MF
Mikael Fridén

Gambler's choice

Mörk stark belgisk ale

9 L
ABV: 9,4%
IBU: 40
MF
10 L
ABV: 6,6%
IBU: 10
Wallonie Ale (Olof)
Olof

Wallonie Ale

Belgiskt och franskt specialöl

18 L
ABV: 0,0%
IBU: 0
Pixie Bobcat DIPA (Exalted Beer)
2
Exalted Beer

Pixie Bobcat DIPA

New England IPA - Vermont IPA

45 L
ABV: 9,5%
IBU: 46
LN
20 L
ABV: 6,9%
IBU: 26
LN
OL-Brewery

Pors Pilsner

Tjeckisk pilsner

21 L
ABV: 4,2%
IBU: 10
Pixie DODDH (Exalted Beer)
16 L
ABV: 6,2%
IBU: 56
A
18 L
ABV: 6,6%
IBU: 34
In de Wreede 6 (Exalted Beer)
18 L
ABV: 6,0%
IBU: 32
Mälarens Perla Pilsner (Exalted Beer)
18 L
ABV: 4,7%
IBU: 40
PE
38 L
ABV: 5,4%
IBU: 44
PE
Boulder road

Boulder road Stiiim

California Common Beer

38 L
ABV: 5,3%
IBU: 46
PE
Boulder road

Bordsporter

Robust Porter

30 L
ABV: 4,8%
IBU: 30
Vit Katt (Exalted Beer)
Exalted Beer

Vit Katt

American Wheat or Rye Beer

10 L
ABV: 6,9%
IBU: 41
V2 (Exalted Beer)
Exalted Beer

V2

Christmas/Winter Specialty Spice Beer

10 L
ABV: 8,9%
IBU: 35
Svartvit Katt (Exalted Beer)
18 L
ABV: 6,7%
IBU: 62
Söderkällan (Exalted Beer)
Exalted Beer

Söderkällan

Bohemian Pilsner

10 L
ABV: 5,1%
IBU: 39
Röd Katt (Exalted Beer)
Exalted Beer

Röd Katt

American IPA

10 L
ABV: 6,5%
IBU: 39
Röd Älg (Exalted Beer)
Exalted Beer

Röd Älg

Scottish strong ale, 90/-

19 L
ABV: 6,7%
IBU: 21
Purple Power (Exalted Beer)
Exalted Beer

Purple Power

American IPA

18 L
ABV: 5,8%
IBU: 222
Pixie Voss (Exalted Beer)
16 L
ABV: 6,7%
IBU: 48
Måns (Exalted Beer)
Exalted Beer

Måns

American IPA

10 L
ABV: 6,3%
IBU: 71
Lokatt (Exalted Beer)
Exalted Beer

Lokatt

Pale ale (APA)

18 L
ABV: 4,6%
IBU: 42
Kottmos (Exalted Beer)
Exalted Beer

Kottmos

American Pale Ale

18 L
ABV: 5,6%
IBU: 46
Karmen (Exalted Beer)
Exalted Beer

Karmen

American Wheat or Rye Beer

18 L
ABV: 5,2%
IBU: 28
Bonnen Pils (Exalted Beer)
Exalted Beer

Bonnen Pils

Bohemian Pilsener

20 L
ABV: 5,0%
IBU: 44
Dark Experiment (Exalted Beer)
15 L
ABV: 7,2%
IBU: 56
Gul Katt (Exalted Beer)
Exalted Beer

Gul Katt

American IPA

18 L
ABV: 6,8%
IBU: 82
Hardcat (Exalted Beer)
Exalted Beer

Hardcat

Dubbel IPA

18 L
ABV: 9,3%
IBU: 135
Hopkok (Exalted Beer)
Exalted Beer

Hopkok

American IPA

10 L
ABV: 7,9%
IBU: 63
Inge Katt (Exalted Beer)
Exalted Beer

Inge Katt

Double IPA

18 L
ABV: 8,9%
IBU: 81
Junibeer (Exalted Beer)
Exalted Beer

Junibeer

Pale ale (APA)

18 L
ABV: 5,3%
IBU: 42
Amadeus Neepah (Exalted Beer)
16 L
ABV: 7,1%
IBU: 23
Bellmans Skeppsmumma (Exalted Beer)
10 L
ABV: 10,0%
IBU: 37
In de Wreede 12 (Exalted Beer)
Exalted Beer

