Wanted to run this by everyone to get their thoughts. I based this recipe off of the Pumpkin Ale recipe I came up with a few months ago that was fantastic (8.5%). The 6 gallons of pumpkin ale I made is mostly gone and my wife drank the majority of it, so I wanted to make something similar, but more refreshing. My goal was to base it off the pumpkin ale recipe, lower the gravity of it down to 6% (not counting what I get out of the sweet potato), use less spice, and use a lager yeast. Here is the recipe that I came up with:
Batch Size (fermenter): 5.75 gal
Bottling Volume: 5.25 gal
Estimated OG: 1.059 SG
Estimated Color: 8.1 SRM
Estimated IBU: 30.4 IBUs
Brewhouse Efficiency: 70.00 %
Est Mash Efficiency: 73.0 %
Boil Time: 60 Minutes
Ingredients:
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Amt Name Type # %/IBU
10 lbs Pale Malt, Maris Otter (3.0 SRM) 76.9 %
2 lbs Munich Malt (9.0 SRM) 15.4 %
8.0 oz Caramel/Crystal Malt - 20L (20.0 SRM) 3.8 %
8.0 oz Victory Malt (25.0 SRM) 3.8 %
8.00 lb Roasted Sweet Potato (Mash 60.0 mins)
0.75 oz Magnum [11.90 %] - Boil 60.0 min 27.9 IBUs
0.75 oz Saaz [2.90 %] - Boil 10.0 min 2.5 IBUs
1.00 tbsp Pumpkin Pie Spice (Boil 5.0 mins)
1.0 L SafLager West European Lager (DCL/Fermen
According to some research papers I found, the optimal range for starch conversion in yams to be 60-100c for alpha amylase and 70-75c for beta-amylase. I plan to grate the sweet potato, use an appropriate amount of water to cover the gratings, raise that to 160F and let it sit for an hour or so to convert the starches as much as possible. Then, I have different ideas that I'm not sure what I want to do. I could either squeeze the crap out of the bag to get as much sugary liquid out of it... or my other idea is to puree it all in a blender and then add it to the mash. Hopefully by pureeing it, I would maximize the conversion of the remaining starches when I mash in, without creating a stuck sparge from it being too gooey.
Thoughts?
Batch Size (fermenter): 5.75 gal
Bottling Volume: 5.25 gal
Estimated OG: 1.059 SG
Estimated Color: 8.1 SRM
Estimated IBU: 30.4 IBUs
Brewhouse Efficiency: 70.00 %
Est Mash Efficiency: 73.0 %
Boil Time: 60 Minutes
Ingredients:
------------
Amt Name Type # %/IBU
10 lbs Pale Malt, Maris Otter (3.0 SRM) 76.9 %
2 lbs Munich Malt (9.0 SRM) 15.4 %
8.0 oz Caramel/Crystal Malt - 20L (20.0 SRM) 3.8 %
8.0 oz Victory Malt (25.0 SRM) 3.8 %
8.00 lb Roasted Sweet Potato (Mash 60.0 mins)
0.75 oz Magnum [11.90 %] - Boil 60.0 min 27.9 IBUs
0.75 oz Saaz [2.90 %] - Boil 10.0 min 2.5 IBUs
1.00 tbsp Pumpkin Pie Spice (Boil 5.0 mins)
1.0 L SafLager West European Lager (DCL/Fermen
According to some research papers I found, the optimal range for starch conversion in yams to be 60-100c for alpha amylase and 70-75c for beta-amylase. I plan to grate the sweet potato, use an appropriate amount of water to cover the gratings, raise that to 160F and let it sit for an hour or so to convert the starches as much as possible. Then, I have different ideas that I'm not sure what I want to do. I could either squeeze the crap out of the bag to get as much sugary liquid out of it... or my other idea is to puree it all in a blender and then add it to the mash. Hopefully by pureeing it, I would maximize the conversion of the remaining starches when I mash in, without creating a stuck sparge from it being too gooey.
Thoughts?