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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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18 L
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%
IBU: 92
Olle Wreede
Exalted Beer

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ABV: 3,6%
IBU: 39
Olle Wreede
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ABV: 5,4%
IBU: 100
Olle Wreede
18 L
ABV: 7,2%
IBU: 62
Olle Wreede
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ABV: 7,5%
IBU: 46
Olle Wreede
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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
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ABV: 5,4%
IBU: 85
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23 L
ABV: 3,5%
IBU: 16
Daniel Grankvist
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10 L
ABV: 5,5%
IBU: 34
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ABV: 9,1%
IBU: 71
Andreas Häggström
22 L
ABV: 6,1%
IBU: 25
Andreas Häggström
Ärlans Bryggeri

solera

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23 L
ABV: 5,8%
IBU: 4
Dan
21 L
ABV: 6,0%
IBU: 65
Dan
Dan

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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
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Le Coq Trappist

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20 L
ABV: 12%
IBU: 30
Johan
Johan

Zombie Dust-klon

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25 L
ABV: 6,0%
IBU: 60
Mathias Brorson
23 L
ABV: 5,4%
IBU: 17
Mathias Brorson
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Bröl Mörk Stark Belgare

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23 L
ABV: 9,5%
IBU: 31
Patrik Östmark
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19 L
ABV: 5,5%
IBU: 14
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3
Automagiskt Bryggeri

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Belgian Specialty Ale

22 L
ABV: 7,5%
IBU: 35
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22 L
ABV: 6,3%
IBU: 11
Danne
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23 L
ABV: 5,5%
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45 L
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IBU: 27
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ABV: 6,1%
IBU: 20
Lowe Schmidt
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23 L
ABV: 8,2%
IBU: 110
Pelle Windestam
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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
Zombie Dust-klon

Zombie Dust-klon

American IPA
Johan
20 januari 2018 kl 16:34

Offentlig 1 kommentar 1 gillade 93 nedladdningar

Ölrecept

Mängd Koktid IBU OG FG ABV Kalorier / L Färg
25,0 L 60 min 60 1.062 SG 1.017 SG 6,0% 591 17 EBC
 

Malt

Namn Mängd % Typ Färg
Pilsner 2,15 kg 35,0% Malt 5 EBC
 

Malningsgrad: 1,50%
Fuktighet: 5,00%
Utbyte: 80%
Potential: 1.037 SG
Enzymatisk aktivitet: 120,0 Lintner
Rekommenderad max giva: 100%
Protein: 11,7%
Mäskning rekommenderad: Ja
Ursprung: Finland
Leverantör: Viking Malt

Munich 10L (Briess) 0,60 kg 9,8% Malt 20 EBC
 

Malningsgrad: 3,00%
Fuktighet: 3,30%
Utbyte: 76%
Potential: 1.035 SG
Enzymatisk aktivitet: 40,0 Lintner
Rekommenderad max giva: 100%
Protein: 13,0%
Mäskning rekommenderad: Ja
Ursprung: US
Leverantör: Briess

FLAVOR: Robust Malty
COLOR: Golden to Orange Hues
Adds a pronounced malty flavor without adding non-fermentables or affecting foam.
Small amounts added to the grist will improve the malty flavor and give a richer color to low gravity brews.

Carafoam (Weyermann) 0,33 kg 5,4% Malt 4 EBC
 

Malningsgrad: 1,50%
Fuktighet: 4,90%
Utbyte: 80%
Potential: 1.037 SG
Enzymatisk aktivitet: 0,0 Lintner
Rekommenderad max giva: 40%
Protein: 0,0%
Ursprung: Germany
Leverantör: Weyermann

Carafoam (also called Carapils) adds body and head retention without substantially altering flavor. Up to 10% for light beers, 40% for mashed beers

Caramel/Crystal Malt - 60L 0,33 kg 5,4% Malt 118 EBC
 

Malningsgrad: 1,50%
Fuktighet: 4,00%
Utbyte: 74%
Potential: 1.034 SG
Enzymatisk aktivitet: 0,0 Lintner
Rekommenderad max giva: 20%
Protein: 13,2%
Ursprung: US

Adds body, color and improves head retention.
Also called "Crystal" malt.

Melanoidin (Weyermann) 0,33 kg 5,4% Malt 59 EBC
 

Malningsgrad: 1,50%
Fuktighet: 3,80%
Utbyte: 80%
Potential: 1.037 SG
Enzymatisk aktivitet: 0,0 Lintner
Rekommenderad max giva: 20%
Protein: 0,0%
Mäskning rekommenderad: Ja
Ursprung: Germany
Leverantör: Weyermann

Red colored malt that improved head retention and stability. Used in red lagers, ales, dark beers. Intense red colour and malty aroma.

DME Golden Light (Briess) 0,90 kg 14,7% Torrextrakt 8 EBC
 

Malningsgrad: 1,50%
Fuktighet: 4,00%
Utbyte: 97%
Potential: 1.045 SG
Enzymatisk aktivitet: 120,0 Lintner
Rekommenderad max giva: 100%
Protein: 11,7%
Ursprung: US
Leverantör: Briess

LME Pilsen Light (Briess) 1,50 kg 24,4% Sirap 5 EBC
 

Malningsgrad: 1,50%
Fuktighet: 4,00%
Utbyte: 82%
Potential: 1.038 SG
Enzymatisk aktivitet: 120,0 Lintner
Rekommenderad max giva: 100%
Protein: 11,7%
Ursprung: US
Leverantör: Briess

Humle

Namn Mängd Tid Användning Form Alfa IBU gr/L
Citra 40 gr 60 min Vörthumling Pellets 13,80% 55,3 1,6

