I brewed a beer where I used beets in the mash last year. The wort tasted of nothing but beets, but you could hardly taste them at all in the finished beer. Efficiency was lower than usual. The result was a crisp and dry pale ale with light sligthly fruity hops and great colour. Quite nice, but a bit too plain and boring for my tastebuds. I'll probably use beets again, but in a hoppier beer.
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BEET ROOT PALE ALE
Batch Size: 7,00 L
Boil Size: 8,58 L
OG: 1,041 SG
Estimated IBU: 30,6 IBU
Brewhouse Efficiency: 68,00 %
Boil Time: 60 Minutes
Ingredients:
Amount Item % or IBU
1000,00 gm Pale Malt, Maris Otter (Thomas Fawcett) 56,75 %
562,00 gm Beet root 31,90 %
100,00 gm Caramel/Crystal Malt - 60L (118,2 EBC) 5,68 %
100,00 gm Melanoiden Malt (70,0 EBC) 5,68 %
9,00 gm Hallertauer Hersbrucker [3,20 %] (Dry Hop)
10,00 gm Hallertauer Hersbrucker [3,20 %] (15 min) 5,4 IBU
15,00 gm Amarillo [9,40 %] (15 min) 24,0 IBU
10,00 gm Hallertauer Hersbrucker [3,20 %] (1 min) 0,5 IBU
5,00 gm Amarillo [9,40 %] (1 min) 0,7 IBU
1 Pkgs Nottingham Yeast
No notes about the mash, but I think it was a simple infusion mash, 90 minutes at 67 C.