Recipe
FREE BEER X BREWERY 304, version 8.0, Golden Ale, 2022
– Batch Scale : 20L
– Target profile : hop-malt balanced (a bit more malt-forwarded)
– Target degree : 4% ABV, 1.5~2 Plato, 18 IBU
* Substitution of similar ingredient applicable
* Mashing ingredients
2-row Pilsner malt 3kg
Cara-Pils 0.2kg
+ Water profile SO4 : Cl2 = 0.2: 1 recommended
* Mashing profile (Step mash)
– Strike malt with 70degC / 9.6L water (dependent on ambient temperature)
– 63degC, 15mins
– 68degC, 15mins
– 72degC, 15mins
– 76degC, 5mins (Mash out)
* Sparging
– Fly sparging with 76degC / 15.5L water
* Boiling
– Pre-boil volume: 22L
= Cascade, 60mins, 5g
– Post-boil volume: 20L
= Cascade, Flame out, 10mins before chilling, 5g
= Eukanot, Flame out, 10mins before chilling, 25g
* Chilling and yeast pitching
– Wort chilling temperature target: 19~20degC
– Yeast pitch : 1pkg of US-05 (11.5g)
– Fermentation temperature: 18~20degC
* Conditioning
– about 0~1degC, at least more than 2days (until almost~all trubs are settled down)
– Fining agent can be poured in for good clarity within a few days
* Packaging
– For priming process: 10g corn sugar / 1L beer
– Target carbonation : 2.4~2.6v/v
FREE BEER version 7.0 “Kreuzberger Krönung”
Ingredients:
– 8400 g Pilsner Malt
– 5830 g Munich Malt
– 860 g CaraHell (Caramel Malt)
– 720 g Melanoidin Malt
– ca. 124 g El Dorado Hops (sufficient for 30 IBU, depending on the alpha acid rate of the respective hops; the concrete amount of hops varies accordingly)
– 35 g S-04 Yeast (3 Units)
Brewing:
– Crush the Malt and mash in 41.22 L Water at 73.00 °C.
– Rest for 60 minutes at 66.00 °C.
– Mash out at 78.00 °C.
– Filter the mixture and pour 36.90 L water over the Mash.
– Add 88 gHops and simmer at 98 °C for 60min.
– Add another 40 g of Hops.
– 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.
FREE BEER 7.0 Codename: Plum Monastery Amber Lager
Made by Praha993 in Busan, Korea.
*This recipe is converted to be for 25 liter, so people can make it in their homes without any professional equipment.
Czech pilsner malt 4.5kg
Carapils malt (or crystal malt) 0.25kg
Caramel malt 0.4kg caramel malt (~40°L)
Chocolate malt 35g
Roasted barley 50g
42g sladek hop (80′ addition)
33g saaz (0′ addition)
Meshil (plum) 600-800ml depends how aromatic and sweet you wish the beer to be
Single infusion mash at 64°C for an hour, then heat up to mash out temp 78° After lautering, sparge by 78°C hot water. Boil worth for 80′ with two additions of hops. In the first minute of boiling, add Sladek hop. While whirl-pooling, add Saaz
Cool wort and add yeast.
Recommend Czech Budweiser yeast strain, or any other czech yeast strain. Temperatures and time for the primal fermentation and lagering–> follow yeast package instructions.
Add meshil to the kettle for lagering, at ~3°C temperature.
