| Author |
Message |
    
Dan Listermann
Senior Member
Username: Listermann
Post Number: 6585
Registered: 03-2004
Posted From: 74.83.191.159
| | Posted on Wednesday, April 29, 2009 - 03:05 pm: | 
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Any experience? Moisture content? Gelatinazation temperatures? Milling? |
TappedOut
Junior Member
Username: Tappedout
Post Number: 40
Registered: 03-2005
Posted From: 205.175.225.22
| | Posted on Wednesday, April 29, 2009 - 03:19 pm: |
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I made a spiced sweet-potato ale one fall. Sort of a pumpkin ale, but w/ sweet potato instead. I had ~ 3.5 lb, which I baked til soft & carmelized. I then peeled, and put in the blender w/ a little hot water, and added that to the mash (5 gallon batch). The beer turned out really good, but I'm not sure I could really tell the sweet potato was there. If I do it again, I'll use a lot more sweet-potato.
-Tom |
Dan Listermann
Senior Member
Username: Listermann
Post Number: 6586
Registered: 03-2004
Posted From: 74.83.191.159
| | Posted on Wednesday, April 29, 2009 - 06:27 pm: |
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I have grated 20g of sweet potato and will let it dry to get an idea of its moisture content. Maybe I will try a micro mash to see what I can see. |
Denny Conn
Senior Member
Username: Denny
Post Number: 7201
Registered: 01-2001
Posted From: 140.211.82.4
| | Posted on Wednesday, April 29, 2009 - 06:36 pm: |
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IIRC, BYO had a recipe for a sweet potato beer a few years back that addressed the questions you're asking Dan. You might be able to find it in their online index. |
PaulK
Advanced Member
Username: Paulk
Post Number: 808
Registered: 02-2003
Posted From: 68.63.203.31
| | Posted on Wednesday, April 29, 2009 - 06:42 pm: |
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I've baked sweet potatoes before using them so I guess that took care of gelatinization. They're a much better choice than pumpkin in a pumpkin-style beer. |
Dan Listermann
Senior Member
Username: Listermann
Post Number: 6587
Registered: 03-2004
Posted From: 74.83.191.159
| | Posted on Wednesday, April 29, 2009 - 07:55 pm: |
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March / April 2004. I don't seem to be able to find a copy. Most everything else though. Thanks for making me sort my mags!
Anybody got a copy handy? |
Denny Conn
Senior Member
Username: Denny
Post Number: 7203
Registered: 01-2001
Posted From: 140.211.82.4
| | Posted on Wednesday, April 29, 2009 - 07:59 pm: |
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I've got one at home. I'll _try_ to remember to dig it out and scan it for you.
Speaking of starch gelatinaztion temps, here's a good chart...
http://hbd.org/clubs/cascade/public_html/brewing/gel.jpg |
Vance Barnes
Senior Member
Username: Vancebarnes
Post Number: 3653
Registered: 03-2003
Posted From: 74.7.7.66
| | Posted on Wednesday, April 29, 2009 - 09:24 pm: |
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Thanks Denny, that's a quite usefull chart. Saved it with my other references.
(Message edited by vancebarnes on April 29, 2009) |
Bob Boufford
Intermediate Member
Username: Bobb
Post Number: 425
Registered: 03-2003
Posted From: 96.52.166.10
| | Posted on Thursday, April 30, 2009 - 12:30 pm: |
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Dan,
I found my copy. It was a Techniques column written by Chris Colby. In a nut shell, make mash potatoes without the salt and butter. Cube the potatoes, boil for 15 minutes, mash/whip the potatoes, mix with some strike water to create a "soup", add while mashing in.
I don't have a scanner so hopefully Denny can get a copy to you.
A couple years back for one of the club's BURRP! competitions (Brewing Under Really Ridiculous Parameters), it was Squash or Root Vegetables. So we has some interesting beet, carrot, potato, sweet potato and rutabaga beers along with the usual pumpkin and squash beers.
