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Prenumerera

Tweed

Engelsk best bitter

25 L
ABV: 4,0%
IBU: 40

Wreedes druvor

New England IPA - Vermont IPA

26 L
ABV: 6,7%
IBU: 0

Drevvikens Dunkelweizen

Mörkt veteöl av sydtysk typ

12 L
ABV: 5,1%
IBU: 12

Whamageddon

English strong bitter - ESB

12 L
ABV: 5,9%
IBU: 31

Kellys ljusa

Övriga klassiska i kategori Mild ale

18 L
ABV: 4,2%
IBU: 33

Kattpunk NEIPA

New England IPA - Vermont IPA

26 L
ABV: 6,6%
IBU: 14

Poppkatt NEIPA

New England IPA - Vermont IPA

23 L
ABV: 7,1%
IBU: 18

Bodsjö bitter

Engelsk best bitter

18 L
ABV: 4,7%
IBU: 35

Pilis Surjamt

Övriga klassiska syrliga öl

18 L
ABV: 4,9%
IBU: 15

Kattpunk NEIPA

New England IPA - Vermont IPA

18 L
ABV: 6,7%
IBU: 19

Tembo

Ljus stark belgisk ale

18 L
ABV: 8,6%
IBU: 32

De Volle Maan Quadrupel

Mörk stark belgisk ale

24 L
ABV: 13%
IBU: 36

Lussekatt NEIPA

New England IPA - Vermont IPA

18 L
ABV: 6,5%
IBU: 31

Caprisol NEIPA

New England IPA - Vermont IPA

18 L
ABV: 6,5%
IBU: 20

Heffaklump

Ljus veteöl av sydtysk typ

18 L
ABV: 5,7%
IBU: 10

Tembo

Ljus stark belgisk ale

18 L
ABV: 8,9%
IBU: 31

Pixie Bob Kitten Session NEIPA

New England IPA - Vermont IPA

18 L
ABV: 4,9%
IBU: 42

Gambler's choice

Mörk stark belgisk ale

9 L
ABV: 9,4%
IBU: 40

Wallonie Ale

Belgiskt och franskt specialöl

18 L
ABV: 0,0%
IBU: 0

Pixie Bobcat DIPA

New England IPA - Vermont IPA

45 L
ABV: 9,5%
IBU: 46

Boulder road Tüska Pilsner

German Pilsner (Pils)

38 L
ABV: 5,4%
IBU: 44

Boulder road Stiiim

California Common Beer

38 L
ABV: 5,3%
IBU: 46

Vit Katt

American Wheat or Rye Beer

10 L
ABV: 6,9%
IBU: 41

V2

Christmas/Winter Specialty Spice Beer

10 L
ABV: 8,9%
IBU: 35

Röd Älg

Scottish strong ale, 90/-

19 L
ABV: 6,7%
IBU: 21

Måns

American IPA

10 L
ABV: 6,3%
IBU: 71

Visa alla 291 recept

REIPA

Red IPA
Lalls och Daniel
27 februari 2017 kl 13:53

Ladda ner

Offentlig Inga bryggningar 1 kommentar 0 gillade 292 nedladdningar

Recept Analys Diskussion Stiltyp

Ölrecept
Volym	Koktid	OG	FG	IBU	ABV	Kalorier/L	Färg
23,0 L	60 min	1.068 SG	1.014 SG	65	7,1%	427	27 EBC

