I Yam What I Yam - Sweet 'Tater Ale
Recipe Type: Partial Mash Yeast: California Ale Batch Size (Gallons): 5 Original Gravity: 1.085 Final Gravity: 1.010 IBU: 39.2 Boiling Time (Minutes): 60 Color: 11.5 (Red-Orange Hue!) Primary Fermentation (# of Days & Temp): 7 days (70) Additional Fermentation: 2 weeks in bottle Secondary Fermentation (# of Days & Temp): 12 days (70)
6 lbs Sweet Potato (shredded/riced)
2 lbs. Pale Malt (6-row) - American, 1.035, 2 SRM
6.6 lbs Briess DME - Gold - American, 1.046, 8 SRM
1 lb Munich Malt - German, 1.037, 8 SRM
1 lb Vienna Malt - American, 1.035, 4 SRM
.5 lb Crystal 60L - American, 1.034, 60 SRM
1.5 OZ Cascade, 60 min, 5.75%
1.0 OZ Saazer, 5 min, 4.30 %
Bake sweet potatos in oven (on baking sheet) at 425 F for 75 min.
Some potatos may burn- this is OK! I found that added a nice dimension to the taste of the beer.
Steep sweet potatos/6-row in 160 F water for 45-ish minutes. (Use grain bag!)
Boil: Remove grain bag- bring wort to boil, add extract, Cascades, etc.
Lion's Den Brewing
Primary/Lagering: April-zen Festbier
Drinking: Starburn Spiced Amber
Drinking: Regulus Rye/Wheat with a bite
Drinking: George Takei's O My-bock