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k (Mate mead)
(16 tussenliggende revisies door 2 gebruikers niet weergegeven)
Regel 21: Regel 21:
 
*Add Mate to the caramelising sugar, then brew. Finally, add citric acid.
 
*Add Mate to the caramelising sugar, then brew. Finally, add citric acid.
 
This last method is based on the [http://www.youtube.com/watch?v=DZloolw_f3E traditional preparation] of yerba mate tea.
 
This last method is based on the [http://www.youtube.com/watch?v=DZloolw_f3E traditional preparation] of yerba mate tea.
 
+
All recipes were cooled to serving temperature and then carbonated with a SodaClub machine.
 
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. Of course, I also gave them a glass of the original Club-Mate (some people didn't like Club-Mate as much as Club-Mate...). They kindly gave their feedback, a summary of which can be found [[Gebruiker:Lurwah/Hack42-Mate#Results|below]] the recipes.
 
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. Of course, I also gave them a glass of the original Club-Mate (some people didn't like Club-Mate as much as Club-Mate...). They kindly gave their feedback, a summary of which can be found [[Gebruiker:Lurwah/Hack42-Mate#Results|below]] the recipes.
  
Regel 69: Regel 69:
 
:G:3
 
:G:3
 
The Dutch results are [https://spreadsheets.google.com/viewanalytics?formkey=dFpIRktERGNIQnlrZzdGR2hnMTYtaEE6MQ#gid=0 here]. (Summary: Version 3&6 were most popular)<br>
 
The Dutch results are [https://spreadsheets.google.com/viewanalytics?formkey=dFpIRktERGNIQnlrZzdGR2hnMTYtaEE6MQ#gid=0 here]. (Summary: Version 3&6 were most popular)<br>
I have not yet seen anybody use the recipes in version 3 & 6 to make Mate-soda. So for me it was an exciting result, that these turned out to be the better tasting ones. I decided after the tasting to work on these two recipes in the future.
+
I have not yet seen anybody use the recipes in version 3 & 6 to make a Mate-soda. So for me it was an exciting result, that these turned out to be the better tasting ones. I decided after the tasting to work on these two recipes in the future.
  
 
===Second iteration===
 
===Second iteration===
Regel 92: Regel 92:
 
:Work on a [http://www.clubmate.de/cws/en/club-mate-cola/the-secret-of-flavor.87.html "natural flavour"] recipe
 
:Work on a [http://www.clubmate.de/cws/en/club-mate-cola/the-secret-of-flavor.87.html "natural flavour"] recipe
 
:Research kegging and preservation techniques
 
:Research kegging and preservation techniques
 +
:Research methods of carbonation (baking soda,[[#Fermentation|fermentation]](!),&c.)
  
 
==The original Club Mate==
 
==The original Club Mate==
Regel 105: Regel 106:
  
 
==Found Recipes==
 
==Found Recipes==
po-ru.com:
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While researching I found some recipes of others trying to brew, or brewing, their own Mate soda. I collected those recipes on [[Gebruiker:Lurwah/Hack42-Mate/Found_Recipes|this page]].
Here’s the recipe for the syrup (yields about 500ml):
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==Fermentation==
50g yerba mate (with stems/con palos)
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===Mate mead===
500ml water (boiled and allowed to cool slightly)
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I decided to take a sidestep from making Hack42-Mate. I wondered if it would be possible to make an alcoholic version of my Mate recipe. The most natural way seemed to be a mead. The recipe was based on mead recipes I found [http://users.soe.ucsc.edu/~karplus/mead-recipe.html here] and on the two best Mate recipes (3 & 6) from the First Iteration.
250g unbleached cane sugar
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[[File:Mate_mead.jpg|thumb|right|The Mate mead fermenting]]
5ml lemon juice
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;The recipe:
'''To prepare the beverage, mix 1 part syrup with 5 parts carbonated water.'''
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:4 liter water (73°C)
 +
:10 grams citric acid (dissolved)
 +
:280 grams sugar (caramelized with 100 grams Mate) (brew for six minutes)
 +
:1350 grams honey (dissolved in 1 liter of boiling water)
 +
:4 grams yeast (Saccharomyces Cerevisiae var. Cerevisiae)
 +
 
