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Old 12-31-2010, 02:50 AM   #1
PVH
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Dec 2008
Denver
Posts: 575
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Recipe Type: All Grain   
Yeast: S-05   
Yeast Starter: nope   
Additional Yeast or Yeast Starter: nope   
Batch Size (Gallons): 11   
Original Gravity: 1.050   
Final Gravity: 1.012   
IBU: 26   
Boiling Time (Minutes): 80   
Color: 13   
Primary Fermentation (# of Days & Temp): 30 days at 65F   
Tasting Notes: Yams faint but enhanced by pronounced caramel. Light body, sweet finish.   

Fermentables
7.500 lb Colorado Malting Co. 2-Row Pale
2.125 lb Munich 10L
2 lb Crystal 60L
1 lb Cara-Pils
1 lb Colorado Malting Co. 2-Row Pale, toasted at 325F to deep red
0.5 lb Aromatic Malt
5.5 lb Bruce's canned yams (5 29oz cans yields 5.5 lbs yams)
4lb Canned Yam Syrup (Corn Syrup)

Mash at 155F 60 min

Hops
Northern Brewer Pellet 9.8% 1.300 oz 60 min
Willamette Whole 5.6% 1.000 oz 10 min
US Golding Whole 4.4% 1.000 oz 10 min

Unique beer. Basically built on an Amber, with big modifications. No spices in this one, but it definitely could be done. Resulted in a holiday session sort of beer. The nuttiness of the toasted malt matched up perfectly with the sweet finish.

Using the syrup from the canned yams sounds crazy, but it got us what we were going for. We compensated with the higher mash temp and Carapils, and looked for more maltiness from the munich and aromatic. It's still a dry beer, but there is such a big caramel character that it finishes sweet. I guessed on the color; it's hard to tell what the toasted 2-row and the syrup did. Just love the orange tint from the yams.

We simmered the yams in the syrup before throwing them in the mash. Probably not necessary, as the canned yams were pre-cooked. We reserved the syrup for the boil.

With all the syrup, this one could get out of hand if fermentation temps are not kept down.


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Old 01-02-2011, 06:30 PM   #2
neovox
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Feb 2010
Michigan
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Neat idea.
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