Olle Wreede
20 L
ABV: 8,5%
IBU: 64
Olle Wreede
2
20 L
ABV: 5,8%
IBU: 43
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
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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: 5,1%
IBU: 41
Andreas Häggström
11 L
ABV: 5,0%
IBU: 41
Andreas Häggström
11 L
ABV: 6,5%
IBU: 40
[N/A]
20 L
ABV: 5,3%
IBU: 62
Andreas Andersson Carlgren
20 L
ABV: 5,4%
IBU: 85
Anders Nilsen
23 L
ABV: 3,5%
IBU: 16
Daniel Grankvist
Spruce Twig Brewery

SMaSH Mosaic

American Pale Ale

10 L
ABV: 5,5%
IBU: 34
Martin Sundin
21 L
ABV: 9,1%
IBU: 71
Andreas Häggström
22 L
ABV: 6,1%
IBU: 25
Andreas Häggström
Ärlans Bryggeri

solera

Ljus belgisk ale

23 L
ABV: 5,8%
IBU: 4
Dan
21 L
ABV: 6,0%
IBU: 65
Dan
Dan

Sunes Gubbfika

Imperial Stout

19 L
ABV: 12%
IBU: 66
Andreas Häggström
11 L
ABV: 9,0%
IBU: 37
Quisten & Gaarden Bryggeri
19 L
ABV: 7,4%
IBU: 17
Quisten & Gaarden Bryggeri
Quisten Gaarden Bryggeri

Le Coq Trappist

Belgian Dark Strong Ale

20 L
ABV: 12%
IBU: 30
Johan
Johan

Zombie Dust-klon

American IPA

25 L
ABV: 6,0%
IBU: 60
Mathias Brorson
23 L
ABV: 5,4%
IBU: 17
Mathias Brorson
Mathias Brorson

Bröl Mörk Stark Belgare

Belgian Dark Strong Ale

23 L
ABV: 9,5%
IBU: 31
Patrik Östmark
Patrik Östmark

Black Wit

Belgian-Style Witbier

19 L
ABV: 5,5%
IBU: 14
Tobias Janius
3
Automagiskt Bryggeri

Pinsam Collaba #2

Belgian Specialty Ale

22 L
ABV: 7,5%
IBU: 35
Tobias Janius
22 L
ABV: 6,3%
IBU: 11
Danne
Team Belgo

Newit

Belgisk wit

23 L
ABV: 5,5%
IBU: 46
Örjan
45 L
ABV: 7,8%
IBU: 27
Anders Nilsen
23 L
ABV: 6,1%
IBU: 20
Lowe Schmidt
Lowe Schmidt

MelonDIPA

Double IPA

23 L
ABV: 8,2%
IBU: 110
Pelle Windestam
23 L
ABV: 0,0%
IBU: 0
Captain's Brewskies
10 L
ABV: 3,6%
IBU: 21
Olle Wreede
18 L
ABV: 7,5%
IBU: 82
Olle Wreede
18 L
ABV: 5,8%
IBU: 39
Fredrik Dernebo
20 L
ABV: 5,6%
IBU: 77
Fredrik Dernebo
78 L
ABV: 8,0%
IBU: 79
Fredrik Dernebo
54 L
ABV: 7,2%
IBU: 43
Fredrik Dernebo
20 L
ABV: 7,7%
IBU: 97
Fredrik Dernebo
74 L
ABV: 8,8%
IBU: 88
Hop om Sommaren

Hop om Sommaren

Saison
Exalted Beer
15 januari 2016 kl 19:11

En humlig saison bryggd tillsammans med Lennart Fridén. Presenterades på Humlegårdens sommarölträff 2015.

