{"id":7371,"date":"2026-07-11T13:15:40","date_gmt":"2026-07-11T11:15:40","guid":{"rendered":"https:\/\/mildasberg.se\/?p=7371"},"modified":"2026-08-27T18:39:12","modified_gmt":"2026-08-27T16:39:12","slug":"rabalder","status":"publish","type":"post","link":"https:\/\/mildasberg.se\/index.php\/mildasbryggarna\/rabalder\/","title":{"rendered":"Rabalder"},"content":{"rendered":"\n

Vi testar att g\u00f6ra n\u00e5got vi aldrig gjort f\u00f6rut n\u00e4mligen sur\u00f6l<\/em><\/strong>…<\/p>\n\n\n\n

Rabarber Rabalder<\/h3>\n\n\n\n

Efter lite diskuterande med Chat GPT s\u00e5 hade vi ett recept att utg\u00e5 ifr\u00e5n. Vi testade ett alternativt s\u00e4tt att g\u00f6ra sur\u00f6l genom att anv\u00e4nda en j\u00e4stsort som b\u00e5de producerar mj\u00f6lksyra och etanol under j\u00e4sningen. P\u00e5 s\u00e5 s\u00e4tt spar man ett steg och dessutom kan man enklare producera humlerika sur\u00f6l utan kr\u00e5ngel eftersom j\u00e4sten dessutom \u00e4r humletolerant. Vi gillar enkelhet.<\/p>\n\n\n\n

Vi gjorde tv\u00e5 varianter. F\u00f6rst bryggde vi en full batch och l\u00e4t den i princip j\u00e4sa ut. D\u00e4refter tappade vi om den i tv\u00e5 sekund\u00e4rk\u00e4rl och tillsatte enbart rabarber i den ena och i den andra rabarber och kardemumma. De fick sedan j\u00e4sa klart var f\u00f6r sig innan kallkrasch f\u00f6ljt av tappning\/flaskning.<\/p>\n\n\n\n

\"Rabarber<\/div><\/div><\/div>\n\n\n\n

Statistik och ingredienser<\/h3>\n\n\n\n

Rabarber Rabalder (Batch 403-039-01<\/a>5-01-1 och -2)<\/strong><\/p>\n\n\n\n

Stil:<\/strong><\/td>28C. Wild Specialty Beer<\/a><\/td>Bryggdatum:<\/strong><\/td>2026-07-11<\/td><\/tr>
Malt:<\/strong><\/td>M\u00e4skning: 67\u00b0 i 60 min, 72\u00b0 i 60 min<\/strong>, Mash out 78\u00b0 i 10 min<\/strong>
4.2kg (75 %) Viking Pilsner Malt
900 g (16 %) Viking Wheat Malt
500 g (9 %) Havreflarn

Delbatch 1 (12 Liter):<\/strong>
1,7 kg Rabarber

Delbatch 2 (12 Liter):<\/strong>
1,7 kg Rabarber
1 tsk Kardemummafr\u00f6<\/td>		ABV
F\u00e4rg
IBU<\/strong><\/td>		4.5%
12 EBC
4<\/td><\/tr>
Humle:<\/strong><\/td>Koktid: 60 min<\/strong>
10 g Hallertau Mittelfr\u00fch, kok 60 min<\/td>		OG
FG<\/strong><\/td>		1.069
1.019<\/td><\/tr>
J\u00e4st:<\/strong><\/td>2 pkt Lallemand Wildbrew Philly Sour<\/td>M\u00e4ngd:<\/strong><\/td>24 L<\/td><\/tr><\/tbody><\/table><\/figure>\n\n\n\n

Brygganteckningar<\/h3>\n\n\n\n

11 Juli<\/h4>\n\n\n\n

En riktigt st\u00f6kig bryggning. Det var ett tag sedan vi bryggde men k\u00e4nslan av att ”detta kan man ju” h\u00e4ngde \u00f6ver oss. B\u00f6rjade lite st\u00f6kigt innan bryggverket ville prata med datorn. Efter n\u00e5gra omstarter och sv\u00e4randen s\u00e5 fungerade det. Sedan gl\u00f6mde vi att s\u00e4tta p\u00e5 lakvattnet. Det blev d\u00e4rf\u00f6r extra v\u00e4ntan innan vi kunde starta lakningen. <\/p>\n\n\n\n

Kokningen fl\u00f6t p\u00e5 men vi (l\u00e4s Lasse…) hade gl\u00f6mt att l\u00e4gga in Irish moss och J\u00e4stsalt i receptet vilket gjorde att bryggverket inte p\u00e5minde oss. Blev lite extra koktid d\u00e4rf\u00f6r. Dessutom var \u00e5ter SG innan kok p\u00e5 tok f\u00f6r l\u00e5gt. Vet inte riktigt varf\u00f6r men kanske var malten gammal. Tillsatte den spraymalt vi hade men resultatet ser ut att bli 3-4 tiondelar f\u00f6r l\u00e5g ABV. Irriterande!<\/p>\n\n\n\n

