| This is an open source beer recipe entitled "free | | | | Sparge with 4.09 gallons (15,49 L) of 172.4 F (78,0 C) |
| beer". | | | | water |
| Ingredients: | | | | Collect 6 gallons (22,7 L) of wort |
| Malt: | | | | Remember to add Northern Brewer hops at the |
| 9.26 lbs (4,20 kg) Maris Otter (3,0 SRM) | | | | beginning of sparge a.k.a. First Wort Hops/FWH |
| 1.10 lbs (0,50 kg) Munich Malt (7,1 SRM) | | | | Boil wort for 60 minutes |
| 7.04 oz (200 g) Crystal Malt (66,0 SRM) | | | | Adding the Guaraná mixture the last 15 minutes and |
| 3.52 oz (100 g) Brown Malt (95,4 SRM) | | | | the Willamette hops the last 7 minutes. |
| 2.88 oz (80 g) Carafa Special Type III (710,7 SRM) | | | | Cool wort to 67,1 F (19,5 C) and transfer to clean |
| Hops: | | | | and disinfected fermenter. Remember to aerate the |
| 7.48 AAU Northern Brewer hop pellets (FWH.) | | | | cooled wort, dissolving as much oxygen as possible in |
| (0.88 oz/25 g of 8.5% alpha acid) | | | | the wort. |
| 2.92 AAU Williamette hop pellets (7 min.) | | | | Pitch Yeast |
| (0.53 oz/15 g of 5.5% alpha acid) | | | | Ferment at 67,1 F (19,5 C) until fermentation is |
| “Spice”: | | | | completed (aprox. 7-10 days). |
| 2 oz (57 g) Guaraná beans | | | | Dissolve 3.07 oz (87 g) of sugar in a small amount |
| Crush Guaraná beans and infuse in 1 quart of hot | | | | boiling water. Put the sugar mixture in a clean and |
| boiled water (max temperature 172.4 F/78.0 C). | | | | disinfected container, and transfer the fermented |
| Filter the mixture and add to the boiling wort the last | | | | beer this will ensure even distribution of carbonation |
| 15 min. | | | | sugar. |
| Yeast: | | | | Leave as much yeast sediment/trub as possible, in |
| London Ale (White Labs #WLP013) | | | | the fermenter |
| Step by Step | | | | Be careful not to aerate the fermented beer in the |
| Mash crushed grains at 150.8 F (66,0 C) in 14,01 | | | | process |
| quarts (13,26 L) of Water. | | | | Bottle for carbonation and leave at 67,1 F (19,5 C) |
| Hold mash at 150.8 F (66,0 C) for 60 minutes. | | | | for 7-10 days |
| Heat to 161.6 F (72,0 C) | | | | Store bottles at 39.2-46.4 F (4-8 C) for another |
| Hold mash at 161.6 F (72,0 C) for 5 minutes. | | | | 14-30 days. |
| Heat to 172.4 F (78,0 C) | | | | Serve cold and enjoy. |
| Hold mash at 172.4 F (78,0 C) for 10 minutes. | | | | |