In de Wreede 12

Mörk stark belgisk ale

18 L
ABV: 11%
IBU: 37
Witter (Uppsala hembryggareförening)
70 L
ABV: 4,6%
IBU: 16
Belgian quadrupel (Ulrik)
Ulrik

Belgian quadrupel

Mörk stark belgisk ale

36 L
ABV: 12%
IBU: 23
BBA IMP STOUT (Ulrik)
Ulrik

BBA IMP STOUT

Imperial Stout

5 L
ABV: 14%
IBU: 49
Hehe Jojo (Ulrik)
36 L
ABV: 5,1%
IBU: 8
Julis (Ulrik)
23 L
ABV: 5,6%
IBU: 21
Sunes Hoppy Christmas 2019 (Dan)
21 L
ABV: 6,5%
IBU: 88
Sunes Old Ale (Dan)
Dan

Sunes Old Ale

Old Ale

21 L
ABV: 7,9%
IBU: 51
Keijsers RIS Coconut (punkis)
punkis

Keijsers RIS Coconut

Russian Imperial Stout

9 L
ABV: 10%
IBU: 88
Tasmanian Devil IPA (Picapica Brewing)
45 L
ABV: 7,0%
IBU: 53
Ställverksbira 1,4 Orginal (Picapica Brewing)
45 L
ABV: 5,4%
IBU: 29
PicaPica Centennial IPA (Picapica Brewing)
23 L
ABV: 7,2%
IBU: 57
Amarillo Lager (Eric)
Eric

Amarillo Lager

Modern Ljus Lager

23 L
ABV: 5,3%
IBU: 44
Weission (Exalted Beer)
Exalted Beer

Weission

Ljus veteöl av sydtysk typ

18 L
ABV: 4,7%
IBU: 15
Skaukatt Kveik IPA (Exalted Beer)
18 L
ABV: 6,6%
IBU: 34
Bondkatt IPA (Exalted Beer)
18 L
ABV: 5,8%
IBU: 29
Black Widow (Hillbilly Brewery)

Black Widow

Imperial Stout
Hillbilly Brewery
8 december 2017 kl 11:21

Offentlig Inga bryggningar 0 kommentarer 0 gillade 191 nedladdningar
Ölrecept
Volym Koktid OG FG IBU ABV Kalorier/L Färg
20,0 L 90 min 1.102 SG 1.024 SG 84 10% 1067 104 EBC
 
IBU ABV Kalorier/L Färg
84 10% 1067 104 EBC
 
Malt
Namn Mängd % Typ Färg
Pale Malt (2 Row) Bel 5,50 kg 64,7% Malt 6 EBC
 

Typ: Malt
Färg: 6 EBC  
Malningsgrad: 1,50%
Fuktighet: 4,00%
Utbyte: 80%
Potential: 1.037 SG
Enzymatisk aktivitet: 60,0 Lintner
Rekommenderad max giva: 100%
Protein: 10,5%
Mäskning rekommenderad: Ja
Ursprung: Belgium

Base malt for all beer styles
Higher potential yield than US, English equivalent pale ale malts

Special B Malt 0,55 kg 6,5% Malt 355 EBC
 

Typ: Malt
Färg: 355 EBC  
Malningsgrad: 1,50%
Fuktighet: 4,00%
Utbyte: 65%
Potential: 1.030 SG
Enzymatisk aktivitet: 0,0 Lintner
Rekommenderad max giva: 10%
Protein: 0,0%
Mäskning rekommenderad: Ja
Ursprung: Belgium

Extreme caramel aroma and flavored malt. Used in dark Belgian Abbey and Trappist ales. Unique flavor and aroma.

Crystal 100 0,40 kg 4,7% Malt 110 EBC
 

Typ: Malt
Färg: 110 EBC  
Malningsgrad: 1,50%
Fuktighet: 5,50%
Utbyte: 75%
Potential: 1.035 SG
Enzymatisk aktivitet: 0,0 Lintner
Rekommenderad max giva: 20%
Protein: 11,7%
Ursprung: Finland
Leverantör: Viking Malt

Roasted Barley 0,30 kg 3,5% Malt 1500 EBC
 

Typ: Malt
Färg: 1500 EBC  
Malningsgrad: 1,50%
Fuktighet: 3,00%
Utbyte: 65%
Potential: 1.030 SG
Enzymatisk aktivitet: 0,0 Lintner
Rekommenderad max giva: 20%
Protein: 11,7%
Ursprung: Finland
Leverantör: Viking Malt

Roasted barley is produced in a roasting drum from malting barley. The enzymatic activity of roasted barley is zero. The fermentable extract of Roasted barley is minor. The typical roasted barley flavour is burnt and roasted.

