aquele norueguês é o próprio cara que veio apresentar a free beer...
skclsdvhrl o nome dele. andou pelo brasil quando a gente tava
em Olinda.
f
On 12/4/06, pajé <[EMAIL PROTECTED]> wrote:
ela é boa.... mas uns alemães que tavam la falaram meio mal.... como era o
nome daquele cara, noruegues que tava com o guarana power la, ff ? eu tenho
mail dele em algum lugar... mas tudo gringo meio xarope, manjam... ??
no site tem os contatos
www.freebeer.org
On 12/4/06, pajé <[EMAIL PROTECTED] > wrote:
>
>
>
> 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
--
* 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
--
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
