clayof2day
Well-Known Member
Hey everyone,
I said I would post this recipe long ago and never really got around to it, but here it is for all:
Susskartoffelbrau
Selected Style and BJCP Guidelines
Spice, Herb Or Vegetable Beer
Min SG: 0.000 SG Max SG: 0.000 SG
Min IBU: 0 IBU Max IBU: 0 IBU
Min Color: 0.0 SRM Max Color: 0.0 SRM
Recipe Overview
Pre-Boil Wort Volume: 7.00 US gals Post-Boil Wort Volume: 5.50 US gals
Pre-Ferment Batch Volume: 5.50 US gals
Expected Pre-Boil Gravity: 1.047 SG Expected OG: 1.060 SG
Expected FG: 1.014 SG
Expected ABV: 6.1 % Expected ABW: 4.8 %
Expected IBU (using Garetz): 26.2 IBU Expected Color: 14.1 SRM
Mash Efficiency: 75.0 % Approx Color:
Boil Duration: 60.0 mins
Fermentation Temperature: 64 degF
Fermentables
Ingredient Amount % When
US Pale Ale Malt 7.00 lb 38.9 % In Mash/Steeped
Sweet Potato 7.00 lb 38.9 % In Mash/Steeped
US Munich 10L Malt 3.50 lb 19.4 % In Mash/Steeped
US Victory Malt 0.50 lb 2.8 % In Mash/Steeped
Hops
Variety Alpha Amount Form When
US Mount Hood 4.2 1.0 oz Pelletized Hops 60 Min From End
UK Golding 5.5 1.0 oz Pelletized Hops 40 Min From End
Other Ingredients
Ingredient Amount When
Irish Moss 1.0 oz In Boil
Nutmeg 0.5 oz In Secondary
Cinnamon Stick 0.5 oz In Secondary
Yeast
Safale US-56
Mash Schedule
Mash Type: Full Mash
Schedule Name: Stepped Infusion (120-150F w/ Protein Rest)
Step Type Temperature Duration
Strike/Dough in at 130 degF 1
Rest at 120 degF 10
Raise by infusion to 150 degF 2
Rest at 150 degF 60
Raise to and Mash out at 170 degF 1
Recipe Notes
Boiled sweet potatoes skin on. Once cooked and cooled potatoes were peeled then mashed with potato masher and spread on a cookie sheet. Bake at about 350*F for 1-1.5 hours prior to mashing with grains.
This was one sticky mash let me tell you! I would drop your expected efficiancy to about 5-10% below what you normally get. I used a USDA website to calculate expected gravity points from the taters so that should be pretty close. It was a really fun brew to do and the spiced don't overpower it. I think you can really smell the sweet taters in the nose and some flavor comes through as well. My actual numbers were OG:1054 FG: 1014. It's pretty hazy, could be some unconverted starch from the taters, there may be a better way to process them for the mash, but it is tasty!
Let me know if anyone else tries and and what you think!
Matt
I said I would post this recipe long ago and never really got around to it, but here it is for all:
Susskartoffelbrau
Selected Style and BJCP Guidelines
Spice, Herb Or Vegetable Beer
Min SG: 0.000 SG Max SG: 0.000 SG
Min IBU: 0 IBU Max IBU: 0 IBU
Min Color: 0.0 SRM Max Color: 0.0 SRM
Recipe Overview
Pre-Boil Wort Volume: 7.00 US gals Post-Boil Wort Volume: 5.50 US gals
Pre-Ferment Batch Volume: 5.50 US gals
Expected Pre-Boil Gravity: 1.047 SG Expected OG: 1.060 SG
Expected FG: 1.014 SG
Expected ABV: 6.1 % Expected ABW: 4.8 %
Expected IBU (using Garetz): 26.2 IBU Expected Color: 14.1 SRM
Mash Efficiency: 75.0 % Approx Color:
Boil Duration: 60.0 mins
Fermentation Temperature: 64 degF
Fermentables
Ingredient Amount % When
US Pale Ale Malt 7.00 lb 38.9 % In Mash/Steeped
Sweet Potato 7.00 lb 38.9 % In Mash/Steeped
US Munich 10L Malt 3.50 lb 19.4 % In Mash/Steeped
US Victory Malt 0.50 lb 2.8 % In Mash/Steeped
Hops
Variety Alpha Amount Form When
US Mount Hood 4.2 1.0 oz Pelletized Hops 60 Min From End
UK Golding 5.5 1.0 oz Pelletized Hops 40 Min From End
Other Ingredients
Ingredient Amount When
Irish Moss 1.0 oz In Boil
Nutmeg 0.5 oz In Secondary
Cinnamon Stick 0.5 oz In Secondary
Yeast
Safale US-56
Mash Schedule
Mash Type: Full Mash
Schedule Name: Stepped Infusion (120-150F w/ Protein Rest)
Step Type Temperature Duration
Strike/Dough in at 130 degF 1
Rest at 120 degF 10
Raise by infusion to 150 degF 2
Rest at 150 degF 60
Raise to and Mash out at 170 degF 1
Recipe Notes
Boiled sweet potatoes skin on. Once cooked and cooled potatoes were peeled then mashed with potato masher and spread on a cookie sheet. Bake at about 350*F for 1-1.5 hours prior to mashing with grains.
This was one sticky mash let me tell you! I would drop your expected efficiancy to about 5-10% below what you normally get. I used a USDA website to calculate expected gravity points from the taters so that should be pretty close. It was a really fun brew to do and the spiced don't overpower it. I think you can really smell the sweet taters in the nose and some flavor comes through as well. My actual numbers were OG:1054 FG: 1014. It's pretty hazy, could be some unconverted starch from the taters, there may be a better way to process them for the mash, but it is tasty!
Let me know if anyone else tries and and what you think!
Matt
