Cookbook:Free Beer

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Free Beer
RMLLBiereLibre.jpg
Category Beverage recipes

Cookbook | Ingredients | Recipes

Free Beer, also known as Vores Øl in Danish, is a beer with its recipe licensed under a CC-BY-SA license.

Version 4.0 (Codename: Skands) (19 L, ALL-GRAIN) OG = 1.054 FG = 1.014 IBU = 32 SRM = 19 ABV = 5,1 %)

Ingredients[edit]

  • MALT:
    • 3,8 kg Maris Otter (3,0 SRM)
    • 800 g Munich Malt (7,1 SRM)
    • 200 g Crystal Malt (66,0 SRM)
    • 100 g Brown Malt (95,4 SRM)
    • 80 g Carafa Special Type III (710,7 SRM)
  • HOPS:
    • 7.48 AAU Northern Brewer hop pellets (FWH.)
    • (25 g of 8.5% alpha acid)
    • 2.92 AAU Williamette hop pellets (7 min.)
    • (15 g of 5.5% alpha acid)
  • SPICE:
    • 35 g Guaraná berries
  • YEAST:
    • London Ale (White Labs #WLP013)

Procedure[edit]

  1. Crush Guaraná beans and infuse in 1 quart of hot boiled water (max temperature 78 °C).
  2. Filter the mixture and add to the boiling wort the last 15 minutes.
  3. Mash crushed grains at 66,0 °C in 13,5 L of water.
  4. Hold mash at 66 °C for 60 minutes.
  5. Heat to 72 °C.
  6. Hold mash at 72 °C for 5 minutes.
  7. Heat to 78 °C.
  8. Hold mash at 78 °C for 10 minutes.
  9. Sparge with 15,5 L of 78 °C water.
  10. Collect 22,7 L of wort.
  11. Remember to add Northern Brewer hops at the beginning of sparge a.k.a. First Wort Hops/FWH.
  12. Boil wort for 60 minutes.
  13. Add the Guaraná mixture the last 15 minutes and the Willamette hops the last 7 minutes.
  14. Cool wort to 19,5 °C and transfer to clean and disinfected fermenter.
  15. Remember to aerate the cooled wort, dissolving as much oxygen as possible in the wort.
  16. Pitch Yeast.
  17. Ferment at 19,5 °C until fermentation is completed (approx. 7-10 days).
  18. Dissolve 90 g of sugar in a small amount boiling water.
  19. 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.
  20. Be careful not to aerate the fermented beer in the process.
  21. Bottle for carbonation and leave at 19,5 °C for 7-10 days.
  22. Store bottles at 4-8 °C for another 14-30 days.
  23. Serve cold and enjoy.

External Links[edit]