Free Beer (recipe) - free as in free speech

FREE BEER is a beer which is free in the sense of freedom, not in the sense of free beer. The project, originally conceived by Copenhagen-based artist collective Superflex and students at the Copenhagen IT University, applies modern free software / open source methods to a traditional real-world product – namely the alcoholic beverage loved and enjoyed globally, and commonly known as beer. FREE BEER is based on classic ale brewing traditions, but with added Guaraná for a natural energy boost. The recipe and branding elements of FREE BEER is published under a Creative Commons (Attribution-ShareAlike 2.5) license, which means that anyone can use the recipe to brew their own FREE BEER or create a derivative of the recipe. Anyone is free to earn money from FREE BEER, but they must publish the recipe under the same license and credit our work. All design and branding elements are available to beer brewers, and can be modified to suit, provided changes are published under the same license (”Attribution & Share Alike”)
You will need ( tools or supplies ): 
More detailed ingredients listed in "Step One"
Malt
Guaraná berries
Yeast
Water
Labels - Download these below
Step

FREE BEER VERSION 4.0, SEPTEMBER 2008, Codename: SKANDS
(19 L, ALL-GRAIN) OG = 1.054 FG = 1.014 IBU = 32 SRM = 19 ABV = 5,1 %)

INGREDIENTS

MALT:
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)
HOPS:
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)

SPICE:
35 g Guaraná berries
Crush Guaraná beans and infuse in 1 quart of hot boiled
water (max temperature 78 °C).
Filter the mixture and add to the boiling wort the last 15
minutes.
YEAST:
London Ale (White Labs #WLP013)

STEP BY STEP

Mash crushed grains at 66,0 °C in 13,5 L of water.
Hold mash at 66 °C for 60 minutes.
Heat to 72 °C.
Hold mash at 72 °C for 5 minutes.
Heat to 78 °C.
Hold mash at 78 °C for 10 minutes.
Sparge with 15,5 L of 78 °C water.
Collect 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.
Add the Guaraná mixture the last 15 minutes and the
Willamette hops the last 7 minutes.
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.
Pitch Yeast.
Ferment at 19,5 °C until fermentation is completed (approx.
7-10 days).
Dissolve 90 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 19,5 °C for 7-10 days.

Store bottles at 4-8 °C for another 14-30 days.

Download labels, print and adhere to bottles.

– Serve cold and enjoy.

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