P. Ekktur
38 L
ABV: 5,4%
IBU: 44
P. Ekktur
Boulder road

Boulder road Stiiim

California Common Beer

38 L
ABV: 5,3%
IBU: 46
P. Ekktur
Boulder road

Bordsporter

Robust Porter

30 L
ABV: 4,8%
IBU: 30
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Vit Katt

American Wheat or Rye Beer

10 L
ABV: 6,9%
IBU: 41
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V2

Christmas/Winter Specialty Spice Beer

10 L
ABV: 8,9%
IBU: 35
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18 L
ABV: 6,7%
IBU: 62
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Söderkällan

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10 L
ABV: 5,1%
IBU: 39
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American IPA

10 L
ABV: 6,5%
IBU: 39
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Scottish strong ale, 90/-

19 L
ABV: 6,7%
IBU: 21
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American IPA

18 L
ABV: 5,8%
IBU: 222
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16 L
ABV: 6,7%
IBU: 48
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American IPA

10 L
ABV: 6,3%
IBU: 71
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Lokatt

Pale ale (APA)

18 L
ABV: 4,6%
IBU: 42
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American Pale Ale

18 L
ABV: 5,6%
IBU: 46
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American Wheat or Rye Beer

18 L
ABV: 5,2%
IBU: 28
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Bonnen Pils

Bohemian Pilsener

20 L
ABV: 5,0%
IBU: 44
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15 L
ABV: 7,2%
IBU: 56
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American IPA

18 L
ABV: 6,8%
IBU: 82
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Dubbel IPA

18 L
ABV: 9,3%
IBU: 135
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10 L
ABV: 7,9%
IBU: 63
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Double IPA

18 L
ABV: 8,9%
IBU: 81
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18 L
ABV: 5,3%
IBU: 42
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ABV: 7,1%
IBU: 23
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10 L
ABV: 10,0%
IBU: 37
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18 L
ABV: 11%
IBU: 37
Örjan
70 L
ABV: 4,6%
IBU: 16
Ulrik
Ulrik

Belgian quadrupel

Mörk stark belgisk ale

36 L
ABV: 12%
IBU: 23
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BBA IMP STOUT

Imperial Stout

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

21 L
ABV: 7,9%
IBU: 51
Magnus Keijser
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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
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Modern Ljus Lager

23 L
ABV: 5,3%
IBU: 44
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Ljus veteöl av sydtysk typ

18 L
ABV: 4,7%
IBU: 15
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ABV: 6,6%
IBU: 34
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18 L
ABV: 5,8%
IBU: 29
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New England IPA

23 L
ABV: 6,9%
IBU: 20
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16 L
ABV: 6,3%
IBU: 54
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18 L
ABV: 10,0%
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Misty Shed Brewing
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Rings Of Light #2

Juicy or Hazy Pale Ale

23 L
ABV: 5,1%
IBU: 45
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23 L
ABV: 6,6%
IBU: 57
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21 L
ABV: 7,0%
IBU: 0
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21 L
ABV: 5,9%
IBU: 27
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8 L
ABV: 13%
IBU: 0
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20 L
ABV: 7,8%
IBU: 90
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18 L
ABV: 11%
IBU: 27
Skånsta  Pride

Skånsta Pride

Best Bitter
Pschhht Hembryggeri
10 januari 2016 kl 23:15

Offentlig 0 kommentarer 0 gillade 557 nedladdningar
Ölrecept
Mängd Koktid IBU OG FG ABV Kalorier / L Färg
20,0 L 60 min 34 1.045 SG 1.013 SG 4,2% 392 20 EBC
 
Malt
Namn Mängd % Typ Färg
Pale Malt, Maris Otter 3,50 kg 91,9% Malt 6 EBC
 

Malningsgrad: 1,50%
Fuktighet: 3,00%
Utbyte: 83%
Potential: 1.038 SG
Enzymatisk aktivitet: 120,0 Lintner
Rekommenderad max giva: 100%
Protein: 11,7%
Mäskning rekommenderad: Ja
Ursprung: Storbritannien
Leverantör: Maris Otter

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

DIY Caramunich/Crystal 60 0,20 kg 5,2% 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: Sverige
Leverantör: Björn Ekeblom

Home made from raw grain. Malted, mashed and kilned to caramunich variant.

Crystal, Dark (Simpsons) 0,10 kg 2,6% Malt 158 EBC
 

Malningsgrad: 0,00%
Fuktighet: 5,00%
Utbyte: 76%
Potential: 1.035 SG
Enzymatisk aktivitet: 0,0 Lintner
Rekommenderad max giva: 10%
Protein: 0,0%
Ursprung: UK
Leverantör: Simpsons

Contributes a strong reddish hue to milds, brown ales, and other dark beers. The long kilning of this malt imparts a roasty edge on top of the malty sweetness of a crystal malt.

Barley, Raw 0,01 kg 0,3% Malt 4 EBC
 

Malningsgrad: 1,50%
Fuktighet: 4,00%
Utbyte: 61%
Potential: 1.028 SG
Enzymatisk aktivitet: 0,0 Lintner
Rekommenderad max giva: 15%
Protein: 11,7%
Mäskning rekommenderad: Ja
Ursprung: US

Raw, unmalted barley can be used to add body to your beer. Use in homebrew requires very fine milling combined with a decoction or multi-stage mash. Performs best when used in small quantities with well modified grains.

