Skands

FREE BEER version 3.0 (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.

(5 gallons/19 L, all-grain) OG = 1.054 FG = 1.014 IBU = 32 SRM = 19 ABV = 5,2 %

June 2006

Ingredients:

Malt:

• 9.26 lbs (4,20 kg) Maris Otter (3,0 SRM)
• 1.10 lbs (0,50 kg) Munich Malt (7,1 SRM)
• 7.04 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 hop pellets (FWH.)
• (0.88 oz/25 g of 8.5% alpha acid)
• 2.92 AAU Williamette hop pellets (7 min.)
• (0.53 oz/15 g of 5.5% alpha acid)

“Spice”:

2 oz (57 g) Guaraná beans

Crush Guaraná beans and infuse in 1 quart of hot boiled water (max temperature 172.4 F/78.0 C).

Filter the mixture and add to the boiling wort the last 15 min.

Yeast:

London Ale (White Labs #WLP013)

Step by Step

Mash crushed grains at 150.8 F (66,0 C) in 14,01 quarts (13,26 L) of Water.

Hold mash at 150.8 F (66,0 C) for 60 minutes.

Heat 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)

Hold mash at 172.4 F (78,0 C) for 10 minutes.

Sparge with 4.09 gallons (15,49 L) of 172.4 F (78,0 C) water

Collect 6 gallons (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

Adding the Guaraná mixture 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 disinfected fermenter. Remember to aerate the cooled wort, dissolving as much oxygen as possible in the wort.

Pitch Yeast

Ferment at 67,1 F (19,5 C) until fermentation is completed (aprox. 7-10 days).

Dissolve 3.07 oz (87 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 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 cold and enjoy.