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Zoio Black
Specialty Beer • All Grain • 20 L
Black IPA
June 13, 2017 am 10:57am
5.0/5.0 1 rating
Ingredients (All Grain, 20 L)
- 5.67 kg
Belgian Pale
Belgian Pale
Fully modified and is easily converted.
- 1.07 kg
Weyermann CaraHell®; Weyermann
Weyermann CaraHell®; Weyermann
Hefe-Weizen, Pale Ale, Golden Ale, Oktoberfest Beer, Nourishing Beer, Maibock , Schankbier, Light Beer, alcohol-reduced Beer , non-alcoholic Beer
- 0.16 kg
Weyermann Carafa® III; Weyermann
Weyermann Carafa® III; Weyermann
Carafa I, II and III also are available de-husked. Adds aroma, color and body.
- 0.19 kg
Belgian Chocolate Malt
Belgian Chocolate Malt
Adds a nutty flavor, Brown Ales
- 15 g
Warrior® - 16.0 AA% pellets; boiled 60 min
Warrior®
New hop with much potential. Very stable.
- 14 g
Equinox™ - 15.0 AA% pellets; boiled 15 min
Equinox™
A pronounced aroma profile with citrus, tropical fruit, floral and herbal characteristics. Specific descriptors include lemon, lime, papaya, apple, and green pepper. Developed by the Hop Breeding Company. The diversified and pronounced aroma characteristics combined with extremely high oil content and a tight cone structure make this hop variety very unique.—hopunion.com
- 14 g
Equinox™ - 15.0 AA% pellets; boiled 1 min
Equinox™
A pronounced aroma profile with citrus, tropical fruit, floral and herbal characteristics. Specific descriptors include lemon, lime, papaya, apple, and green pepper. Developed by the Hop Breeding Company. The diversified and pronounced aroma characteristics combined with extremely high oil content and a tight cone structure make this hop variety very unique.—hopunion.com
-
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: | 1.073 | 1.026 - 1.120 |  |
| Terminal Gravity: | 1.014 | 0.995 - 1.035 | |
| Color: | 26.1 SRM | 1 - 50 | |
| Alcohol: | 7.7% ABV | 2.5% - 14.5% | |
| Bitterness: | 48.2 IBU | 0 - 100 | |
Discussion
Delicious Taste
2017-07-17 7:42am
Balance between taste and bitterness
Post a Comment
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