This was a 4 L experiment of the final runnings from our main dubbel brew. I’ve been wanting to see if Yerba Mate has any use as a bittering component, or if it will only add character as an aroma addition. So instead of using any hops, I added 10 g each at 60 and 15 minutes. Likewise, I came back from Sucre with the dregs from Lipeña, which is a La Paz-brewed quinoa beer. I have no idea whether this is an ale or a lager yeast (based on the starter I made, I suspect the former), nor what characteristics it might exhibit when added to a malt-based wort, so this will be a chance to see what it does and has to offer.
This obviously falls squarely in the vein of experimentation, and thus it’s hardly worth it to try and peg it into a category of some kind.
Recipe by BrewingInBolivia
|Original Gravity||Final Gravity||Colour (SRM / EBC)||Bitterness||Alcohol by Volume|
|Recipe Type||Batch Size||Boil Time||Efficiency|
|All Grain||4.0 Litres / 1.1 Gal||60.0 min||38.0%|
|Pilsner||Grain||1.7||76.99 %||0.90 Kg / 1.98 Lbs|
|Chancaca||Sugar||25.0||10.44 %||0.12 Kg / 0.27 Lbs|
|Candi Sugar, Amber||Sugar||75.0||7.19 %||0.08 Kg / 0.19 Lbs|
|Vienna||Grain||3.0||2.22 %||0.03 Kg / 0.06 Lbs|
|Pale Ale Malt||Grain||3.0||1.80 %||0.02 Kg / 0.05 Lbs|
|Chocolate||Grain||350.0||1.37 %||0.02 Kg / 0.04 Lbs|
|Yerba Mate||10.00 g / 0.35 oz||Boil||60 mins|
|Yerba Mate||10.00 g / 0.35 oz||Boil||15 mins|
|Lipeña Yeast||70 %|
|Saccharification Rest||60.0 min||64.0 °C / 147.2 °F||Infusion|
Collected around 4 L at 1.046 OG.
Recipe Generated with BrewMate