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Yerba Mate Three v1

121 calories 10.6 g 330 ml
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Beer Stats
Method: All Grain
Style: Saison
Boil Time: 60 min
Batch Size: 20 liters (fermentor volume)
Pre Boil Size: 30 liters
Pre Boil Gravity: 1.027 (recipe based estimate)
Efficiency: 75% (brew house)
Calories: 121 calories (Per 330ml)
Carbs: 10.6 g (Per 330ml)
Created: Tuesday January 31st 2017
1.040
1.007
4.4%
9.9
3.1
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3 kg German - Pilsner3 kg Pilsner 38 1.6 88.2%
0.20 kg United Kingdom - Munich0.2 kg Munich 37 6 5.9%
0.20 kg German - Vienna0.2 kg Vienna 37 4 5.9%
3.40 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
10 g Saaz10 g Saaz Hops Leaf/Whole 3.5 Boil 60 min 4.97 12.5%
20 g Saaz20 g Saaz Hops Leaf/Whole 3.5 Boil 15 min 4.93 25%
50 g Saaz50 g Saaz Hops Leaf/Whole 3.5 Boil 0 min 62.5%
80 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
150 g Yerba Mate Other Boil --
5 g Protafloc Fining Boil 10 min.
15 g Lemon Other Boil 10 min.
 
Yeast
Danstar - Belle Saison Yeast
Amount:
1 Each
Cost:
Attenuation (avg):
80%
Flocculation:
Low
Optimum Temp:
17 - 24 °C
Starter:
No
Fermentation Temp:
19 °C
Pitch Rate:
-
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
No water treament
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
10.2 L Infusion -- 65 °C 60 min
24 L Sparge -- 75 °C 10 min
Starting Mash Thickness: 3 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 10.2
Mash volume with grains 12.4
Grain absorption losses -3.4
Remaining sparge water volume (equipment estimates 20.2 L) 24.1
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 26.1 L) 30
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.4
Post boil Volume 20
Going into fermentor 20
Total: 34.3  
Equipment Profile Used: System Default
 
Notes

Mash temperature: 65°
Kettle volume: 30L
FV Yield: ~20L

Once boil was complete, flame out hops were added, and left for a 10 minute aroma steep (to chill wort to 85°,) yerba mate was added to a filter and steeped for five minutes. Once the steep was complete, mate was removed and chilling commenced immediately.

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  • Last Updated: 2017-02-01 14:02 UTC