Cheers,
Bob |
Dan Listermann
Senior Member
Username: Listermann
Post Number: 6588
Registered: 03-2004
Posted From: 74.83.191.159
| | Posted on Thursday, April 30, 2009 - 01:42 pm: |
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Bob, was there any guidance as to moisture content or yield? |
Dan Listermann
Senior Member
Username: Listermann
Post Number: 6589
Registered: 03-2004
Posted From: 74.83.191.159
| | Posted on Thursday, April 30, 2009 - 02:47 pm: |
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Just letting grated sweet potato dry overnight showed that the moisture content is at least 70%. |
Yam
Member
Username: Yam
Post Number: 169
Registered: 08-2004
Posted From: 72.240.36.235
| | Posted on Thursday, April 30, 2009 - 04:51 pm: |
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Oddly enough, I have nothing to add here. |
Bob Wall
Senior Member
Username: Brewdudebob
Post Number: 2563
Registered: 11-2004
Posted From: 98.192.7.62
| | Posted on Thursday, April 30, 2009 - 04:58 pm: |
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lol |
Bob Boufford
Intermediate Member
Username: Bobb
Post Number: 426
Registered: 03-2003
Posted From: 96.52.166.10
| | Posted on Friday, May 01, 2009 - 12:59 am: |
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Dan, Chris says in article "For recipe calculations... potatoes have 22% dry weight w/ 75% of it is starch ... about 7.6 points per pound per gallon." and "5.0 lbs of potatoes with dry weight 1.1 lbs have equivalent potential extract as 1.0 lb of 2-row pale malt".
For sweet potato with more starch, less protein and 3-6% sugar, "5.0 lbs of sweet potatoes for 1.0 lb of pale malt in basic ESB recipe"
Hope this helps...
Cheers,
Bob |
Dan Listermann
Senior Member
Username: Listermann
Post Number: 6593
Registered: 03-2004
Posted From: 74.83.191.159
| | Posted on Friday, May 01, 2009 - 04:04 pm: |
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Thanks Bob, that helps a lot.
Does he address gelatinization? |
Bob Wall
Senior Member
Username: Brewdudebob
Post Number: 2568
Registered: 11-2004
Posted From: 24.248.74.254
| | Posted on Friday, May 01, 2009 - 06:51 pm: |
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Dan, I found this:
http://www.skotrat.com/go/default/beer-recipes/select-homebrew-recipes/#mashed
Mashed Potato Ale by Mearle Gates
Mash:
9 lb. Gambrinus 2-row malt
1/2 lb. British Munich Malt
8 lb. mashed potatos
2 lb. Vienna Malt
3 lb. Rice Hulls - absolutely necessary (end of mash)
1 tbsp. Irish Moss
Hop Schedule:
1.5 oz. Nugget Hops 1 hr. (Mine were home grown)
1 oz. E. Kent Goldings Hops 1/2 hr.
1 oz. Wild Hops 15 min. (substitute Northern Brewer)
2 oz. Ultra Hops 5 min.
.4 oz. Ultra Hops 1 min.
.5 oz. E. Kent Goldings 1 min.
Yeast:
Munton Fison Ale
O.G. 1.042
F.G. 1.015
First, boil 8 lb. of well washed peeled potatoes until done. Throw out the boil water to get rid of dirt remnants and green skin flavors. Mash to a fine consistency adding water as necessary. Allow temperature to settle at 140 F. Add 2 oz. amylase enzyme and let sit as long as you have patience and care to monitor the temperature.
This time affects to a great extent your conversion. It will become much thinner in consistency and sweeten. When you finally lose your patience (3 hrs for me) add the soup to the main mash and begin your protein rest for 1/2 hr. at 122 F. Raise temperature to 152 F and mash for 2 hrs. Mash out at168 F. Now you can add the Prerinsed rice hulls.
Stir them in well, but reserve 1/2 lb. for the bottom of your lauter tun. Sparge with pH 5.7 adjusted water. Adjust pH with either lactic acid or acid blend. Boil the wort 1 1/4 hrs. Chill quickly. Divide wort into 2 carboys and allow to settle for about 2 hrs. or until the cold break is well settled. Rack the wort into clean carboys, aerate well by shaking the carboys, then pitch your yeast.
Dry Munton Fison Ale yeast is excellent for this. Ferment at 68 F. When ferment is almost done, rack to secondary adding 1 tsp. of polyclar to each carboy. Allow to settle. This unfortunately is not sufficient to clarify the potato beer, but does remove astringency and makes for a smoother beer.
