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ABV: 0,0%
IBU:
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ABV: 0,0%
IBU:
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Klassisk veteöl av sydtysk typ

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ABV: 4,6%
IBU: 12
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ABV: 4,8%
IBU: 20
Alexander Magnusson
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American Amber Ale

23 L
ABV: 4,4%
IBU: 29
Alexander Magnusson
19 L
ABV: 5,1%
IBU: 35
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10 L
ABV: 6,2%
IBU: 59
Daniel Grankvist
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ABV: 7,4%
IBU: 110
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18 L
ABV: 5,8%
IBU: 39
Daniel Grankvist
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21 L
ABV: 5,0%
IBU: 12
Alexander Magnusson
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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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Imperial stout

18 L
ABV: 7,8%
IBU: 46
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18 L
ABV: 4,5%
IBU: 19
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78 L
ABV: 5,8%
IBU: 29
Varg
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ABV: 7,1%
IBU: 0
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ABV: 5,1%
IBU: 29
Varg
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ABV: 6,1%
IBU: 31
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20 L
ABV: 8,2%
IBU: 35
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19 L
ABV: 4,7%
IBU: 50
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Kuro #1

Sweet Stout

18 L
ABV: 9,3%
IBU: 86
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Gehenna #1 NEIPA

American IPA

20 L
ABV: 6,5%
IBU: 36
Varg
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Flanders Red Ale

22 L
ABV: 6,1%
IBU: 7
Varg
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19 L
ABV: 7,9%
IBU: 38
Daniel Grankvist
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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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ABV: 7,3%
IBU: 32
Olle Johansson
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18 L
ABV: 5,0%
IBU: 23
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ABV: 5,3%
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50 L
ABV: 4,6%
IBU: 40
Magnus Juvén
20 L
ABV: 0,0%
IBU:
Magnus Juvén
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ABV: 0,0%
IBU:
Olle Johansson
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ABV: 6,2%
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ABV: 5,4%
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ABV: 6,8%
IBU: 34
Mattias
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ABV: 6,7%
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Rocksolid Brewing
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180 L
ABV: 11%
IBU: 84
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ABV: 4,8%
IBU: 43
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ABV: 7,7%
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Yeti Clone Ver 2.0

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19 L
ABV: 10,0%
IBU: 73
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30 L
ABV: 21%
IBU: 83
Alexander Magnusson
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19 L
ABV: 9,6%
IBU: 35
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Frukt, bär och grönsaksöl

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ABV: 4,8%
IBU: 30
Fredrik Dernebo
5 L
ABV: 3,7%
IBU: 133
Fredrik Dernebo
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ABV: 3,9%
IBU: 13
Fredrik Dernebo
24 L
ABV: 7,5%
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ABV: 7,2%
IBU: 64
Olle Johansson
20 L
ABV: 7,9%
IBU: 123
Olle Johansson
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Fjällskog

American Pale Ale

18 L
ABV: 5,7%
IBU: 50
Kuro #1

Kuro #1

Sweet Stout
Greven
1 mars 2017 kl 17:43

Offentlig 0 kommentarer 0 gillade 21 nedladdningar

Ölrecept

Mängd Koktid IBU OG FG ABV Kalorier / L Färg
18,0 L 60 min 86 1.093 SG 1.023 SG 9,3% 908 85 EBC
 

Malt

Namn Mängd % Typ Färg
Pale Ale Malt 2-Row (Briess) 6,50 kg 86,1% Malt 7 EBC
 

Malningsgrad: 1,50%
Fuktighet: 4,00%
Utbyte: 80%
Potential: 1.037 SG
Enzymatisk aktivitet: 85,0 Lintner
Rekommenderad max giva: 100%
Protein: 11,7%
Mäskning rekommenderad: Ja
Ursprung: US
Leverantör: Briess

Flavor:Malty
Color Golden Hues
Can be used as a base malt.
More pronounced malty flavor than 2-Row Brewers Malt.
Use with 2-Row Brewers Malt for rich malt flavor and additional color.

Chocolate (Briess) 0,45 kg 6,0% Malt 690 EBC
 

Malningsgrad: 0,00%
Fuktighet: 5,50%
Utbyte: 75%
Potential: 1.035 SG
Enzymatisk aktivitet: 0,0 Lintner
Rekommenderad max giva: 0%
Protein: 0,0%
Ursprung: US
Leverantör: Briess

FLAVOR: Rich Roasted Coffee
COLOR: Brown Hues, depending upon usage
color adj with minor/no flavor contribution
1-10% for color in Porter &Stout
The choc flavor is very complementary when used in higher % in Brown Ales, Porters, Stouts &
other Dark

De-Bittered Black Malt (Dingemans) 0,20 kg 2,6% Malt 1084 EBC
 

Malningsgrad: 0,00%
Fuktighet: 4,50%
Utbyte: 65%
Potential: 1.030 SG
Enzymatisk aktivitet: 0,0 Lintner
Rekommenderad max giva: 50%
Protein: 11,5%
Ursprung: Belgium
Leverantör: Dingemans

Peat Smoked Malt 0,10 kg 1,3% Malt 6 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.

