Yerba Mate and Lipeña Yeast Experiment

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.

Lipeña Experiment

Recipe by BrewingInBolivia

Recipe Specs

Original Gravity Final Gravity Colour (SRM / EBC) Bitterness Alcohol by Volume
1.046 1.008 17.0
0.0 IBU 4.9%

Brewhouse Specs

Recipe Type Batch Size Boil Time Efficiency
All Grain 4.0 Litres / 1.1 Gal 60.0 min 38.0%


Name Type SRM Percentage Amount
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


Name AA% Amount Use Time


Name Amount Use Time
Yerba Mate 10.00 g / 0.35 oz Boil 60 mins
Yerba Mate 10.00 g / 0.35 oz Boil 15 mins


Name Attenuation
Lipeña Yeast 70 %

Mash Steps

Step Name Time Temperature Type
Saccharification Rest 60.0 min 64.0 °C / 147.2 °F Infusion


Brewday 1-6-13

Collected around 4 L at 1.046 OG.

Recipe Generated with BrewMate

1 comment

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