Olle Wreede
18 L
ABV: 7,2%
IBU: 62
Olle Wreede
18 L
ABV: 7,5%
IBU: 46
Olle Wreede
18 L
ABV: 6,4%
IBU: 149
Olle Wreede
18 L
ABV: 6,6%
IBU: 22
Andreas Häggström
11 L
ABV: 5,1%
IBU: 41
Andreas Häggström
11 L
ABV: 5,0%
IBU: 41
Andreas Häggström
11 L
ABV: 6,5%
IBU: 40
[N/A]
20 L
ABV: 5,3%
IBU: 62
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 Bryggeri

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 Wreede
18 L
ABV: 7,5%
IBU: 82
Olle Wreede
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
Amalgamation Brett NEIPA

Amalgamation Brett NEIPA

Brett Beer
Greven
8 mars 2017 kl 23:22

All humle ska med i jäskärlet. Brettanomyces utför biotransformation av oljorna, därav en lång biotransformation på hopstanden, en mellanlång på första torrhumlingen och en kortare på den andra torrhumlingen.

Förkultur odlad på ca. 3 liter vört. Ca. 1 liter slurry efter dekantering

Högst experimentellt koncept. Resultatet kan variera

Offentlig 0 kommentarer 0 gillade 55 nedladdningar

Ölrecept

Mängd Koktid IBU OG FG ABV Kalorier / L Färg
25,0 L 60 min 0 1.064 SG 1.010 SG 7,1% 427 9 EBC
 

Malt

Namn Mängd % Typ Färg
Pilsner (Weyermann) 6,00 kg 85,7% 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.

Oats, Malted (Thomas Fawcett) 0,50 kg 7,1% Malt 4 EBC
 

Malningsgrad: 1,50%
Fuktighet: 4,00%
Utbyte: 72%
Potential: 1.033 SG
Enzymatisk aktivitet: 0,0 Lintner
Rekommenderad max giva: 10%
Protein: 13,0%
Mäskning rekommenderad: Ja
Ursprung: Storbritannien
Leverantör: Thomas Fawcett & Sons

Malted oats - used in stouts and porters to add body and head retention as well as a unique flavor.

Wheat Malt, Light (Hoepfner) 0,50 kg 7,1% Malt 4 EBC
 

Malningsgrad: 1,70%
Fuktighet: 4,50%
Utbyte: 85%
Potential: 1.039 SG
Enzymatisk aktivitet: 75,0 Lintner
Rekommenderad max giva: 100%
Protein: 11,5%
Mäskning rekommenderad: Ja
Ursprung: Germany
Leverantör: Hoepfner

Light wheat base malt. Use in wheat beers, hefeweizen and Belgian wit styles. Also sold under the German name "Weizenmalz Hell".

Humle

Namn Mängd Tid Användning Form Alfa IBU gr/L
Citra 40 gr 0 min Whirlpool Pellets 12,00% 0,0 1,6

19.2 mg/L AA
16,9 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

Ella (aka Stella) 40 gr 0 min Whirlpool Pellets 15,00% 0,0 1,6

24.0 mg/L AA
21,2 AAU
Beta: 5,90%
HSI: 0,00%
Ursprung: Australia

New name after a 2013 harvest in Australia (due to name infringement). Despite high alpha, sold as an aroma variety. When used in dry hopping or higher quantities, grapefruit and tropical characters come to the fore. Character obtained at lower rates can be best appreciated in lagers or pilsners, while the grapefruit and tropical flavors can be used to offset robust malt and yeast characters
Used for: Ales, Lagers, Pilsners
Aroma: tropical, subtle hints of star anise, sweet and floral, with lemon, grapefruit, apricot, and melon.
Substitutions: Galaxy
Storage: Unknown
13.3-16.3% AA / 4-7.8% Beta

Equinox (HBC 366) 20 gr 0 min Whirlpool Pellets 15,00% 0,0 0,8

12.0 mg/L AA
10,6 AAU
Beta: 4,80%
HSI: 25,00%
Ursprung: U.S.

A pronounced aroma profile with citrus, tropical fruit, floral and herbal characteristics. Specific descriptors include lemon, lime, papaya, apple, and green pepper.

