utbyte: 72%
Potential: 1.033 SG
Enzymatisk aktivitet: 0,0 Lintner
Rekommenderad max giva: 10%
Protein: 0,0%
Ursprung: Belgium

Caramel, copper colored malt. Used in Belgian ales and German bocks.

Humle

Namn Mängd Tid Användning Form Alfa IBU gr/L
Cascade, New Zealand 20 gr 60 min Kok Pellets 10,00% 24,3 1,0

10.0 mg/L AA
7,1 AAU
Beta: 5,20%
HSI: 35,00%
Ursprung: New Zealand

Flowers, citrus & spice with grapefruit the noticeable fragrance quite often. This medium aroma balances the low bittering value. Very popular hop among craft brewers.

Used for: Pale Ales, IPAs, Porters
Substitutions: Centennial, Amarillo

East Kent Goldings (EKG) 150 gr 5 min Kok Pellets 4,50% 16,3 7,5

33.7 mg/L AA
23,8 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

Cascade, New Zealand 10 gr 5 min Kok Pellets 10,00% 2,4 0,5

5.0 mg/L AA
3,5 AAU
Beta: 5,20%
HSI: 35,00%
Ursprung: New Zealand

Flowers, citrus & spice with grapefruit the noticeable fragrance quite often. This medium aroma balances the low bittering value. Very popular hop among craft brewers.

Used for: Pale Ales, IPAs, Porters
Substitutions: Centennial, Amarillo

Fuggle 10 gr 5 min Kok Pellets 4,50% 1,1 0,5

2.2 mg/L AA
1,6 AAU
Beta: 2,50%
HSI: 60,00%
Ursprung: Storbritannien

Traditional English-type aroma hop.
Used for: English Ales, ESB, Bitter, Lagers
Aroma: Mild, soft, fruity, spicy, woody
Substitute: Fuggle (U.S.), Willamette, Styrian Golding
Storage: Good/Very Good (70-80% AA after 6 months at 20 C)
3-5.6% AA 2-3% Beta

Fuggle 10 gr 2 min Kok Pellets 4,50% 0,5 0,5

2.2 mg/L AA
1,6 AAU
Beta: 2,50%
HSI: 60,00%
Ursprung: Storbritannien

Traditional English-type aroma hop.
Used for: English Ales, ESB, Bitter, Lagers
Aroma: Mild, soft, fruity, spicy, woody
Substitute: Fuggle (U.S.), Willamette, Styrian Golding
Storage: Good/Very Good (70-80% AA after 6 months at 20 C)
3-5.6% AA 2-3% Beta

Cascade, New Zealand 5 gr 2 min Kok Pellets 10,00% 0,5 0,3

2.5 mg/L AA
1,8 AAU
Beta: 5,20%
HSI: 35,00%
Ursprung: New Zealand

Flowers, citrus & spice with grapefruit the noticeable fragrance quite often. This medium aroma balances the low bittering value. Very popular hop among craft brewers.

Used for: Pale Ales, IPAs, Porters
Substitutions: Centennial, Amarillo

Jäst

Namn Produkt ID Labb Form Förjäsbarhet Temperatur
London ESB Ale 1968 Wyeast Labs Flytande 69% 18°C - 22°C

Typ: Ale
Flockulering: Hög
Bäst till: English Bitters, IPA, Brown Ales, Mild Ales
Max antal generationer: 5
Generation: 0

Malty, balanced flavor. Fruity, rich finish. Excellent for cask conditioned ales and bitters.

Mäskning

Namn Typ Vatten Stegtemperatur Höjningstid Stegtid
Inmäskning Infusion 13,04 L 66°C 2 min 75 min

Malt

Humle

11C. British Bitter

Stilguide

BJCP 2015

Typ

Ale

OG

1.048 - 1.060

FG

1.010 - 1.016

IBU

30 - 50

Färg

16 - 35

Anteckningar

An average-strength to moderately-strong British bitter ale. The balance may be fairly even between malt and hops to somewhat bitter. Drinkability is a critical component of the style. A rather broad style that allows for considerable interpretation by the brewer. History: Strong bitters can be seen as a higher-gravity version of best bitters (although not necessarily “more premium” since best bitters are traditionally the brewer’s finest product). British pale ales are generally considered a premium, export-strength pale, bitter beer that roughly approximates a strong bitter, although reformulated for bottling (including increasing carbonation levels). While modern British pale ale is considered a bottled bitter, historically the styles were different. Style Comparison: More evident malt and hop flavors than in a special or best bitter, as well as more alcohol. Stronger versions may overlap somewhat with British strong ales, although strong bitters will tend to be paler and more bitter. More malt flavor (particularly caramel) and esters than an American Pale Ale, with different finishing hop character.

Förebild

Bass Ale, Highland Orkney Blast, Samuel Smith’s Old Brewery Pale Ale, Shepherd Neame Bishop's Finger, Shepherd Neame Spitfire, West Berkshire Dr. Hexter’s Healer, Whitbread Pale Ale, Young’s Ram Rod

Ingredienser

Pale ale, amber, and/or crystal malts, may use a touch of black malt for color adjustment. May use sugar adjuncts, corn or wheat. English finishing hops are most traditional, but any hops are fair game; if American hops are used, a light touch is required. Characterful British yeast. Burton versions use medium to high sulfate water, which can increase the perception of dryness and add a minerally or sulfury aroma and flavor.

Profil

Aroma: Hop aroma moderately-high to moderately-low, typically with a floral, earthy, resiny, and/or fruity character. Medium to medium-high malt aroma, optionally with a low to moderate caramel component. Medium-low to medium-high fruity esters. Generally no diacetyl, although very low levels are allowed. Appearance: Light amber to deep copper color. Good to brilliant clarity. Low to moderate white to off-white head. A low head is acceptable when carbonation is also low. Flavor: Medium to medium-high bitterness with supporting malt flavors evident. The malt profile is typically bready, biscuity, nutty, or lightly toasty, and optionally has a moderately low to moderate caramel or toffee flavor. Hop flavor moderate to moderately high, typically with a floral, earthy, resiny, and/or fruity character. Hop bitterness and flavor should be noticeable, but should not totally dominate malt flavors. Moderately-low to high fruity esters. Optionally may have low amounts of alcohol. Medium-dry to dry finish. Generally no diacetyl, although very low levels are allowed. Mouthfeel: Medium-light to medium-full body. Low to moderate carbonation, although bottled versions will be higher. Stronger versions may have a slight alcohol warmth but this character should not be too high. Comments: In England today, “ESB” is a Fullers trademark, and no one thinks of it as a generic class of beer. It is a unique (but very well-known) beer that has a very strong, complex malt profile not found in other examples, often leading judges to overly penalize traditional English strong bitters. In America, ESB has been co-opted to describe a malty, bitter, reddish, standard-strength (for the US) British-type ale, and is a popular craft beer style. This may cause some judges to think of US brewpub ESBs as representative of this style.