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.
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.