Offentlig 0 kommentarer 0 gillade 536 nedladdningar

Ölrecept

Mängd Koktid IBU OG FG ABV Kalorier / L Färg
18,0 L 90 min 59 1.056 SG 1.006 SG 6,6% 496 14 EBC
 

Malt

Namn Mängd % Typ Färg
Havreskal 0,30 kg 6,3% Adjunkt 0 EBC
 

Malningsgrad: 1,50%
Fuktighet: 4,00%
Utbyte: 0%
Potential: 1.000 SG
Enzymatisk aktivitet: 120,0 Lintner
Rekommenderad max giva: 5%
Protein: 11,7%
Leverantör: Humlegården

Havreskal används för att undvika stopp vid lakningen när man brygger med mycket omältade råvaror eller mycket vetemalt. Kan användas istället för risskal ("rice hulls") för detta syfte.

Havreskal har minimal påverkan på smak eller färg i ölet.

Rekommenderad dosering: 50 gram havreskal per kg malt.

Behöver ej krossas.

Pale Malt (Weyermann) 2,65 kg 55,4% Malt 7 EBC
 

Malningsgrad: 1,50%
Fuktighet: 4,40%
Utbyte: 82%
Potential: 1.038 SG
Enzymatisk aktivitet: 100,0 Lintner
Rekommenderad max giva: 100%
Protein: 10,1%
Mäskning rekommenderad: Ja
Ursprung: Germany
Leverantör: Weyermann

Pale base malt for all ales and lagers. Good general purpose malt.

Wheat Malt, Pale (Weyermann) 0,73 kg 15,4% Malt 4 EBC
 

Malningsgrad: 1,70%
Fuktighet: 4,50%
Utbyte: 82%
Potential: 1.038 SG
Enzymatisk aktivitet: 74,0 Lintner
Rekommenderad max giva: 80%
Protein: 11,7%
Mäskning rekommenderad: Ja
Ursprung: Germany
Leverantör: Weyermann

Pale wheat malt, used as a base malt in many wheat styles. Wheat beers, Koelsch, Alts.

Goldpils Vienna (Briess) 0,55 kg 11,5% Malt 7 EBC
 

Malningsgrad: 0,00%
Fuktighet: 3,50%
Utbyte: 78%
Potential: 1.036 SG
Enzymatisk aktivitet: 80,0 Lintner
Rekommenderad max giva: 0%
Protein: 12,0%
Ursprung: US
Leverantör: MaltMagnus.se

Rik maltig smak med antydan av kex och en exceptionellt ren avslutning. Används som basmalt till 100% eller som specialmalt i höga doseringar för justering av färg och smak. Ger ljusa gyllene nyanser. Används vanligtvis i Vienna, Oktoberfest och Märzen öl, eller i vilken öl som helst för att ge en rik maltig smak.

Biscuit (Dingemans) 0,20 kg 4,2% Malt 44 EBC
 

Malningsgrad: 0,00%
Fuktighet: 4,50%
Utbyte: 70%
Potential: 1.032 SG
Enzymatisk aktivitet: 0,0 Lintner
Rekommenderad max giva: 15%
Protein: 11,5%
Mäskning rekommenderad: Ja
Ursprung: Belgium
Leverantör: Dingemans

Carapils (Briess) 0,20 kg 4,2% Malt 3 EBC
 

Malningsgrad: 0,00%
Fuktighet: 6,50%
Utbyte: 74%
Potential: 1.034 SG
Enzymatisk aktivitet: 0,0 Lintner
Rekommenderad max giva: 5%
Protein: 0,0%
Ursprung: US
Leverantör: MaltMagnus.se

Om du letar efter en beprövad top-prestanda dextrinmalt rekommenderar vi Carapils ® malt som produceras av Briess. Carapils ® och Cara-Pils ® är båda varumärken registrerade av United States Patent and Trademark Office och ägs av Briess Industries, Inc. Carapils ® malt från Briess är den bäst presterande malten i dextrinemaltkategorin. Prova och du kommer att upptäcka att den gör ett enastående jobb med att konsekvent ge en ökning av skum (vilket kan vara bra i ljusare öl) och även förbättrar skumstabiliteten och ger en ökad munkänsla utan att ändra smaken eller färgen på din öl.
Rekommenderad max giva är 5 %