IBU	ABV	Kalorier/L	Färg
65	7,1%	427	27 EBC

Malt
Namn	Mängd	%	Typ	Färg
Pale Ale (Crisp)	3,00 kg	43,5%	Malt	8 EBC
Typ: Malt Färg: 8 EBC Malningsgrad: 2,00% Fuktighet: 3,00% Utbyte: 83% Potential: 1.038 SG Enzymatisk aktivitet: 60,0 Lintner Rekommenderad max giva: 100% Protein: 10,0% Mäskning rekommenderad: Ja Ursprung: Storbritannien Leverantör: Crisp Base malt for all English beer styles
Maris Otter (Crisp)	2,00 kg	29,0%	Malt	8 EBC
Typ: Malt Färg: 8 EBC Malningsgrad: 1,50% Fuktighet: 2,80% Utbyte: 83% Potential: 1.038 SG Enzymatisk aktivitet: 50,0 Lintner Rekommenderad max giva: 100% Protein: 11,7% Mäskning rekommenderad: Ja Ursprung: Storbritannien Leverantör: Crisp Premium base malt from the UK. Popular for many English styles of beer including ales, pale ales and bitters.
Caramel/Crystal Malt - 60L	0,60 kg	8,7%	Malt	118 EBC
Typ: Malt Färg: 118 EBC Malningsgrad: 1,50% Fuktighet: 4,00% Utbyte: 74% Potential: 1.034 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.
Carared	0,50 kg	7,2%	Malt	39 EBC
Typ: Malt Färg: 39 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.
Oats, Flaked	0,50 kg	7,2%	Malt	2 EBC
Typ: Malt Färg: 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
Crystal Dark - 77L (Crisp)	0,30 kg	4,3%	Malt	148 EBC
Typ: Malt Färg: 148 EBC Malningsgrad: 0,00% Fuktighet: 3,20% Utbyte: 76% Potential: 1.035 SG Enzymatisk aktivitet: 0,0 Lintner Rekommenderad max giva: 20% Protein: 0,0% Ursprung: Storbritannien Leverantör: Crisp Pronounced Caramel, Slight Burnt Sugar, Raisniny, Prune Red to Deep Red 3-15% in Amber and Red beers. 10-15% in Bock beers. 7-15% in Dark beers. 10-15% in Porter and Stout.

Humle
Namn	Mängd	Tid	Användning	Form	Alfa	IBU	gr/L
East Kent Goldings (EKG)	40 gr	60 min	Kok	Pellets	5,00%	18,8	1,7
Användning: Kok Form: Pellets Alfa: 5,00% IBU: 18,8 gr/L: 1,7 8.7 mg/L AA 7,1 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
Target	25 gr	60 min	Kok	Pellets	11,00%	25,8	1,1
Användning: Kok Form: Pellets Alfa: 11,00% IBU: 25,8 gr/L: 1,1 12.0 mg/L AA 9,7 AAU Beta: 5,00% HSI: 50,00% Ursprung: Storbritannien Used for: English ales and lagers Aroma: Robust aroma and flavor Substitutes: East Kent Goldings
Amarillo	30 gr	30 min	Kok	Pellets	9,20%	19,9	1,3
Användning: Kok Form: Pellets Alfa: 9,20% IBU: 19,9 gr/L: 1,3 12.0 mg/L AA 9,7 AAU Beta: 6,00% HSI: 20,00% Ursprung: U.S. Discovered and introduced by Vigil Gamache Farms Inc. in Washington State. Character similar to Cascade. Often used as a late kettle or dry hop addition to American style Pale Ales and IPA’s due to its signature aroma characteristics. Used for both bitterness and aroma. Used for: IPAs, Ales Aroma: Intensely fruity (citrus, melon, and stone friuts), floral, tropical notes. Substitutes: Cascade, Centennial, Simcoe Storage: Good 8-11% AA / 6-7% Beta
Fuggle	20 gr	15 min	Kok	Pellets	4,50%	4,2	0,9
Användning: Kok Form: Pellets Alfa: 4,50% IBU: 4,2 gr/L: 0,9 3.9 mg/L AA 3,2 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
Olicana	25 gr	5 dgr	Torrhumling	Kottar	7,00%	0,0	1,1
Användning: Torrhumling Form: Kottar Alfa: 7,00% IBU: 0,0 gr/L: 1,1 7.6 mg/L AA 6,2 AAU Beta: 2,00% HSI: 15,00% Ursprung: Storbritannien Ny engelsk humlesort framtagen via Charles Farams utvecklingsprogram. Arom och smak av tropisk frukt, bl.a. mango, passionsfrukt och grapefrukt.

Jäst
Namn	Produkt ID	Labb	Form	Förjäsbarhet	Temperatur
Dry English Ale	WLP007	White Labs	Flytande	75%	18°C - 21°C
Labb: White Labs Labb: White Labs Form: Flytande Förjäsbarhet: 75% Temperatur: 18°C - 21°C Typ: Ale Flockulering: Hög Bäst till: Pale Ales, Amber, ESB, Brown Ales, Strong Ales Max antal generationer: 5 Generation: 0 Clean, Highly flocculant, and highly attentive yeast. Similar to White labs English Ale yeast, but more attentive. Suitable for high gravity ales.