After a week rack again and add 1 packet of gelatin dissolved in hot water (do not boil your gelatin) and set the carboy in as cool a place as you can find (not freezing). When clear rack into your cornelius kegs and force carbonate. And/Or bottle. Age 3 months for a very smooth mellow ale with a very faint mashed potato flavor. The hops are very nice too. |
Bill Pierce
Moderator
Username: Billpierce
Post Number: 10281
Registered: 01-2002
Posted From: 24.141.103.148
| | Posted on Friday, May 01, 2009 - 07:36 pm: |
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Rice hulls occupy about twice the volume of malt. I have trouble considering a 5 gal. recipe that uses any more than 1.5 lbs. of rice hulls; 0.5 lbs. is more typical of recipes that use high percentages of oats or rye. I used to know a homebrewer who boiled a 10 lb. sack of potatoes (weight before peeling) and added them to his mash for an Irish stout recipe he brewed for his annual St. Patrick's Day party. I believe he used about 3/4 lb. of rice hulls to prevent a stuck sparge. |
Bob Wall
Senior Member
Username: Brewdudebob
Post Number: 2569
Registered: 11-2004
Posted From: 24.248.74.254
| | Posted on Friday, May 01, 2009 - 08:06 pm: |
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upon further review, I agree. I have used rice hulls for an oatmeal stout and for my 10 gallon system, I only used 2 pounds of rice hulls and that was quite sufficient. |
Dan Listermann
Senior Member
Username: Listermann
Post Number: 6594
Registered: 03-2004
Posted From: 74.83.191.159
| | Posted on Friday, May 01, 2009 - 08:23 pm: |
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It looks like the consensus is that potatos need to be cooked. Is peeling them really necessary?
Now to work out a way to cook enough for a two barrel batch. I would like to get 25% of my starch from them. |
PaulK
Advanced Member
Username: Paulk
Post Number: 809
Registered: 02-2003
Posted From: 68.63.203.31
| | Posted on Friday, May 01, 2009 - 09:17 pm: |
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Peeling goes without question in my opinion. I wouldn't want that earthy flavor taking over the beer. |
Bob Wall
Senior Member
Username: Brewdudebob
Post Number: 2570
Registered: 11-2004
Posted From: 98.192.7.62
| | Posted on Friday, May 01, 2009 - 10:07 pm: |
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+1 PaulK |
Bob Boufford
Intermediate Member
Username: Bobb
Post Number: 427
Registered: 03-2003
Posted From: 96.52.166.10
| | Posted on Saturday, May 02, 2009 - 06:05 pm: |
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Dan,
No mention of gelatinization in the article. He does mention peeling the potatoes.
Personally, I think if the potatoes are well scrubbed and there is no growth from the buds or "eyes", the skins shouldn't impart that much flavor and would be about the same as grain husks in the mash. Probably depends on the variety of the potato such as baking potatoes with the thick leathery skin compared to the small gold or red potatoes with the thin edible skin.
Bob |
Jeff Swearengin
Senior Member
Username: Beertracker
Post Number: 1263
Registered: 03-2002
Posted From: 216.97.167.75
| | Posted on Saturday, May 02, 2009 - 08:35 pm: |
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Being both an amateur chef & gardener + I admittedly watch Alton Brown on occasion, I just thought I'd mention that not all potatoes (sweet or not) are created equal. Some varieties will be better suited to fermented related sports than others. In OK, we grow a variety of sweet potato called Redgold that I've "spurmented" with before. In a related yarn, yams aren't sweet potatoes... but I recently enjoyed Trade Route's Purple Yam Porter which I thought had a unique (earthy) character from the Ubes.  |
Dan Listermann
Senior Member
Username: Listermann
Post Number: 6597
Registered: 03-2004
Posted From: 74.83.191.159
| | Posted on Thursday, May 07, 2009 - 08:29 pm: |
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I just boiled 3.3 pounds of sweet potatos for 45 minutes, squished them and then mashed them with a pound of Briess Pale ale in .75 gallons of water. It was totally converted in about 20 minutes. The consistency of the mash is pretty normal looking.
I see that Bells has produced a sweet potato stout. Any ideas about the percentages they used? |
Jeff Swearengin
Senior Member
Username: Beertracker
Post Number: 1269
Registered: 03-2002
Posted From: 216.97.167.75
| | Posted on Thursday, May 07, 2009 - 08:42 pm: |
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My guess would be no more than 10% for additional fermentables.  |
Dan Listermann
Senior Member
Username: Listermann
Post Number: 6598
Registered: 03-2004
Posted From: 74.83.191.159
| | Posted on Friday, May 08, 2009 - 01:56 pm: |
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10% barely deserves mentioning. I feel that at least 25% of this sort of thing is needed to make it into its name. I think that 50% can be done with care and a lot of rice hulls. |
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