FREE BEER version 3.3 (codename: “Linghzi”)
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.
Knoxville, Tennessee, November 2007.
(5 gallons/19 L, all-grain) OG = 1.054 FG = 1.014 IBU = 32 SRM = 19 ABV = 5,2 %
- 10 lbs Maris Otter,
- 1 lbs Munich Malt,
- 7 oz Crystal Malt 90L,
- 4 oz Brown Malt,
- 3 oz Special B
- 7.48 AAU Northern Brewer hop pellets (FWH.),
- (1 oz of 8.5% alpha acid),
- 2.92 AAU E. Kent Goldings hop pellets (7 min.),
- (1 oz of 5.5% alpha acid)
- 2 oz Guaraná berries. Crush Guaraná berries and infuse in 1 quart of hot boiled water (max temperature 172 °F). Filter the mixture and add to the boiling wort the last 15 min.
- 2 oz Reishi Mushroom (Ganoderma Lucidum, Lingzhi). Crush or grind and infuse in 1 quart of hot boiled water (max temperature 172 °F). Steep for 30 minutes. Filter the mixture and add to the boiling wort the last 15 min.
London Ale (White Labs #WLP013)
Mash crushed grains at 150 °F in 14 quarts of Water.
Hold mash at 151 °F for 60 minutes.
Heat to 162 °F.
Hold mash at 162 °F for 5 minutes.
Heat to 172 °F.
Hold mash at 172 °F for 10 minutes.
Sparge with 4 gallons of 172 °F water.
Collect 6 gallons 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 °F 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 °F until fermentation is completed (aprox. 7-10 days).
Dissolve 3 oz 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 °F for 7-10 days.
Store bottles at 39-46 °F for another 14-30 days.
Serve cold and enjoy.
FREE BEER version 3.3 is published under a Creative Commons license (Attribution-ShareAlike 2.5) and is brewed in collaboration with Everything Mushroom, Knoxville. http://www.everythingmushroom.com