I've had some questions about a sweet potato stout, but couldn't find many answers so I decided to try it out. The recipe is as follows:
6lb Amber LME
2lb Dark DME
3lb Black Roasted Barley
1.5lb Chocolate Malt
1.5lb Special B
05lb Flaked Barley
0.5lb Black Patent
6.75lb fresh sweet potatoes
Wyeast 3787
1oz Challenger (60min)
0.25oz Cascade (60min)
1oz Cascade (30min)
1oz Cascade (30min)
1lb dark brown sugar
For this I made a 3L starter.
I sliced the potatoes in a food processor then baked them at 400 for about an hour, until they started to brown/blacken. Then I smashed them up and mixed them with 2oz amylase enzyme for about 3 hours, keeping them at around 140F.
I did the partial mash with the grains and potatoes for 1 hour at 150F in 2.5gal water, then sparged with 2gal water that was at 200F. Then I brought to a boil, added the extract, hops, etc. Then topped off with 2.5gal, bringing the final batch size to 5.3gal.
My OG, however, was 1.075 after everything. I funneled everything into my carboy, so it should have mixed the wort with the topoff water good enough. I took a sample with an autosiphon. This just seems like a low OG (Beersmith says 1.096).
I'm curious about the OG, and also if anyone has any comments on my process (2nd partial mash batch) or my recipe.
Anyway, it should taste pretty good, the final mixture had a very suttle sweet potato taste, but was kinda overpowered by the brown sugar which I'm assuming will mellow out over time.
Thanks for the input!
6lb Amber LME
2lb Dark DME
3lb Black Roasted Barley
1.5lb Chocolate Malt
1.5lb Special B
05lb Flaked Barley
0.5lb Black Patent
6.75lb fresh sweet potatoes
Wyeast 3787
1oz Challenger (60min)
0.25oz Cascade (60min)
1oz Cascade (30min)
1oz Cascade (30min)
1lb dark brown sugar
For this I made a 3L starter.
I sliced the potatoes in a food processor then baked them at 400 for about an hour, until they started to brown/blacken. Then I smashed them up and mixed them with 2oz amylase enzyme for about 3 hours, keeping them at around 140F.
I did the partial mash with the grains and potatoes for 1 hour at 150F in 2.5gal water, then sparged with 2gal water that was at 200F. Then I brought to a boil, added the extract, hops, etc. Then topped off with 2.5gal, bringing the final batch size to 5.3gal.
My OG, however, was 1.075 after everything. I funneled everything into my carboy, so it should have mixed the wort with the topoff water good enough. I took a sample with an autosiphon. This just seems like a low OG (Beersmith says 1.096).
I'm curious about the OG, and also if anyone has any comments on my process (2nd partial mash batch) or my recipe.
Anyway, it should taste pretty good, the final mixture had a very suttle sweet potato taste, but was kinda overpowered by the brown sugar which I'm assuming will mellow out over time.
Thanks for the input!