Putz!
Como que vai dar pra traduzir isso?! Num consegui achar
correspondência de nenhum produto!
cyrano.
pajé <[EMAIL PROTECTED]> disse:
Recipe 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)
On 12/1/06, [EMAIL PROTECTED] <[EMAIL PROTECTED]> wrote:
Pegou contato com a galera que produz? É pro metacafé... :)
cyrano.
Felipe Fonseca <[EMAIL PROTECTED]> disse:
provei no rio durante o isummit ano passado.
coisa fina. cerveja forte...
f
On 11/30/06, Catia Leandro <[EMAIL PROTECTED]> wrote:
o free beer será que é bom?;-)
Open source beer
FREE BEER is based on classic ale brewing traditions, but with addded
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").
$ cost of ingredient/gear, or buy some here.
mesmo sem grana, é divertido dar uma olhada:
http://www.makezine.com/blog/archive/2006/11/the_open_source_1.html
--
FelipeFonseca
.''`.
: :' :
-
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FelipeFonseca
.''`.
: :' :
`. `'`
`- Orgulhoso ser MetaRecicleiro
http://fff.hipercortex.com
http://metareciclagem.org
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--
* Linux registered user # 402094
* faça e pense rádio livre
* leia guimarães rosa
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