Well, this recipe had to be changed on the fly. I hadn't brewed in a few years due to living in small apts and no room for the bottles! Anyway. I couldn't find my scale so I asked the guy at the ubrew where I bought my malts etc (no dedicated HB stores here). Well I should have known better since the staff all looked really tired, busy night at the ubrew I guess. It seems he measured Double the amount of Crystal Malt and Chocolate malt since his scale was metric and my amounts were in lbs and he got confused with the conversion.
So When I'm boiling everything together I suddenly remember what he said a pound equalled in grams and realized that didn't sound right and sure enough he had doubled it all. Also he mis-measured the liquid malt and I was a 1.65 litres short (almost 5 lbs)! So I compensated with Corn sugar. With the extra body from the Crystal malt I don't think the body will suffer.
Here's my recipe.
Crazy Squirrel's Okanagan Nutcase Ale
for 10 US Gallons (obviously half this for 5)
Amber Malt Extract: 13.5 lbs (Should be 18.5lbs & No Corn sugar)
Crystal Malt (60L): 3 lbs
Chocolate Malt: 1
Corn Sugar: 4.84 lbs (2.2kg bag)
Rogers Demerara Sugar: 3.96 lbs (1.8kg)
Pride of Ringwood Hops: 1oz 60min, 1oz 30min
Saaz: 1oz 10min, 1oz last 3min
Yerba Matte: 2.5 cups (approx .5 lb)
Presoak yerba mate in bottled water for a few minutes then add to boil when heat has been turned off. Yerba Matte, like hops is very unlikely to cause an infection. Boiling it destroys many of the nutrients.
Yerba Matte is loaded with nutrients (160 or so) and yeast seems to love it and has anti-bacterial properties. It is also fairly bitter like hops, though I have yet to determine what is the correct amount to add. I'm about to bottle in a few days and will let you know how it tastes. The wort tastes slightly sweet with a nice bitter after taste.
Yeasts: Coopers Ale Yeast, Lalvin EC1118 added day two after second Aeration. and tranfer to glass carboys (hour 14)
OG: 1.089 - 1.091
FG: 1.015
I bottle condition to free up equipment.
Denny (The Crazy Squirrel) AKA DEC
EDIT:
It's 2011 and I drink Yerba on a rate that equals an Ecuadorian, Argentinian or a Paraguayian.. Yerba Mate should never be used in a liquid that is boiling. Should be 90 Celsius maximum. Besides ancient practices that state that boiled water is "dead" or "burnt" and shouldn't be used in a brew Yerba even when thus cooled, for the non-believer, at boiling temps, Yerba Mate will have an extremely tannic, bitter, foul taste.
So, if whether you drink it as teat or use it in your brew of beer, do NOT use boiling water. If used in a beer, soak your yerba in 80c - 90c water for several minutes and then add the add it to your primary, or whatever vessel you prefer. You can either add just the tea or the leafs/stems as well. I should note that Yerba is full of beer friendly nutrients and may help feed yeast.
So When I'm boiling everything together I suddenly remember what he said a pound equalled in grams and realized that didn't sound right and sure enough he had doubled it all. Also he mis-measured the liquid malt and I was a 1.65 litres short (almost 5 lbs)! So I compensated with Corn sugar. With the extra body from the Crystal malt I don't think the body will suffer.
Here's my recipe.
Crazy Squirrel's Okanagan Nutcase Ale
for 10 US Gallons (obviously half this for 5)
Amber Malt Extract: 13.5 lbs (Should be 18.5lbs & No Corn sugar)
Crystal Malt (60L): 3 lbs
Chocolate Malt: 1
Corn Sugar: 4.84 lbs (2.2kg bag)
Rogers Demerara Sugar: 3.96 lbs (1.8kg)
Pride of Ringwood Hops: 1oz 60min, 1oz 30min
Saaz: 1oz 10min, 1oz last 3min
Yerba Matte: 2.5 cups (approx .5 lb)
Presoak yerba mate in bottled water for a few minutes then add to boil when heat has been turned off. Yerba Matte, like hops is very unlikely to cause an infection. Boiling it destroys many of the nutrients.
Yerba Matte is loaded with nutrients (160 or so) and yeast seems to love it and has anti-bacterial properties. It is also fairly bitter like hops, though I have yet to determine what is the correct amount to add. I'm about to bottle in a few days and will let you know how it tastes. The wort tastes slightly sweet with a nice bitter after taste.
Yeasts: Coopers Ale Yeast, Lalvin EC1118 added day two after second Aeration. and tranfer to glass carboys (hour 14)
OG: 1.089 - 1.091
FG: 1.015
I bottle condition to free up equipment.
Denny (The Crazy Squirrel) AKA DEC
EDIT:
It's 2011 and I drink Yerba on a rate that equals an Ecuadorian, Argentinian or a Paraguayian.. Yerba Mate should never be used in a liquid that is boiling. Should be 90 Celsius maximum. Besides ancient practices that state that boiled water is "dead" or "burnt" and shouldn't be used in a brew Yerba even when thus cooled, for the non-believer, at boiling temps, Yerba Mate will have an extremely tannic, bitter, foul taste.
So, if whether you drink it as teat or use it in your brew of beer, do NOT use boiling water. If used in a beer, soak your yerba in 80c - 90c water for several minutes and then add the add it to your primary, or whatever vessel you prefer. You can either add just the tea or the leafs/stems as well. I should note that Yerba is full of beer friendly nutrients and may help feed yeast.