 +
;Log:
 +
:2011/12/29: Started ferment. Measured '''OG''' at 20°C: 1.097 (OG = original gravity)
 +
:2012/01/14: First racking. Measured '''SG''' at 20°C: 1.048 (SG = specific gravity)
 +
:: [http://www.gotmead.com/index.php?option=com_content&task=view&id=745&Itemid=16 Calculated] ABV: 6.77%
 +
:2012/01/20: Second racking. Measured SG at 18°C: 1.041
 +
:: Calculated ABV: 7.69%
 +
:2012/01/25: Fermentation slowed down to a stop after the second racking.
 +
::Made a yeast starter with 200 ml of warm water, inverted sugar, 3-4 grams of yeast. Pitched at room temperature.
 +
:2012/03/18: Fermentation seems to have finished. Needs to be racked and measured soon.
 +
:2012/03/22: Third (and final) racking. Measured SG at 19°C: 1.008
 +
:: Calculated ABV: 11.85%
 +
:2012/05/27: [[Haktiviteit_27_mei_2012#Borrel|Tasting]] session. First opening of the bottle. Racked one .5 liter bottle to age.
 +
::;Notes
 +
::[[Gebruiker:Lurwah|Lurwah]]: Full taste of honey, without the sweetness of sugar. Notes of Mate come through quite well balanced with the smell and taste of the honey. Takes some getting used to, but very drinkable. Not headache material.
 +
::[[Gebruiker:WitchDoc|WitchDoc]]: Had a few glasses and liked it very much. Although i'm not sure if it can be contributed to the Mate in the mead I had a hard time getting to sleep that night.
 +
:: [[Gebruiker:Moem|Moem]]: I found it surprisingly unsweet. Mate hard to detect, but present; honey not all that noticeable, either. Quite tasty tough. Moar plz!
  
noisebridge.net:
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===Mate wine===
Sudo pop is a yerba mate ginger beer.
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Planned:
* Taragui Mate con Palo
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;Recipe
* 5 Gallon Carboy (secondary fermentation)
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:5 liter water
* 5 Gallon of Pot
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:1 kg dextrose
* Bottle siphon, bottle capper, caps
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:100 gram Mate
* 5 Gallon (Primary fermentation or mixing) bucket
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:4 gram yeast
* airlocks, and miscellaneous brewing supplies
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'''Directions:'''
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1:1:1:2:10 ratio rosamonde yerba mate: limes & sweet lemons:ground ginger:panela & white sugar:H20
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In a small pot, boil ginger and sugar with some water.
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Boil remaining H20 in 5 gallon pot. Cool the big pot to 85C.
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Add Mate,steep for 5-7 minutes.
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Mix back the ginger-sugar mixture to the mate to taste.
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strain. strain. strain.
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Pour mixture into carboys to cool, chill, then carbonate.
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Make magazine (Dave-Mate):
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1L water
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50mL (3-1/2 Tbsp or 20g) yerba maté tea leaves
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15mL agave syrup
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15mL simple syrup
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1.25g (1/4 tsp.) molasses
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1.25g (1/4 tsp.) guarana
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0.6125g (1/8 tsp.) citric acid
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Drop of orange bitters.
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'''Directions:'''
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Heat water to 75C/167F, then steep the yerba maté in the water for 5 minutes.
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Strain the resulting tea into another container. You may need to filter multiple times to remove all the sediment.
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Add the sweeteners, citric acid, bitters, and guarana.
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hackpittsburgh.org:
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Possible methods of preparation:
3 gallons water
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;One:
85g Chai mate tea (from Teavana)
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:Brew Mate at 73°C
2.5 cups ‘raw’ cane sugar
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:Dissolve sugar
1.5g caffeine powder (handle with care!)
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:Cool down to ~25-30°C, add yeast
CO2 (to taste)
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:Ferment
'''Terse instructions:'''
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;Two:
Sterilize all equipment. Bring water to just under a boil, add tea and sugar, steep for 5-7 minutes.
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:Dissolve sugar
Cool, add caffeine powder, stir well, then transfer to keg. Float 15psi of CO2 over the mixture,
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:Cool down to ~25-30°C, add yeast
then release the pressure valve and re-pressurize. Repeat 5 times (to purge oxygen from the keg).
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:Ferment
Let sit for 24 hours, to allow the soda to carbonate, then drop pressure to 7psi and enjoy!
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:Brew Mate at room temperature
 +
;Three
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:Dissolve sugar in 4 liter of water
 +
:Cool down to ~25-30°C, add yeast
 +
:Ferment
 +
:Brew Mate in 1 liter of water at 73°C
 +
:Add brewed Mate to fermented sugar solution
 +
;Four
 +
:Dissolve sugar
 +
:Cool down to ~25-30°C
 +
:Add yeast and Mate
 +
:Ferment while (cold) brewing Mate
 +
::<sup>It might be necessary to remove the Mate before the ferment is finished</sup>