Humle
Namn Mängd Tid Användning Form Alfa IBU gr/L
Northern Brewer - Homegrown 60 gr 60 min Kok Kottar 4,00% 29,0 3,0

12.0 mg/L AA
8,5 AAU
Beta: 4,00%
HSI: 35,00%
Ursprung: Sverige

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,

Fuggles - Homegrown 40 gr 10 min Kok Kottar 2,00% 3,5 2,0

4.0 mg/L AA
2,8 AAU
Beta: 2,00%
HSI: 35,00%
Ursprung: Swede

Used for: General purpose bittering/aroma for English Ales, Dark Lagers
Aroma: Mild, soft, grassy, floral aroma
Substitute: East Kent Goldings, Williamette
Examples: Samuel Smith's Pale Ale, Old Peculiar, Thomas Hardy's Ale

Övriga ingredienser
Namn Mängd Typ Användning Tid
Salt 1,66 gr Vattenjustering Mäskning 60 min

Används till: Vattenjustering

Table Salt (NaCl) may be used as a water mineral to adjust brewing water for mashing.

Gypsum (Calcium Sulfate) 1,05 gr Vattenjustering Mäskning 60 min

Används till: Vattenjustering

Reduces PH of water for mashing and sparging. Alters water profile -- used to harden soft water. Use the BeerSmith Water Profile tool to determine amount to add.

Baking Soda 0,38 gr Vattenjustering Mäskning 60 min

Används till: Vattenjustering

Baking Soda (NaHCO3) may be used as a water mineral to adjust brewing water for mashing.

Protafloc 1 gr Klarning Kok 8 min

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.
Tillsätt 3 gram per 100 liter vört 7-10minuter före slutet av vörtkokningen. Detta motsvarar två strukna kryddmått (2 ml) till 40 liter vört.

Jäst
Namn Produkt ID Labb Form Förjäsbarhet Temperatur
West Yorkshire Ale 1469 Wyeast Labs Flytande 69% 18°C - 22°C

Typ: Ale
Flockulering: Hög
Bäst till: English IPA, Bitters, Stouts, Browns
Max antal generationer: 5
Generation: 0

This strain produces ales with a full chewy malt flavor and character, but finishes dry, producing famously balanced beers. Expect moderate nutty and stone-fruit esters. Best used for the production of cask-conditioned bitters, ESB and mild ales. Reliably flocculent, producing bright beer without filtration.

Mäskning
Namn Typ Vatten Stegtemperatur Höjningstid Stegtid
Inmäskning Infusion 15,20 L 67°C 2 min 60 min
Utmäskning Infusion 15,00 L 78°C 10 min 10 min

Malt

Humle

11B. British Bitter

Stilguide

BJCP 2015

Typ

Ale

OG

1.040 - 1.048

FG

1.008 - 1.012

IBU

25 - 40

Färg

16 - 32

Anteckningar

A flavorful, yet refreshing, session beer. Some examples can be more malt balanced, but this should not override the overall bitter impression. Drinkability is a critical component of the style. History: The family of British bitters grew out of English pale ales as a draught product in the late 1800s. The use of crystal malts in bitters became more widespread after WWI. Traditionally served very fresh under no pressure (gravity or hand pump only) at cellar temperatures (i.e., “real ale”). Most bottled or kegged versions of UK-produced bitters are often higher-alcohol and more highly carbonated versions of cask products produced for export, and have a different character and balance than their draught counterparts in Britain (often being sweeter and less hoppy than the cask versions). These guidelines reflect the “real ale” version of the style, not the export formulations of commercial products. Style Comparison: Some modern variants are brewed exclusively with pale malt and are known as golden ales, summer ales, or golden bitters. Emphasis is on the bittering hop addition as opposed to the aggressive middle and late hopping seen in American ales.

Förebild

Adnams Southwold Bitter, Brains Bitter, Fuller's Chiswick Bitter, Greene King IPA, Tetley’s Original Bitter, Young's Bitter

Ingredienser

Pale ale, amber, and/or crystal malts. May use a touch of dark malt for color adjustment. May use sugar adjuncts, corn, or wheat. English finishing hops are most traditional, but any hops are fair game; if American hops are used, a light touch is required. Characterful British yeast.

Profil

Aroma: Low to moderate malt aroma, often (but not always) with a light caramel quality. Bready, biscuity, or lightly toasty malt complexity is common. Mild to moderate fruitiness. Hop aroma can range from moderate to none, typically with a floral, earthy, resiny, and/or fruity character. Generally no diacetyl, although very low levels are allowed. Appearance: Pale amber to light copper color. Good to brilliant clarity. Low to moderate hite to off-white head. May have very little head due to low carbonation. Flavor: Medium to moderately high bitterness. Moderately low to moderately high fruity esters. Moderate to low hop flavor, typically with an earthy, resiny, fruity, and/or floral character. Low to medium maltiness with a dry finish. The malt profile is typically bready, biscuity, or lightly toasty. Low to moderate caramel or toffee flavors are optional. Balance is often decidedly bitter, although the bitterness should not completely overpower the malt flavor, esters and hop flavor. Generally no diacetyl, although very low levels are allowed. Mouthfeel: Light to medium-light body. Low carbonation, although bottled examples can have moderate carbonation. Comments: The lowest gravity member of the British Bitter family, typically known to consumers simply as “bitter” (although brewers tend to refer to it as Ordinary Bitter to distinguish it from other members of the family).