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Tweed

Engelsk best bitter

25 L
ABV: 4,0%
IBU: 40

Wreedes druvor

New England IPA - Vermont IPA

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ABV: 6,7%
IBU: 0

Drevvikens Dunkelweizen

Mörkt veteöl av sydtysk typ

12 L
ABV: 5,1%
IBU: 12

Whamageddon

English strong bitter - ESB

12 L
ABV: 5,9%
IBU: 31

Kellys ljusa

Övriga klassiska i kategori Mild ale

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ABV: 4,2%
IBU: 33

Kattpunk NEIPA

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26 L
ABV: 6,6%
IBU: 14

Poppkatt NEIPA

New England IPA - Vermont IPA

23 L
ABV: 7,1%
IBU: 18

Bodsjö bitter

Engelsk best bitter

18 L
ABV: 4,7%
IBU: 35

Pilis Surjamt

Övriga klassiska syrliga öl

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ABV: 4,9%
IBU: 15

Kattpunk NEIPA

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18 L
ABV: 6,7%
IBU: 19

Tembo

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18 L
ABV: 8,6%
IBU: 32

De Volle Maan Quadrupel

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24 L
ABV: 13%
IBU: 36

Lussekatt NEIPA

New England IPA - Vermont IPA

18 L
ABV: 6,5%
IBU: 31

Caprisol NEIPA

New England IPA - Vermont IPA

18 L
ABV: 6,5%
IBU: 20

Heffaklump

Ljus veteöl av sydtysk typ

18 L
ABV: 5,7%
IBU: 10

Tembo

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18 L
ABV: 8,9%
IBU: 31

Pixie Bob Kitten Session NEIPA

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18 L
ABV: 4,9%
IBU: 42

Gambler's choice

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9 L
ABV: 9,4%
IBU: 40

Wallonie Ale

Belgiskt och franskt specialöl

18 L
ABV: 0,0%
IBU: 0

Pixie Bobcat DIPA

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45 L
ABV: 9,5%
IBU: 46

Boulder road Tüska Pilsner

German Pilsner (Pils)

38 L
ABV: 5,4%
IBU: 44

Boulder road Stiiim

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38 L
ABV: 5,3%
IBU: 46

Vit Katt

American Wheat or Rye Beer

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ABV: 6,9%
IBU: 41

V2

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ABV: 8,9%
IBU: 35

Röd Älg

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19 L
ABV: 6,7%
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Måns

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ABV: 6,3%
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Hindenbeer

Saison
Exalted Beer
14 december 2022 kl 21:45

Ladda ner

Offentlig Inga bryggningar 1 kommentar 0 gillade 107 nedladdningar

Recept Analys Diskussion Stiltyp

Ölrecept
Volym	Koktid	OG	FG	IBU	ABV	Kalorier/L	Färg
18,0 L	90 min	1.060 SG	1.014 SG	35	6,2%	556	10 EBC

IBU	ABV	Kalorier/L	Färg
35	6,2%	556	10 EBC

Malt
Namn	Mängd	%	Typ	Färg
Balder Pilsner	4,80 kg	86,7%	Malt	2 EBC
Typ: Malt Färg: 2 EBC Malningsgrad: 1,50% Fuktighet: 5,00% Utbyte: 76% Potential: 1.035 SG Enzymatisk aktivitet: 120,0 Lintner Rekommenderad max giva: 100% Protein: 11,7% Mäskning rekommenderad: Ja Ursprung: Sverige Leverantör: Warbro kvarn Ljus basmalt med ren men ändå komplex maltsmak och inslag av sötma. Utmärkt grund för de flesta öl och särskilt lämplig för traditionella lageröl. Balder är en klassisk svensk maltkornsort med ursprung i en förädlingsprocess som tog sin början under 1800-talet. Kornsorten ansågs under 1940/50-tal som en av de främsta sorterna för ölbryggning och kom även att exporteras till andra länder i norra Europa. Warbro Kvarn har nu återupptagit mältning av ekologiskt odlad Balder från bönder i närheten av mälteriet.
Carared (Weyermann)	0,23 kg	4,1%	Malt	24 EBC
Typ: Malt Färg: 24 EBC Malningsgrad: 1,50% Fuktighet: 6,20% Utbyte: 78% Potential: 1.036 SG Enzymatisk aktivitet: 0,0 Lintner Rekommenderad max giva: 25% Protein: 0,0% Ursprung: Germany Leverantör: Weyermann Medium crystal malt, adds a body and reddish color. Red ales and lagers, Scottish ales. Full body and aroma, deep red colour
Caramunich Malt	0,06 kg	1,0%	Malt	56 EBC
Typ: Malt Färg: 56 EBC Malningsgrad: 1,50% Fuktighet: 4,00% Utbyte: 72% Potential: 1.033 SG Enzymatisk aktivitet: 0,0 Lintner Rekommenderad max giva: 10% Protein: 0,0% Ursprung: Belgium Caramel, copper colored malt. Used in Belgian ales and German bocks.
Candi Syrup, Golden	0,45 kg	8,2%	Sirap	5 EBC
Typ: Sirap Färg: 5 EBC Malningsgrad: 1,50% Fuktighet: 4,00% Utbyte: 70% Potential: 1.032 SG Enzymatisk aktivitet: 120,0 Lintner Rekommenderad max giva: 20% Protein: 11,7% Ursprung: US Leverantör: Candi Syrup Candi Syrup used in many Belgian Tripels, Dubbels, and holiday ales. A decadent Golden Belgian style Candi Syrup that contributes rich caramel flavors followed by a subtle fruit back-palate. Good in Belgian Golden Ale's, Tripels, Bier de Garde, Saison, Belgian Blonde, and all lighter Belgian Ale's.

