Sweet Potato Lager

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Sweet Potato Lager (5.5%)
There is no denying that sweet potatoes are popular right now, with most bars and restaurants now offering them in some form. The sugars are present are fermentable, meaning that they can be used for brewing, something few people associate sweet potatoes with. Nevertheless, when used correctly sweet potatoes can add an extra refreshing edge to a beer, we create exactly that with this recipe.
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Prep Time
15 min
Cook Time
2 hr
Total Time
2 hr 15 min
Prep Time
15 min
Cook Time
2 hr
Total Time
2 hr 15 min
Ingredients:
Prep
  1. 360g (0.8 lb) sweet potato
60-Minute Mash at 67°C
  1. 2.8 L (3 qt) water, with an extra gallon (3.8 L) for sparging
  2. 725g (1.6 lb) English Pale malt
  3. 180g (0.4 lb) pureed sweet potato (view prep)
  4. 90g (0.2 lb) Caramel 10 malt
  5. 90g (0.2 lb) Caramel 40 malt
  6. *All grains should be milled - see this page for information on milling
60-Minute Boil
  1. 17g (0.6 oz) Northern Brewer hops, split up into sixths
Fermentation
  1. Lager yeast, such as Saflager S-23
  2. 65g honey, for bottling
Instructions:
Prep
  1. Peel and chop 360g (0.8 pound) of sweet potato, reserving around 180g (0.4 pound). In a medium-sized stockpot, boil 180g (0.4 pound) of sweet potato in water for 20 minutes. Strain, and then puree using a food processor or blender.
Mash
  1. In a medium-sized stockpot, heat the 2.8 L (3 qt) of water over high heat to 70°C. Combine with all the malts and the sweet potato, stir gently. The temperature should decrease to 66°C in around 1 minute. Take the pan off the heat. Steep the grains for 60 minutes between 62°C and 67°C. Every 10 minutes or so, stir and take a temperature reading. If the temperature of the grain becomes too cold, return it to heat and stir until the temperature returns to the specified range and then take it back off the heat. With 10 minutes remaining, in a separate medium-sized stockpot heat 1 gallon (3.8 litres) of water to 77°C. Once the grains have been steeped for 60 minutes, turn the heat to high and stir until the temperature hits 77°C. At this point, take it off the heat.
Sparge
  1. Position a fine-mesh strainer across a stockpot and pour the grains into the strainer, maintain the liquid. Pour the gallon (3.8 litres) of 77°C water over the grains. Recirculate the collected liquid through the grains once.
Boil
  1. Place the pot with the liquid in on the stove and bring to a boil over high heat. Once the liquid starts to foam, lower the heat to a slow rolling boil and add one sixth of the Northern Brewer hops as well as the reserved 180g (0.4 pound) chopped sweet potato. After 15 minutes, add another sixth of Northern Brewer hops, and after the 30th, 45th and 55th minute add further one sixth respectively. Prepare an ice bath by stopping the sink and filling it halfway with water and ice. After 60 minutes, take the pot off the heat and add the final sixth of Northern Brewer hops. Place in the ice bath, cooling it to 21°C, this should take about 30 minutes.
Fermentation
  1. Use a funnel and strainer to pour the liquid into your fermenter (remember, it MUST be sanitized). Supplement with water in order to fill the to the 1-gallon mark. Add the yeast using your hands (remember to sanitize those too!) cover the mouth of the jug with one hand, and shake to distribute evenly. Insert the sanitized stopper and tubing to the fermenter and place the other end of the tubing into a bowl of sanitizing solution. As the yeast activates, this solution will bubble as gas is forced through the tube. After 2 to 3 days, once the bubbling has reduced, replace the tubing system with an airlock. Once a further 11 days has passed, bottle your beer using the honey - see this page for bottling instructions.
Notes:
Suggested Food Pairings
  1. Buttermilk fried chicken, shepherd’s pie, mashed sweet potatoes
For 5 Gallons:
Prep
  1. 1.8kg (4 pounds) sweet potato, peeled and chopped
60-Minute Mash at 67°C
  1. 14.2 L (3¾ gallons) water, with an extra 4 gallons (15.1 L) for sparging
  2. 3.6kg (8 pounds) English Pale malt
  3. 450g (1 pound) Caramel 10 malt
  4. 450g (1 pound) Caramel 40 malt
60-Minute Boil
  1. 85g (3 ounces) Northern Brewer hops, split up into sixths
Fermentation
  1. Lager yeast, such as Saflager S-23
  2. 340g honey, for bottling
BrewConductor http://brewconductor.com/

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