Get your HBT Growlers, Shirts and Membership before the Rush!


Home Brew Forums > Home Brewing Beer > Recipes/Ingredients > jicama beer?
Reply
 
LinkBack Thread Tools
Old 08-09-2012, 10:00 AM   #1
MrHookah209
Feedback Score: 0 reviews
Recipes 
 
Join Date: Apr 2012
Location: Modesto, California
Posts: 14
Likes Given: 1

Default jicama beer?

Hello everyone, as the title suggests I'm interested in making a beer using jicama as an adjunct. I tried searching but after a few attempts I didn't find anything at all. I have no particular style in mind but it occurred to me that jicama are high in sugar( I have no idea how fermentable they are) and might work well in beer. So has anyone on here tried this before? Any response is appreciated.

__________________
MrHookah209 is offline
 
Reply With Quote Quick reply to this message
Old 08-09-2012, 01:42 PM   #2
bobbrews
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2011
Location: Sierra, Nevada
Posts: 3,541
Liked 285 Times on 243 Posts
Likes Given: 18

Default

Jicama is not as high in sugar as say agave or grapes. Jicama is somewhat starchy and sweet; almost like a cross between an apple and a potato. I wouldn't think it was all that fermentable being a root vegetable and all - even though Carrots are a root vegetable, they are sweeter than Jicama.

__________________
bobbrews is offline
 
Reply With Quote Quick reply to this message
Old 08-09-2012, 02:46 PM   #3
ReverseApacheMaster
Registered User
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jul 2009
Location: Keller, Texas
Posts: 4,887
Liked 229 Times on 192 Posts

Default

Quote:
Originally Posted by bobbrews View Post
Jicama is not as high in sugar as say agave or grapes. Jicama is somewhat starchy and sweet; almost like a cross between an apple and a potato. I wouldn't think it was all that fermentable being a root vegetable and all - even though Carrots are a root vegetable, they are sweeter than Jicama.
The starch can be converted to sugar in the mash.
__________________
ReverseApacheMaster is offline
 
Reply With Quote Quick reply to this message
Old 08-09-2012, 03:01 PM   #4
bobbrews
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2011
Location: Sierra, Nevada
Posts: 3,541
Liked 285 Times on 243 Posts
Likes Given: 18

Default

I never said that it could or couldn't be. Just stating that jicama isn't exactly high in sugar. It's quite starchy in addition to the little sugar it has. The OP wanted to know "how" fermentable it was. I wouldn't think it would be as fermentable as agave, carrots, or grapes.

__________________
bobbrews is offline
 
Reply With Quote Quick reply to this message
Old 08-09-2012, 09:57 PM   #5
MrHookah209
Feedback Score: 0 reviews
Recipes 
 
Join Date: Apr 2012
Location: Modesto, California
Posts: 14
Likes Given: 1

Default

Thanks guys, I guess I'll just have try some in my next brew and see how it turns out. I'll post my results here once I try it.

__________________
MrHookah209 is offline
 
Reply With Quote Quick reply to this message
Old 08-09-2012, 10:02 PM   #6
duboman
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jul 2011
Location: Glenview, IL
Posts: 6,336
Liked 502 Times on 464 Posts
Likes Given: 226

Default

Outside of a little sugar, Jicama i find to be pretty bland so I'm not really sure it would impart much into a beer and be worthwhile. i would think you would have to use a lot!

__________________
Nothing Left to do but smile and drink beer.....

The Commune Brewing Company-Perfecting the "art" of beer since 2010
duboman is online now
 
Reply With Quote Quick reply to this message
Old 08-23-2013, 01:43 PM   #7
ttelnotsuh
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2012
Location: Tampa, Florida
Posts: 1
Likes Given: 1

Default

I actually have the same idea man. Been kicking it around for a while now I would suggest trying to add another adjunct that compliments the jicama. Say, lemon zest, ginger etc.

Jicama actually has more sugar in them than most people think! I think people assume that simply because they taste more refreshing than sweet. A medium one actually has about 12 grams of sugar in it. Making it pretty close to carrots in sweetness. That's if you weighed up carrots to equal the weight of a medium jicama.

Not sure how much of that sugar is fermentable or not but I def think it's worth a try.

__________________
ttelnotsuh is offline
 
Reply With Quote Quick reply to this message
Old 08-23-2013, 04:14 PM   #8
Beernik
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jun 2009
Location: salt lake city, ut
Posts: 3,219
Liked 379 Times on 295 Posts
Likes Given: 25

Default

I'd start off with mashing it like pumpkin.

Alternately, you could mash it seperately, like a potato mash for distillation, and add the mash water to the primary or secondary.

__________________
People tell me that if they lived near a beach they would run on the beach every day.

If I lived near a beach, I'd drink beer and look at the beach every day.
Beernik is offline
 
Reply With Quote Quick reply to this message
Reply



Quick Reply
Message:
Options
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Beer historians: recipe for typical beer in Cleveland, circa 1930? MalFet Recipes/Ingredients 17 01-09-2013 11:27 PM
Small Table Beer - Similar to Bells Third World Beer chapa Recipes/Ingredients 19 06-06-2011 08:33 PM
Fruit beer experiment: Adding strawberries to chilled beer to avoid dryness bigbeergeek Recipes/Ingredients 10 04-27-2010 12:05 AM
Fizzy yellow beer ingredients compared to real beer chione Recipes/Ingredients 34 05-14-2009 09:15 PM



Newest Threads

LATEST SPONSOR DEALS