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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 %)

Source and licence

"Free Beer" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Free_Beer, revision 4495401), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Free_Beer&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).

Read the original CC-BY-SA-4.0 Revision 4495401

What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.

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Ingredients

  • 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)

Method

  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 °C in 135 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. Remember to aerate the cooled wort, dissolving as much oxygen as possible in the wort.
  15. Pitch yeast.
  16. Ferment at 19.5 °C until fermentation is completed (about 7–10 days).
  17. Dissolve 90 g of sugar in a small amount boiling water.
  18. 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.
  19. Bottle for carbonation, and leave at 19.5 °C for 7–10 days.
  20. Store bottles at 4–8 °C for another 14–30 days.
  21. Serve cold and enjoy.