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ABV: 7,0%
IBU: 22
Olle Wreede
Exalted Beer

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ABV: 5,0%
IBU: 117
[N/A]
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ABV: 5,1%
IBU: 39
Olle Wreede
Exalted Beer

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Belgian Blond Ale

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ABV: 7,1%
IBU: 20
Olle Wreede
Exalted Beer

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Ljus veteöl av sydtysk typ

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ABV: 4,3%
IBU: 13
Olle Wreede
1
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ABV: 6,4%
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Olle Wreede
Exalted Beer

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English ordinary bitter

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ABV: 3,6%
IBU: 39
Olle Wreede
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ABV: 5,4%
IBU: 100
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ABV: 7,2%
IBU: 62
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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
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ABV: 6,5%
IBU: 40
[N/A]
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ABV: 5,3%
IBU: 62
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ABV: 3,5%
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Daniel Grankvist
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IBU: 71
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IBU: 25
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ABV: 5,8%
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Dan
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ABV: 12%
IBU: 66
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IBU: 37
Quisten & Gaarden Bryggeri
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ABV: 7,4%
IBU: 17
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IBU: 30
Johan
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ABV: 6,0%
IBU: 60
Mathias Brorson
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ABV: 5,4%
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ABV: 9,5%
IBU: 31
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ABV: 5,5%
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Tobias Janius
3
Automagiskt Bryggeri

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22 L
ABV: 7,5%
IBU: 35
Tobias Janius
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Danne
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ABV: 5,5%
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Örjan
45 L
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IBU: 27
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ABV: 6,1%
IBU: 20
Lowe Schmidt
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ABV: 8,2%
IBU: 110
Pelle Windestam
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ABV: 0,0%
IBU: 0
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IBU: 21
Olle Wreede
18 L
ABV: 7,5%
IBU: 82
Olle Wreede
18 L
ABV: 5,8%
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Fredrik Dernebo
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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
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Fredrik Dernebo
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ABV: 8,8%
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Fredrik Dernebo
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Syrén Saison

Syrén Saison

Saison
Alexander
6 juni 2017 kl 13:23

Frisk, lagom stark saison där jag bytte ut 3,5 liter av lakvattnet mot syrénsaft som jag tillsatt i slutet av koket.
Redan när jag kylt så kände jag en fräsch doft av blomster som jag hoppas följer med hela vägen.

Offentlig 1 kommentar 1 gillade 105 nedladdningar

Ölrecept

Mängd Koktid IBU OG FG ABV Kalorier / L Färg
19,0 L 90 min 35 1.048 SG 1.009 SG 5,1% 414 6 EBC
 

Malt

Namn Mängd % Typ Färg
Pilsner (Weyermann) 3,00 kg 75,0% 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.

Wheat Malt, Pale (Weyermann) 1,00 kg 25,0% Malt 4 EBC
 

Malningsgrad: 1,70%
Fuktighet: 4,50%
Utbyte: 82%
Potential: 1.038 SG
Enzymatisk aktivitet: 74,0 Lintner
Rekommenderad max giva: 80%
Protein: 11,7%
Mäskning rekommenderad: Ja
Ursprung: Germany
Leverantör: Weyermann

Pale wheat malt, used as a base malt in many wheat styles. Wheat beers, Koelsch, Alts.

Humle

Namn Mängd Tid Användning Form Alfa IBU gr/L
Barbe Rouge 9 gr 60 min Kok Pellets 10,00% 12,1 0,5

4.7 mg/L AA
3,1 AAU
Beta: 2,00%
HSI: 15,00%
Ursprung: France

Barbe Rouge is related to Strisselspalt and may be used for aroma or bittering.

Red fruit aromas with notes of strawberry, cherry and bubble gum

Barbe Rouge 9 gr 30 min Kok Pellets 10,00% 9,3 0,5

4.7 mg/L AA
3,1 AAU
Beta: 2,00%
HSI: 15,00%
Ursprung: France

Barbe Rouge is related to Strisselspalt and may be used for aroma or bittering.