Humle
Namn	Mängd	Tid	Användning	Form	Alfa	IBU	gr/L
Styrian Goldings	36 gr	90 min	Kok	Pellets	5,40%	26,8	2,0
Användning: Kok Form: Pellets Alfa: 5,40% IBU: 26,8 gr/L: 2,0 10.8 mg/L AA 6,9 AAU Beta: 2,90% HSI: 30,00% Ursprung: Slovenia A seedless version of Fuggles grown in Slovenia Used for: Bittering, finishing for a wide variety of European Beers. Popular in Europe and the United Kingdom Aroma: Mild, soft, grassy, floral aroma. Similar to Fuggles. Substitutes: Fuggles, Williamette
East Kent Goldings (EKG)	15 gr	15 min	Kok	Pellets	5,00%	4,8	0,8
Användning: Kok Form: Pellets Alfa: 5,00% IBU: 4,8 gr/L: 0,8 4.2 mg/L AA 2,6 AAU Beta: 3,50% HSI: 35,00% Ursprung: Storbritannien Also known as Canterbury Hops by some, although others will dispute this fact. East Kent Goldings gracefully defines the English Pale Ales and Ales produced by the region, it is quintessentially English. Used for: English Ale, Porter, Scottish and Irish Ale, Stout, Strong Ale, ESB, Saison, Barleywine. Aroma: Floral, aromatic, earthy, slightly sweet spicy flavor Substitutes: First Gold, Fuggles, other Golding varieties, Progress, Target, and Whitbread Golding Storage: Good/Fair 965-80% AA after 6 months at 20 C) 4-7% AA / 1.9-2.8% Beta
East Kent Goldings (EKG)	7 gr	5 min	Kok	Pellets	5,00%	0,9	0,4
Användning: Kok Form: Pellets Alfa: 5,00% IBU: 0,9 gr/L: 0,4 1.9 mg/L AA 1,2 AAU Beta: 3,50% HSI: 35,00% Ursprung: Storbritannien Also known as Canterbury Hops by some, although others will dispute this fact. East Kent Goldings gracefully defines the English Pale Ales and Ales produced by the region, it is quintessentially English. Used for: English Ale, Porter, Scottish and Irish Ale, Stout, Strong Ale, ESB, Saison, Barleywine. Aroma: Floral, aromatic, earthy, slightly sweet spicy flavor Substitutes: First Gold, Fuggles, other Golding varieties, Progress, Target, and Whitbread Golding Storage: Good/Fair 965-80% AA after 6 months at 20 C) 4-7% AA / 1.9-2.8% Beta

