I'm wanting to brew up an imperial sweet potato stout for this winter. I've got everything planned how I'd like to do it except one thing: I'm not really sure how to deal with the sweet potatoes since I'm doing extract. I'm guessing I can treat them similar to pumpkins, and I've read anything from steeping the cooked vegetable with the grains at the beginning to leaving them in the boil and putting them into the primary fermenter.
I know the starches from the potato must be converted, so I'm thinking leave them in a grainbag throughout the entire boil process (I'm going to cook them in the oven for a while to try and caramelize them) then remove them before the wort goes in the fermenter.
Any recommendations on if I should just steep them or leave them in the boil or even go through the primary fermentation.
I know the starches from the potato must be converted, so I'm thinking leave them in a grainbag throughout the entire boil process (I'm going to cook them in the oven for a while to try and caramelize them) then remove them before the wort goes in the fermenter.
Any recommendations on if I should just steep them or leave them in the boil or even go through the primary fermentation.