FREE BEER version 2.0 (codename: “Apollo”)
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.
This version was brewed at the Apollo Microbrewery and thus the recipe is not made for home brewing. This recipe will yield 10 hl
- 75 kg Pilsner malt
- 50 kg Münschener malt
- 50 kg Caramel malt
- 25kg Carared
3 kg ground Guaraná beans
- Simcoe 60g alpha acid
- Palisade 35g apha acid
Liquid yeast imported from Germany
Bottom yeast 365, originally from w34/70. This yeast was chosen because of its great taste while maintaining a low risk of diacetyl. It also allows extended fermentation and settles well.
Water used for mashing: 7 hl
Start temperature: 42C
Mashing Temperature Minutes
Primary at 42C 15
Heating to 51C 5
Mashing break at 51C 10
Heating to 66C 15
Sugaring break at 66C min 60
(Iodine norm must be attained, else continue) Heating to 78C 15
Afterpouring vol. HL % Plato
Parent herb 5.5 17.10
- pouring 9.4 13.50
- pouring 10 13.00
- pouring 10,6 12.50
Boiling the herb vol HL % Plato preboil (hot) 10.6 12.4 postboil (hot) 10.0 13.2
Boiling time from full kettle 60 min
The herb is cooled to 12C. Fermentation at 12C
Crush the malt and steep at 55 °C in 15 L water for 90min
Filter the mixture and pour 10 L water over the mash
Add hops, guaraná berries and sugar and simmer at 98 °C for 60min.
Chill to 25°C, filter the mixture and pour into a container
Add Yeast and leave sealed in the container at 20°C for 14 days for primary fermentation.
Transfer the mixture to a clean container and add 100g sugar and 2 tablespoonful yeast from the bottom of the primary fermentation container.
Bottle for secondary fermentation and carbonation and leave at 20°C for 8-10 days.
Store bottles at 12-14°C for another 14 days
Serve cold and enjoy.