Milk Sugar (Lactose) 0,30 kg 4,0% Socker 0 EBC
 

Malningsgrad: 1,50%
Fuktighet: 4,00%
Utbyte: 76%
Potential: 1.035 SG
Enzymatisk aktivitet: 120,0 Lintner
Rekommenderad max giva: 10%
Protein: 11,7%
Ursprung: US

Not fermentable, so it adds lasting sweetness. Lactose can be added to lend sweetness to Sweet Stouts and Porters.

Humle

Namn Mängd Tid Användning Form Alfa IBU gr/L
Citra 60 gr 60 min First wort Pellets 12,70% 80,3 3,3

42.3 mg/L AA
26,9 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

Bramling Cross 20 gr 15 min Kok Pellets 6,40% 6,1 1,1

7.1 mg/L AA
4,5 AAU
Beta: 3,00%
HSI: 35,00%
Ursprung: Storbritannien

Developed in 1927 from commercial Goldings and wild hop variety.
Used for: ESB, Bitters, Pale Ale
Aroma: Mild, fruity, currant aroma.
Substitutes: East Kent Goldings, Progress, Whitbred

East Kent Goldings (EKG) 20 gr 15 min Kok Pellets 4,40% 4,2 1,1

4.9 mg/L AA
3,1 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

East Kent Goldings (EKG) 38 gr 0 min Kok Pellets 4,40% 0,0 2,1

9.3 mg/L AA
5,9 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

Bramling Cross 30 gr 0 min Kok Pellets 6,40% 0,0 1,7

10.7 mg/L AA
6,8 AAU
Beta: 3,00%
HSI: 35,00%
Ursprung: Storbritannien

Developed in 1927 from commercial Goldings and wild hop variety.
Used for: ESB, Bitters, Pale Ale
Aroma: Mild, fruity, currant aroma.
Substitutes: East Kent Goldings, Progress, Whitbred

Jäst

Namn Produkt ID Labb Form Förjäsbarhet Temperatur
Nottingham Yeast - Lallemand Torr 75% 17°C - 22°C

Typ: Ale
Flockulering: Väldigt hög
Bäst till: Ales
Max antal generationer: 5
Generation: 0

High flocculation - settles quickly. Very good reputation as a fast starter and quick fermenter. Clean and only slightly fruity. Some nutty flavor in bottled version. Relatively high attenuation.

Mäskning

Namn Typ Vatten Stegtemperatur Höjningstid Stegtid
Inmäskning Infusion 18,91 L 66°C 2 min 75 min

Malt

Humle

13B. Stout

Stilguide

BJCP 2008

Typ

Ale

OG

1.044 - 1.060

FG

1.012 - 1.024

IBU

20 - 40

Färg

59 - 79

Anteckningar

A very dark, sweet, full-bodied, slightly roasty ale. Often tastes like sweetened espresso. An English style of stout. Historically known as “Milk” or “Cream” stouts, legally this designation is no longer permitted in England (but is acceptable elsewhere). The “milk” name is derived from the use of lactose, or milk sugar, as a sweetener. Gravities are low in England, higher in exported and US products. Variations exist, with the level of residual sweetness, the intensity of the roast character, and the balance between the two being the variables most subject to interpretation.

Förebild

Mackeson's XXX Stout, Watney's Cream Stout, Farson’s Lacto Stout, St. Peter’s Cream Stout, Marston’s Oyster Stout, Sheaf Stout, Hitachino Nest Sweet Stout (Lacto), Samuel Adams Cream Stout, Left Hand Milk Stout, Widmer Snowplow Milk Stout

Ingredienser

The sweetness in most Sweet Stouts comes from a lower bitterness level than dry stouts and a high percentage of unfermentable dextrins. Lactose, an unfermentable sugar, is frequently added to provide additional residual sweetness. Base of pale malt, and may use roasted barley, black malt, chocolate malt, crystal malt, and adjuncts such as maize or treacle. High carbonate water is common.

Profil

Aroma: Mild roasted grain aroma, sometimes with coffee and/or chocolate notes. An impression of cream-like sweetness often exists. Fruitiness can be low to moderately high. Diacetyl low to none. Hop aroma low to none. Appearance: Very dark brown to black in color. Can be opaque (if not, it should be clear). Creamy tan to brown head. Flavor: Dark roasted grains and malts dominate the flavor as in dry stout, and provide coffee and/or chocolate flavors. Hop bitterness is moderate (lower than in dry stout). Medium to high sweetness (often from the addition of lactose) provides a counterpoint to the roasted character and hop bitterness, and lasts into the finish. Low to moderate fruity esters. Diacetyl low to none. The balance between dark grains/malts and sweetness can vary, from quite sweet to moderately dry and somewhat roasty. Mouthfeel: Medium-full to full-bodied and creamy. Low to moderate carbonation. High residual sweetness from unfermented sugars enhances the full-tasting mouthfeel.