Free Beer
Aus Wikiants
In Dänemark hat sich eine Künstler- und Studentengruppe zusammengetan, um ein Braurezept zu entwickeln. Dies ermöglicht, das "Bier Vores Øl" auch in der heimischen Küche zu brauen. Das Rezept steht unter einer Creative Commens Lizenz.
Inhaltsverzeichnis |
[Bearbeiten] FREE BEER version 3.2 (codename: “St Austell”)
July 2007
This version of Free Beer was brewed at St Austell Brewery, a regional brewery in Cornwall, England. The brew will yield 30 UK barrels (approximately 5,000 Litres). Quantities may be scaled down pro rata for smaller breweries.
Malt
900 kg Pale Ale Malt 9 (ex. Maris Otter barley) 125 Kg malted Wheat 125 kg Cornish Gold Malt (substitute ‘Munich’ malt) 75 kg Crystal malt (150 degrees colour) 25 Kg Brown malt
Total grist charge, 1250 kg
Liquor treatment
Calcium Sulphate 1g per Kg grist Calcium Chloride 1g per Kg grist
Hops
Northern Brewer whole leaf hops 15 lbs (6.8 Kg) Willamette whole leaf hops 9 lbs (4.1 kg)
Additions
Guarana 26 lbs (11.8 Kg)
Method
Mill malt to course grist.
Mash with liquor at single temperature (65 degrees C) for 90 minutes. (Liquor ratio, 2.5 parts liquor to 1 part grist)
Set taps and sparge mash at 74 C. Run worts to brewing copper; collect 35 barrels (5700 litres) at 53 gravity.
Add Northern Brewer hops and boil for 60 mins.
Add Willamette hops and 150 grams ‘Copper’ finings. Boil for a further 15 mins. Simultaneously infuse milled Gurana in hot liquor at 74 C for 15 mins.
Add guarana infusion to copper and cast wort into hopback.
Recirculate worts to hopback for ten minutes or until worts bright, and the forward to wort receiver. Then cool through paraflow to 14.5 C and collect in fermenter. Add dissolved oxygen at paraflow to 15 ppm.
Adjust gravity to 56 degrees OG (14 Plato) and pitch with ale yeast (we use St Austell own strain, but may be replaced by any top fermenting ale strain, e.g. Whitbread B, or Nottingham Ale)
Hold at maximum temperature of 15 C for 44 hours and then allow to ramp to 18 C for a further 24 hours. Skim yeast and allow 24-hour stand at 18 C to reduce diacetyl. Cool back to 8 C over 48 hours.
Total fermentation time is 7 days. Beer is then racked to conditioning tank, where it is crash chilled to 0 C, and held at this temperature for 7 days. The beer is then sterile (0.45 micron) filtered and dosed with 1 degree of glucose syrup and reseeded with 0.25 million cells per ml ale yeast and bottled.
Bottled beer requires two to three weeks in bottle top ‘condition’ before it is ready for drinking.
Final beer analysis:
OG 56 degrees PG 12.5 degrees ABV 5.5 % PH 4.15 Colour 45 EBC Bitterness 17 EBU CO2 2.2 Volumes
Put in the fridge and enjoy FREE BEER!!!
[Bearbeiten] FREE BEER version 1.0 (codename: “Vores Øl”)
Recipe for 25 L, (5.6% vol.)
Ingredients: 1800 g Pilsner malt 1200 g Münschener malt 300 g Caramel malt 300 g Lager malt 18 g Tetnang bitter hops 15 g Hallertaver aroma hops 90 g Guaraná 1200 g Sugar Safbrew T-58 Yeast
Method: 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.
[Bearbeiten] Weblinks
[Bearbeiten] Lizenz
FREE BEER is published under a Creative Commons license (Attribution-ShareAlike 2.5)