27 Juli<\/h4>\n\n\n\n

Omtappning till sekund\u00e4rk\u00e4rl. Vi delade upp bryggningen i tv\u00e5 k\u00e4rl f\u00f6r att kunna testa med och utan kardemumma. Tillsatte 1,7 kg rabarber i varje k\u00e4rl samt en tesked kardemummafr\u00f6n i delbatch tv\u00e5 som d\u00e4r v\u00e4rmdes tillsammans med rabarbern. Rabarbern har varit fryst och tinad samt upphettad till 80 grader i 10 min. La allt i en n\u00e4tp\u00e5se s\u00e5 att det blir l\u00e4tt att lyfta upp den n\u00e4r den n\u00e5tt \u00f6nskad smak.<\/p>\n\n\n\n

29 Juli<\/h4>\n\n\n\n

F\u00f6rsta provsmakningen. B\u00e5da smakade bra, lite spritsigt s\u00e5d\u00e4r. Den med kardemumma har en betydligt tydligare doft \u00e4n smak av kardemumma. Vi l\u00e5ter p\u00e5sarna ligga ett dygn till innan vi lyfter ur den och slutf\u00f6r j\u00e4sningen p\u00e5 vanligt vis.<\/p>\n\n\n\n

8 Augusti<\/h4>\n\n\n\n

Tappningsdag. Efter provsmakning valde vi att tappa merparten av den med kardemumma p\u00e5 fat och resten p\u00e5 flaska. Fatet t\u00e4nkte vi ha p\u00e5 v\u00e5r planerade invigning av kegeratorn med \u00f6l p\u00e5 tapp.<\/p>\n\n\n\n

\"J\u00e4skurva<\/div><\/div><\/div>\n\n\n\n

J\u00e4skurva. Det syns r\u00e4tt tydlig n\u00e4r rabarbern tillsattes. Fr\u00e5gan \u00e4r om den tillf\u00f6rde s\u00e5 mycket j\u00e4sbart socker som kurvan antyder.<\/em><\/p>\n\n\n\n

Slutligen om v\u00e5r Rabarber Rabalder<\/h3>\n\n\n\n

Det var riktigt kul att id\u00e9n vi hade om en suris med just rabarber blev s\u00e5 bra! Den har vi klurat p\u00e5 sedan f\u00f6rra rabarbers\u00e4songen men d\u00e5 var vi inte riktigt d\u00e4r. Vid den tiden f\u00f6rs\u00f6kte vi fortfarande f\u00e5 till s\u00e5 smakerna satt p\u00e5 v\u00e5ra andra hus\u00f6l. Det \u00e4r ju ocks\u00e5 kul att kunna testa olika varianter av samma kok. Kardemumman gjorde att \u00f6len smakade lite fylligare och tog bort den vassa spetsen. F\u00f6r den som vill ha en suris som drar i k\u00e4kmusklerna \u00e4r den med bara rabarber den som g\u00e4ller. \u00c4ven den blev god men med en betydligt spritsigare ton. Hel klart kommer vi ge oss p\u00e5 fler varianter av Rabalder. Till h\u00f6sten ska det plockas r\u00f6nnb\u00e4r!<\/p>\n","protected":false},"excerpt":{"rendered":"

Vi testar att g\u00f6ra n\u00e5got vi aldrig gjort f\u00f6rut n\u00e4mligen sur\u00f6l… Rabarber Rabalder Efter lite diskuterande med Chat GPT s\u00e5 hade vi ett recept att utg\u00e5 ifr\u00e5n. Vi testade ett alternativt s\u00e4tt att g\u00f6ra sur\u00f6l genom att anv\u00e4nda en j\u00e4stsort som b\u00e5de producerar mj\u00f6lksyra och etanol under j\u00e4sningen. P\u00e5 s\u00e5 s\u00e4tt spar man ett steg […]<\/p>\n","protected":false},"author":2,"featured_media":7385,"comment_status":"open","ping_status":"open","sticky":false,"template":"wp-custom-template-inl-gg-f-r-mb","format":"standard","meta":{"_eb_attr":"","footnotes":""},"categories":[136],"tags":[146],"class_list":["post-7371","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-mildasbryggarna","tag-olbryggning"],"gutentor_comment":0,"yoast_head":"\nRabalder - Mildasberg<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/mildasberg.se\/index.php\/mildasbryggarna\/rabalder\/\" \/>\n<meta property=\"og:locale\" content=\"sv_SE\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Rabalder - Mildasberg\" \/>\n<meta property=\"og:description\" content=\"Vi testar att g\u00f6ra n\u00e5got vi aldrig gjort f\u00f6rut n\u00e4mligen sur\u00f6l… Rabarber Rabalder Efter lite diskuterande med Chat GPT s\u00e5 hade vi ett recept att utg\u00e5 ifr\u00e5n. Vi testade ett alternativt s\u00e4tt att g\u00f6ra sur\u00f6l genom att anv\u00e4nda en j\u00e4stsort som b\u00e5de producerar mj\u00f6lksyra och etanol under j\u00e4sningen. 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