22.1 mg/L AA
19,5 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

Citra 40 gr 15 min Kok Pellets 13,80% 25,0 1,6

22.1 mg/L AA
19,5 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

Citra 40 gr 10 min Kok Pellets 13,80% 18,2 1,6

22.1 mg/L AA
19,5 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

Citra 40 gr 5 min Kok Pellets 13,80% 10,0 1,6

22.1 mg/L AA
19,5 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

Citra 40 gr 1 min Kok Pellets 13,80% 2,2 1,6

22.1 mg/L AA
19,5 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

Citra 100 gr 6 dgr Torrhumling Pellets 13,80% 0,0 4,0

55.2 mg/L AA
48,7 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

Jäst

Namn Produkt ID Labb Form Förjäsbarhet Temperatur
SafAle English Ale S-04 DCL/Fermentis Torr 73% 15°C - 24°C

Typ: Ale
Flockulering: Medium
Bäst till: Great general purpose ale yeast.
Max antal generationer: 5
Generation: 0

Fast starting, fast fermenting yeast. Quick attenuation helps to produce a clean, crisp, clear ale. Can be used in a wide range of ales.

Mäskning

Namn Typ Vatten Stegtemperatur Höjningstid Stegtid
Inmäskning Infusion 10,25 L 66°C 2 min 60 min
Utmäskning Temperatur 3,00 L 78°C 2 min 10 min

Malt

Humle

21A. IPA

Stilguide

BJCP 2015

Typ

Ale

OG

1.056 - 1.070

FG

1.008 - 1.014

IBU

40 - 70

Färg

12 - 28

Anteckningar

A decidedly hoppy and bitter, moderately strong American pale ale, showcasing modern American or New World hop varieties. The balance is hop-forward, with a clean fermentation profile, dryish finish, and clean, supporting malt allowing a creative range of hop character to shine through. The IPA category is for modern American IPAs and their derivatives. This does not imply that English IPAs aren’t proper IPAs or that there isn’t a relationship between them. This is simply a method of grouping similar styles for competition purposes. English IPAs are grouped with other English-derived beers, and the stronger Double IPA is grouped with stronger American beers. The term “IPA” is intentionally not spelled out as “India Pale Ale” since none of these beers historically went to India, and many aren’t pale. However, the term IPA has come to be a balance-defined style in modern craft beer. History: The first modern American craft beer example is generally believed to be Anchor Liberty Ale, first brewed in 1975 and using whole Cascade hops; the style has pushed beyond that original beer, which now tastes more like an American Pale Ale in comparison. American-made IPAs from earlier eras were not unknown (particularly the well-regarded Ballantine’s IPA, an oak-aged beer using an old English recipe). This style is based on the modern craft beer examples. Style Comparison: Stronger and more highly hopped than an American Pale Ale. Compared to an English IPA, has less of the “English” character from malt, hops, and yeast (less caramel, bread, and toast; more American/New World hops than English; less yeast-derived esters), less body, and often has a more hoppy balance and is slightly stronger than most examples. Less alcohol than a Double IPA, but with a similar balance.

Förebild

Alpine Duet, Bell’s Two-Hearted Ale, Fat Heads Head Hunter IPA, Firestone Walker Union Jack, Lagunitas IPA, Russian River Blind Pig IPA, Stone IPA

Ingredienser

Pale ale or 2-row brewers malt as the base, American or New World hops, American or English yeast with a clean or slightly fruity profile. Generally all-malt, but mashed at lower temperatures for high attenuation. Sugar additions to aid attenuation are acceptable. Restrained use of crystal malts, if any, as high amounts can lead to a sweet finish and clash with the hop character.

Profil

Aroma: A prominent to intense hop aroma featuring one or more characteristics of American or New World hops, such as citrus, floral, pine, resinous, spicy, tropical fruit, stone fruit, berry, melon, etc. Many versions are dry hopped and can have an additional fresh hop aroma; this is desirable but not required. Grassiness should be minimal, if present. A low to medium-low clean, grainy-malty aroma may be found in the background. Fruitiness from yeast may also be detected in some versions, although a neutral fermentation character is also acceptable. A restrained alcohol note may be present, but this character should be minimal at best. Any American or New World hop character is acceptable; new hop varieties continue to be released and should not constrain this style. Appearance: Color ranges from medium gold to light reddish-amber. Should be clear, although unfiltered dry-hopped versions may be a bit hazy. Medium-sized, white to off-white head with good persistence. Flavor: Hop flavor is medium to very high, and should reflect an American or New World hop character, such as citrus, floral, pine, resinous, spicy, tropical fruit, stone fruit, berry, melon, etc. Medium-high to very high hop bitterness. Malt flavor should be low to medium-low, and is generally clean and grainy-malty although some light caramel or toasty flavors are acceptable. Low yeast-derived fruitiness is acceptable but not required. Dry to medium-dry finish; residual sweetness should be low to none. The bitterness and hop flavor may linger into the aftertaste but should not be harsh. A very light, clean alcohol flavor may be noted in stronger versions. May be slightly sulfury, but most examples do not exhibit this character. Mouthfeel: Medium-light to medium body, with a smooth texture. Medium to medium-high carbonation. No harsh hop-derived astringency. Very light, smooth alcohol warming not a fault if it does not intrude into overall balance. Comments: A modern American craft beer interpretation of the historical English style, brewed using American ingredients and attitude. The basis for many modern variations, including the stronger Double IPA as well as IPAs with various other ingredients. Those other IPAs should generally be entered in the Specialty IPA style. Oak is inappropriate in this style; if noticeably oaked, enter in wood-aged category.