Learning Series’ #11: Herb Beer (Ilex paraguariensis)

The twelfth beer that I brewed.

This was the first beer that I brewed using a 10L BIAB equipment.

It used yerba mate (Ilex paraguariensis), “erva-mate” in portuguese, a herb that is used to make a popular beverage in southern Brazil, chimarrão.

Learning Series' #11: Herb Beer (Ilex paraguariensis)

General Data

  • Style: Spice, Herb or Vegetable Beer (30 A)
  • Brewer: Maurício Gardini
  • Type: All Grain
  • Batch Size: 10 l

Dates

  • Brewing: 17/11/2017
  • Fermentation Start: 17/11/2017
  • Fermentation End: 24/11/2017
  • Dry Hop: 24/11/2017
  • Maturation Start: 24/11/2017
  • Maturation End: 01/12/2017
  • Bottling: 01/12/2017

Recipe

Amount Ingredient Type Added At Additional Information
2.00 kg Weyermann Pale Malt Grain Mash Start  
0.20 kg Weyermann Cara-Pils/Dextrine Grain Mash Start  
0.20 kg Weyermann Pale Wheat Malt Grain Mash Start  
1,19 g Calcium Chloride Salt Mash Start  
1,46 g Gypsum Salt Mash Start  
8.00 g Nugget Hop Boil 60.0 minutes 10.50 % a.a
1.0 pkg Fermentis SafAle US-05 American Ale Yeast Day 0  
50.00 g Cascade Hop Dry Hop - End of Fermentation 5.50 % a.a

Statistics

  • Estim. O. G.: 1,045 SG
  • Meas. O. G.: 1,065 SG
  • Estim. F. G.: 1,007 SG
  • Meas. F. G.: 1,013 SG
  • Estim. A.B.V.: 4.9 %
  • Meas. A.B.V.: 6.9 %
  • Bitterness: 23.7 IBUs
  • Color: 10.1 EBC

Mash Steps

1. Saccharification: Add 13.59 l of water at 67.9 °C, aiming for a 64.4 °C step temperature, for 90 minutes

  1. Mash Out: Heat to 75.6 °C over 7 min for 10 minutes

Fermentation

  1. Step Temperature: 18 °C for 3 days
  2. Step Temperature: 23 °C for 2 days

Bottling

  • Volumes of CO2: 2.3
  • Carbonation Origin: Bottle with 52.94 g Corn Sugar

Notes