American Pale Ale
Exalted Beer
16 december 2015 kl 23:41
En American Pale Ale med sydafrikansk humle.
| Volym | Koktid | OG | FG | IBU | ABV | Kalorier/L | Färg |
|---|---|---|---|---|---|---|---|
| 18,0 L | 90 min | 1.044 SG | 1.011 SG | 46 | 4,4% | 587 |
15 EBC
|
| IBU | ABV | Kalorier/L | Färg |
|---|---|---|---|
| 46 | 4,4% | 587 |
15 EBC
|
| Namn | Mängd | % | Typ | Färg | |
|---|---|---|---|---|---|
| Pale Malt (Weyermann) | 3,10 kg | 88,6% | Malt |
7 EBC
|
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Typ:
Malt Pale base malt for all ales and lagers. Good general purpose malt. |
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| Crystal Malt - 60L (Thomas Fawcett) | 0,15 kg | 4,3% | Malt |
118 EBC
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Typ:
Malt Caramel or crystal malt from Thomas Fawcett. Adds Toffee caramel flavor. Improves head retention and body. |
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| Wheat Malt, Pale (Weyermann) | 0,15 kg | 4,3% | Malt |
4 EBC
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Typ:
Malt Pale wheat malt, used as a base malt in many wheat styles. Wheat beers, Koelsch, Alts. |
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| Brewing Sugar | 0,10 kg | 2,9% | Socker |
0 EBC
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Typ:
Socker 80% Dextros, 20% Maltodextrin |
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| Namn | Mängd | Tid | Användning | Form | Alfa | IBU | gr/L | |
|---|---|---|---|---|---|---|---|---|
| Southern Promise | 12 gr | 60 min | Kok | Pellets | 10,50% | 18,7 | 0,7 | |
|
Användning: Kok Smak- och aromhumle som funnits tillgänglig i Sydafrika i 5-10 år.
Skördeår: 2013 Typisk alfasyra: 9,5 - 11,5 %. |
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| J17 | 20 gr | 15 min | Kok | Pellets | 10,50% | 15,5 | 1,1 | |
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Användning: Kok J17 är en helt ny sydafrikansk experimenthumle som man äntligen fått fram i tillräckliga kvantiteter så att även vi fått några få kg att testa.
Skördeår: 2014 Typisk alfasyra: 10 - 11 %.
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| Southern Passion | 10 gr | 15 min | Kok | Pellets | 8,00% | 5,9 | 0,6 | |
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Användning: Kok Ny och tämligen unik smak- och aromhumle som funnits tillgänglig i Sydafrika sedan några få år.
Skördeår: 2014 Typisk alfasyra: 6 - 10 %.
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| J17 | 30 gr | 1 min | Kok | Pellets | 10,50% | 2,0 | 1,7 | |
|
Användning: Kok J17 är en helt ny sydafrikansk experimenthumle som man äntligen fått fram i tillräckliga kvantiteter så att även vi fått några få kg att testa.
Skördeår: 2014 Typisk alfasyra: 10 - 11 %.
|
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| Southern Passion | 20 gr | 1 min | Kok | Pellets | 8,00% | 1,0 | 1,1 | |
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Användning: Kok Ny och tämligen unik smak- och aromhumle som funnits tillgänglig i Sydafrika sedan några få år.
Skördeår: 2014 Typisk alfasyra: 6 - 10 %.
|
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| Namn | Produkt ID | Labb | Form | Förjäsbarhet | Temperatur | |
|---|---|---|---|---|---|---|
| US West Coast Yeast | M44 | Mangrove Jack's | Torr | 73% | 15°C - 23°C | |
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Labb: Mangrove Jack's With the craft beer movement being lead by the USA, there has been a demand for a yeast strain which emphasizes the expressive flavors of the unique ingredients used.
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| Namn | Temp. | Tid | Höjningstid | Typ | Vatten | |
|---|---|---|---|---|---|---|
| Försockringsrast | 62°C | 75 min | 15 min | Infusion | 14,23 L | |
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Höjningstid: 15 min |
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| Utmäskning | 76°C | 10 min | 10 min | Temperatur | 0,00 L | |
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Höjningstid: 10 min |
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1.045 - 1.060
1.010 - 1.015
30 - 45
10 - 28
Refreshing and hoppy, yet with sufficient supporting malt. An American adaptation of English pale ale, reflecting indigenous ingredients (hops, malt, yeast, and water). Often lighter in color, cleaner in fermentation by-products, and having less caramel flavors than English counterparts. There is some overlap in color between American pale ale and American amber ale. The American pale ale will generally be cleaner, have a less caramelly malt profile, less body, and often more finishing hops.
Sierra Nevada Pale Ale, Stone Pale Ale, Great Lakes Burning River Pale Ale, Bear Republic XP Pale Ale, Anderson Valley Poleeko Gold Pale Ale, Deschutes Mirror Pond, Full Sail Pale Ale, Three Floyds X-Tra Pale Ale, Firestone Pale Ale, Left Hand Brewing Jackman's Pale Ale
Pale ale malt, typically American two-row. American hops, often but not always ones with a citrusy character. American ale yeast. Water can vary in sulfate content, but carbonate content should be relatively low. Specialty grains may add character and complexity, but generally make up a relatively small portion of the grist. Grains that add malt flavor and richness, light sweetness, and toasty or bready notes are often used (along with late hops) to differentiate brands.
Aroma: Usually moderate to strong hop aroma from dry hopping or late kettle additions of American hop varieties. A citrusy hop character is very common, but not required. Low to moderate maltiness supports the hop presentation, and may optionally show small amounts of specialty malt character (bready, toasty, biscuity). Fruity esters vary from moderate to none. No diacetyl. Dry hopping (if used) may add grassy notes, although this character should not be excessive. Appearance: Pale golden to deep amber. Moderately large white to off-white head with good retention. Generally quite clear, although dry-hopped versions may be slightly hazy. Flavor: Usually a moderate to high hop flavor, often showing a citrusy American hop character (although other hop varieties may be used). Low to moderately high clean malt character supports the hop presentation, and may optionally show small amounts of specialty malt character (bready, toasty, biscuity). The balance is typically towards the late hops and bitterness, but the malt presence can be substantial. Caramel flavors are usually restrained or absent. Fruity esters can be moderate to none. Moderate to high hop bitterness with a medium to dry finish. Hop flavor and bitterness often lingers into the finish. No diacetyl. Dry hopping (if used) may add grassy notes, although this character should not be excessive. Mouthfeel: Medium-light to medium body. Carbonation moderate to high. Overall smooth finish without astringency often associated with high hopping rates.