Red fruit aromas with notes of strawberry, cherry and bubble gum

Barbe Rouge 9 gr 15 min Kok Pellets 10,00% 6,0 0,5

4.7 mg/L AA
3,1 AAU
Beta: 2,00%
HSI: 15,00%
Ursprung: France

Barbe Rouge is related to Strisselspalt and may be used for aroma or bittering.

Red fruit aromas with notes of strawberry, cherry and bubble gum

Barbe Rouge 15 gr 30 min Whirlpool Pellets 10,00% 7,8 0,8

7.8 mg/L AA
5,2 AAU
Beta: 2,00%
HSI: 15,00%
Ursprung: France

Barbe Rouge is related to Strisselspalt and may be used for aroma or bittering.

Red fruit aromas with notes of strawberry, cherry and bubble gum

Övriga ingredienser

Namn Mängd Typ Användning Tid
PH 5.2 Stabilizer 14,84 gr Vattenjustering Mäskning 60 min

Används till: Vattenjustering

PH 5.2 Stabilizer by Five Star is a prioprietary mix of phosphate buffers used to lower the PH of your Mash to 5.2 for brewing.

Irish Moss 1 gr Klarning Kok 10 min

Används till: Clarity

Fining agent that aids in the post-boil protein break. Reduces protein chill haze and improves beer clarity.

Jäst

Namn Produkt ID Labb Form Förjäsbarhet Temperatur
Belle Saison - Lallemand/Danstar Torr 77% 15°C - 35°C

Typ: Ale
Flockulering: Hög
Bäst till: Saison, Bière de Garde, Belgian style beers
Max antal generationer: 5
Generation: 0

Belle Saison produces esters and phenols, which results in beers with fruity, peppery
and spicy flavors and aromas. Belle Saison is suitable for primary fermentation for beers up to 14% ABV. The yeast would require extra nutrition above that level of alcohol such as an addition of 1g/hL of Servomyces.

Mäskning

Namn Typ Vatten Stegtemperatur Höjningstid Stegtid
Inmäskning Infusion 12,00 L 65°C 2 min 60 min
Utmäskning Temperatur 0,00 L 76°C 2 min 10 min

Malt

Humle

25B. Strong Belgian Ale

Stilguide

BJCP 2015

Typ

Ale

OG

1.048 - 1.065

FG

1.002 - 1.008

IBU

20 - 35

Färg

10 - 43

Anteckningar

Entry Instructions: The entrant must specify the strength (table, standard, super) and the color (pale, dark) (see table for 25B at BJCP.org). Most commonly, a pale, refreshing, highly-attenuated, moderately-bitter, moderate-strength Belgian ale with a very dry finish. Typically highly carbonated, and using non-barley cereal grains and optional spices for complexity, as complements the expressive yeast character that is fruity, spicy, and not overly phenolic. Less common variations include both lower-alcohol and higher-alcohol products, as well as darker versions with additional malt character. History: A provision ale originally brewed in Wallonia, the French-speaking part of Belgium, for consumption during the active farming season. Originally a lower-alcohol product so as to not debilitate field workers, but tavern-strength products also existed. Higher-strength and different-colored products appeared after WWII. The best known modern saison, Saison Dupont, was first produced in the 1920s. Originally a rustic, artisanal ale made with local farm-produced ingredients, it is now brewed mostly in larger breweries yet retains the image of its humble origins. Style Comparison: At standard strengths and pale color (the most common variety), like a more highly-attenuated, hoppy, and bitter Belgian blond ale with a stronger yeast character. At super strength and pale color, similar to a Belgian tripel, but often with more of a grainy, rustic quality and sometimes with a spicier yeast character.

