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Zoio Black

Zoio Black

Specialty Beer • All Grain • 20 L

Zegots

Black IPA

June 13, 2017 at 10:57am

0.0/5.0 0 ratings

Ingredients (All Grain20 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

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