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

Denalibomb

Pale ale (APA)

18 L
ABV: 5,0%
IBU: 117
[N/A]
Desperation Brew

Wreedeslager

Internationell lager

20 L
ABV: 5,1%
IBU: 39
Olle Wreede
Exalted Beer

Lingonblond

Belgian Blond Ale

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

Hjortonvete

Ljus veteöl av sydtysk typ

18 L
ABV: 4,3%
IBU: 13
Olle Wreede
1
18 L
ABV: 6,4%
IBU: 92
Olle Wreede
Exalted Beer

Granskottsbitter

English ordinary bitter

18 L
ABV: 3,6%
IBU: 39
Olle Wreede
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Nästan En IPA

Pale ale (APA)

18 L
ABV: 5,4%
IBU: 100
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
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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
Piprensaren

Piprensaren

Belgian Dubbel
Quisten Gaarden Bryggeri
25 januari 2018 kl 10:07

Offentlig 0 kommentarer 0 gillade 97 nedladdningar

Ölrecept

Mängd Koktid IBU OG FG ABV Kalorier / L Färg
19,0 L 90 min 17 1.067 SG 1.011 SG 7,4% 585 39 EBC
 

Malt

Namn Mängd % Typ Färg
Pilsner (Weyermann) 4,10 kg 71,9% 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.

Biscuit Malt 0,40 kg 7,0% Malt 45 EBC
 

Malningsgrad: 1,50%
Fuktighet: 4,00%
Utbyte: 79%
Potential: 1.036 SG
Enzymatisk aktivitet: 6,0 Lintner
Rekommenderad max giva: 10%
Protein: 10,5%
Mäskning rekommenderad: Ja
Ursprung: Belgian

Use for English ales, brown ales and porters.
Adds a biscuit like flavor and aroma.
Can be used as a substitute for toasted malt.

Special B Malt 0,40 kg 7,0% Malt 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.

Pale Malt (Weyermann) 0,30 kg 5,3% Malt 7 EBC
 

Malningsgrad: 1,50%
Fuktighet: 4,40%
Utbyte: 82%
Potential: 1.038 SG
Enzymatisk aktivitet: 100,0 Lintner
Rekommenderad max giva: 100%
Protein: 10,1%
Mäskning rekommenderad: Ja
Ursprung: Germany
Leverantör: Weyermann

Pale base malt for all ales and lagers. Good general purpose malt.

Muscovadosocker 0,50 kg 8,8% Socker 150 EBC
 

Malningsgrad: 1,50%
Fuktighet: 4,00%
Utbyte: 78%
Potential: 1.036 SG
Enzymatisk aktivitet: 120,0 Lintner
Rekommenderad max giva: 20%
Protein: 11,7%

Crystalized Candi Sugar (Sucrose) used in many Belgian Tripels, Dubbels, and holiday ales. Adds head retention and sweet aroma to beer. Darker variants also add color.

Humle

Namn Mängd Tid Användning Form Alfa IBU gr/L
Northern Brewer 15 gr 60 min Kok Pellets 8,50% 14,6 0,8

6.7 mg/L AA
4,5 AAU
Beta: 4,00%
HSI: 35,00%
Ursprung: Germany

Also called Hallertauer Northern Brewers
Used for: Bittering and finishing both ales and lagers of all kinds
Aroma: Fine, dry, clean bittering hop. Unique flavor.
Substitutes: Hallertauer Mittelfrueh, Hallertauer
Examples: Anchor Steam, Old Peculiar,

Hallertauer Mittelfrueh 15 gr 5 min Kok Pellets 4,00% 1,4 0,8

3.2 mg/L AA
2,1 AAU
Beta: 4,60%
HSI: 45,00%
Ursprung: Germany

Used for: Continental Lagers, German Ales/Lagers, US Lagers
Aroma: Pleasant, assertive, mild herbal aroma
Substitutes: Hallertauer, Mt. Hood, Liberty, Crystal
Examples: Sam Adams Boston Lager, Sam Adams Boston Lightship

Jäst

Namn Produkt ID Labb Form Förjäsbarhet Temperatur
Belgian Abbey II 1762 Wyeast Labs Flytande 75% 18°C - 24°C

Typ: Ale
Flockulering: Medium
Bäst till: Belgian Ales, Trappist Ales, Abbey Ales, Grand Cru
Max antal generationer: 5
Generation: 0

Dry flavor with slight fruitiness. High alcohol tolerance.

Mäskning

Namn Typ Vatten Stegtemperatur Höjningstid Stegtid
Inmäskning Infusion 13,56 L 67°C 2 min 60 min
Utmäskning Infusion 7,59 L 76°C 2 min 10 min

Malt

Humle

18B. Belgian Strong Ale

Stilguide

BJCP 2008

Typ

Ale

OG

1.062 - 1.075

FG

1.008 - 1.018

IBU

15 - 25

Färg

20 - 33

Anteckningar

A deep reddish, moderately strong, malty, complex Belgian ale. Originated at monasteries in the Middle Ages, and was revived in the mid-1800s after the Napoleonic era. Most commercial examples are in the 6.5 7% ABV range. Traditionally bottle-conditioned (refermented in the bottle).

Förebild

Westmalle Dubbel, St. Bernardus Pater 6, La Trappe Dubbel, Corsendonk Abbey Brown Ale, Grimbergen Double, Affligem Dubbel, Chimay Premiere (Red), Pater Lieven Bruin, Duinen Dubbel, St. Feuillien Brune, New Belgium Abbey Belgian Style Ale, Stoudts Abbey Double Ale, Russian River Benediction, Flying Fish Dubbel, Lost Abbey Lost and Found Abbey Ale, Allagash Double

Ingredienser

Belgian yeast strains prone to production of higher alcohols, esters, and phenolics are commonly used. Water can be soft to hard. Impression of complex grain bill, although traditional versions are typically Belgian Pils malt with caramelized sugar syrup or other unrefined sugars providing much of the character. Homebrewers may use Belgian Pils or pale base malt, Munich-type malts for maltiness, Special B for raisin flavors, CaraVienne or CaraMunich for dried fruit flavors, other specialty grains for character. Dark caramelized sugar syrup or sugars for color and rum-raisin flavors. Noble-type, English-type or Styrian Goldings hops commonly used. No spices are traditionally used, although restrained use is allowable.

Profil

Aroma: Complex, rich malty sweetness; malt may have hints of chocolate, caramel and/or toast (but never roasted or burnt aromas). Moderate fruity esters (usually including raisins and plums, sometimes also dried cherries). Esters sometimes include banana or apple. Spicy phenols and higher alcohols are common (may include light clove and spice, peppery, rose-like and/or perfumy notes). Spicy qualities can be moderate to very low. Alcohol, if present, is soft and never hot or solventy. A small number of examples may include a low noble hop aroma, but hops are usually absent. No diacetyl. Appearance: Dark amber to copper in color, with an attractive reddish depth of color. Generally clear. Large, dense, and longlasting creamy off-white head. Flavor: Similar qualities as aroma. Rich, complex medium to medium-full malty sweetness on the palate yet finishes moderately dry. Complex malt, ester, alcohol and phenol interplay (raisiny flavors are common; dried fruit flavors are welcome; clove-like spiciness is optional). Balance is always toward the malt. Medium-low bitterness that doesnt persist into the finish. Low noble hop flavor is optional and not usually present. No diacetyl. Should not be as malty as a bock and should not have crystal malt-type sweetness. No spices. Mouthfeel: Medium-full body. Medium-high carbonation, which can influence the perception of body. Low alcohol warmth. Smooth, never hot or solventy.