Örjan
70 L
ABV: 4,6%
IBU: 16
Ulrik
Ulrik

Belgian quadrupel

Mörk stark belgisk ale

36 L
ABV: 12%
IBU: 23
Ulrik
Ulrik

BBA IMP STOUT

Imperial Stout

5 L
ABV: 14%
IBU: 49
Ulrik
36 L
ABV: 5,1%
IBU: 8
Ulrik
23 L
ABV: 5,6%
IBU: 21
Dan
21 L
ABV: 6,5%
IBU: 88
Dan
Dan

Sunes Old Ale

Old Ale

21 L
ABV: 7,9%
IBU: 51
Magnus Keijser
punkis

Keijsers RIS Coconut

Russian Imperial Stout

9 L
ABV: 10%
IBU: 88
Mikael Sörensen
45 L
ABV: 7,0%
IBU: 53
Mikael Sörensen
45 L
ABV: 5,4%
IBU: 29
Mikael Sörensen
23 L
ABV: 7,2%
IBU: 57
Eric
Eric

Amarillo Lager

Modern Ljus Lager

23 L
ABV: 5,3%
IBU: 44
Olle Wreede
Exalted Beer

Weission

Ljus veteöl av sydtysk typ

18 L
ABV: 4,7%
IBU: 15
Olle Wreede
18 L
ABV: 6,6%
IBU: 34
Olle Wreede
18 L
ABV: 5,8%
IBU: 29
Olle Wreede
Exalted Beer

Summer Breeze

New England IPA

23 L
ABV: 6,9%
IBU: 201
Olle Wreede
16 L
ABV: 6,3%
IBU: 54
Olle Wreede
18 L
ABV: 10,0%
IBU: 73
Misty Shed Brewing
Misty Shed Brewing

Rings Of Light #2

Juicy or Hazy Pale Ale

23 L
ABV: 5,1%
IBU: 45
Misty Shed Brewing
Misty Shed Brewing

Fresh!

Juicy or Hazy India Pale Ale

23 L
ABV: 6,6%
IBU: 57
Andreas A Carlgren
21 L
ABV: 7,0%
IBU: 0
Andreas A Carlgren
21 L
ABV: 5,9%
IBU: 27
Olle Wreede
8 L
ABV: 13%
IBU: 0
Olle Wreede
20 L
ABV: 7,8%
IBU: 90
Olle Wreede
Exalted Beer

Waniko

Imperial stout

18 L
ABV: 11%
IBU: 27
Olle Wreede
20 L
ABV: 8,4%
IBU: 64
Christoffer Emet
2
19 L
ABV: 6,5%
IBU: 32
Ludvig Nilsson
20 L
ABV: 6,7%
IBU: 30
Ludvig Nilsson
20 L
ABV: 5,5%
IBU: 23
Olle Wreede
18 L
ABV: 6,4%
IBU: 68
Olle Wreede
20 L
ABV: 8,5%
IBU: 64
Olle Wreede
2
Exalted Beer

VinterWreede

Modern Stout & Porter

20 L
ABV: 5,9%
IBU: 50
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
Exalted Beer

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: 5,2%
IBU: 41
Andreas Häggström
11 L
ABV: 5,2%
IBU: 41
Andreas Häggström
11 L
ABV: 6,7%
IBU: 40
[N/A]
20 L
ABV: 5,3%
IBU: 62
Andreas Andersson Carlgren
20 L
ABV: 5,4%
IBU: 85
Sunes Old Ale

Sunes Old Ale

Old Ale
Dan
9 december 2019 kl 10:26

Alla ska brygga old ale!

Offentlig 0 kommentarer 0 gillade 4 nedladdningar
Ölrecept
Mängd Koktid IBU OG FG ABV Kalorier / L Färg
21,0 L 60 min 51 1.081 SG 1.021 SG 7,9% 713 46 EBC
 
Malt
Namn Mängd % Typ Färg
Maris Otter (Crisp) 6,50 kg 88,9% Malt 8 EBC
 

Malningsgrad: 1,50%
Fuktighet: 2,80%
Utbyte: 83%
Potential: 1.038 SG
Enzymatisk aktivitet: 50,0 Lintner
Rekommenderad max giva: 100%
Protein: 11,7%
Mäskning rekommenderad: Ja
Ursprung: Storbritannien
Leverantör: Crisp

Premium base malt from the UK. Popular for many English styles of beer including ales, pale ales and bitters.

Black Malt (Crisp) 0,12 kg 1,6% Malt 1300 EBC
 

Malningsgrad: 1,50%
Fuktighet: 2,00%
Utbyte: 65%
Potential: 1.030 SG
Enzymatisk aktivitet: 0,0 Lintner
Rekommenderad max giva: 5%
Protein: 10,5%
Mäskning rekommenderad: Ja
Ursprung: UK
Leverantör: Crisp

Caraaroma (Weyermann) 0,12 kg 1,6% Malt 351 EBC
 

Malningsgrad: 0,00%
Fuktighet: 3,60%
Utbyte: 74%
Potential: 1.034 SG
Enzymatisk aktivitet: 0,0 Lintner
Rekommenderad max giva: 15%
Protein: 0,0%
Ursprung: Germany
Leverantör: Weyermann

Very dark caramel malt with aromatic properties. Adds deep red color and aroma. Amber ales, dark lagers, bocks. Substitute for "Belgian Special B" or 120L caramel malts.

