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BIA Beer
Specialty Beer • All Grain • 40 L
Working on a truly international Black India Ale (Not Pale).
May 31, 2012 am 12:59am
0.0/5.0 0 ratings
Ingredients (All Grain, 40 L)
- 5 kg
Australian Pale Malt
Australian Pale Malt
A principal ingredient of cask ales using heritage barleys.
- 5 kg
Munich TYPE I; Weyermann®
Munich TYPE I; Weyermann®
German-grown two-row spring barley (2004 harvest). Product Characteristics: Imparts strongly malty notes to finished beer. Intended mainly for dark ales and lagers. Recommended Quantities: Up to 100% of total grain bill Suitability (beer styles): Lagers: Oktoberfestbier, Märzen, Bockbier, Dunkel Ales: Dark, Stout
- 1 kg
Weyermann Carafa® III; Weyermann
Weyermann Carafa® III; Weyermann
Carafa I, II and III also are available de-husked. Adds aroma, color and body.
- .5 kg
Belgian Aromatic
Belgian Aromatic
Imparts a big malt aroma. Use in brown ales, Belgian dubbels and tripels.
- 2 kg
Caramunich® (Organic); Weyermann®
Caramunich® (Organic); Weyermann®
Weyermann Organic CARAMUNICH® is produced from malted German two-row barley from certified organic cultivation. Weyermann CARAMUNICH® consists of golden brown kernels, with a very aromatic smell. Our malts are produced according to the strict „German Purity Law“. We don’t use any genetically manipulated materials.
- .5 kg
Honey
Honey
Imparts sweet and dry taste. For honey and brown ales. Also: specialty ales.
- 60 g
Northern Brewer - 15.0 AA% pellets; boiled 60 min
Northern Brewer
Used for bittering with strong flavors and very fragrant in steam beers, dark English ales, and German lagers. Aroma is medium-strong with evergreen and mint overtones.
- 40 g
Saaz - 8.0 AA% whole; boiled 20 min
Saaz
Used for finishing pilseners, continental lagers, and wheats. The aroma is spicy and pleasant with fragrant overtones.
- 40 g
Simcoe® - 13.0 AA% whole; boiled 1 min
Simcoe®
Used for aromatic, and especially bittering properties.
-
Fermentis US-05 Safale US-05
Fermentis US-05 Safale US-05
The most famous ale yeast strain found across America, now available as a ready-to-pitch dry yeast. Produces well balanced beers with low diacetyl and a very clean, crisp end palate. Sedimentation: low to medium. Final gravity: medium. Pitching instructions: Re-hydrate the dry yeast into yeast cream in a stirred vessel prior to pitching. Sprinkle the dry yeast in 10 times its own weight of sterile water or wort at 27C± 3C(80F ±6F). Once the expected weight of dry yeast is reconstituted into cream by this method (this takes about 15 to 30 minutes), maintain a gentle stirring for another 30 minutes. Then pitch the resultant cream into the fermentation vessel. Alternatively, pitch dry yeast directly in the fermentation vessel providing the temperature of the wort is above 20C(68F). Progressively sprinkle the dry yeast into the wort ensuring the yeast covers all the surface of wort available in order to avoid clumps. Leave for 30 minutes and then mix the wort e.g. using aeration.
Style (BJCP)
Category: 23 - Specialty Beer
Subcategory: A - Specialty Beer
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.074 | 1.026 - 1.120 |  |
| Terminal Gravity: | 1.018 | 0.995 - 1.035 | |
| Color: | 31.4 SRM | 1 - 50 | |
| Alcohol: | 7.4% ABV | 2.5% - 14.5% | |
| Bitterness: | 77.7 IBU | 0 - 100 | |
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