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Old 02-20-2012, 10:53 PM   #1
Jan 2011
Glendora, CA
Posts: 862
Liked 15 Times on 14 Posts

I want to make a pale ale or amber with some sweet potato as a portion the fermentables but I'm not really sure how to go about it. I'm thinking of peeling the potatoes then cutting up into 1/2 inch cubes or so, roasting until soft and lightly browned then blending with enough water to make them liquid and adding them to the mash.

I figured it should be pretty similar to using raw pumpkin so I read a bunch of the pumpkin ale recipes but all the ones I found used canned pumpkin. Any input on this would be appreciated.
See my cheap new Keezer Build Here:

Primary: 2 Row IPA
Second Primary: Kolsch-like ale

Keg 1: Blur Moon
Keg 2: Empty
Keg 3: Empty

Bottled: None

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Old 02-20-2012, 11:06 PM   #2
Feb 2012
Posts: 605
Liked 7 Times on 7 Posts

It can be done. Using some brown sugar would be a nice touch. I would keep the grain bill simple, using just pale malt and a little C40.

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