American Pale Ale
16-bits Bryggeri
15 januari 2016 kl 10:47
| Volym | Koktid | OG | FG | IBU | ABV | Kalorier/L | Färg |
|---|---|---|---|---|---|---|---|
| 23,0 L | 90 min | 1.057 SG | 1.016 SG | 36 | 5,3% | 97 |
15 EBC
|
| IBU | ABV | Kalorier/L | Färg |
|---|---|---|---|
| 36 | 5,3% | 97 |
15 EBC
|
| Namn | Mängd | % | Typ | Färg | |
|---|---|---|---|---|---|
| Vienna | 5,80 kg | 100,0% | Malt |
8 EBC
|
|
|
Typ:
Malt |
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| Namn | Mängd | Tid | Användning | Form | Alfa | IBU | gr/L | |
|---|---|---|---|---|---|---|---|---|
| Hüll Melon | 60 gr | 60 min | Kok | Pellets | 5,20% | 32,3 | 2,6 | |
|
Användning: Kok |
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| Hüll Melon | 40 gr | 5 min | Kok | Pellets | 5,20% | 4,3 | 1,7 | |
|
Användning: Kok |
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| Hüll Melon | 40 gr | 5 dgr | Torrhumling | Pellets | 5,20% | 0,0 | 1,7 | |
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Användning: Torrhumling |
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| Namn | Produkt ID | Labb | Form | Förjäsbarhet | Temperatur | |
|---|---|---|---|---|---|---|
| Belgian Style Saison Ale Yeast Blend | WLP568 | White Labs | Flytande | 75% | 21°C - 27°C | |
|
Labb: White Labs This blend melds Belgian style ale and Saison strains. The strains work in harmony to create complex, fruity aromas and flavors. The blend of yeast strains encourages complete fermentation in a timely manner. Phenolic, spicy, earthy, and clove like flavor |
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| Namn | Temp. | Tid | Höjningstid | Typ | Vatten | |
|---|---|---|---|---|---|---|
| Inmäskning | 69°C | 45 min | 2 min | Infusion | 15,13 L | |
|
Höjningstid: 2 min |
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| Utmäskning | 76°C | 10 min | 2 min | Infusion | 6,05 L | |
|
Höjningstid: 2 min |
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1.045 - 1.060
1.010 - 1.015
30 - 45
10 - 28
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. 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. Flavour: Usually a moderate to high hop flavour, 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 flavours are usually restrained or absent. Fruity esters can be moderate to none. Moderate to high hop bitterness with a medium to dry finish. Hop flavour 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.
Sierra Nevada Pale Ale, Stone Pale Ale, Great Lakes Burning River Pale Ale, Full Sail Pale Ale, Three Floyds X-Tra Pale Ale, Anderson Valley Poleeko Gold 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 flavour and richness, light sweetness, and toasty or bready notes are often used (along with late hops) to differentiate brands.
Refreshing and hoppy, yet with sufficient supporting malt.
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