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FREE BEER version 3.0 Codename "Skands" (5 gallons/19 L, all-grain) OG = 1.054 FG = 1.014 IBU = 32 SRM = 19 ABV = 5,2 % June 2006 Ingredients: Malt: 9.26 lbs (4,20 kg) Maris Otter (3,0 SRM) 1.10 lbs (0,50 kg) Munich Malt (7,1 SRM) 7.04 oz (200 g) Crystal Malt (66,0 SRM) 3.52 oz (100 g) Brown Malt (95,4 SRM) 2.88 oz (80 g) Carafa Special Type III (710,7 SRM) Hops: 7.48 AAU Northern Brewer hop pellets (FWH.) (0.88 oz/25 g of 8.5% alpha acid) 2.92 AAU Williamette hop pellets (7 min.) (0.53 oz/15 g of 5.5% alpha acid) “Spice”: 2 oz (57 g) Guaraná beans Crush Guaraná beans and infuse in 1 quart of hot boiled water (max temperature 172.4 F/78.0 C). Filter the mixture and add to the boiling wort the last 15 min. Yeast: London Ale (White Labs #WLP013) Step by Step Mash crushed grains at 150.8 F (66,0 C) in 14,01 quarts (13,26 L) of Water. Hold mash at 150.8 F (66,0 C) for 60 minutes. Heat to 161.6 F (72,0 C) Hold mash at 161.6 F (72,0 C) for 5 minutes. Heat to 172.4 F (78,0 C) Hold mash at 172.4 F (78,0 C) for 10 minutes. Sparge with 4.09 gallons (15,49 L) of 172.4 F (78,0 C) water Collect 6 gallons (22,7 L) of wort Remember to add Northern Brewer hops at the beginning of sparge a.k.a. First Wort Hops/FWH Boil wort for 60 minutes Adding the Guaraná mixture the last 15 minutes and the Willamette hops the last 7 minutes. Cool wort to 67,1 F (19,5 C) and transfer to clean and disinfected fermenter. Remember to aerate the cooled wort, dissolving as much oxygen as possible in the wort. Pitch Yeast Ferment at 67,1 F (19,5 C) until fermentation is completed (aprox. 7-10 days). Dissolve 3.07 oz (87 g) of sugar in a small amount boiling water. Put the sugar mixture in a clean and disinfected container, and transfer the fermented beer this will ensure even distribution of carbonation sugar. Leave as much yeast sediment/trub as possible, in the fermenter Be careful not to aerate the fermented beer in the process Bottle for carbonation and leave at 67,1 F (19,5 C) for 7-10 days Store bottles at 39.2-46.4 F (4-8 C) for another 14-30 days. Serve cold and enjoy. FREE BEER is published under a Creative Commons license (Attribution-ShareAlike 2.5) FREE BEER version 2.0 codename: “Apollo” This version was brewed at the Apollo Microbrewery and thus the recipe is not made for home brewing. This recipe will yield 10 hl Ingredients: Malt: 75 kg Pilsner malt 50 kg Münschener malt 50 kg Caramel malt 25kg Carared Other: 3 kg ground Guaraná beans Hops: Simcoe 60g alpha acid Palisade 35g apha acid Yeast: Liquid yeast imported from Germany Bottom yeast 365, originally from w34/70. This yeast was chosen because of its great taste while maintaining a low risk of diacetyl. It also allows extended fermentation and settles well. Water used for mashing: 7 hl Start temperature: 42C Mashing Temperature Minutes Primary at 42C 15 Heating to 51C 5 Mashing break at 51C 10 Heating to 66C 15 Sugaring break at 66C min 60 (Iodine norm must be attained, else continue) Heating to 78C 15 Afterpouring vol. HL % Plato Parent herb 5.5 17.10 1. pouring 9.4 13.50 2. pouring 10 13.00 3. pouring 10,6 12.50 Boiling the herb vol HL % Plato preboil (hot) 10.6 12.4 postboil (hot) 10.0 13.2 Boiling time from full kettle 60 min The herb is cooled to 12C. Fermentation at 12C Method: Crush the malt and steep at 55 °C in 15 L water for 90min Filter the mixture and pour 10 L water over the mash Add hops, guaraná berries and sugar and simmer at 98 °C for 60min. Chill to 25°C, filter the mixture and pour into a container Add Yeast and leave sealed in the container at 20°C for 14 days for primary fermentation. Transfer the mixture to a clean container and add 100g sugar and 2 tablespoonful yeast from the bottom of the primary fermentation container. Bottle for secondary fermentation and carbonation and leave at 20°C for 8-10 days. Store bottles at 12-14°C for another 14 days Serve cold and enjoy. FREE BEER is published under a Creative Commons license (Attribution-ShareAlike 2.5) FREE BEER version 1.5 Codename: “Samvirke” Approx. 6% alkohol Note: This recipe is better suited for home brewing Recipe for 25 liters. Ingredients: 3 kg pale malt extract 18 g Tetnang bitter hops 15 g Hallertaver aroma hops 90g ground guaraná beans One unit Safbrew T-58 yeast 1.2 kg brown sugar Procedure: Mix the malt extract, hops, sugar and guaraná with approximately 20l of water and simmer 60 min at boiling point. After a cooling period, filter the mixture, and pour into a sealed container. Add yeast and leave sealed in the container at room temperature for approx. 2 weeks. Once primary fermentation is over, transfer the mixture to a clean container. When bottling, add 4g of sugar (dissolved in water) per liter beer and a bit of yeast from the bottom of the primary fermentation container. Leave the beer in the bottle for secondary fermentation and carbonation another 8-10 days. You will then be able to enjoy a refreshing, home brewn FREE BEER. FREE BEER version 1.0 Recipe for 25 L, (5.6% vol.) Ingredients: 1800 g Pilsner malt 1200 g Münschener malt 300 g Caramel malt 300 g Lager malt 18 g Tetnang bitter hops 15 g Hallertaver aroma hops 90 g Guaraná 1200 g Sugar Safbrew T-58 Yeast Method: Crush the malt and steep at 55 °C in 15 L water for 90min. Filter the mixture and pour 10 L water over the mash. Add hops, guaraná berries and sugar and simmer at 98 °C for 60min. Chill to 25°C, filter the mixture and pour into a container. Add Yeast and leave sealed in the container at 20°C for 14 days for primary fermentation. Transfer the mixture to a clean container and add 100g sugar and 2 tablespoonful yeast from the bottom of the primary fermentation container. Bottle for secondary fermentation and carbonation and leave at 20°C for 8-10 days. Store bottles at 12-14°C for another 14 days. Serve cold and enjoy. FREE BEER is published under a Creative Commons license (Attribution-ShareAlike 2.5) |