Brewing Sugar 0,15 kg 3,1% Socker 0 EBC
 

Malningsgrad: 1,50%
Fuktighet: 4,00%
Utbyte: 80%
Potential: 1.037 SG
Enzymatisk aktivitet: 120,0 Lintner
Rekommenderad max giva: 0%
Protein: 11,7%
Ursprung: Australia
Leverantör: Coopers

80% Dextros, 20% Maltodextrin

Humle

Namn Mängd Tid Användning Form Alfa IBU gr/L
Chinook 15 gr 60 min Kok Pellets 13,00% 26,0 0,8

10.8 mg/L AA
6,9 AAU
Beta: 3,60%
HSI: 42,00%
Ursprung: U.S.

Strong versatile bittering hop
Used for: Ales, porters, stouts
Aroma: Heavy and spicy aroma
Substitutes: Galena, Eroica, Nugget, Bullion
Examples: Sierra Nevada Stout, Sierra Nevada Celebration Ale

Ahtanum 25 gr 15 min Kok Pellets 6,00% 9,9 1,4

8.3 mg/L AA
5,3 AAU
Beta: 5,25%
HSI: 30,00%
Ursprung: U.S.

Distinctive aromatic hops with moderate bittering power from Washington.
Used for: American ales and lagers
Aroma: Distinctive floral and citrus aromas
Substitutes: Amarillo, Cascade

Citra 25 gr 15 min Kok Pellets 12,00% 19,9 1,4

16.7 mg/L AA
10,6 AAU
Beta: 4,00%
HSI: 25,00%
Ursprung: U.S.

Special aroma hops released in 2007. Imparts high alpha/oil content but low cohumulone.
Aroma: Adds interesting citrus and tropical fruit character to the beer.
Substitutes: Unknown

Cascade 40 gr 0 min Kok Pellets 5,50% 0,0 2,2

12.2 mg/L AA
7,8 AAU
Beta: 6,00%
HSI: 50,00%
Ursprung: U.S.

A hops with Northern Brewers Heritage
Used for: American ales and lagers
Aroma: Strong spicy, floral, grapefruit character
Substitutes: Centennial
Examples: Sierra Nevada Pale Ale, Anchor Liberty Ale

Citra 25 gr 0 min Kok Pellets 12,00% 0,0 1,4

16.7 mg/L AA
10,6 AAU
Beta: 4,00%
HSI: 25,00%
Ursprung: U.S.

Special aroma hops released in 2007. Imparts high alpha/oil content but low cohumulone.
Aroma: Adds interesting citrus and tropical fruit character to the beer.
Substitutes: Unknown

Citra 100 gr 7 dgr Torrhumling Pellets 12,00% 0,0 5,6

66.7 mg/L AA
42,3 AAU
Beta: 4,00%
HSI: 25,00%
Ursprung: U.S.

Special aroma hops released in 2007. Imparts high alpha/oil content but low cohumulone.
Aroma: Adds interesting citrus and tropical fruit character to the beer.
Substitutes: Unknown

Jäst

Namn Produkt ID Labb Form Förjäsbarhet Temperatur
Belle Saison DY44 Danstar Torr 80% 18°C - 25°C

Typ: Ale
Flockulering: Låg
Bäst till: Saison
Max antal generationer: 5
Generation: 0

Belle Saison is an ale yeast of Belgian origin selected for its ability to produce great Saison-style beer. It is a quick starter and a vigorous fermenter, and has a high attenuation and alcohol tolerance. Cooling is generally not used in this style of beer, temperature is allowed to rise through the course of fermentation aiding in the production of the fruity, peppery, and spicy characters you can expect from this yeast.

Mäskning

Namn Typ Vatten Stegtemperatur Höjningstid Stegtid
Försockringsrast Infusion 12,09 L 64°C 15 min 75 min
Utmäskning Temperatur 0,00 L 76°C 10 min 10 min

Malt

Humle

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.