Well yam actually. For my 4th batch I'd like to make a fall spiced beer for the season. I really like the Autumn Maple from The Bruery. I'm thinking of a beer based on what I like about that beer. Belgian yeast, yams, maple syrup.
I'm getting my recipe together and wanted to run it by you guys first. So I figured I'd cube and roast the yams (3 lbs) and add them with the grains to steep and strain them out before the boil, add the spices to the primary after it cools, and add the maple syrup to the secondary. Then add more spices to taste just before bottleing. Sound alright? Should I boil the spices in a bit of water before adding them to sanitize them?
Also I only am using a 4 gallon pot and adding water after to get to the right volume. I've been boiling and cooling a few gallons of water for this. Any reason I can't just buy a few gallons of filtered purified water for this purpose?
Sorry if these are obvious question, but I'm still learning as I go.
I'm getting my recipe together and wanted to run it by you guys first. So I figured I'd cube and roast the yams (3 lbs) and add them with the grains to steep and strain them out before the boil, add the spices to the primary after it cools, and add the maple syrup to the secondary. Then add more spices to taste just before bottleing. Sound alright? Should I boil the spices in a bit of water before adding them to sanitize them?
Also I only am using a 4 gallon pot and adding water after to get to the right volume. I've been boiling and cooling a few gallons of water for this. Any reason I can't just buy a few gallons of filtered purified water for this purpose?
Sorry if these are obvious question, but I'm still learning as I go.