Förebild

Ellezelloise Saison, Fantôme Saison, Lefebvre Saison 1900, Saison Dupont Vieille Provision, Saison de Pipaix, Saison Regal, Saison Voisin, Boulevard Tank 7 Farmhouse Ale

Ingredienser

Not typically spiced, with the yeast, hops and grain providing the character; but spices are allowed if they provide a complementary character. Continental base malts are typical, but the grist frequently contains other grains such as wheat, oats, rye, or spelt. Adjuncts such as sugar and honey can also serve to add complexity and dry out the beer. Darker versions will typically use richer, darker malts, but not typically roasted types. Saazer-type, Styrian or East Kent Golding hops are commonly used. A wide range of herbs or spices can add complexity and uniqueness, but should always meld well with the yeast and hop character. Brettanomyces is not typical for this style; Saisons with Brett should be entered in the American Wild Ale category.

Profil

Aroma: Quite aromatic, with fruity, spicy, and hoppy characteristics evident. The esters can be fairly high (moderate to high), and are often reminiscent of citrus fruits such as oranges or lemons. The hops are low to moderate and are often spicy, floral, earthy, or fruity. Stronger versions can have a soft, spicy alcohol note (low intensity). Spicy notes are typically peppery rather than clove-like, and can be up to moderately-strong (typically yeast-derived). Subtle, complementary herb or spice additions are allowable, but should not dominate. The malt character is typically slightly grainy in character and low in intensity. Darker and stronger versions will have more noticeable malt, with darker versions taking characteristics associated with grains of that color (toasty, biscuity, caramelly, chocolate, etc.). In versions where sourness is present instead of bitterness, some of the sour character can be detected (low to moderate). Appearance: Pale versions are often a distinctive pale orange but may be pale golden to amber in color (gold to amber-gold is most common). Darker versions may run from copper to dark brown. Long-lasting, dense, rocky white to ivory head resulting in characteristic Belgian lace on the glass as it fades. Clarity is poor to good, though haze is not unexpected in this type of unfiltered beer. Effervescent. Flavor: Medium-low to medium-high fruity and spicy flavors, supported by a low to medium soft malt character, often with some grainy flavors. Bitterness is typically moderate to high, although sourness can be present in place of bitterness (both should not be strong flavors at the same time). Attenuation is extremely high, which gives a characteristic dry finish essential to the style; a Saison should never finish sweet. The fruity character is frequently citrusy (orange or lemon), and the spices are typically peppery. Allow for a range of balance in the fruity-spicy characteristics; this is often driven by the yeast selection. Hop flavor is low to moderate, and generally spicy or earthy in character. The balance is towards the fruity, spicy, hoppy character, with any bitterness or sourness not overwhelming these flavors. Darker versions will have more malt character, with a range of flavors derived from darker malts (toasty, bready, biscuity, chocolate, etc.) that support the fruity-spicy character of the beer (roasted flavors are not typical). Stronger versions will have more malt flavor in general, as well as a light alcohol impression. Herbs and spices are completely optional, but if present should be used in moderation and not detract from the yeast character. The finish is very dry and the aftertaste is typically bitter and spicy. The hop bitterness can be restrained, although it can seem accentuated due to the high attenuation levels. Mouthfeel: Light to medium body. Alcohol sensation varies with strength, from none in table version to light in standard versions, to moderate in super versions. However, any warming character should be fairly low. Very high carbonation with an effervescent quality. There is enough prickly acidity on the tongue to balance the very dry finish. In versions with sourness, a low to moderate tart character can add a refreshing bite, but not be puckering (optional). Comments: Variations exist in strength and color, but they all have similar characteristics and balance, in particularly the refreshing, highly-attenuated, dry character with high carbonation. There is no correlation between strength and color. The balance can change somewhat with strength and color variations, but the family resemblance to the original artisanal ale should be evident. Pale versions are likely to be more bitter and have more hop character, while darker versions tend to have more malt character and sweetness, yielding a more balanced presentations. Stronger versions often will have more malt flavor, richness, and body simply due to their higher gravity. Although they tend to be very well-attenuated, they may not be perceived to be as dry as standard-strength saisons due to their strength. The Saison yeast character is a must, although maltier and richer versions will tend to mask this character more. Often called Farmhouse ales in the US, but this term is not common in Europe where they are simply part of a larger grouping of artisanal ales.