FREE BEER 6.0 – The Atlantic Brew, 2017
Target ABV 4.6%, Target volume 1550 litres
BITTERING HOPS: Weight oz (Alpha %)
Admiral 47 (16.7)
Goldings 40 (5.35)
Total 87 (22.05)
AROMA/LATE HOPS: Weight oz (Alpha %)
First gold 32 (10.2)
MALT: Weight lbs (Weight kg)
Lager 496.04 (225)
Amber 5.625 (2.5515)
Crystal 28.125 (12.7575)
Chocolate 3.9375 (1.78605)
Crushed malted wheat 11.25 (5.103)
Terrefied wheat 5.625 (2.5515)
FREE BEER (versão 6.0) codename (Museu do Amanhã)
(cerveja ale, 100% malte, extrato original: 12°P, amargor: 24 IBU, Abv.: 4,6%, volume: 20L)
Ingredientes:
35L Água mineral ou filtrada
4kg Malte Pilsen ou Pale Ale
500g Malte Carapils
300g Malte de trigo
140g Aveia em flocos
22g Lúpulo Citra
17g Lúpulo Cascade
100g Capim Limão
25g Guaraná em pó
1 sachê Fermento US-05
Procedimento:
Moer o malte (4,8kg), não sendo necessário moer a aveia
Aquecer 12 litros de água a 58°C
Misturar os 12 litros de água a 58°C com os maltes moídos e a aveia em flocos
Repousar a mistura a 55°C por 15 min
Aquecer a mistura de 55°C para 66°C em 20 min
Repousar a mistura a 66°C por 45 min
Aquecer a mistura de 66°C para 71°C em 15 min
Repousar a mistura a 71°C por 15 min
Aquecer a mistura de 71°C para 78°C
Repousar a mistura a 78°C por 5 min
Iniciar a recirculação de mosto (recircular até o mosto sair límpido)
Iniciar o processo de filtração de mosto, coletando aprox. 8 litros de mosto
Lavar o bagaço duas vezes com 11 litros de água a 78°C, coletando aprox. 26 litros
Ferver o mosto coletado (aprox. 26 litros) por 90 minutos
Adicionar 5g de Citra 30 min após o início da fervura
Adicionar 5g de Citra e 5g de Cascade 60 min após o início da fervura
Adicionar 12g de Citra e 12g de Cascade 5 min antes do término da fervura
Utilizando um chiller, resfriar o mosto a para 18°C e transferi-lo para um fermentador já previamente limpo e sanitizado promovendo aeração do mosto
Inocular a levedura US-05 (1 sachê de 11,5g)
Fermentar a 18-20°C por 5-7 dias até a atenuação alcançar 3°P
Maturar a cerveja a 0-4°C por 10-15 dias
Dissolver 130g de açúcar na cerveja maturada e imediatamente envaza-la em garrafas de vidro, previamente limpas e esterilizadas
Condicionar as garrafas tampadas em local escuro e inodoro a temperatura de 18-22°C por 5-7 dias para refermentação na garrafa e carbonatação
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.
– Serve cold and enjoy.
FREE BEER version 3.1 is on it’s way.
FREE BEER versão 3.4 (Codename: ‘Germania’)
Brewer: Arnaldo RIbero, Sao Paulo, Brasil, November 2007.
(CERVEJA ALE, 100% MALTE DE CEVADA, EXTRATO ORIGINAL 11,5ºP, AMARGOR TOTAL 12 IBU, ÁLCOOL 3,8% V/V, VOLUME FINAL DE 19 L)
Ingredientes:
Água (11,7 L)
Malte
Pilsen (2,0 Kg)
Pale Ale (0,6 Kg)
Caramelo (230 g)
Carafa (100 g)
Lúpulo
Variedade Galena (22,5 g em pellets de 10,5% alfa-ácidos)
Variedade Perle (10,0 g em pellets de 4.4% alfa-ácidos)
Levedura
Ale (alta fermentação, SAFALE SO 4)
Passo a passo:
Moer os maltes (2,930 Kg).
Misturar os maltes moídos em 11,7 L de água a 66ºC (proporção – 1 Kg malte : 4 L água).
Manter mosto a 66ºC por 60 minutos.
Elevar temperatura para 72ºC.
Manter mosto a 72ºC por 5 minutos.
Elevar temperatura para 78ºC.
Manter mosto a 78ºC por 10 minutos.
Iniciar filtração coletando aproximadamente 9 L de mosto.
Lavar o bagaço com 11 L de água a 78ºC, coletando no total 20 L de mosto.
Ferver mosto filtrado por 75 minutos.
Adicionar 12,5 g de lúpulo Galena 1 minuto após início da fervura, 10,0 g de lúpulo Galena 30 minutos após início da fervura e 10,0 g de lúpulo Perle 1 minuto antes do término da fervura.
Resfriar o mosto a 19ºC e transferir para fermentador limpo e esterilizado. Aerar o mosto frio, dissolvendo o máximo de oxigênio possível.
Dosar levedura (proporção – 5 a 8 g levedura : 10 L mosto frio).
Fermentar a 20ºC até processo de fermentação completo (aproximadamente 4 a 5 dias).
Cuidar para não mais aerar a cerveja em processo de fermentação e maturação.
Resfriar para 8 a 10ºC e manter esta temperatura de maturação durante 10 a 15 dias.
Resfriar para 0 a 2ºC nos últimos 2 dias de maturação para garantir o máximo de sedimentação e remoção de leveduras possível.
Acondicionar em garrafas limpas e esterilizadas e manter a temperatura entre 2 e 4ºC para consumo em, no máximo, 20 dias.
Saúde!
FREE BEER version 3.3 (codename: “Linghzi”)
Knoxville, Tennessee, November 2007.
(5 gallons/19 L, all-grain) OG = 1.054 FG = 1.014 IBU = 32 SRM = 19 ABV = 5,2 %
Ingredients
Malt: 10 lbs Maris Otter,
1 lbs Munich Malt,
7 oz Crystal Malt 90L,
4 oz Brown Malt,
3 oz Special B
Hops:
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)
“Spice”:
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.
