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
Balck Velo

Balck Velo

Foreign Extra Stout
Greven
8 mars 2017 kl 23:10

Kaffet är Balck Velo.
http://www.balckcoffee.se/store/p/kaffe-183313/balck-coffee-velo-500g-395542

Offentlig 0 kommentarer 0 gillade 39 nedladdningar

Ölrecept

Mängd Koktid IBU OG FG ABV Kalorier / L Färg
20,0 L 60 min 35 1.080 SG 1.018 SG 8,2% 427 41 EBC
 

Malt

Namn Mängd % Typ Färg
Pilsner (Weyermann) 6,00 kg 85,1% Malt 3 EBC
 

Malningsgrad: 1,20%
Fuktighet: 4,40%
Utbyte: 82%
Potential: 1.038 SG
Enzymatisk aktivitet: 110,0 Lintner
Rekommenderad max giva: 100%
Protein: 10,9%
Mäskning rekommenderad: Ja
Ursprung: Germany
Leverantör: Weyermann

Pilsner base malt for all pilsners, lagers. Highly modified malt.

Munich II (Weyermann) 0,55 kg 7,8% Malt 17 EBC
 

Malningsgrad: 1,60%
Fuktighet: 3,10%
Utbyte: 82%
Potential: 1.038 SG
Enzymatisk aktivitet: 25,0 Lintner
Rekommenderad max giva: 100%
Protein: 10,7%
Mäskning rekommenderad: Ja
Ursprung: Germany
Leverantör: Weyermann

Darker Munich Malt. Used as a base malt in many German beer styles. Fest beers, bocks and ales. Enhances malt flavour and aroma

Carafa I (Weyermann) 0,30 kg 4,3% Malt 630 EBC
 

Malningsgrad: 1,50%
Fuktighet: 3,10%
Utbyte: 78%
Potential: 1.036 SG
Enzymatisk aktivitet: 0,0 Lintner
Rekommenderad max giva: 5%
Protein: 10,0%
Ursprung: Germany
Leverantör: Weyermann

Chocolate malt. Dark beers, Alts, Bockbiers. Adds color and aroma.

Caraaroma (Weyermann) 0,20 kg 2,8% Malt 351 EBC
 

Malningsgrad: 0,00%
Fuktighet: 3,60%
Utbyte: 74%
Potential: 1.034 SG
Enzymatisk aktivitet: 0,0 Lintner
Rekommenderad max giva: 15%
Protein: 0,0%
Ursprung: Germany
Leverantör: Weyermann

Very dark caramel malt with aromatic properties. Adds deep red color and aroma. Amber ales, dark lagers, bocks. Substitute for "Belgian Special B" or 120L caramel malts.

Humle

Namn Mängd Tid Användning Form Alfa IBU gr/L
Columbus (Tomahawk) 30 gr 60 min Kok Pellets 14,00% 40,7 1,5

21.0 mg/L AA
14,8 AAU
Beta: 5,00%
HSI: 40,00%
Ursprung: U.S.

Engineered Centennial Substitute - High alpha bittering hops.
Used for: Bittering, flavor, aroma - IPA, American Pale Ale, Stout, Lager
Aroma: Pungent, spicy. Strongly aromatic, but clean tasting bitterness
Substitutes: Centennial

Wakatu (Hallertau Aroma) 22 gr 20 min Kok Pellets 7,50% 9,7 1,1

8.2 mg/L AA
5,8 AAU
Beta: 8,50%
HSI: 25,00%
Ursprung: New Zealand

Formerly called Hallertau Aroma. Similar to German Hallertau but higher alpha. Excellent Dual Purpose hop, rounded floral aroma with hints of lime.
Used for: Lager, Pils, Bock, Wheat, Kolsch, Helles, Belgian Ales.
Aroma: Restrained floral notes and freshly zested lime
Substitutions: US Hallertau, Liberty
Storage: Good
6.5-8.5% AA / 8-9% Beta

Columbus (Tomahawk) 10 gr 20 min Kok Pellets 14,00% 8,2 0,5

7.0 mg/L AA
4,9 AAU
Beta: 5,00%
HSI: 40,00%
Ursprung: U.S.

Engineered Centennial Substitute - High alpha bittering hops.
Used for: Bittering, flavor, aroma - IPA, American Pale Ale, Stout, Lager
Aroma: Pungent, spicy. Strongly aromatic, but clean tasting bitterness
Substitutes: Centennial

Pacific Jade 10 gr 20 min Kok Pellets 13,00% 7,6 0,5

6.5 mg/L AA
4,6 AAU
Beta: 7,50%
HSI: 15,00%
Ursprung: New Zealand

High alpha bittering hops that delivers a bold herbal infusion of fresh citrus with some black pepper flavor. Citrus aroma and flavor tempers ales and may be used as a finishing hops.
Used for: Ales, lagers
Substitutes: N/A

