Free Beer
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 %)
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)
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
35 g guaraná berries
London ale (White Labs #WLP013)
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.
15 minutes
Mash crushed grains at 66 °C in 135 L of water.
Hold mash at 66 °C for 60 minutes.
60 minutes
Heat to 72 °C.
Hold mash at 72 °C for 5 minutes.
5 minutes
Heat to 78 °C.
Hold mash at 78 °C for 10 minutes.
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.
60 minutes
Add the Guaraná mixture the last 15 minutes and the Willamette hops the last 7 minutes.
15 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 (about 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 to it. 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.