Otherby Wikibooks CookbookFree BeerKeep screen onSaveShareIngredients3.8 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)7.48 AAU Northern Brewer hop pellets (FWH.)25 g of 8.5% alpha acid2.92 AAU Williamette hop pellets (7 min.)15 g of 5.5% alpha acid35 g guaraná berriesLondon ale (White Labs #WLP013)StepsStep-by-step0 of 21 done1Crush guaraná beans and infuse in 1 quart of hot boiled water (max temperature 78 °C).2Filter the mixture and add to the boiling wort the last 15 minutes.3Mash crushed grains at 66 °C in 135 L of water.4Hold mash at 66 °C for 60 minutes.5Heat to 72 °C.6Hold mash at 72 °C for 5 minutes.7Heat to 78 °C.8Hold mash at 78 °C for 10 minutes.9Sparge with 15.5 L of 78 °C water.10Collect 22.7 L of wort.11Remember to add Northern Brewer hops at the beginning of sparge a.k.a. First Wort Hops/FWH.12Boil wort for 60 minutes.13Add the Guaraná mixture the last 15 minutes and the Willamette hops the last 7 minutes.14Cool 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.15Pitch yeast.16Ferment at 19.5 °C until fermentation is completed (about 7–10 days).17Dissolve 90 g of sugar in a small amount boiling water.18Put the sugar mixture in a clean and disinfected container, and transfer the fermented beer to it. 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.19Bottle for carbonation, and leave at 19.5 °C for 7–10 days.20Store bottles at 4–8 °C for another 14–30 days.21Serve cold and enjoy.Photo: Wikibooks Cookbook contributors · Wikimedia Commons · CC BY-SASource: Wikibooks Cookbook
