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SKANDS

FREE BEER VERSION 4.0, SEPTEMBER 2008, Codename: SKANDS

Free beer is an open source beer based on classic ale brewing traditions, but with added guaraná. For more informations about FREE BEER go to http://freebeer.org/blog/about.

The recipe and branding elements is published under a Creative Commons (Attribution-ShareAlike 2.5) license.

FREE BEER VERSION 4.0, SEPTEMBER 2008, Codename: SKANDS

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

INGREDIENTS

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 Crush Guaraná beans and infuse in 1 quart of hot boiled water (max temperature 78 °C). Filter the mixture and add to the boiling wort the last 15 minutes.

YEAST:

  • London Ale (White Labs #WLP013)

STEP BY STEP

Mash crushed grains at 66,0 °C in 13,5 L of water.

Hold mash at 66 °C for 60 minutes.

Heat to 72 °C.

Hold mash at 72 °C for 5 minutes.

Heat to 78 °C.

Hold mash at 78 °C for 10 minutes.

Sparge with 15,5 L of 78 °C water.

Collect 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.

Add the Guaraná mixture the last 15 minutes and the Willamette hops the last 7 minutes.

Cool wort to 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 19,5 °C until fermentation is completed (approx. 7-10 days).

Dissolve 90 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 19,5 °C for 7-10 days.

Store bottles at 4-8 °C for another 14-30 days.

Serve cold and enjoy.

FREE BEER version 3.1 is on it’s way.