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Regel 6: Regel 6:
 
|Samenvatting=In which I try to develop a recipe for our own Club-Mate derivative.
 
|Samenvatting=In which I try to develop a recipe for our own Club-Mate derivative.
 
}}
 
}}
Notes:
+
==Hack42-Mate==
'''(Very temporary version. Clean up and Lay-out are necessary. To be translated to English where needed.)'''
+
My goal is to develop a recipe for an enjoyable [http://en.wikipedia.org/wiki/Yerba_mat%C3%A9 Mate-]based [http://en.wikipedia.org/wiki/Soft_drink soda]. If eventually found to be good (enough), we might decide to drink our own Mate instead of buying Club-Mate. Whether we do this or not, it is always possible to brew a batch for a party or large event. Who would say no to a keg of home-brew Mate?
  
Verbruik statistieken:
+
;Notes:
sept: 4.3 aug 4.6 jul 4.6 jun 2.5  flessen per dag (0.5 liter)
+
:Hack42 consumption statistics (2011):
 +
::sept: 4.3 aug: 4.6 jul: 4.6 jun: 2.5  (bottles (0.5 liter) per day)
 +
:Salt might [http://lifehacker.com/5846428/add-a-pinch-of-salt-to-coffee-to-curb-bitterness help against] bitterness
  
Zout tegen bitter: http://lifehacker.com/5846428/add-a-pinch-of-salt-to-coffee-to-curb-bitterness
 
 
==Hack42-Mate==
 
 
===First Iteration===
 
===First Iteration===
'''Recipe to bottle label key:'''
+
In this iteration I tried to find out a basic recipe that works, or points towards the right direction.
1:B Schuimt heel erg veel en hard.
+
I brewed six different bottles of Mate-soda, based on recipes I [[Gebruiker:Lurwah/Hack42-Mate#Found_Recipes|found]]. The plan was to make three basic recipes twice and brew the Mate for either five or seven minutes, resulting in six different batches. The three basic methods were:
2:E
+
*Brew Mate, dissolve sugar. Add citric acid.
3:G
+
*Brew Mate, caramelise then dissolve sugar. Add citric acid.
4:F
+
*Add Mate to the caramelising sugar, then brew. Finally, add citric acid.
5:D
+
This last method is based on the [http://www.youtube.com/watch?v=DZloolw_f3E traditional preparation] of yerba mate tea.
6:A
+
 
Mate: C
+
I gathered a taste panel during one of our meets for a "blind" (They didn't know the recipes) tasting of the several batches I brewed. They kindly gave their feedback, a summary of which can be found [[Gebruiker:Lurwah/Hack42-Mate#Results|below]] the recipes.
 +
 
 +
;Recipe to bottle label key:
 +
:1:B
 +
:2:E
 +
:3:G
 +
:4:F
 +
:5:D
 +
:6:A
 +
:Club-Mate: C
 +
 
 +
====Recipes====
 +
Note: All degrees(°) are in centigrade.
 +
;Version 1.
 +
:1 liter water (90°)
 +
:1 gram citric acid (dissolved)
 +
:70 grams sugar (dissolved)
 +
:20 grams Mate (brew for five minutes)
 +
:(Note: Resulted in rapid expulsion of copious amounts of foam after adding CO2)
 +
;Version 2.
 +
:1 liter water (90°)
 +
:1 gram citric acid (dissolved)
 +
:70 grams sugar (caramelised, then dissolved)
 +
:20 grams Mate (brew for five minutes)
 +
;Version 3.
 +
:1 liter water (75°)
 +
:1 gram citric acid (dissolved)
 +
:70 gram sugar (caramelised with 20 grams Mate) (brew for five minutes)
 +
;Version 4.
 +
:1 liter water (75°)
 +
:1 gram citric acid (dissolved)
 +
:70 grams sugar (dissolved)
 +
:20 grams Mate (brew for seven minutes)
 +
;Version 5.
 +
:1 liter water (75°)
 +
:1 gram citric acid (dissolved)
 +
:70 grams sugar (caramelised, then dissolved)
 +
:20 grams Mate (brew for seven minutes)
 +
;Version 6.
 +
:1 liter water (70°)
 +
:1 gram citric acid (dissolved) (Possibly 2 grams; I was unsure whether I had added it.)
 +
:70 grams sugar (caramelised with 20 grams Mate) (brew for seven minutes)
 +
====Results====
 +
To be uploaded. (Summary: Version 3&6 were most popular)
 +
 
