Recipe Type: All Grain Yeast: 1968 London ESB Yeast Starter: Yes. Batch Size (Gallons): 5.5 Original Gravity: 1.057 Final Gravity: 1.01 IBU: 21.9 Boiling Time (Minutes): 60 Color: 8.6 Primary Fermentation (# of Days & Temp): 21 @ 69 Secondary Fermentation (# of Days & Temp): N/A Tasting Notes: Moderate sweet potato flavor comes through.
9# Maris Otter
.75# Honey Malt
.25# Biscuit Malt
.25# Acid Malt (to water condition)
6# Roasted Sweet Potato mash, burnt crunchies and all
.5 oz. Magnum hops
1/2 tsp calcium chloride in mash (to condition water)
Efficiency = 82%
mash @ 154 for 60 mins
The 6 pounds of sweet potatoes were in a large can... the ghost of Thanksgiving Past. I put them into two pans and baked until the top was almost burnt.
Moderate sweet potato flavor comes through. Honey and biscuit malts accentuate sweet potato flavor, as does 1968 yeast fermented at 70. Magnum hops were used for clean bittering. No flavor or aroma hops were added so as not to distract from the sweet potato.
We don't add spices to our sweet potato pies, so none were added to this recipe.