Used for: Experimental Ale
Aroma: Exceptional aroma profile includes notes of citrus, tropical and pine
Substitutions: Unknown
Storage: Unknown
14.4-15.6% AA / 4.6-5.1% Beta

Mosaic (HBC 369) 20 gr 0 min Whirlpool Pellets 12,25% 0,0 0,8

9.8 mg/L AA
8,6 AAU
Beta: 3,50%
HSI: 25,00%
Ursprung: U.S.

Available in quantity for the first time after 2012 harvest. Still known to many as HBC 369. A daughter of Simcoe crossed with a Nugget derived male. An excellent aroma variety.
Used for: Ales, IPA, Experimental Ales
Aroma: Rich in mango, lemon, citrus, pine, and notably, blueberry.
Substitutes: Unknown
Storage: Good (25% AA after 6 months at 20 C)
11-13.5% AA / 3.2-3.9% Beta

Citra 30 gr 14 dgr Torrhumling Pellets 12,00% 0,0 1,2

14.4 mg/L AA
12,7 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

Ella (aka Stella) 30 gr 14 dgr Torrhumling Pellets 15,00% 0,0 1,2

18.0 mg/L AA
15,9 AAU
Beta: 5,90%
HSI: 0,00%
Ursprung: Australia

New name after a 2013 harvest in Australia (due to name infringement). Despite high alpha, sold as an aroma variety. When used in dry hopping or higher quantities, grapefruit and tropical characters come to the fore. Character obtained at lower rates can be best appreciated in lagers or pilsners, while the grapefruit and tropical flavors can be used to offset robust malt and yeast characters
Used for: Ales, Lagers, Pilsners
Aroma: tropical, subtle hints of star anise, sweet and floral, with lemon, grapefruit, apricot, and melon.
Substitutions: Galaxy
Storage: Unknown
13.3-16.3% AA / 4-7.8% Beta

Equinox (HBC 366) 10 gr 14 dgr Torrhumling Pellets 15,00% 0,0 0,4

6.0 mg/L AA
5,3 AAU
Beta: 4,80%
HSI: 25,00%
Ursprung: U.S.

A pronounced aroma profile with citrus, tropical fruit, floral and herbal characteristics. Specific descriptors include lemon, lime, papaya, apple, and green pepper.

Used for: Experimental Ale
Aroma: Exceptional aroma profile includes notes of citrus, tropical and pine
Substitutions: Unknown
Storage: Unknown
14.4-15.6% AA / 4.6-5.1% Beta

Mosaic (HBC 369) 10 gr 14 dgr Torrhumling Pellets 12,25% 0,0 0,4

4.9 mg/L AA
4,3 AAU
Beta: 3,50%
HSI: 25,00%
Ursprung: U.S.

Available in quantity for the first time after 2012 harvest. Still known to many as HBC 369. A daughter of Simcoe crossed with a Nugget derived male. An excellent aroma variety.
Used for: Ales, IPA, Experimental Ales
Aroma: Rich in mango, lemon, citrus, pine, and notably, blueberry.
Substitutes: Unknown
Storage: Good (25% AA after 6 months at 20 C)
11-13.5% AA / 3.2-3.9% Beta

Citra 30 gr 7 dgr Torrhumling Pellets 12,00% 0,0 1,2

14.4 mg/L AA
12,7 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

Ella (aka Stella) 30 gr 7 dgr Torrhumling Pellets 15,00% 0,0 1,2

18.0 mg/L AA
15,9 AAU
Beta: 5,90%
HSI: 0,00%
Ursprung: Australia

New name after a 2013 harvest in Australia (due to name infringement). Despite high alpha, sold as an aroma variety. When used in dry hopping or higher quantities, grapefruit and tropical characters come to the fore. Character obtained at lower rates can be best appreciated in lagers or pilsners, while the grapefruit and tropical flavors can be used to offset robust malt and yeast characters
Used for: Ales, Lagers, Pilsners
Aroma: tropical, subtle hints of star anise, sweet and floral, with lemon, grapefruit, apricot, and melon.
Substitutions: Galaxy
Storage: Unknown
13.3-16.3% AA / 4-7.8% Beta

Equinox (HBC 366) 20 gr 7 dgr Torrhumling Pellets 15,00% 0,0 0,8

12.0 mg/L AA
10,6 AAU
Beta: 4,80%
HSI: 25,00%
Ursprung: U.S.