Caramunich III (Weyermann) 0,12 kg 1,6% Malt 140 EBC
 

Malningsgrad: 0,00%
Fuktighet: 4,70%
Utbyte: 80%
Potential: 1.037 SG
Enzymatisk aktivitet: 0,0 Lintner
Rekommenderad max giva: 10%
Protein: 0,0%
Ursprung: Germany
Leverantör: Weyermann

German crystal malt. Adds maltiness, body, aroma and color.

Treacle 0,45 kg 6,2% Sirap 197 EBC
 

Malningsgrad: 1,50%
Fuktighet: 4,00%
Utbyte: 78%
Potential: 1.036 SG
Enzymatisk aktivitet: 120,0 Lintner
Rekommenderad max giva: 15%
Protein: 11,7%
Ursprung: Storbritannien

UK mixture of molasses, invert sugar and golden (corn) syrup. Imparts an intense sweet flavor and dark color. Used in dark English ales. Also called "Black Treacle" or the brand name "Lyle's Black Treacle Syrup."

Humle
Namn Mängd Tid Användning Form Alfa IBU gr/L
Nugget 45 gr 60 min Kok Pellets 12,30% 50,6 2,1

26.4 mg/L AA
19,5 AAU
Beta: 5,00%
HSI: 24,00%
Ursprung: U.S.

Used for: Bittering hops for ales
Aroma: Strong bittering, heavy, herbal aroma, spicy
Substitutes: Chinook
Examples: Sierra Nevada Porter

Jäst
Namn Produkt ID Labb Form Förjäsbarhet Temperatur
London Ale III 1318 Wyeast Labs Flytande 73% 18°C - 23°C

Typ: Ale
Flockulering: Hög
Bäst till: British Ales, Bitters
Max antal generationer: 5
Generation: 0

Light, fruity flavor. Balanced flavor with hint of sweetness.

Mäskning
Namn Typ Vatten Stegtemperatur Höjningstid Stegtid
Försockringsrast Infusion 18,52 L 67°C 0 min 90 min
Utmäskning Temperatur 0,00 L 76°C 5 min 10 min

Malt

Humle

17B. Strong British Ale

Stilguide

BJCP 2015

Typ

Ale

OG

1.055 - 1.088

FG

1.015 - 1.022

IBU

30 - 60

Färg

20 - 43

Anteckningar

An ale of moderate to fairly significant alcoholic strength, bigger than standard beers, though usually not as strong or rich as barleywine. Often tilted towards a maltier balance. “It should be a warming beer of the type that is best drunk in half pints by a warm fire on a cold winter’s night” – Michael Jackson. History: Historically, an aged ale used as stock ales for blending or enjoyed at full strength (stale or stock refers to beers that were aged or stored for a significant period of time). There are at least two definite types in Britain today, weaker draught ones that are similar aged milds of around 4.5%, and stronger ones that are often 6-8% or more. Style Comparison: Roughly overlapping the British Strong Ale and the lower end of the English Barleywine styles, but always having an aged quality. The distinction between an Old Ale and a Barleywine is somewhat arbitrary above 7% ABV, and generally means having a more significant aged quality (particularly from wood). Barleywines tend to develop more of a ‘mature’ quality, while Old Ales can show more of the barrel qualities (lactic, Brett, vinous, etc.).

Förebild

Burton Bridge Olde Expensive, Gale’s Prize Old Ale, Greene King Strong Suffolk Ale, Marston Owd Roger, Theakston Old Peculier

Ingredienser

Composition varies, although generally similar to British Strong Ales. The age character is the biggest driver of the final style profile, which is more handling than brewing. May be aged in wood, but should not have a strong wood character.

Profil

Aroma: Malty-sweet with fruity esters, often with a complex blend of dried-fruit, vinous, caramelly, molasses, nutty, toffee, light treacle, and/or other specialty malt aromas. Some alcohol and oxidative notes are acceptable, akin to those found in Sherry or Port. Hop aromas not usually present due to extended aging. Appearance: Light amber to very dark reddish-brown color (most are fairly dark). Age and oxidation may darken the beer further. May be almost opaque (if not, should be clear). Moderate to low cream- to light tan-colored head; may be adversely affected by alcohol and age. Flavor: Medium to high malt character with a luscious malt complexity, often with nutty, caramelly and/or molasses-like flavors. Light chocolate or roasted malt flavors are optional, but should never be prominent. Balance is often malty-sweet, but may be well hopped (the impression of bitterness often depends on amount of aging). Moderate to high fruity esters are common, and may take on a dried-fruit or vinous character. The finish may vary from dry to somewhat sweet. Extended aging may contribute oxidative flavors similar to a fine old Sherry, Port or Madeira. Alcoholic strength should be evident, though not overwhelming. Diacetyl low to none. Some wood-aged or blended versions may have a lactic or Brettanomyces character; but this is optional and should not be too strong. Any acidity or tannin from age should be well-integrated and contribute to complexity in the flavor profile, not be a dominant experience. Mouthfeel: Medium to full, chewy body, although older examples may be lower in body due to continued attenuation during conditioning. Alcohol warmth is often evident and always welcome. Low to moderate carbonation, depending on age and conditioning. Light acidity may be present, as well as some tannin if wood-aged; both are optional. Comments: Strength and character varies widely. The predominant defining quality for this style is the impression of age, which can manifest itself in different ways (complexity, lactic, Brett, oxidation, leather, vinous qualities, etc.). Even if these qualities are otherwise faults, if the resulting character of the beer is still pleasantly drinkable and complex, then those characteristics are acceptable. In no way should those allowable characteristics be interpreted as making an undrinkably off beer as somehow in style. Old Peculier is a fairly unique type of beer that is quite different than other Old Ales.