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Old 01-17-2007, 03:56 AM   #1
clayof2day's Avatar
Dec 2005
Madison, WI
Posts: 566
Liked 3 Times on 3 Posts

Hey everyone,

I said I would post this recipe long ago and never really got around to it, but here it is for all:


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

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

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

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!


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Old 01-17-2007, 12:41 PM   #2
zoebisch01's Avatar
Nov 2006
Central PA
Posts: 5,182
Liked 10 Times on 10 Posts

Sounds like an interesting brew. I was just pondering this morning what others have done in that category. I am sure just about anything. I hope to grow some sweet potatoes this year.
Event Horizon ~ A tribute to the miracle of fermentation.

Brew what you like. Do this, and you will find your inner brewer.

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Old 11-04-2009, 04:21 PM   #3
Jul 2009
new york
Posts: 235
Liked 4 Times on 4 Posts

do you think you could substitute the sweet potato for beets?

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Old 07-26-2010, 02:48 AM   #4
Jun 2010
Poulsbo, WA
Posts: 211
Liked 6 Times on 6 Posts

Magic Hat has a beer infused with beet juice.

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Old 07-26-2010, 02:59 AM   #5
homebrewer_99's Avatar
Feb 2005
Atkinson (near the Quad Cities), IL
Posts: 17,796
Liked 136 Times on 102 Posts

Nutmeg and cinnamon...really not much difference between a se Kartoffel
and pumpkin (Kerbis) recipe...
HB Bill

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