Tools/Free Beer

Free Beer

Free Beer is a beer which is free as in free speech, not in the sense of free beer. The name plays on a well-known quote by free software activist Richard Stallman: “’Free software’ is a matter of liberty, not price. To understand the concept, you should think of ’free’ as in ’free speech,’ not as in ’free beer’.” Originally named Vores Øl (Our Beer), the beer was conceived in 2004 by SUPERFLEX and students from the Copenhagen IT University. The project applies modern free software/open source methods to a traditional real-world product. 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. Free Beer is based on classic ale brewing traditions, but with added Guaraná for a natural energy boost. Free Beer is based on Vores Øl v. 1. Free Beer has been brewed worldwide with and without SUPERFLEX participation in Taipei, Sao Paolo, Los Angeles, Munich, Knoxville, Lausanne, Cornwall, Bolzano and Auckland to name a few. The current official version is 4.0




 


Graphic design by Rasmus Koch.





 

Sellection of Free beer bottles 2007 - Photo: Superflex

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') FREE BEER is based on Vores Øl v. 1. FREE BEER v 3.0 is currently under revision by Skands Brewery and is scheduled to hit the shelves in Denmark (and hopefully be available for purchase online) by mid june 2006.

CNN feature on FREE BEER:


Sellected Recipes
FREE BEER VERSION 4.0, SEPTEMBER 2008, Codename: 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.

FREE BEER versão 3.4 (Codename: ‘Germania’)
Brewer: Arnaldo RIbero, Sao Paulo, Brasil, November 2007.
(CERVEJA ALE, 100% MALTE DE CEVADA, EXTRATO ORIGINAL 11,5ºP, AMARGOR TOTAL 12 IBU, ÁLCOOL 3,8% V/V, VOLUME FINAL DE 19 L)
Ingredientes:
Água (11,7 L)
Malte
Pilsen (2,0 Kg)
Pale Ale (0,6 Kg)
Caramelo (230 g)
Carafa (100 g)
Lúpulo
Variedade Galena (22,5 g em pellets de 10,5% alfa-ácidos)
Variedade Perle (10,0 g em pellets de 4.4% alfa-ácidos)
Levedura
Ale (alta fermentação, SAFALE SO 4)
Passo a passo:
Moer os maltes (2,930 Kg). Misturar os maltes moídos em 11,7 L de água a 66ºC (proporção – 1 Kg malte : 4 L água). Manter mosto a 66ºC por 60 minutos. Elevar temperatura para 72ºC. Manter mosto a 72ºC por 5 minutos. Elevar temperatura para 78ºC. Manter mosto a 78ºC por 10 minutos. Iniciar filtração coletando aproximadamente 9 L de mosto. Lavar o bagaço com 11 L de água a 78ºC, coletando no total 20 L de mosto. Ferver mosto filtrado por 75 minutos. Adicionar 12,5 g de lúpulo Galena 1 minuto após início da fervura, 10,0 g de lúpulo Galena 30 minutos após início da fervura e 10,0 g de lúpulo Perle 1 minuto antes do término da fervura. Resfriar o mosto a 19ºC e transferir para fermentador limpo e esterilizado. Aerar o mosto frio, dissolvendo o máximo de oxigênio possível. Dosar levedura (proporção – 5 a 8 g levedura : 10 L mosto frio). Fermentar a 20ºC até processo de fermentação completo (aproximadamente 4 a 5 dias). Cuidar para não mais aerar a cerveja em processo de fermentação e maturação. Resfriar para 8 a 10ºC e manter esta temperatura de maturação durante 10 a 15 dias. Resfriar para 0 a 2ºC nos últimos 2 dias de maturação para garantir o máximo de sedimentação e remoção de leveduras possível. Acondicionar em garrafas limpas e esterilizadas e manter a temperatura entre 2 e 4ºC para consumo em, no máximo, 20 dias. Saúde!

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



FREE BEER version 3.2 (codename: “St Austell”) July 2007
This version of Free Beer was brewed at St Austell Brewery, a regional brewery in Cornwall, England. The brew will yield 30 UK barrels (approximately 5,000 Litres). Quantities may be scaled down pro rata for smaller breweries.


Malt
900 kg Pale Ale Malt 9 (ex. Maris Otter barley)
125 Kg malted Wheat
125 kg Cornish Gold Malt (substitute ‘Munich’ malt)
75 kg Crystal malt (150 degrees colour)
25 Kg Brown malt
Total grist charge, 1250 kg
Liquor treatment
Calcium Sulphate 1g per Kg grist
Calcium Chloride 1g per Kg grist


Hops
Northern Brewer whole leaf hops 15 lbs (6.8 Kg)
Willamette whole leaf hops 9 lbs (4.1 kg)
Additions
Guarana 26 lbs (11.8 Kg)


Method
Mill malt to course grist. Mash with liquor at single temperature (65 degrees C) for 90 minutes. (Liquor ratio, 2.5 parts liquor to 1 part grist) Set taps and sparge mash at 74 C. Run worts to brewing copper; collect 35 barrels (5700 litres) at 53 gravity. Add Northern Brewer hops and boil for 60 mins. Add Willamette hops and 150 grams ‘Copper’ finings. Boil for a further 15 mins. Simultaneously infuse milled Gurana in hot liquor at 74 C for 15 mins. Add guarana infusion to copper and cast wort into hopback. Recirculate worts to hopback for ten minutes or until worts bright, and the forward to wort receiver. Then cool through paraflow to 14.5 C and collect in fermenter. Add dissolved oxygen at paraflow to 15 ppm. Adjust gravity to 56 degrees OG (14 Plato) and pitch with ale yeast (we use St Austell own strain, but may be replaced by any top fermenting ale strain, e.g. Whitbread B, or Nottingham Ale) Hold at maximum temperature of 15 C for 44 hours and then allow to ramp to 18 C for a further 24 hours. Skim yeast and allow 24-hour stand at 18 C to reduce diacetyl. Cool back to 8 C over 48 hours. Total fermentation time is 7 days. Beer is then racked to conditioning tank, where it is crash chilled to 0 C, and held at this temperature for 7 days. The beer is then sterile (0.45 micron) filtered and dosed with 1 degree of glucose syrup and reseeded with 0.25 million cells per ml ale yeast and bottled. Bottled beer requires two to three weeks in bottle top ‘condition’ before it is ready for drinking.


Final beer analysis:
OG 56 degrees
PG 12.5 degrees
ABV 5.5 %
PH 4.15
Colour 45 EBC
Bitterness 17 EBU
CO2 2.2 Volumes
Put in the fridge and enjoy FREE BEER!!!
FREE BEER version 3.0 (codename: “Skands”) June 2006
(5 gallons/19 L, all-grain) OG = 1.054 FG = 1.014 IBU = 32 SRM = 19 ABV = 5,2 %
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 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.

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Richard Stallman on FREE BEER

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