Free Beer

É lançada a primeira cerveja de código aberto!

A Free Beer é a primeira cerveja que vai poder ser produzida e comercializada de forma gratuita, sem ter que pagar os famosos royalties. No Brasil a cerveja será comercializada pela Cervejaria Germânia.

Qualquer pessoa que se interessar poderá fabricar o produto e baixar no site o rótulo da garrafa, porém, a única exigência de seus idealizadores é que cada nova versão seja tornada pública e disponibilizada no site do Creative Commons.

Para os cervejeiros de plantão aí vai a receita da Free Beer 3.3, em inglês que eu tô com preguiça de traduzir:

FREE BEER version 3.3 (codename: “Linghzi”)

Knoxville, Tennessee, November 2007.

(5 gallons/19 L, all-grain) OG = 1.054 FG = 1.014 IBU = 32 SRM = 19 ABV =
5,2 %

Ingredients

Malt:
10 lbs Maris Otter,
1 lbs Munich Malt,
7 oz Crystal Malt 90L,
4 oz Brown Malt,
3 oz Special B

Hops:
7.48 AAU Northern Brewer hop pellets (FWH.),
(1 oz of 8.5% alpha acid),
2.92 AAU E. Kent Goldings hop pellets (7 min.),
(1 oz of 5.5% alpha acid)

“Spice”:
2 oz Guaraná berries.
Crush Guaraná berries and infuse in 1 quart of hot boiled water (max
temperature 172 °F).
Filter the mixture and add to the boiling wort the last 15 min.

2 oz Reishi Mushroom (Ganoderma Lucidum, Lingzhi).
Crush or grind and infuse in 1 quart of hot boiled water (max temperature
172 °F).
Steep for 30 minutes.
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 °F in 14 quarts of Water.
Hold mash at 151 °F for 60 minutes.Heat to 162 °F.
Hold mash at 162 °F for 5 minutes.
Heat to 172 °F.
Hold mash at 172 °F for 10 minutes.
Sparge with 4 gallons of 172 °F water.
Collect 6 gallons 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 °F 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 °F until fermentation is completed (aprox. 7-10
days).

Dissolve 3 oz 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 °F for 7-10 days.

Store bottles at 39-46 °F for another 14-30 days.

Serve cold and enjoy.

FREE BEER version 3.3 is published under a Creative Commons license
(Attribution-ShareAlike 2.5) and is brewed in collaboration with Everything
Mushroom, Knoxville. http://www.everythingmushroom.com/

Mais informações no site: www.freebeer.org