Brewster2256
Well-Known Member
Potato cranberry beer
Spice, Herb, or Vegetable Beer
Type: All Grain
Date: 9/17/2009
Batch Size: 5.00 gal
Boil Size: 5.72 gal
Boil Time: 60 min
Brewhouse Efficiency: 75.00
Ingredients
Amount Item Type % or IBU
1.00 lb Rice Hulls (0.0 SRM) Adjunct 5.56 %
8.00 lb Pale Malt (2 Row) US (2.0 SRM) Grain 44.44 %
3.00 lb Wheat, Flaked (1.6 SRM) Grain 16.67 %
1.00 lb Cara-Pils/Dextrine (2.0 SRM) Grain 5.56 %
1.00 lb Caramel/Crystal Malt - 10L (10.0 SRM) Grain 5.56 %
1.00 lb Munich Malt (9.0 SRM) Grain 5.56 %
1.00 oz Cascade [7.00 %] (60 min) Hops 20.0 IBU
0.50 lb Cranberry jam (Secondary 5.0 min) Misc
3.00 lb Potato (1.0 SRM) Sugar 16.67 %
0 Pkgs Dry English Ale (White Labs #WLP007) [Starter 700 ml] Yeast-Ale
Beer Profile
Est Original Gravity: 1.081 SG
Est Final Gravity: 1.019 SG
Estimated Alcohol by Vol: 8.13 %
Bitterness: 20.0 IBU
Est Color: 6.7 SRM
Always in a hurry to come up with my next out-of-the-ordinary brew recipe, I came up with this oddity. The potatoes would need to be sliced and cooked, until soft with the starch broken up, then mashed with some malted barley for an hour or so at ~150F, before adding it to the rest of the grain bill in the mash tun. From various reports of attempted potato beer, the potato flavor does come through as long as the base beer is not too intense. I would add the cranberries in secondary with a jam like consistency by heating the berries with a sufficient amount of water.
It would seem that the flaked wheat would go well with the cranberries, and whatever tartness and flavor from the cranberries would blend well with potatoes; correct me if I'm wrong.
Might well be a month before I have time for this. Any advice would be appreciated.
Spice, Herb, or Vegetable Beer
Type: All Grain
Date: 9/17/2009
Batch Size: 5.00 gal
Boil Size: 5.72 gal
Boil Time: 60 min
Brewhouse Efficiency: 75.00
Ingredients
Amount Item Type % or IBU
1.00 lb Rice Hulls (0.0 SRM) Adjunct 5.56 %
8.00 lb Pale Malt (2 Row) US (2.0 SRM) Grain 44.44 %
3.00 lb Wheat, Flaked (1.6 SRM) Grain 16.67 %
1.00 lb Cara-Pils/Dextrine (2.0 SRM) Grain 5.56 %
1.00 lb Caramel/Crystal Malt - 10L (10.0 SRM) Grain 5.56 %
1.00 lb Munich Malt (9.0 SRM) Grain 5.56 %
1.00 oz Cascade [7.00 %] (60 min) Hops 20.0 IBU
0.50 lb Cranberry jam (Secondary 5.0 min) Misc
3.00 lb Potato (1.0 SRM) Sugar 16.67 %
0 Pkgs Dry English Ale (White Labs #WLP007) [Starter 700 ml] Yeast-Ale
Beer Profile
Est Original Gravity: 1.081 SG
Est Final Gravity: 1.019 SG
Estimated Alcohol by Vol: 8.13 %
Bitterness: 20.0 IBU
Est Color: 6.7 SRM
Always in a hurry to come up with my next out-of-the-ordinary brew recipe, I came up with this oddity. The potatoes would need to be sliced and cooked, until soft with the starch broken up, then mashed with some malted barley for an hour or so at ~150F, before adding it to the rest of the grain bill in the mash tun. From various reports of attempted potato beer, the potato flavor does come through as long as the base beer is not too intense. I would add the cranberries in secondary with a jam like consistency by heating the berries with a sufficient amount of water.
It would seem that the flaked wheat would go well with the cranberries, and whatever tartness and flavor from the cranberries would blend well with potatoes; correct me if I'm wrong.
Might well be a month before I have time for this. Any advice would be appreciated.
