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'''<u>Yerba Mate Soda, “Hive Mate”</u>'''


Mike Horwath Aug 2016
Makes 5 gallons
Inspired by Club-Mate produced by Loscher Brewery: <nowiki>https://en.wikipedia.org/wiki/Club-Mate</nowiki>
Modified version of recipe by Dave Toews: <nowiki>http://makezine.com/2010/08/12/how-to-homebrew-club-mate/</nowiki>
<u>Ingredients:</u>
* 400 g loose Yerba Mate tea leaves
** I used Rosamonte Especiale, ordered on Amazon
* 650 g sugar
* 6 cups agave syrup
** Could substitute another 650 g sugar
* 4000 mg Caffeine
** I dissolved No-Doze pills and filtered out solids (corn starch)
** Use caution if handling pure caffeine—danger of excess exposure
* 2.5 tsp. citric acid
* 2 tbsp. robust molasses (I used “Grandma’s” brand)
* 0.25 tsp. Angostura orange bitters
* Homebrewer’s kegging supplies: 5-gallon Corny Keg, CO2 tank, regulator
<u>Instructions:</u>
1.      Cold-brew the Yerba Mate tea by mixing leaves into ~3 L water, and letting soak in refrigerator for 12-24 hours.
2.      Filter out the tea.  I used a spaghetti colander to get out most of the leaves, followed by a fine mesh strainer.
3.      Heat ~1-gallon water in a large pot. Dissolve sugar, agave syrup, caffeine, citric acid and molasses.
4.      Combine hot mixture and tea in keg, and fill to 5 gallons with cold water. 
5.      Add orange bitters
6.      Seal keg, shake to mix, and carbonate to 15 psi.

Revision as of 11:32, 21 August 2016

Yerba Mate Soda, “Hive Mate”

Mike Horwath Aug 2016

Makes 5 gallons

Inspired by Club-Mate produced by Loscher Brewery: https://en.wikipedia.org/wiki/Club-Mate

Modified version of recipe by Dave Toews: http://makezine.com/2010/08/12/how-to-homebrew-club-mate/

Ingredients:

  • 400 g loose Yerba Mate tea leaves
    • I used Rosamonte Especiale, ordered on Amazon
  • 650 g sugar
  • 6 cups agave syrup
    • Could substitute another 650 g sugar
  • 4000 mg Caffeine
    • I dissolved No-Doze pills and filtered out solids (corn starch)
    • Use caution if handling pure caffeine—danger of excess exposure
  • 2.5 tsp. citric acid
  • 2 tbsp. robust molasses (I used “Grandma’s” brand)
  • 0.25 tsp. Angostura orange bitters
  • Homebrewer’s kegging supplies: 5-gallon Corny Keg, CO2 tank, regulator

Instructions:

1.      Cold-brew the Yerba Mate tea by mixing leaves into ~3 L water, and letting soak in refrigerator for 12-24 hours.

2.      Filter out the tea.  I used a spaghetti colander to get out most of the leaves, followed by a fine mesh strainer.

3.      Heat ~1-gallon water in a large pot. Dissolve sugar, agave syrup, caffeine, citric acid and molasses.

4.      Combine hot mixture and tea in keg, and fill to 5 gallons with cold water. 

5.      Add orange bitters

6.      Seal keg, shake to mix, and carbonate to 15 psi.