Cap'n Jewbeard
Well-Known Member
- Recipe Type
- Partial Mash
- Yeast
- California Ale
- Batch Size (Gallons)
- 5
- Original Gravity
- 1.085
- Final Gravity
- 1.010
- Boiling Time (Minutes)
- 60
- IBU
- 39.2
- Color
- 11.5 (Red-Orange Hue!)
- Primary Fermentation (# of Days & Temp)
- 7 days (70)
- Secondary Fermentation (# of Days & Temp)
- 12 days (70)
- Additional Fermentation
- 2 weeks in bottle
Grains/Fermentables:
6 lbs Sweet Potato (shredded/riced)
2 lbs. Pale Malt (6-row) - American, 1.035, 2 SRM
6.6 lbs Briess DME - Gold - American, 1.046, 8 SRM
1 lb Munich Malt - German, 1.037, 8 SRM
1 lb Vienna Malt - American, 1.035, 4 SRM
.5 lb Crystal 60L - American, 1.034, 60 SRM
Hops:
1.5 OZ Cascade, 60 min, 5.75%
1.0 OZ Saazer, 5 min, 4.30 %
Pre-Mash:
Bake sweet potatos in oven (on baking sheet) at 425 F for 75 min.
Some potatos may burn- this is OK! I found that added a nice dimension to the taste of the beer.
Mash:
Steep sweet potatos/6-row in 160 F water for 45-ish minutes. (Use grain bag!)
Boil: Remove grain bag- bring wort to boil, add extract, Cascades, etc.
6 lbs Sweet Potato (shredded/riced)
2 lbs. Pale Malt (6-row) - American, 1.035, 2 SRM
6.6 lbs Briess DME - Gold - American, 1.046, 8 SRM
1 lb Munich Malt - German, 1.037, 8 SRM
1 lb Vienna Malt - American, 1.035, 4 SRM
.5 lb Crystal 60L - American, 1.034, 60 SRM
Hops:
1.5 OZ Cascade, 60 min, 5.75%
1.0 OZ Saazer, 5 min, 4.30 %
Pre-Mash:
Bake sweet potatos in oven (on baking sheet) at 425 F for 75 min.
Some potatos may burn- this is OK! I found that added a nice dimension to the taste of the beer.
Mash:
Steep sweet potatos/6-row in 160 F water for 45-ish minutes. (Use grain bag!)
Boil: Remove grain bag- bring wort to boil, add extract, Cascades, etc.