Mäskning
Namn	Temp.	Tid	Höjningstid	Typ	Vatten
Inmäskning	66°C	75 min	2 min	Infusion	17,99 L
Höjningstid: 2 min Typ: Infusion Vatten: 17,99 L

Malt

Humle

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21B. IPA

Stilguide

BJCP 2015

Typ

Ale

OG

1.056 - 1.070

FG

1.008 - 1.016

IBU

40 - 70

Färg

22 - 37

Anteckningar

A substyle of Specialty IPA (21B). Hoppy, bitter, and moderately strong like an American IPA, but with some caramel, toffee, and/or dark fruit malt character. Retaining the dryish finish and lean body that makes IPAs so drinkable, a Red IPA is a little more flavorful and malty than an American IPA without being sweet or heavy. History: A modern American craft beer style, based on American IPA but with the malt flavors of an American Amber Ale. Style Comparison: Similar to the difference between an American Amber Ale and an American Pale Ale, a Red IPA will differ from an American IPA with the addition of some darker crystal malts giving a slightly sweeter, more caramelly and dark fruit-based balance. A Red IPA differs from an American Strong Ale in that the malt profile is less intense and there is less body; a Red IPA still has an IPA balance and doesn’t trend towards a barleywine-like malt character. A Red IPA is like a stronger, hoppier American Amber Ale, with the characteristic dry finish, medium-light body, and strong late hop character. Entry Instructions: Entrant must specify a strength (session, standard, double); if no strength is specified, standard will be assumed. Entrant must specify specific type of Specialty IPA from the library of known types listed in the Style Guidelines, or as amended by the BJCP web site; or the entrant must describe the type of Specialty IPA and its key characteristics in comment form so judges will know what to expect. Entrants may specify specific hop varieties used, if entrants feel that judges may not recognize the varietal characteristics of newer hops

Förebild

Green Flash Hop Head Red Double Red IPA (double), Midnight Sun Sockeye Red, Sierra Nevada Flipside Red IPA, Summit Horizon Red IPA, Odell Runoff Red IPA

Ingredienser

Similar to an American IPA, but with medium or dark crystal malts, possibly some character malts with a light toasty aspect. May use sugar adjuncts. American or New World finishing hops with tropical, fruity, citrusy, piney, berry, or melon aspects; the choice of hops and character malts is synergistic – they very much have to complement each other and not clash.

Profil

Aroma: A moderate to strong fresh hop aroma featuring one or more characteristics of American or New World hops, such as tropical fruit, stone fruit, citrus, floral, spicy, berry, melon, pine, resinous, etc. Many versions are dry hopped and can have an additional fresh hop aroma; this is desirable but not required. Grassiness should be minimal, if present. A medium-low to medium malty-sweet aroma mixes in well with the hop selection, and often features caramel, toffee, toasty, and/or dark fruit character. Fruitiness from yeast may also be detected in some versions, although a neutral fermentation character is also acceptable. A restrained alcohol note may be present, but this character should be minimal at best. Any American or New World hop character is acceptable; new hop varieties continue to be released and should not constrain this style. Appearance: Color ranges from light reddish-amber to dark reddish-copper. Should be clear, although unfiltered dry-hopped versions may be a bit hazy. Medium-sized, off-white to cream-colored head with good persistence. Flavor: Hop flavor is medium to very high, and should reflect an American or New World hop character, such as citrus, floral, pine, resinous, spicy, tropical fruit, stone fruit, berry, melon, etc. Medium-high to very high hop bitterness. Malt flavor should be medium-low to medium, and is generally clean but malty-sweet up front with medium-dark caramel, toffee, toasty and/or dark fruit malt flavors. The character malt choices and the hop selections should complement and enhance each other, not clash. The level of malt flavor should not adversely constrain the hop bitterness and flavor presentation. Low yeast-derived fruitiness is acceptable but not required. Dry to medium-dry finish; residual sweetness should be medium-low to none. The bitterness and hop flavor may linger into the aftertaste but should not be harsh. A very light, clean alcohol flavor may be noted in stronger versions. Mouthfeel: Medium-light to medium body, with a smooth texture. Medium to medium-high carbonation. No harsh hop-derived astringency. Very light, smooth alcohol warming not a fault if it does not intrude into overall balance. Comments: Previously might have been a sub-genre of American Amber Ales or Double Red Ales, hoppier and stronger than the normal products, but still maintaining the essential drinkability by avoiding sweet flavors or a heavy body or finish.