Beer Recipes
Free Beer Recipe
This is an open source beer recipe called "free beer."
Ingredients:
Malta:
9.26 lbs (4.20 kg) Maris Otter (3.0 SRM)
1.10 lbs (0.50 kg) Munich Malta (7.1 SRM)
7.4 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 hops pellets (FWH.)
(0.88 oz/25 g alpha acid 8.5%)
UCA 2.92 Williamette hop pellets (7 min.)
(0.53 oz/15 g alpha acid 5.5%)
"Spice"
2 oz (57 g) Guarana beans
Crush Guaraná beans and infuse in 1 quart of boiling hot water (max temperature 172.4 F/78.0 C).
Filter the mixture and add to the wort boiling in the last 15 min.
Yeast
London Ale (White Labs # WLP013)
Step by step
Mash crushed grains to 150.8 F (66.0 C) in the quarter 14.01 (13.26 L) of water.
Keep puree 150.8 F (66.0 C) for 60 minutes.
Heat up 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)
Keep puree 172.4 F (78.0 C) for 10 minutes.
Spraying with 4.09 gallons (15.49 liters) of 172.4 F (78.0 C) water
Collect 6 gallons (22.7 L) of grass
Remember to add Northern Brewer hops at the beginning of spraying alias First Wort Hops / FWH
Boil wort for 60 minutes
Add Guarana blend of 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 disinfect fermenter. Remember to aerate the cooled wort, dissolved oxygen as possible in the wort.
Size of yeast
Ferment was 67.1 M (19.5 C) until fermentation is complete (approx 7-10 days).
Dissolve 7.3 oz (87 g) of sugar in a small amount of boiling water. Pour sugar in a clean and disinfected and the transfer of the fermented beer this will ensure an even distribution of sugar for carbonation.
Leave that much yeast sediment / Trub as possible, in the fermenter
Be careful not to aerate the fermented beer in the process
Bottle carbonation and let to 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 chilled and enjoy.
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