Black 0,25 kg 2,9% Malt 1500 EBC
 

Typ: Malt
Färg: 1500 EBC  
Malningsgrad: 1,50%
Fuktighet: 2,00%
Utbyte: 65%
Potential: 1.030 SG
Enzymatisk aktivitet: 0,0 Lintner
Rekommenderad max giva: 2%
Protein: 11,7%
Ursprung: Finland
Leverantör: Viking Malt

Dark Dry Extract 1,00 kg 11,8% Torrextrakt 34 EBC
 

Typ: Torrextrakt
Färg: 34 EBC  
Malningsgrad: 1,50%
Fuktighet: 4,00%
Utbyte: 95%
Potential: 1.044 SG
Enzymatisk aktivitet: 120,0 Lintner
Rekommenderad max giva: 100%
Protein: 11,7%
Ursprung: US

Dark dry extract for general purpose use.
Use as base or to increase gravity of any dark ale or lager.

Light Dry Extract 0,50 kg 5,9% Torrextrakt 16 EBC
 

Typ: Torrextrakt
Färg: 16 EBC  
Malningsgrad: 1,50%
Fuktighet: 4,00%
Utbyte: 95%
Potential: 1.044 SG
Enzymatisk aktivitet: 120,0 Lintner
Rekommenderad max giva: 100%
Protein: 11,7%
Ursprung: US

Pale dry malt extract for general purpose use.
Use as base or to increase gravity of any full bodied ale or lager.

Humle
Namn Mängd Tid Användning Form Alfa IBU gr/L
Summit 55 gr 60 min Kok Pellets 17,00% 74,3 2,8

Användning: Kok
Form: Pellets
Alfa: 17,00%
IBU: 74,3
gr/L: 2,8
46.8 mg/L AA
33,0 AAU
Beta: 5,00%
HSI: 15,00%
Ursprung: U.S.

High alpha variety bred by American Dwarf Hop Assoc. Can be grown commercially on a low trellis.
Aroma: Strong citrus, grapefruit notes.
Substitutes: Warrior, Millenium, Columbus, Tomahawk, Zeus

Saaz 40 gr 2 min Kok Pellets 3,75% 1,0 2,0

Användning: Kok
Form: Pellets
Alfa: 3,75%
IBU: 1,0
gr/L: 2,0
7.5 mg/L AA
5,3 AAU
Beta: 3,75%
HSI: 50,00%
Ursprung: U.S.

This traditional variety from the Czech Republic is grown on a limited basis in the U.S. A classic noble aroma that is famously used in Pilsners.
Used for: Bohemian-style beers, Continental lagers, Wheats, Pilsener lagers, Ales, Pilsners
Aroma: Seasoned herbal character
Substitiutions: Czech Saaz, Polish Lublin, Sterling
Storage: Poor
2-6% AA / 3-4.5% Beta

Övriga ingredienser
Namn Mängd Tid Typ Användning
Protafloc 0 gr 20 min Klarning Kok

Typ: Klarning
Användning: Kok
Används till: Klarning

Jäst
Namn Produkt ID Labb Form Förjäsbarhet Temperatur
Safale American US-05 DCL/Fermentis Torr 77% 15°C - 24°C

Labb: DCL/Fermentis
Labb: DCL/Fermentis
Form: Torr
Förjäsbarhet: 77%
Temperatur: 15°C - 24°C
Typ: Ale
Flockulering: Medium
Bäst till: American ale, other clean finish ales
Max antal generationer: 5
Generation: 0

American ale yeast that produces well balanced beers with low diacetyl and a very clean, crisp end palate.