Övriga ingredienser
Namn	Mängd	Tid	Typ	Användning
Chalk	7,62 gr	60 min	Vattenjustering	Mäskning
Typ: Vattenjustering Användning: Mäskning Används till: Vattenjustering Chalk (CaCO3) can be used as a water addition to adjust mineral content for mashing.
Lactic Acid	5,00 gr	80 min	Vattenjustering	Mäskning
Typ: Vattenjustering Användning: Mäskning Används till: Mäsk pH Used to lower the pH of the mash without altering the water profile. Lower pH mashes generally improves head retention, increases extraction rate.
Baking Soda	4,33 gr	60 min	Vattenjustering	Mäskning
Typ: Vattenjustering Användning: Mäskning Används till: Vattenjustering Baking Soda (NaHCO3) may be used as a water mineral to adjust brewing water for mashing.
Epsom Salt (MgSO4)	2,01 gr	60 min	Vattenjustering	Mäskning
Typ: Vattenjustering Användning: Mäskning Används till: Vattenjustering Water agent used to modify water profile. Use the BeerSmith Water Profile tool to determine amount to add.
Calcium Chloride	1,01 gr	60 min	Vattenjustering	Mäskning
Typ: Vattenjustering Användning: Mäskning Används till: Vattenjustering Alters water profile and pH of mash. Use the BeerSmith Water Profile tool to determine amount to add.
Protafloc	1 gr	15 min	Klarning	Kok
Typ: Klarning Användning: Kok Används till: Clarity Protafloc är ett klarningsmedel som är baserat på karragen (den aktiva beståndsdelen i Irish Moss). Protafloc används på samma sätt som Irish Moss, men är både effektivare och mycket mer koncentrerat, och kan alltså doseras betydligt lägre. Mängden varierar med vörtstyrkan. Tillsätt 2 gram per 100L vört för svaga öl och 4g per 100L för starkare öl ca. 15-20 minuter före slutet av vörtkokningen. Detta motsvarar ett rågat kryddmått (1 ml) till 40 liter svag vört och ett kryddmått till 20L starkare vört. Trots det högre priset per gram blir Protafloc mycket mer ekonomiskt än Irish Moss på grund av den lägre doseringen. Det minsta paketet bör räcka i flera år för en vanlig hembryggare (räcker till ca 2500 liter öl), medan de större förpackningarna rekommenderas för bryggklubbar och bryggerier.
Jästnäring	2 gr	15 min	Övrigt	Kok
Typ: Övrigt Användning: Kok Används till: Jäsning Gives yeast nutrients for healthy fermentation. Not needed for most beers, but good for those with a high percentage of adjuncts. Add before yeast.
Orange Peel, Bitter	15 gr	15 min	Krydda	Kok
Typ: Krydda Användning: Kok Används till: Belgian Wit Made from the Curaco Orange Peel, peels are green-gray in color. Used to add a distinctive flavor to Belgian Wits and White beers.

Jäst
Namn	Produkt ID	Labb	Form	Förjäsbarhet	Temperatur
Rustic	B56	Imperial	Flytande	74%	20°C - 27°C
Labb: Imperial Labb: Imperial Form: Flytande Förjäsbarhet: 74% Temperatur: 20°C - 27°C Typ: Ale Flockulering: Medium Bäst till: Saison, Farmhouse, High ester beers Max antal generationer: 9 Generation: 0 Lots of bubblegum/juicy aromas

Mäskning
Namn	Temp.	Tid	Höjningstid	Typ	Vatten
Protein rest	55°C	20 min	25 min	Temperatur	11,50 L
Höjningstid: 25 min Typ: Temperatur Vatten: 11,50 L
Inmäskning	66°C	90 min	20 min	Temperatur	0,00 L
Höjningstid: 20 min Typ: Temperatur Vatten: 0,00 L
Mash Step	72°C	20 min	3 min	Temperatur	0,00 L
Höjningstid: 3 min Typ: Temperatur Vatten: 0,00 L
Utmäskning	78°C	10 min	7 min	Temperatur	0,00 L
Höjningstid: 7 min Typ: Temperatur Vatten: 0,00 L

Malt

Humle

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25B. Strong Belgian Ale

Stilguide

BJCP 2015

Typ

Ale

OG

1.048 - 1.065

FG

1.002 - 1.008

IBU

20 - 35

Färg

10 - 43

Anteckningar

Entry Instructions: The entrant must specify the strength (table, standard, super) and the color (pale, dark) (see table for 25B at BJCP.org). Most commonly, a pale, refreshing, highly-attenuated, moderately-bitter, moderate-strength Belgian ale with a very dry finish. Typically highly carbonated, and using non-barley cereal grains and optional spices for complexity, as complements the expressive yeast character that is fruity, spicy, and not overly phenolic. Less common variations include both lower-alcohol and higher-alcohol products, as well as darker versions with additional malt character. History: A provision ale originally brewed in Wallonia, the French-speaking part of Belgium, for consumption during the active farming season. Originally a lower-alcohol product so as to not debilitate field workers, but tavern-strength products also existed. Higher-strength and different-colored products appeared after WWII. The best known modern saison, Saison Dupont, was first produced in the 1920s. Originally a rustic, artisanal ale made with local farm-produced ingredients, it is now brewed mostly in larger breweries yet retains the image of its humble origins. Style Comparison: At standard strengths and pale color (the most common variety), like a more highly-attenuated, hoppy, and bitter Belgian blond ale with a stronger yeast character. At super strength and pale color, similar to a Belgian tripel, but often with more of a grainy, rustic quality and sometimes with a spicier yeast character.

