FREE BEER version 3.2 (codename: “St Austell”)
Free beer is an open source beer based on classic ale brewing traditions, but with added guaraná. For more informations about FREE BEER go to http://freebeer.org/blog/about.
The recipe and branding elements is published under a Creative Commons (Attribution-ShareAlike 2.5) license.
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.
- 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
- Calcium Sulphate 1g per Kg grist
- Calcium Chloride 1g per Kg grist
- Northern Brewer whole leaf hops 15 lbs (6.8 Kg)
- Willamette whole leaf hops 9 lbs (4.1 kg)
Guarana 26 lbs (11.8 Kg)
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.
- 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!!!