Fourstar
doG reeB
- Joined
- 31/10/07
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Was reading about some funky Saisons and stumbled upon one using sweet potato as adjunct. I decided the caramel/toffee flavours of heavily roasted sweet potato would go well in a porter so i couldn't help myself!
i roasted 1kg of sweet potato whole for close to 2 hours at 180deg. They ended up all jammy. Pureed in the food processor once cool and straight into the mash. The mash has some mild sweet potato charter in it (kind of like maple syrup and toffee). hoping it carries through into the beer. unsure what gravity contribution it will lend. I'm assuming something like pumpkin does. 1.030 SG or there abouts.
BeerSmith Recipe Printout - http://www.beersmith.com
Recipe: Sweet Potato Porter
Brewer:
Style: Robust Porter
TYPE: All Grain
Recipe Specifications
--------------------------
Batch Size (fermenter): 45.00 l
Boil Size: 56.45 l
Estimated OG: 1.054 SG
Estimated Color: 34.1 SRM
Estimated IBU: 41.0 IBUs
Brewhouse Efficiency: 68.00 %
Boil Time: 60 Minutes
Ingredients:
------------
Amt Name Type # %/IBU
10.00 g Calcium Chloride (Mash 60.0 mins) Water Agent 1 -
6.00 g Gypsum (Calcium Sulfate) (Mash 60.0 mins Water Agent 2 -
1.00 kg Sweet Potato (3.0 SRM) Adjunct 3 8.1 %
10.00 kg Gladfield American Ale Malt (2.5 SRM) Grain 4 80.6 %
0.50 kg Caramunich II (Weyermann) (63.0 SRM) Grain 5 4.0 %
0.50 kg Gladfield Roast Barley (736.0 SRM) Grain 6 4.0 %
0.40 kg Gladfield Roasted Wheat (279.2 SRM) Grain 7 3.2 %
50.00 g Ella [14.60 %] - Boil 60.0 min Hop 8 41.0 IBUs
50.00 g Goldings, USA [4.80 %] - Boil 0.0 min Hop 9 0.0 IBUs
1.0 pkg Dry English Ale (White Labs #WLP007) [35 Yeast 10 -
Mash Schedule: Single Infusion, Medium Body
----------------------------
Name Description Step Temperat Step Time
Mash In Add 38.20 l of water at 71.4 C 66.0 C 60 min
Mash Out Add 0.00 l of water and heat to 73.0 C 73.0 C 10 min
Notes:
------
dilute post boil to 36IBU @ 1.055 @ 40L
Thinking of secondary fermenting 1/2 batch on some WLP655 Belgian sour mix.
i roasted 1kg of sweet potato whole for close to 2 hours at 180deg. They ended up all jammy. Pureed in the food processor once cool and straight into the mash. The mash has some mild sweet potato charter in it (kind of like maple syrup and toffee). hoping it carries through into the beer. unsure what gravity contribution it will lend. I'm assuming something like pumpkin does. 1.030 SG or there abouts.
BeerSmith Recipe Printout - http://www.beersmith.com
Recipe: Sweet Potato Porter
Brewer:
Style: Robust Porter
TYPE: All Grain
Recipe Specifications
--------------------------
Batch Size (fermenter): 45.00 l
Boil Size: 56.45 l
Estimated OG: 1.054 SG
Estimated Color: 34.1 SRM
Estimated IBU: 41.0 IBUs
Brewhouse Efficiency: 68.00 %
Boil Time: 60 Minutes
Ingredients:
------------
Amt Name Type # %/IBU
10.00 g Calcium Chloride (Mash 60.0 mins) Water Agent 1 -
6.00 g Gypsum (Calcium Sulfate) (Mash 60.0 mins Water Agent 2 -
1.00 kg Sweet Potato (3.0 SRM) Adjunct 3 8.1 %
10.00 kg Gladfield American Ale Malt (2.5 SRM) Grain 4 80.6 %
0.50 kg Caramunich II (Weyermann) (63.0 SRM) Grain 5 4.0 %
0.50 kg Gladfield Roast Barley (736.0 SRM) Grain 6 4.0 %
0.40 kg Gladfield Roasted Wheat (279.2 SRM) Grain 7 3.2 %
50.00 g Ella [14.60 %] - Boil 60.0 min Hop 8 41.0 IBUs
50.00 g Goldings, USA [4.80 %] - Boil 0.0 min Hop 9 0.0 IBUs
1.0 pkg Dry English Ale (White Labs #WLP007) [35 Yeast 10 -
Mash Schedule: Single Infusion, Medium Body
----------------------------
Name Description Step Temperat Step Time
Mash In Add 38.20 l of water at 71.4 C 66.0 C 60 min
Mash Out Add 0.00 l of water and heat to 73.0 C 73.0 C 10 min
Notes:
------
dilute post boil to 36IBU @ 1.055 @ 40L
Thinking of secondary fermenting 1/2 batch on some WLP655 Belgian sour mix.