22 replies to this topic

[djinkc]

And I don't really like sweet potatoes.  Free State had a contest so my neighbor and friend, csbosox (doesn't post much - may not have even migrated from the old place) brewed one up.  I think it came out nicely.  A month ago I didn't know that they have enough amylase to self convert. 

 

Would brew again.

[DieselGopher]

Indeed brewing here in MN has a sweet potatoe beer. Despite my concerns in trying it, it's pretty good.

[matt6150]

Sweet yamma jamma!

[MyaCullen]

Sweet yamma jamma!

 

sweet potatoes have amylase?hmmmmm

[MyaCullen]

There's a brewery in Mississippi that has a beer called Jefferson Sweet Potato Stout. It's really good.

how much of the squash/caratin?  flavor comes through? not my favorite flavor 

[djinkc]

how much of the squash/caratin?  flavor comes through? not my favorite flavor 

 

Ours came through.  Subtle enough to be nice.

 

US Fuggles if you can believe I was talked into it.  

[MyaCullen]

Ours came through.  Subtle enough to be nice.

 

US Fuggles if you can believe I was talked into it.  

OK, who the hell hacked DJs account?

[matt6150]

:facepalm:sweet potatoes have amylase?hmmmmm

It's actually the name of the beer DG was referring to.

[MyaCullen]

It's actually the name of the beer DG was referring to.

well, then, carry on

[MyaCullen]

Subtle, but noticeable.

subtle I could handle, hopped sweet potato extract, no

[djinkc]

Like a lot of things, the raw un-converted, un-fermented flavor is a lot different. Conversion and fermentation seem to level out the highs and lows of flavors and aromas.

 

True dat.  Here's what I did.......

 

10 pounds peeled and cubed sweet potatoes.

2 gallons water. Bring to 151df +/- 2df for one hour. As you know Sweet Potatoes can have the amylase to self convert. More sugar to carmelize in the oven.

 

Drain and reserve water (2 gal at 3.5 Brix). Roast potatoes on cookie sheets at 350df for an hour. Finish with a short broil to brown. Boil water and reduce by half (just for space later).

 

Food process potatoes with remaining water and held overnight (diy sous vide setup) at 66.6dc +/- 1dc). Added to mash the next morning

[ChicagoWaterGuy]

I just roast mine, skin on until they are just a bit overcooked, caramely, roasty. I scoop out the meat and it goes into the mash

[matt6150]

True dat. Here's what I did.......10 pounds peeled and cubed sweet potatoes.2 gallons water. Bring to 151df +/- 2df for one hour. As you know Sweet Potatoes can have the amylase to self convert. More sugar to carmelize in the oven.Drain and reserve water (2 gal at 3.5 Brix). Roast potatoes on cookie sheets at 350df for an hour. Finish with a short broil to brown. Boil water and reduce by half (just for space later).Food process potatoes with remaining water and held overnight (diy sous vide setup) at 66.6dc +/- 1dc). Added to mash the next morning

So what is the purpose of the last step? The holding overnight.

[djinkc]

So what is the purpose of the last step? The holding overnight.

 

Nothing other than I could do it easily.  Ready to toss into the mash on brewday.

[Poptop]

Interesting post. Has anyone tried Tater Ridge in the Beer Camp selection? https://beerstreetjo...da-tater-ridge/It is an excellent Scottish Ale and although the attached link does not allude much to sweet potatoes, the two collaborative brewers; Green Man and Wicked Weed were extremely generous in emailing me info on the recipe. They claim that the sweet potatoes in their beer have been smoked by a local BBQ place. They suggested I smoke one sweet for 5 gallons and puree it and add to fermenter. I have acquired all ingredients that I need to make this batch and intend on brewing it soon getting it in the bottle for Christmas. Greenman and Wicked Weed were very direct on what grains to use. I think it's going to be a stellar Holiday beer.

[BlKtRe]

I bumped into bosox at 23rd at a going away party a few weeks ago. He was explaining the whole process to me. Sounded like it went well. I also heard some stories from other brewers that things didn't go well at all.

[Poptop]

Is anyone concerned about a stuck sparge by adding the puree to the mash? My crush is pretty extreme and I typically have to clear the drain line a few times during run off. I'm scared sh!tless about adding a sweet potato puree. Thoughts?

[ChicagoWaterGuy]

Is anyone concerned about a stuck sparge by adding the puree to the mash? My crush is pretty extreme and I typically have to clear the drain line a few times during run off. I'm scared sh!tless about adding a sweet potato puree. Thoughts?

My process is no-sparge with a copper slitted mainifold, slits down. My puree gets dissolved into the mash tun water before the grain goes in. My last batch of pumpkin was 2 -29 ounce cans for a 6 gallon batch. My sparge never got stuck.

[Poptop]

I can see dissolving the puree, good point. In my recipe that would be one large smoked sweet potato and that should not cause much problem. Cool.

[chadm75]

4Hands Brewing here in STL brews Morning Glory as their Fall seasonal.  It's a sweet potato beer aged on pecan wood...VERY yummy!  It's a nice change from the zillion pumpkin beers out there these days...