thanantos
Well-Known Member
- Joined
- Apr 29, 2011
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Sorry for all the n00b questions here guys, but from what I read it seems a lot of you are experienced brewers who tend to skip over some instructions that leave some of us behind.
I have been reading about using sweet potatoes and/or bananas in gluten free brews which I understand adds necessary enzymes as well as fermentables?
As I have NO experience with all grain brewing and no fancy equipment, I figured this would be a good guide:
https://www.homebrewtalk.com/f39/easy-partial-mash-brewing-pics-75231/
What I hoped to do is outline the process and maybe you guys can tell me where I will fall down.
My two major sources for this info are the 1920's paper on sweet potatoes:
http://www.jbc.org/content/44/1/19.full.pdf
and igliashon's post here:
https://www.homebrewtalk.com/f164/experimenting-bananas-sweet-potatoes-316232/
#1. Heat 1 gallon (?) of water to 91 degress with a grain bag inside.
#2. Take grated or chopped up sweet potatoes and bananas (along with an optional amount of pre-soaked rice hulls to add in draining) and throw them in the grain bag (in the water) and cook for 1 hour.
#3. Increase temp to 122 and heat for another 1 hour.
#4. Increase temp to 152 and heat an additional 1 hour.
#5. Heat 1.5 gallons of water to 170 in another pot for sparge (rinsing).
#6. Dip the grain bag containing now softened sweet potatoes, bananas and rice hulls in the sparge water to rinse the remaining enzymes/fermentables away.
#7. Hold the grain bag up and let the water drain from it into the sparge.
#8. Throw away the contents of the grain bag.
#9. Combine original water and sparge water to make up your wort water that you will now boil.
Sound right?
Still some questions remain:
#1. Do you mash the sweet potatoes at some point as suggested in the 1920's paper or do you just grate them (peel and all) and call it good?
#2. Do we know how much fermentables or what kind of gravity we expect to get from this combo?
#3. Should the potatoes be cooked ahead of time? I read this thread where it was mentioned, but a lot of what was said was way over my head.
Thanks guys!
I have been reading about using sweet potatoes and/or bananas in gluten free brews which I understand adds necessary enzymes as well as fermentables?
As I have NO experience with all grain brewing and no fancy equipment, I figured this would be a good guide:
https://www.homebrewtalk.com/f39/easy-partial-mash-brewing-pics-75231/
What I hoped to do is outline the process and maybe you guys can tell me where I will fall down.
My two major sources for this info are the 1920's paper on sweet potatoes:
http://www.jbc.org/content/44/1/19.full.pdf
and igliashon's post here:
https://www.homebrewtalk.com/f164/experimenting-bananas-sweet-potatoes-316232/
#1. Heat 1 gallon (?) of water to 91 degress with a grain bag inside.
#2. Take grated or chopped up sweet potatoes and bananas (along with an optional amount of pre-soaked rice hulls to add in draining) and throw them in the grain bag (in the water) and cook for 1 hour.
#3. Increase temp to 122 and heat for another 1 hour.
#4. Increase temp to 152 and heat an additional 1 hour.
#5. Heat 1.5 gallons of water to 170 in another pot for sparge (rinsing).
#6. Dip the grain bag containing now softened sweet potatoes, bananas and rice hulls in the sparge water to rinse the remaining enzymes/fermentables away.
#7. Hold the grain bag up and let the water drain from it into the sparge.
#8. Throw away the contents of the grain bag.
#9. Combine original water and sparge water to make up your wort water that you will now boil.
Sound right?
Still some questions remain:
#1. Do you mash the sweet potatoes at some point as suggested in the 1920's paper or do you just grate them (peel and all) and call it good?
#2. Do we know how much fermentables or what kind of gravity we expect to get from this combo?
#3. Should the potatoes be cooked ahead of time? I read this thread where it was mentioned, but a lot of what was said was way over my head.
Thanks guys!