Versie van 28 mei 2012 om 17:39

Project: Hack42-Mate
Schroefje24.png
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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. All recipes were cooled to serving temperature and then carbonated with a SodaClub machine. 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. Of course, I also gave them a glass of the original Club-Mate (some people didn't like Club-Mate as much as Club-Mate...). They kindly gave their feedback, a summary of which can be found below the recipes.

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)

Question form

The question is no longer accepting responses. It was available here.

Results

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

The Dutch results are here. (Summary: Version 3&6 were most popular)
I have not yet seen anybody use the recipes in version 3 & 6 to make a Mate-soda. So for me it was an exciting result, that these turned out to be the better tasting ones. I decided after the tasting to work on these two recipes in the future.

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

Recipes II

Not yet available.

Question form II

The second question form voor Hack42-Mate can be found here.

Results II

The second set of (Dutch) results are here.

Future iterations

Plans
Further improve base recipe
Work on a "natural flavour" recipe
Research kegging and preservation techniques
Research methods of carbonation (baking soda,fermentation(!),&c.)

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

While researching I found some recipes of others trying to brew, or brewing, their own Mate soda. I collected those recipes on this page.

Fermentation

Mate mead

I decided to take a sidestep from making Hack42-Mate. I wondered if it would be possible to make an alcoholic version of my Mate recipe. The most natural way seemed to be a mead. The recipe was based on mead recipes I found here and on the two best Mate recipes (3 & 6) from the First Iteration.

The Mate mead fermenting
The recipe
4 liter water (73°C)
10 grams citric acid (dissolved)
280 grams sugar (caramelized with 100 grams Mate) (brew for six minutes)
1350 grams honey (dissolved in 1 liter of boiling water)
4 grams yeast (Saccharomyces Cerevisiae var. Cerevisiae)
Log
2011/12/29: Started ferment. Measured OG at 20°C: 1.097 (OG = original gravity)
2012/01/14: First racking. Measured SG at 20°C: 1.048 (SG = specific gravity)
Calculated ABV: 6.77%
2012/01/20: Second racking. Measured SG at 18°C: 1.041
Calculated ABV: 7.69%
2012/01/25: Fermentation slowed down to a stop after the second racking.
Made a yeast starter with 200 ml of warm water, inverted sugar, 3-4 grams of yeast. Pitched at room temperature.
2012/03/18: Fermentation seems to have finished. Needs to be racked and measured soon.
2012/03/22: Third (and final) racking. Measured SG at 19°C: 1.008
Calculated ABV: 11.85%
2012/05/27: Tasting session. First opening of the bottle. Racked one .5 liter bottle to age.
Notes
Lurwah: Full taste of honey, without the sweetness of sugar. Notes of Mate come through quite well balanced with the smell and taste of the honey. Takes some getting used to, but very drinkable. Not headache material.
WitchDoc: Had a few glasses and liked it very much. Although i'm not sure if it can be contributed to the Mate in the mead I had a hard time getting to sleep that night.
Moem: I found it surprisingly unsweet. Mate hard to detect, but present; honey not all that noticeable, either. Quite tasty tough. Moar plz!

Mate wine

Planned:

Recipe
5 liter water
1 kg dextrose
100 gram Mate
4 gram yeast

Possible methods of preparation:

One
Brew Mate at 73°C
Dissolve sugar
Cool down to ~25-30°C, add yeast
Ferment
Two
Dissolve sugar
Cool down to ~25-30°C, add yeast
Ferment
Brew Mate at room temperature
Three
Dissolve sugar in 4 liter of water
Cool down to ~25-30°C, add yeast
Ferment
Brew Mate in 1 liter of water at 73°C
Add brewed Mate to fermented sugar solution
Four
Dissolve sugar
Cool down to ~25-30°C
Add yeast and Mate
Ferment while (cold) brewing Mate
It might be necessary to remove the Mate before the ferment is finished