Free Beer
المكونات
- 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)
Advertisement
التعليمات
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.
Advertisement
