{"id":7302,"date":"2026-03-15T16:43:02","date_gmt":"2026-03-15T15:43:02","guid":{"rendered":"https:\/\/mildasberg.se\/?p=7302"},"modified":"2026-08-19T19:53:32","modified_gmt":"2026-08-19T17:53:32","slug":"mildasboppel","status":"publish","type":"post","link":"https:\/\/mildasberg.se\/index.php\/mildasbryggarna\/mildasboppel\/","title":{"rendered":"Mildasboppel"},"content":{"rendered":"\n

Idag brygger vi Mildasboppel igen. Mildasbryggarna fyller tv\u00e5 \u00e5r och vi firar genom att brygga \u00e4nnu en ny batch av denna smaskiga brygd.<\/em><\/strong><\/p>\n\n\n\n

\"Mildasboppel\"\/<\/div><\/a><\/div><\/div>\n\n\n\n

Tv\u00e5 \u00e5r av bryggning har passerat och vi firar f\u00f6delsedagen med att brygga tv\u00e5 \u00f6l, varav denna \u00e4r en vi bryggde f\u00f6rra \u00e5ret ocks\u00e5. Mildasboppel h\u00f6r fortfarande till en av v\u00e5ra favoriter. Antagligen f\u00f6r att det var den f\u00f6rsta \u00f6l som verkligen k\u00e4ndes helt r\u00e4tt redan vid f\u00f6rsta f\u00f6rs\u00f6ket. Vi har plockat fram det gamla receptet och den h\u00e4r batchen var t\u00e4nkt att bli identiskt.<\/p>\n\n\n\n

Statistik och ingredienser<\/h2>\n\n\n\n

Mildasboppel (Batch 403-031-005<\/a>-03)<\/strong><\/p>\n\n\n\n

Stil:<\/strong><\/td><\/a>26B. Belgian Dubbel<\/a><\/td>Bryggdag:<\/strong><\/td>2026-03-15<\/td><\/tr>
Malt:<\/strong><\/td>M\u00e4skning: 67\u00b0 i 60 min<\/strong>
4,5 kg (64,1 %) BESTMALZ Pale Ale Malt
770 g (11 %) Weyermann Melanoidin
490 g (6 %) Candi sugar dark
420 g (6 %) Castle Malting Chateau Special B
420 g (6 %) Castle Malting Chateau Wheat Blanc
420 g (6 %) Viking Malt Oat<\/td>		ABV
F\u00e4rg
IBU<\/strong><\/td>		7.2%
43 EBC
23<\/td><\/tr>
Humle:<\/strong><\/td>Koktid: 60 min
<\/strong>30 g Tettnang 4.5%, kok 60 min
13 g Celeia, kok 15 min
34 g Saaz, Kok 15 min<\/td>		OG
FG<\/strong><\/td>		1.061
1.008<\/td><\/tr>
J\u00e4st:<\/strong><\/td>2 pkt Fermentis BE-256<\/td>M\u00e4ngd:<\/strong><\/td>77 flaskor<\/td><\/tr><\/tbody><\/table><\/figure>\n\n\n\n

Brygganteckningar<\/h2>\n\n\n\n

15 Mars<\/h3>\n\n\n\n

Dagens andra bryggning. Allt f\u00f6rfl\u00f6t p\u00e5 fint men n\u00e4r vi skulle b\u00f6rja m\u00e4ta upp humlen ins\u00e5g vi att n\u00e5tt var tokigt med lagerbeh\u00e5llningen. Den Celia vi beh\u00f6vde fanns inte. Det blev snabbt till att googla lite och det som verkade vara den n\u00e4rmaste ers\u00e4ttaren vi hade hemma var Saaz. S\u00e5, lite special blev det trots allt.<\/p>\n\n\n\n