Förebild

Ellezelloise Saison, Fantôme Saison, Lefebvre Saison 1900, Saison Dupont Vieille Provision, Saison de Pipaix, Saison Regal, Saison Voisin, Boulevard Tank 7 Farmhouse Ale

Ingredienser

Not typically spiced, with the yeast, hops and grain providing the character; but spices are allowed if they provide a complementary character. Continental base malts are typical, but the grist frequently contains other grains such as wheat, oats, rye, or spelt. Adjuncts such as sugar and honey can also serve to add complexity and dry out the beer. Darker versions will typically use richer, darker malts, but not typically roasted types. Saazer-type, Styrian or East Kent Golding hops are commonly used. A wide range of herbs or spices can add complexity and uniqueness, but should always meld well with the yeast and hop character. Brettanomyces is not typical for this style; Saisons with Brett should be entered in the American Wild Ale category.

Profil

Aroma: Quite aromatic, with fruity, spicy, and hoppy characteristics evident. The esters can be fairly high (moderate to high), and are often reminiscent of citrus fruits such as oranges or lemons. The hops are low to moderate and are often spicy, floral, earthy, or fruity. Stronger versions can have a soft, spicy alcohol note (low intensity). Spicy notes are typically peppery rather than clove-like, and can be up to moderately-strong (typically yeast-derived). Subtle, complementary herb or spice additions are allowable, but should not dominate. The malt character is typically slightly grainy in character and low in intensity. Darker and stronger versions will have more noticeable malt, with darker versions taking characteristics associated with grains of that color (toasty, biscuity, caramelly, chocolate, etc.). In versions where sourness is present instead of bitterness, some of the sour character can be detected (low to moderate). Appearance: Pale versions are often a distinctive pale orange but may be pale golden to amber in color (gold to amber-gold is most common). Darker versions may run from copper to dark brown. Long-lasting, dense, rocky white to ivory head resulting in characteristic Belgian lace on the glass as it fades. Clarity is poor to good, though haze is not unexpected in this type of unfiltered beer. Effervescent. Flavor: Medium-low to medium-high fruity and spicy flavors, supported by a low to medium soft malt character, often with some grainy flavors. Bitterness is typically moderate to high, although sourness can be present in place of bitterness (both should not be strong flavors at the same time). Attenuation is extremely high, which gives a characteristic dry finish essential to the style; a Saison should never finish sweet. The fruity character is frequently citrusy (orange or lemon), and the spices are typically peppery. Allow for a range of balance in the fruity-spicy characteristics; this is often driven by the yeast selection. Hop flavor is low to moderate, and generally spicy or earthy in character. The balance is towards the fruity, spicy, hoppy character, with any bitterness or sourness not overwhelming these flavors. Darker versions will have more malt character, with a range of flavors derived from darker malts (toasty, bready, biscuity, chocolate, etc.) that support the fruity-spicy character of the beer (roasted flavors are not typical). Stronger versions will have more malt flavor in general, as well as a light alcohol impression. Herbs and spices are completely optional, but if present should be used in moderation and not detract from the yeast character. The finish is very dry and the aftertaste is typically bitter and spicy. The hop bitterness can be restrained, although it can seem accentuated due to the high attenuation levels. Mouthfeel: Light to medium body. Alcohol sensation varies with strength, from none in table version to light in standard versions, to moderate in super versions. However, any warming character should be fairly low. Very high carbonation with an effervescent quality. There is enough prickly acidity on the tongue to balance the very dry finish. In versions with sourness, a low to moderate tart character can add a refreshing bite, but not be puckering (optional). Comments: Variations exist in strength and color, but they all have similar characteristics and balance, in particularly the refreshing, highly-attenuated, dry character with high carbonation. There is no correlation between strength and color. The balance can change somewhat with strength and color variations, but the family resemblance to the original artisanal ale should be evident. Pale versions are likely to be more bitter and have more hop character, while darker versions tend to have more malt character and sweetness, yielding a more balanced presentations. Stronger versions often will have more malt flavor, richness, and body simply due to their higher gravity. Although they tend to be very well-attenuated, they may not be perceived to be as dry as standard-strength saisons due to their strength. The Saison yeast character is a must, although maltier and richer versions will tend to mask this character more. Often called Farmhouse ales in the US, but this term is not common in Europe where they are simply part of a larger grouping of artisanal ales.