Mäskning
Namn Temp. Tid Höjningstid Typ Vatten
Inmäskning 64°C 75 min 2 min Infusion 18,22 L

Höjningstid: 2 min
Typ: Infusion
Vatten: 18,22 L

Malt

Humle

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20C. American Porter and Stout

Stilguide

BJCP 2015

Typ

Ale

OG

1.075 - 1.115

FG

1.018 - 1.030

IBU

50 - 90

Färg

59 - 79

Anteckningar

An intensely-flavored, big, dark ale with a wide range of flavor balances and regional interpretations. Roasty-burnt malt with deep dark or dried fruit flavors, and a warming, bittersweet finish. Despite the intense flavors, the components need to meld together to create a complex, harmonious beer, not a hot mess. History: A style with a long, although not necessarily continuous, heritage. Traces roots to strong English porters brewed for export in the 1700s, and said to have been popular with the Russian Imperial Court. After the Napoleonic wars interrupted trade, these beers were increasingly sold in England. The style eventually all but died out, until being popularly embraced in the modern craft beer era, both in England as a revival and in the United States as a reinterpretation or re-imagination by extending the style with American characteristics. Style Comparison: Like a black barleywine with every dimension of flavor coming into play. More complex, with a broader range of possible flavors than lower-gravity stouts.

Förebild

American –Bell’s Expedition Stout, Cigar City Marshal Zhukov’s Imperial Stout, Great Divide Yeti Imperial Stout, North Coast Old Rasputin Imperial Stout, Sierra Nevada Narwhal Imperial Stout; English – Courage Imperial Russian Stout, Le Coq Imperial Extra Double Stout, Samuel Smith Imperial Stout

Ingredienser

Well-modified pale malt, with generous quantities of roasted malts and/or grain. May have a complex grain bill using virtually any variety of malt. Any type of hops may be used. American or English ale yeast.

Profil

Aroma: Rich and complex, with variable amounts of roasted grains, maltiness, fruity esters, hops, and alcohol. The roasted malt character can take on coffee, dark chocolate, or slightly burnt tones and can be light to moderately strong. The malt aroma can be subtle to rich and barleywine-like. May optionally show a slight specialty malt character (e.g., caramel), but this should only add complexity and not dominate. Fruity esters may be low to moderately strong, and may take on a complex, dark fruit (e.g., plums, prunes, raisins) character. Hop aroma can be very low to quite aggressive, and may contain any hop variety. An alcohol character may be present, but shouldn’t be sharp, hot, or solventy. Aged versions may have a slight vinous or port-like quality, but shouldn’t be sour. The balance can vary with any of the aroma elements taking center stage. Not all possible aromas described need be present; many interpretations are possible. Aging affects the intensity, balance and smoothness of aromatics. Appearance: Color may range from very dark reddish-brown to jet black. Opaque. Deep tan to dark brown head. Generally has a well-formed head, although head retention may be low to moderate. High alcohol and viscosity may be visible in “legs” when beer is swirled in a glass. Flavor: Rich, deep, complex and frequently quite intense, with variable amounts of roasted malt/grains, maltiness, fruity esters, hop bitterness and flavor, and alcohol. Medium to aggressively high bitterness. Medium-low to high hop flavor (any variety). Moderate to aggressively high roasted malt/grain flavors can suggest bittersweet or unsweetened chocolate, cocoa, and/or strong coffee. A slightly burnt grain, burnt currant or tarry character may be evident. Fruity esters may be low to intense, and can take on a dark fruit character (raisins, plums, or prunes). Malt backbone can be balanced and supportive to rich and barleywine-like, and may optionally show some supporting caramel, bready or toasty flavors. The palate and finish can vary from relatively dry to moderately sweet, usually with some lingering roastiness, hop bitterness and warming character. The balance and intensity of flavors can be affected by aging, with some flavors becoming more subdued over time and some aged, vinous or port-like qualities developing. Mouthfeel: Full to very full-bodied and chewy, with a velvety, luscious texture (although the body may decline with long conditioning). Gentle smooth warmth from alcohol should be present and noticeable, but not a primary characteristic; in well-conditioned versions, the alcohol can be deceptive. Should not be syrupy or under-attenuated. Carbonation may be low to moderate, depending on age and conditioning. Comments: Traditionally an English style, but it is currently much more popular and widely available in America where it is a craft beer favorite, not a curiosity. Variations exist, with English and American interpretations (predictably, the American versions have more bitterness, roasted character, and finishing hops, while the English varieties reflect a more complex specialty malt character and a more forward ester profile). Not all Imperial Stouts have a clearly ‘English’ or ‘American’ character; anything in between the two variants are allowable as well, which is why it is counter-productive to designate a sub-type when entering a competition. The wide range of allowable characteristics allow for maximum brewer creativity. Judges must be aware of the broad range of the style, and not try to judge all examples as clones of a specific commercial beer.