na real, fui ver o nome do cara. é Henrik Moltke.
nem é tão ruim assim.
e o problema maior acho que nem é achar o mestre
cervejeiro, mas ingredientes de qualidade.
f
On 12/4/06, [EMAIL PROTECTED] <[EMAIL PROTECTED]> wrote:
Cês são uns destruidores de lares.
Eu vi a página do guaraná power for the people e achei tão ducarai.
Aí vem me dizer que o cara tem nome de espirro?
Pô!
:P
cyrano.
pajé <[EMAIL PROTECTED]> disse:
> 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]
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--
FelipeFonseca
.''`.
: :' :
`. `'`
`- Orgulhoso ser MetaRecicleiro
http://fff.hipercortex.com
http://metareciclagem.org
_______________________________________________
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