bendavanza
Well-Known Member
I wanted to brew a stout with sweet potatoes, they are so tasty when roasted to the point of caramelization without having to add sugar.
I don't particularly like pumpkin beers as they usually have more spice than actual (if at all) pumpkin. So no holiday spice for this brew. Doing some math based on info at this website http://www.nal.usda.gov/fnic/foodcomp/search/
8 lb sweet potatoes, baked in skin, have about 1/2lb sugar and 1/2lb starch. If I'm using this incorrectly, please advise. I'm not a nutritionist. When the potatoes had been in the oven for about an hour and a half, I put them in a pot with 1/2 gallon water to puree them. All the syrup leaked onto the baking sheet looked too good to leave behind, so I poured a bit of hot water in the pan to dissolve it and added that to the puree. It smelled wonderful.
I've read a few places here and on other sites about brewing with potatoes, so I figured some rice hulls would do fine, I used 1/2 lb.
I subbed 4 lbs of 6 row to boost the diastic power of the mash. Here is my recipe:
Batch size 5 gallons
Boil size 6.6 gallons
Boil time 60 minutes
Grain weight 17.5 pounds
Efficiency 70%
Original gravity 1.092
Final gravity 1.021
Alcohol (by volume) 9.4%
Bitterness (IBU) 44
Color (SRM) 51.1°L
MASH
2 Row Base 6 pounds
34.3%
6 Row Base 4 pounds
22.9%
CaraPils 1 pound
5.7%
Crystal 60L 1 pound
5.7%
Chocolate 1 pound
5.7%
Rice (Hulls) 0.5 pounds
2.9%
Barley (Roasted) 0.5 pounds
2.9%
Crystal 120L 0.5 pounds
2.9%
Black Patent 0.25 pounds
1.4%
Additions
Honey 1 pound
5.7%
Dry Sugar - Cane 0.75 pounds
4.3%
Dry Malt - Extra light 1 pound
5.7%
Hops
Nugget hops 12%, Whole 2 ounces
30 minutes (+30)
Fuggles hops 5%, Pellet 1 ounce
10 minutes (+50)
I don't particularly like pumpkin beers as they usually have more spice than actual (if at all) pumpkin. So no holiday spice for this brew. Doing some math based on info at this website http://www.nal.usda.gov/fnic/foodcomp/search/
8 lb sweet potatoes, baked in skin, have about 1/2lb sugar and 1/2lb starch. If I'm using this incorrectly, please advise. I'm not a nutritionist. When the potatoes had been in the oven for about an hour and a half, I put them in a pot with 1/2 gallon water to puree them. All the syrup leaked onto the baking sheet looked too good to leave behind, so I poured a bit of hot water in the pan to dissolve it and added that to the puree. It smelled wonderful.
I've read a few places here and on other sites about brewing with potatoes, so I figured some rice hulls would do fine, I used 1/2 lb.
I subbed 4 lbs of 6 row to boost the diastic power of the mash. Here is my recipe:
Batch size 5 gallons
Boil size 6.6 gallons
Boil time 60 minutes
Grain weight 17.5 pounds
Efficiency 70%
Original gravity 1.092
Final gravity 1.021
Alcohol (by volume) 9.4%
Bitterness (IBU) 44
Color (SRM) 51.1°L
MASH
2 Row Base 6 pounds
34.3%
6 Row Base 4 pounds
22.9%
CaraPils 1 pound
5.7%
Crystal 60L 1 pound
5.7%
Chocolate 1 pound
5.7%
Rice (Hulls) 0.5 pounds
2.9%
Barley (Roasted) 0.5 pounds
2.9%
Crystal 120L 0.5 pounds
2.9%
Black Patent 0.25 pounds
1.4%
Additions
Honey 1 pound
5.7%
Dry Sugar - Cane 0.75 pounds
4.3%
Dry Malt - Extra light 1 pound
5.7%
Hops
Nugget hops 12%, Whole 2 ounces
30 minutes (+30)
Fuggles hops 5%, Pellet 1 ounce
10 minutes (+50)