Free Beer
Difficulty 4/5 Ingredients 11 Steps 18
Free beer, also known as Vores Øl in Danish, is a beer with its recipe licensed under a CC-BY-SA license.
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
Yeast
- London ale (White Labs #WLP013)
Steps
- Crush guaraná beans. Infuse in 1 quart hot boiled water (max 78°C).
- Filter mixture. Set aside to add to boiling wort for last 15 minutes.
- Mash crushed grains at 66°C in 135 L water.
- Hold mash at 66°C for 60 minutes.
- Heat to 72°C. Hold 5 minutes.
- Heat to 78°C. Hold 10 minutes.
- Add Northern Brewer hops at beginning of sparge (First Wort Hops/FWH).
- Sparge with 15.5 L of 78°C water. Collect 22.7 L wort.
- Boil wort 60 minutes.
- Add guaraná mixture for last 15 minutes. Add Willamette hops for last 7 minutes.
- Cool wort to 19.5°C. Transfer to clean, disinfected fermenter. Aerate cooled wort, dissolving as much oxygen as possible.
- Pitch yeast.
- Ferment at 19.5°C until fermentation completes, about 7-10 days.
- Dissolve 90 g sugar in small amount of boiling water.
- Put sugar mixture in clean, disinfected container. Transfer fermented beer into it for even carbonation sugar distribution. Leave as much yeast sediment/trub as possible in fermenter. Do not aerate beer.
- Bottle for carbonation. Leave at 19.5°C for 7-10 days.
- Store bottles at 4-8°C for another 14-30 days.
- Serve cold.
Source. Adapted from “Cookbook:Free Beer” by Wikibooks contributors, revision of 2025-05-27, licensed under CC BY-SA 4.0.
Changes. Steps rewritten into short commands. Introduction shortened. Wiki formatting removed. This adapted recipe is shared under CC BY-SA 4.0.
Photo. RMLLBiereLibre.jpg by Quentin THEURET, CC BY 2.0, via Wikimedia. Resized; otherwise unchanged.