Pacific Jade 20 gr 15 min Whirlpool Pellets 13,00% 6,2 1,0

13.0 mg/L AA
9,2 AAU
Beta: 7,50%
HSI: 15,00%
Ursprung: New Zealand

High alpha bittering hops that delivers a bold herbal infusion of fresh citrus with some black pepper flavor. Citrus aroma and flavor tempers ales and may be used as a finishing hops.
Used for: Ales, lagers
Substitutes: N/A

Pacific Jade 20 gr 5 dgr Torrhumling Pellets 13,00% 0,0 1,0

13.0 mg/L AA
9,2 AAU
Beta: 7,50%
HSI: 15,00%
Ursprung: New Zealand

High alpha bittering hops that delivers a bold herbal infusion of fresh citrus with some black pepper flavor. Citrus aroma and flavor tempers ales and may be used as a finishing hops.
Used for: Ales, lagers
Substitutes: N/A

Övriga ingredienser

Namn Mängd Typ Användning Tid
Cold Brew Coffee 211 gr Krydda Sekundärjäsning 0 min

Jäst

Namn Produkt ID Labb Form Förjäsbarhet Temperatur
US West Coast Yeast M44 Mangrove Jack's Torr 73% 15°C - 23°C

Typ: Ale
Flockulering: Medium
Bäst till: American ales, high alcohol beers
Max antal generationer: 5
Generation: 0

With the craft beer movement being lead by the USA, there has been a demand for a yeast strain which emphasizes the expressive flavors of the unique ingredients used.
U.S. West Coast Yeast is a high attenuating, top-fermenting strain that ferments with almost completely neutral attributes across a wide range of wort strengths and temperature ranges. It produces a moderately high acidity which allows the tangy citrus hop aromas to really punch through, while also enhancing toasted and dark malt characters. If you plan to use a lot of expensive flavourful hops as the prominent feature of your beer, use this yeast.

Mäskning

Namn Typ Vatten Stegtemperatur Höjningstid Stegtid
Inmäskning Infusion 18,39 L 66°C 2 min 75 min

Malt

Humle

13D. Stout

Stilguide

BJCP 2008

Typ

Ale

OG

1.056 - 1.075

FG

1.010 - 1.018

IBU

30 - 70

Färg

59 - 79

Anteckningar

A very dark, moderately strong, roasty ale. Tropical varieties can be quite sweet, while export versions can be drier and fairly robust. Originally high-gravity stouts brewed for tropical markets (and hence, sometimes known as “Tropical Stouts”). Some bottled export (i.e., stronger) versions of dry or sweet stout also fit this profile. Guinness Foreign Extra Stout has been made since the early 1800s. A rather broad class of stouts, these can be either fruity and sweet, dry and bitter, or even tinged with Brettanomyces (e.g., Guinness Foreign Extra Stout; this type of beer is best entered as a Specialty Beer – Category 23). Think of the style as either a scaled-up dry and/or sweet stout, or a scaled-down Imperial stout without the late hops. Highly bitter and hoppy versions are best entered as American-style Stouts (13E).

Förebild

Tropical-Type: Lion Stout (Sri Lanka), Dragon Stout (Jamaica), ABC Stout (Singapore), Royal Extra “The Lion Stout” (Trinidad), Jamaica Stout (Jamaica), Export-Type: Freeminer Deep Shaft Stout, Guinness Foreign Extra Stout (bottled, not sold in the US), Ridgeway of Oxfordshire Foreign Extra Stout, Coopers Best Extra Stout, Elysian Dragonstooth Stout

Ingredienser

Similar to dry or sweet stout, but with more gravity. Pale and dark roasted malts and grains. Hops mostly for bitterness. May use adjuncts and sugar to boost gravity. Ale yeast (although some tropical stouts are brewed with lager yeast).

Profil

Aroma: Roasted grain aromas moderate to high, and can have coffee, chocolate and/or lightly burnt notes. Fruitiness medium to high. Some versions may have a sweet aroma, or molasses, licorice, dried fruit, and/or vinous aromatics. Stronger versions can have the aroma of alcohol (never sharp, hot, or solventy). Hop aroma low to none. Diacetyl low to none. Appearance: Very deep brown to black in color. Clarity usually obscured by deep color (if not opaque, should be clear). Large tan to brown head with good retention. Flavor: Tropical versions can be quite sweet without much roast or bitterness, while export versions can be moderately dry (reflecting impression of a scaled-up version of either sweet stout or dry stout). Roasted grain and malt character can be moderate to high, although sharpness of dry stout will not be present in any example. Tropical versions can have high fruity esters, smooth dark grain flavors, and restrained bitterness; they often have a sweet, rum-like quality. Export versions tend to have lower esters, more assertive roast flavors, and higher bitterness. The roasted flavors of either version may taste of coffee, chocolate, or lightly burnt grain. Little to no hop flavor. Very low to no diacetyl. Mouthfeel: Medium-full to full body, often with a smooth, creamy character. May give a warming (but never hot) impression from alcohol presence. Moderate to moderately-high carbonation.