serviço de tradução acho que eles ainda nao tem.... mas não deve ser
dificil... anota os termos e leva pra algum mestre cervejeiro te ajudar.....
pajé
On 12/4/06, [EMAIL PROTECTED] <[EMAIL PROTECTED]> wrote:
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
>>>>> .''`.
>>>>> : :' :
>>>>>
>>>>> -
>>>>
>>>>
>>>> _______________________________________________
>>>> Lista de discussão da MetaReciclagem
>>>> Envie mensagens para [email protected]
>>>> http://lista.metareciclagem.org
>>>>
>>>>
>>>
>>>
>>> --
>>> FelipeFonseca
>>> .''`.
>>> : :' :
>>> `. `'`
>>> `- Orgulhoso ser MetaRecicleiro
>>> http://fff.hipercortex.com
>>> http://metareciclagem.org
>>> _______________________________________________
>>> Lista de discussão da MetaReciclagem
>>> Envie mensagens para [email protected]
>>> http://lista.metareciclagem.org
>>
>>
>> _______________________________________________
>> Lista de discussão da MetaReciclagem
>> Envie mensagens para [email protected]
>> http://lista.metareciclagem.org
>>
>
>
>
> --
> * Linux registered user # 402094
> * faça e pense rádio livre
> * leia guimarães rosa
_______________________________________________
Lista de discussão da MetaReciclagem
Envie mensagens para [email protected]
http://lista.metareciclagem.org
--
* Linux registered user # 402094
* faça e pense rádio livre
* leia guimarães rosa
_______________________________________________
Lista de discussão da MetaReciclagem
Envie mensagens para [email protected]
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