Free Beer Version 4.0, Skands

(19 L, ALL-GRAIN) OG = 1.054 FG = 1.014 IBU = 32 SRM = 19 ABV = 5,1 %)

INGREDIENTS

MALT:
3.8 kg Maris Otter (3.0 SRM)
800 g Munich Malt (7.1 SRM)
200 g Crystal Malt (66.0 SRM)
100 g Brown Malt (95.4 SRM)
80 g Carafa Special Type III (710.7 SRM)

HOPS:
7.48 AAU Northern Brewer hop pellets (FWH.)
(25 g of 8.5% alpha acid)
2.92 AAU Williamette hop pellets (7 min.)
(15 g of 5.5% alpha acid)

SPICE:
35 g Guaraná berries
Crush Guaraná beans and infuse in 1 quart of hot boiled
water (max temperature 78 °C).
Filter the mixture and add to the boiling wort the last 15
minutes.
YEAST:
London Ale (White Labs #WLP013)

STEP BY STEP

Mash crushed grains at 66.0 °C in 13,5 L of water.
Hold mash at 66 °C for 60 minutes.
Heat to 72 °C.
Hold mash at 72 °C for 5 minutes.
Heat to 78 °C.
Hold mash at 78 °C for 10 minutes.
Sparge with 15.5 L of 78 °C water.
Collect 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.
Add the Guaraná mixture the last 15 minutes and the
Willamette hops the last 7 minutes.
Cool wort to 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 19.5 °C until fermentation is completed (approx.
7-10 days).
Dissolve 90 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 19,5 °C for 7-10 days.
Store bottles at 4-8 °C for another 14-30 days.
– Serve cold and enjoy.