Lyrics

(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.