Bebidas de ‘fórmula abierta‘.

Este mensaje lo he visto en la página de USOLI; Megashadow lo publicó, el original lo obtuvo de éste link en delirioweb.

Aunque allí tienen dos referencias:

1.-OpenCola 1.1.3
2.-OpenCola en Wikipedia

Tiene como finalidad promover el software de código abierto y su receta está esta bajo GPL, por lo que cualquiera puede usarla, modificarla o mejorarla.

La receta:

Al momento OpenCola se encuentra en su versión 1.1.3

Esta es la fórmula “No Secreta” de la OpenCola:

El saborizante:

• 10 g. de goma arabica comestible
• 3.5 mL de aceite o extracto de naranja
• 3 mL de agua
• 2.75 mL de aceite o extracto de lima
• 1.25 mL de aceite o extracto de canela
• 1 mL de extracto de limón
• 1 mL de extracto de nuez moscada
• 0.25 mL de extracto de cilantro
• 0.25 mL de Neroli, aceite extraido de las flores del naranjo
• 0.25 mL de aceite de lavanda

El almíbar:

• 2.36 kg. de azucar refinada
• 2.28 Lt de agua
• 30 mL de colorante caramelo
• 3 cucharadas y media de ácido fosfórico o ácido cítrico
• 2 cucharadas del saborizante previamente preparado
• 0.5 cucharadas de cafeína (opcional)

A ver si Madeleine se anima a prepararlo, aunque tal vez sea yo y les cuente posteriormente.

La otra bebida es una cerveza llamada "Vores Øl" (Nuestra cerveza, en danés) se anuncia como la primera cerveza de código abierto. También se la conoce como la «Free Beer» (cerveza libre). Su receta se publica bajo una licencia Creative Commons.

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!!!

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