 +
===Second iteration===
 +
;Build on Version 3&6.
 +
:Less sugar (50/60 grams per liter?)
 +
:More citric acid(2 grams per liter)
 +
:Caramelise further (Let the sugar turn orange-brown, then add Mate.)
 +
:Brew for 6 minutes at 70-75°C
  
Versie 1.
+
===Future iterations===
1 liter water (90 graden)
+
;Plans:
1 gram citroenzuur (opgelost)
+
:Further improve base recipe
70 gram suiker (opgelost)
+
:Work on a [http://www.clubmate.de/cws/en/club-mate-cola/the-secret-of-flavor.87.html "natural flavour"] recipe
20 gram Mate (5 minuten trekken)
+
:Research kegging and preservation techniques
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==
 
==The original Club Mate==
Water
+
Water
Corn syrup
+
Corn syrup
Sugar
+
Sugar
Mate tea extract (0.4g mate in 100ml)
+
Mate tea extract (0.4g mate in 100ml)
Citric acid
+
Citric acid
Coffeine flavor (probably just raw coffeine extracted from coffee beans)
+
Coffeine flavor (probably just raw coffeine extracted from coffee beans)
Natural flavor
+
Natural flavor
Caramel color (E150d, the bad one)
+
Caramel color (E150d, the bad one)
Carbondioxide
+
Carbondioxide
  
 
==Found Recipes==
 
==Found Recipes==
 
po-ru.com:
 
po-ru.com:
 
Here’s the recipe for the syrup (yields about 500ml):
 
Here’s the recipe for the syrup (yields about 500ml):
50g yerba mate (with stems/con palos)
+
50g yerba mate (with stems/con palos)
500ml water (boiled and allowed to cool slightly)
+
500ml water (boiled and allowed to cool slightly)
250g unbleached cane sugar
+
250g unbleached cane sugar
5ml lemon juice
+
5ml lemon juice
To prepare the beverage, mix 1 part syrup with 5 parts carbonated water.
+
'''To prepare the beverage, mix 1 part syrup with 5 parts carbonated water.'''
  
 
noisebridge.net:
 
noisebridge.net:
Regel 87: Regel 108:
 
  * 5 Gallon (Primary fermentation or mixing) bucket
 
  * 5 Gallon (Primary fermentation or mixing) bucket
 
  * airlocks, and miscellaneous brewing supplies
 
  * airlocks, and miscellaneous brewing supplies
1:1:1:2:10 ratio rosamonde yerba mate: limes & sweet lemons:ground ginger:panela & white sugar:H20
+
'''Directions:'''
In a small pot, boil ginger and sugar with some water.
+
1:1:1:2:10 ratio rosamonde yerba mate: limes & sweet lemons:ground ginger:panela & white sugar:H20
Boil remaining H20 in 5 gallon pot. Cool the big pot to 85C.
+
In a small pot, boil ginger and sugar with some water.
Add Mate,steep for 5-7 minutes.
+
Boil remaining H20 in 5 gallon pot. Cool the big pot to 85C.
Mix back the ginger-sugar mixture to the mate to taste.
+
Add Mate,steep for 5-7 minutes.
strain. strain. strain.
+
Mix back the ginger-sugar mixture to the mate to taste.
Pour mixture into carboys to cool, chill, then carbonate.  
+
strain. strain. strain.
 +
Pour mixture into carboys to cool, chill, then carbonate.  
 
