| Project: Hack42-Mate | |
|---|---|
  Hack42-Mate | |
| Naam | Hack42-Mate |
| Door | Lurwah |
| Status | Uitvoer |
| Madskillz | Cooking, Weighing, Measuring, Stirring |
| Doel / Omschrijving | |
| In which I try to develop a recipe for our own Club-Mate derivative. | |
| Alle Projecten - Project Toevoegen | |
noezNotes: (Very temporary version. Clean up and Lay-out are necessary. To be translated to English where needed.)
Verbruik statistieken: sept: 4.3 aug 4.6 jul 4.6 jun 2.5 flessen per dag (0.5 liter)
Zout tegen bitter: http://lifehacker.com/5846428/add-a-pinch-of-salt-to-coffee-to-curb-bitterness
Hack42-Mate
First Iteration
Recipe to bottle label key: 1:B Schuimt heel erg veel en hard. 2:E 3:G 4:F 5:D 6:A Mate: C
Versie 1. 1 liter water (90 graden) 1 gram citroenzuur (opgelost) 70 gram suiker (opgelost) 20 gram Mate (5 minuten trekken) Versie 2. 1 liter water (90 graden) 1 gram citroenzuur (opgelost) 70 gram suiker (gekarameliseerd) 20 gram Mate (5 minuten trekken) Versie 3. 1 liter water (75 graden) 1 gram citroenzuur (opgelost) 70 gram suiker (gekarameliseerd met 20 gram Mate) (5 minuten trekken) Versie 4. 1 liter water (75 graden) 1 gram citroenzuur (opgelost) 70 gram suiker (opgelost) 20 gram Mate (7 minuten trekken) Versie 5. 1 liter water (75 graden) 1 gram citroenzuur (opgelost) 70 gram suiker (gekarameliseerd) 20 gram Mate (7 minuten trekken) Versie 6. 1 liter water (70 graden) 1 gram citroenzuur (opgelost) (mogelijk 2 gram???) 70 gram suiker (gekarameliseerd met 20 gram Mate) (7 minuten trekken)
Next iteration
Verder met Versie 3&6. Minder suiker (50/60?) Meer citroenzuur (2 gram) Verder karameliseren (eerst oranje-bruin, dan Mate toevoegen)
The original Club Mate
Water Corn syrup Sugar Mate tea extract (0.4g mate in 100ml) Citric acid Coffeine flavor (probably just raw coffeine extracted from coffee beans) Natural flavor Caramel color (E150d, the bad one) Carbondioxide
Found Recipes
po-ru.com: Here’s the recipe for the syrup (yields about 500ml): 50g yerba mate (with stems/con palos) 500ml water (boiled and allowed to cool slightly) 250g unbleached cane sugar 5ml lemon juice To prepare the beverage, mix 1 part syrup with 5 parts carbonated water.
noisebridge.net: Sudo pop is a yerba mate ginger beer.
* Taragui Mate con Palo * 5 Gallon Carboy (secondary fermentation) * 5 Gallon of Pot * Bottle siphon, bottle capper, caps * 5 Gallon (Primary fermentation or mixing) bucket * airlocks, and miscellaneous brewing supplies
1:1:1:2:10 ratio rosamonde yerba mate: limes & sweet lemons:ground ginger:panela & white sugar:H20 In a small pot, boil ginger and sugar with some water. Boil remaining H20 in 5 gallon pot. Cool the big pot to 85C. Add Mate,steep for 5-7 minutes. Mix back the ginger-sugar mixture to the mate to taste. strain. strain. strain. Pour mixture into carboys to cool, chill, then carbonate.
Make (Dave-Mate): 1L water 50mL (3-1/2 Tbsp or 20g) yerba maté tea leaves 15mL agave syrup 15mL simple syrup 1.25g (1/4 tsp.) molasses 1.25g (1/4 tsp.) guarana 0.6125g (1/8 tsp.) citric acid Drop of orange bitters. Directions: Heat water to 75C/167F, then steep the yerba maté in the water for 5 minutes. Strain the resulting tea into another container. You may need to filter multiple times to remove all the sediment. Add the sweeteners, citric acid, bitters, and guarana.
hackpittsburgh.org: 3 gallons water 85g Chai mate tea (from Teavana) 2.5 cups ‘raw’ cane sugar 1.5g caffeine powder (handle with care!) CO2 (to taste) Terse instructions: Sterilize all equipment. Bring water to just under a boil, add tea and sugar, steep for 5-7 minutes. Cool, add caffeine powder, stir well, then transfer to keg. Float 15psi of CO2 over the mixture, then release the pressure valve and re-pressurize. Repeat 5 times (to purge oxygen from the keg. Let sit for 24 hours, to allow the soda to carbonate, then drop pressure to 7psi and enjoy!