Yeast:
London Ale (White Labs #WLP013)
Step by Step
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
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!!!
FREE BEER version 3.0 (codename: “Skands”)
(5 gallons/19 L, all-grain) OG = 1.054 FG = 1.014 IBU = 32 SRM = 19 ABV = 5,2 %
June 2006
Ingredients:
Malt:
9.26 lbs (4,20 kg) Maris Otter (3,0 SRM)
1.10 lbs (0,50 kg) Munich Malt (7,1 SRM)
7.04 oz (200 g) Crystal Malt (66,0 SRM)
3.52 oz (100 g) Brown Malt (95,4 SRM)
2.88 oz (80 g) Carafa Special Type III (710,7 SRM)
Hops:
7.48 AAU Northern Brewer hop pellets (FWH.)
(0.88 oz/25 g of 8.5% alpha acid)
2.92 AAU Williamette hop pellets (7 min.)
(0.53 oz/15 g of 5.5% alpha acid)
“Spice”:
2 oz (57 g) Guaraná beans
Crush Guaraná beans and infuse in 1 quart of hot boiled water (max temperature 172.4 F/78.0 C).
Filter the mixture and add to the boiling wort the last 15 min.
Yeast:
London Ale (White Labs #WLP013)
Step by Step
Mash crushed grains at 150.8 F (66,0 C) in 14,01 quarts (13,26 L) of Water.
Hold mash at 150.8 F (66,0 C) for 60 minutes.
Heat to 161.6 F (72,0 C)
Hold mash at 161.6 F (72,0 C) for 5 minutes.
Heat to 172.4 F (78,0 C)
Hold mash at 172.4 F (78,0 C) for 10 minutes.
Sparge with 4.09 gallons (15,49 L) of 172.4 F (78,0 C) water
Collect 6 gallons (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
Adding the Guaraná mixture the last 15 minutes and the Willamette hops the last 7 minutes.
Cool wort to 67,1 F (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 67,1 F (19,5 C) until fermentation is completed (aprox. 7-10 days).
Dissolve 3.07 oz (87 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 67,1 F (19,5 C) for 7-10 days
Store bottles at 39.2-46.4 F (4-8 C) for another 14-30 days.
Serve cold and enjoy.
FREE BEER version 2.0 (codename: “Apollo”)
This version was brewed at the Apollo Microbrewery and thus the recipe is not made for home brewing.
This recipe will yield 10 hl
Ingredients:
Malt:
75 kg Pilsner malt
50 kg Münschener malt
50 kg Caramel malt
25kg Carared
Other:
3 kg ground Guaraná beans
Hops:
Simcoe 60g alpha acid
Palisade 35g apha acid
Yeast:
Liquid yeast imported from Germany
Bottom yeast 365, originally from w34/70. This yeast was chosen because of its
great taste while maintaining a low risk of diacetyl. It also allows extended
fermentation and settles well.
Water used for mashing: 7 hl
Start temperature: 42C
Mashing Temperature Minutes
Primary at 42C 15
Heating to 51C 5
Mashing break at 51C 10
Heating to 66C 15
Sugaring break at 66C min 60
(Iodine norm must be attained, else continue)
Heating to 78C 15
Afterpouring vol. HL % Plato
Parent herb 5.5 17.10
1. pouring 9.4 13.50
2. pouring 10 13.00
3. pouring 10,6 12.50
Boiling the herb vol HL % Plato
preboil (hot) 10.6 12.4
postboil (hot) 10.0 13.2
Boiling time from full kettle 60 min
The herb is cooled to 12C. Fermentation at 12C
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.
FREE BEER is published under a Creative Commons license (Attribution-ShareAlike 2.5)
FREE BEER version 1.5 (codename: “Samvirke”)
Approx. 6% alkohol
Note: This recipe is better suited for home brewing
Recipe for 25 liters.
Ingredients:
3 kg pale malt extract
18 g Tetnang bitter hops
15 g Hallertaver aroma hops
90g ground guaraná beans
One unit Safbrew T-58 yeast
1.2 kg brown sugar
Procedure:
Mix the malt extract, hops, sugar and guaraná with approximately 20l of water and simmer 60 min at boiling point.
After a cooling period, filter the mixture, and pour into a sealed container.
Add yeast and leave sealed in the container at room temperature for approx. 2 weeks.
Once primary fermentation is over, transfer the mixture to a clean container.
When bottling, add 4g of sugar (dissolved in water) per liter beer and a bit of yeast from the bottom of the primary fermentation container.
Leave the beer in the bottle for secondary fermentation and carbonation another 8-10 days. You will then be able to enjoy a refreshing, home brewn FREE BEER.
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.
FREE BEER is published under a Creative Commons license (Attribution-ShareAlike 2.5)