      
 
      
Make (Dave-Mate):
+
Make magazine (Dave-Mate):
1L water
+
1L water
50mL (3-1/2 Tbsp or 20g) yerba maté tea leaves
+
50mL (3-1/2 Tbsp or 20g) yerba maté tea leaves
15mL agave syrup
+
15mL agave syrup
15mL simple syrup
+
15mL simple syrup
1.25g (1/4 tsp.) molasses
+
1.25g (1/4 tsp.) molasses
1.25g (1/4 tsp.) guarana
+
1.25g (1/4 tsp.) guarana
0.6125g (1/8 tsp.) citric acid
+
0.6125g (1/8 tsp.) citric acid
Drop of orange bitters.
+
Drop of orange bitters.
Directions:
+
'''Directions:'''
Heat water to 75C/167F, then steep the yerba maté in the water for 5 minutes.
+
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.
+
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.
+
Add the sweeteners, citric acid, bitters, and guarana.
  
 
hackpittsburgh.org:
 
hackpittsburgh.org:
3 gallons water
+
3 gallons water
85g Chai mate tea (from Teavana)
+
85g Chai mate tea (from Teavana)
2.5 cups ‘raw’ cane sugar
+
2.5 cups ‘raw’ cane sugar
1.5g caffeine powder (handle with care!)
+
1.5g caffeine powder (handle with care!)
CO2 (to taste)
+
CO2 (to taste)
Terse instructions:
+
'''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!
+
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!

Versie van 6 okt 2011 om 12:02

Project: Hack42-Mate
Schroefje24.png
Schroefje24.png
Schroefje24.png
Schroefje24.png
Hack42-Mate Picture.jpg

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
File:Hack42-Mate_Picture.jpg noez

Hack42-Mate

My goal is to develop a recipe for an enjoyable Mate-based soda. If eventually found to be good (enough), we might decide to drink our own Mate instead of buying Club-Mate. Whether we do this or not, it is always possible to brew a batch for a party or large event. Who would say no to a keg of home-brew Mate?

Notes
Hack42 consumption statistics (2011):
sept: 4.3 aug: 4.6 jul: 4.6 jun: 2.5 (bottles (0.5 liter) per day)
Salt might help against bitterness

First Iteration

In this iteration I tried to find out a basic recipe that works, or points towards the right direction. I brewed six different bottles of Mate-soda, based on recipes I found. The plan was to make three basic recipes twice and brew the Mate for either five or seven minutes, resulting in six different batches. The three basic methods were:

  • Brew Mate, dissolve sugar. Add citric acid.
  • Brew Mate, caramelise then dissolve sugar. Add citric acid.
  • Add Mate to the caramelising sugar, then brew. Finally, add citric acid.

This last method is based on the traditional preparation of yerba mate tea.

I gathered a taste panel during one of our meets for a "blind" (They didn't know the recipes) tasting of the several batches I brewed. They kindly gave their feedback, a summary of which can be found below the recipes.

Recipe to bottle label key
1:B
2:E
3:G
4:F
5:D
6:A
Club-Mate: C

Recipes

Note: All degrees(°) are in centigrade.

Version 1.
1 liter water (90°)
1 gram citric acid (dissolved)
70 grams sugar (dissolved)
20 grams Mate (brew for five minutes)
(Note: Resulted in rapid expulsion of copious amounts of foam after adding CO2)
Version 2.
1 liter water (90°)
1 gram citric acid (dissolved)
70 grams sugar (caramelised, then dissolved)
20 grams Mate (brew for five minutes)
Version 3.
1 liter water (75°)
1 gram citric acid (dissolved)
70 gram sugar (caramelised with 20 grams Mate) (brew for five minutes)
Version 4.
1 liter water (75°)
1 gram citric acid (dissolved)
70 grams sugar (dissolved)
20 grams Mate (brew for seven minutes)
Version 5.
1 liter water (75°)
1 gram citric acid (dissolved)
70 grams sugar (caramelised, then dissolved)
20 grams Mate (brew for seven minutes)
Version 6.
1 liter water (70°)
1 gram citric acid (dissolved) (Possibly 2 grams; I was unsure whether I had added it.)
70 grams sugar (caramelised with 20 grams Mate) (brew for seven minutes)

Results

To be uploaded. (Summary: Version 3&6 were most popular)

Second iteration

Build on Version 3&6.
Less sugar (50/60 grams per liter?)
More citric acid(2 grams per liter)
Caramelise further (Let the sugar turn orange-brown, then add Mate.)
Brew for 6 minutes at 70-75°C

Future iterations

Plans
Further improve base recipe
Work on a "natural flavour" recipe
Research kegging and preservation techniques

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
Directions:
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 magazine (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!