A pronounced aroma profile with citrus, tropical fruit, floral and herbal characteristics. Specific descriptors include lemon, lime, papaya, apple, and green pepper.

Used for: Experimental Ale
Aroma: Exceptional aroma profile includes notes of citrus, tropical and pine
Substitutions: Unknown
Storage: Unknown
14.4-15.6% AA / 4.6-5.1% Beta

Mosaic (HBC 369) 20 gr 7 dgr Torrhumling Pellets 12,25% 0,0 0,8

9.8 mg/L AA
8,6 AAU
Beta: 3,50%
HSI: 25,00%
Ursprung: U.S.

Available in quantity for the first time after 2012 harvest. Still known to many as HBC 369. A daughter of Simcoe crossed with a Nugget derived male. An excellent aroma variety.
Used for: Ales, IPA, Experimental Ales
Aroma: Rich in mango, lemon, citrus, pine, and notably, blueberry.
Substitutes: Unknown
Storage: Good (25% AA after 6 months at 20 C)
11-13.5% AA / 3.2-3.9% Beta

Jäst

Namn Produkt ID Labb Form Förjäsbarhet Temperatur
Amalgamation The Yeast Bay Flytande 80% 21°C - 27°C

Typ: Ale
Flockulering: Låg
Bäst till: Brett beer, Sours
Max antal generationer: 5
Generation: 0

Amalgamation is the union of our six favorite Brettanomyces isolates from our microbe library. Each isolate produces a unique bouquet of bright and fruity flavors and aromas, and the combination of all of them into one blend results in the coalescence of these unique flavors and aromas into something truly special.
Expect this blend to create a dry beer with a bright and complex fruit-forward flavor and aroma, accompanied by some funk on the palate.

Mäskning

Namn Typ Vatten Stegtemperatur Höjningstid Stegtid
Inmäskning Infusion 18,26 L 66°C 2 min 75 min

Malt

Humle

24A. Brett Beer

Stilguide

GABF 2015

Typ

Mixed

OG

0.000 - 0.000

FG

0.000 - 0.000

IBU

0 - 0

Färg

0 - 0

Anteckningar

Brett Beers are any range of color and may take on the color of added fruits or other ingredients. Chill haze, bacteria and yeast-induced haze are allowable at low to medium levels at any temperature. Moderate to intense yet balanced fruity-ester aromas are evident. In darker versions, roasted malt, caramel-like and chocolate-like aromas are subtly present. Diacetyl and DMS aromas should not be perceived. Hop aroma is evident over a full range from low to high. In darker versions, roasted malt, caramel-like and chocolate-like flavors are subtly present. Fruited versions will exhibit fruit flavors in harmonious balance with other characters. Hop flavor is evident over a full range from low to high. Hop bitterness is evident over a full range from low to high. The evolution of natural acidity develops balanced complexity. Horsey, goaty, leathery, phenolic and light to moderate and/or fruity acidic character evolved from Brettanomyces organisms may be evident, not dominant and in balance with other character. Cultured yeast strains may be used in the fermentation. Beers in this style should not use bacteria or exhibit bacteria-derived characters. Moderate to intense yet balanced fruity-ester flavors are evident. Diacetyl and DMS flavors should not be perceived. Wood vessels may be used during the fermentation and aging process, but wood-derived flavors such as vanillin must not be present. Residual flavors that come from liquids previously aged in a barrel such as bourbon or sherry should not be present. Body is evident over a full range from low to high. For purposes of competition entries exhibiting wood-derived characters or characters of liquids previously aged in wood would more appropriately be entered in other Wood-Aged Beer categories. Wood- and barrel-aged sour ales should not be entered here and are classified elsewhere. To allow for accurate judging the brewer must provide information listing a classic or other style of base beer being elaborated upon, fruit or other special ingredients if present, and/or special processes used. Beer entries not accompanied by this information will be at a disadvantage during judging.