En annan notering vara att candisocker s\u00e4tter sig rej\u00e4lt p\u00e5 br\u00e4nnaren, trots dubbelbotten. N\u00e4sta g\u00e5ng l\u00f6ser vi nog upp sockret f\u00f6rst innan vi tills\u00e4tter det.<\/p>\n\n\n\n

8 April<\/h3>\n\n\n\n

Vi har mycket p\u00e5 g\u00e5ng just nu. D\u00e4rf\u00f6r var b\u00e5da ferminatorerna upptagna med andra batcher. Men vi kan anv\u00e4nda bryggstugans badrum som j\u00e4srum. Vi har ett element kopplad till en stabil termostat som sk\u00f6ter v\u00e4rmen. Funkar utm\u00e4rkt p\u00e5 vintern och d\u00e5 man brygger ale. Dock saknade vi en densitetsm\u00e4tare. Det g\u00e5r ju att j\u00e4sa utan (har jag h\u00f6rt) men vi best\u00e4mde oss f\u00f6r att skaffa en till. \u00d6lbryggning \u00e4r ju en materialsport som bekant.<\/p>\n\n\n\n

Vi valde till slut en graviator. Tv\u00e5 sk\u00e4l avgjorde; dels g\u00e5r den p\u00e5 WiFi viket \u00e4r smidigt och dels \u00e4r det samma m\u00e4rke som ferminatorerna vilket g\u00f6r att bryggprogrammet jag utvecklar redan fungerar mot den. Den kom dock f\u00f6r sent f\u00f6r att f\u00e5 med b\u00f6rjan av j\u00e4sningen. Men det vi fick med antyder att Boppeln j\u00e4ste precis lika snabbt som de tidigare batcherna vi gjort.<\/p>\n\n\n\n

N\u00e4r det var dags f\u00f6r kallkraschning hade vi f\u00e5tt en ledig ferminator att stoppa batchen i. <\/p>\n\n\n\n

\"j\u00e4skurva<\/div><\/a><\/div><\/div>\n\n\n\n

J\u00e4skurva. Som synes saknas b\u00f6rjan av j\u00e4sningen. Den stegvisa \u00f6kningen av SG efter utj\u00e4sning skyller vi p\u00e5 m\u00e4tfel i v\u00e5r nya graviator.<\/em><\/p>\n\n\n\n

Vi tappade upp 66 flaskor den h\u00e4r g\u00e5ngen. Provsmakningen k\u00e4ndes klart lovande. Vi tror det kommer bli bra som vanligt.<\/p>\n\n\n\n

Till sist om v\u00e5r tredje batch av Mildasboppel<\/h2>\n\n\n\n

Den h\u00e4r bryggningen blev lika lyckad som sina f\u00f6reg\u00e5ngare och det \u00e4r sv\u00e5rt att skilja dem \u00e5t i ett blindtest. Skillnaden i humlegivorna kan \u00e5tminstone inte vi uppt\u00e4cka vilket \u00e4r en intressant l\u00e4rdom i sig. Men detta \u00e4r ju \u00e5 andra sidan inget \u00f6l d\u00e4r humlen tar j\u00e4ttemycket plats.<\/p>\n\n\n\n

Att det blir fler batcher at Mildasboppel kan man vara s\u00e4ker p\u00e5. N\u00e4r lagret sinar kommer den \u00e5ter bryggas.<\/p>\n\n\n\n

<\/p>\n","protected":false},"excerpt":{"rendered":"

Idag brygger vi Mildasboppel igen. Mildasbryggarna fyller tv\u00e5 \u00e5r och vi firar genom att brygga \u00e4nnu en ny batch av denna smaskiga brygd.<\/p>\n","protected":false},"author":1,"featured_media":5822,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_eb_attr":"","footnotes":""},"categories":[136],"tags":[],"class_list":["post-7302","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-mildasbryggarna"],"gutentor_comment":0,"yoast_head":"\nMildasboppel - Mildasberg<\/title>\n<meta name=\"description\" content=\"Idag brygger vi Mildasboppel igen. 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