I'm going to start getting this one ready for Thanksgiving. Our college friends get together around Thanksgiving and we do up a meal and ridiculous shindig that we couldn't get away with at our family gatherings. We usually get trashed and rowdy is what I'm trying to say.
I want to get be able to perfect this thing before I make a big batch and keg it up, but here is my initial recipe and ideas. I want the taste of the sweet potatoes to come through, complimented by the spices. Essentially sweet potato casserole in a bottle.
All Grain
Batch Size: 2.5g
Brauhaus Efficiency: 75%
OG: 1.079
FG: 1.020
IBU: 37.2
SRM: 13.7 (a nice sweet potato color)
ABV: 7.75%
5# 2 Row Pale Malt
3# Sweet Potatoes (Mashed)
.5# Caramel/Crystal Malt 10L
.25# Biscuit Malt
.25# Flaked Wheat
1oz. Cascade @60m
.75oz. Goldings @10m
Wyeast Ale Blend #1087
Spice Blend Before Secondary (Cinnamon, Light ginger, Vanilla) to taste
4oz. Brown Sugar (Bottling)
.25tsp Irish Moss
___________________________________________________________
Bake the Sweet Potatoes @375 until they're ready to blow. Remove skin and mash those suckers. Add the mashed sweet potatoes to a grain bag and add at the beginning of the mash.
Mash in grains and taters at 140. Add Alpha and Beta Amylase. Gradually raise temperature to 149. These enzymes work hand in hand, alpha to break down the starches and beta to make it somewhat fermentable. The problem is, beta works best at a lower temp than alpha, but alpha has to do its thing before beta can. With a higher gravity, beta has more sugars to cling on to and can work at a higher temp. I'm hoping that at 149 (a nice median temp) both enzymes will be able to function. Makes more out of the sweet potatoes, increases efficiency of the whole batch, and most of all leaves behind less starch. After ~45 minutes, continue to raise temperature and mash out at 170. Rest 15 minutes.
Boil for 60 minutes. This will also kill off the enzymes and keep the final product from being too dry.
I'm still debating on adding the spice tea at the end of the boil or before the secondary. We shall see.
Primary for 7-10 days. Secondary 14 days. Prime with brown sugar.
Any thoughts? Crazy?
I want to get be able to perfect this thing before I make a big batch and keg it up, but here is my initial recipe and ideas. I want the taste of the sweet potatoes to come through, complimented by the spices. Essentially sweet potato casserole in a bottle.
All Grain
Batch Size: 2.5g
Brauhaus Efficiency: 75%
OG: 1.079
FG: 1.020
IBU: 37.2
SRM: 13.7 (a nice sweet potato color)
ABV: 7.75%
5# 2 Row Pale Malt
3# Sweet Potatoes (Mashed)
.5# Caramel/Crystal Malt 10L
.25# Biscuit Malt
.25# Flaked Wheat
1oz. Cascade @60m
.75oz. Goldings @10m
Wyeast Ale Blend #1087
Spice Blend Before Secondary (Cinnamon, Light ginger, Vanilla) to taste
4oz. Brown Sugar (Bottling)
.25tsp Irish Moss
___________________________________________________________
Bake the Sweet Potatoes @375 until they're ready to blow. Remove skin and mash those suckers. Add the mashed sweet potatoes to a grain bag and add at the beginning of the mash.
Mash in grains and taters at 140. Add Alpha and Beta Amylase. Gradually raise temperature to 149. These enzymes work hand in hand, alpha to break down the starches and beta to make it somewhat fermentable. The problem is, beta works best at a lower temp than alpha, but alpha has to do its thing before beta can. With a higher gravity, beta has more sugars to cling on to and can work at a higher temp. I'm hoping that at 149 (a nice median temp) both enzymes will be able to function. Makes more out of the sweet potatoes, increases efficiency of the whole batch, and most of all leaves behind less starch. After ~45 minutes, continue to raise temperature and mash out at 170. Rest 15 minutes.
Boil for 60 minutes. This will also kill off the enzymes and keep the final product from being too dry.
I'm still debating on adding the spice tea at the end of the boil or before the secondary. We shall see.
Primary for 7-10 days. Secondary 14 days. Prime with brown sugar.
Any thoughts? Crazy?