Prince of Fatness
You could have fermented with Brett,w which would have eaten up some of the raw potato starches and released flavor. But then you'd have to ferment with Brett.
You could have fermented with Brett,w which would have eaten up some of the raw potato starches and released flavor.
But then you'd have to ferment with Brett.
The experiment here was to see if I could brew something that had actual sweet potato flavor. That's why I did not add any specialty grains and used a neutral yeast. Not sure how much Brett would have helped. Basically this experiment reinforced my experience in that you don't get much flavor from sweet potatoes when you brew with them. Very similar to squash in that regard. Honestly I wasn't surprised.
Not at it at all.
Good Bad & The Monkey
Agreed.
That's why all the seasonal beers are backed up with spices. <- flavor
I'm running somewhere tomorrow. It's going to be beautiful. I can't wait.
Poor baby
I'll send you a bottle. I also have a bottle of Fullsteam Carver set aside for you. I got some sweet potato taste out of that one but it was an "earthy" flavor. Mine was similar but a bit more bitter from the Kent Golding hops. Will be curious as to what flavor you detect in these beers.
Got the itch for a SMaSH so I will brew this tonight....
Golden Promise / Nelson Sauvin SMaSH
5.5 lbs Golden Promise Malt
Hops all Nelson Sauvin
.25 oz first wort
.25 oz 60 mins
.25 oz 15 mins
.25 oz 10 mins
.25 oz 5 mins
.75 oz flameout
A few days beforehand, toast 1 lb of the malt at 300 for 25 minutes.
Wyeast 1056 American Ale yeast, no starter.
Mash 152 for an hour. Boil an hour, chill, and pitch yeast. Bottle after 3 weeks or so.
First time brewing with this hop. First time brewing a SMaSH with this malt. Thinking that this will be a tasty pale.
OK so I bottled this up last night. Some of the sweet potato puree made it into the fermenter because there was quite a bit of slurry in the bottom of the bucket. I could not siphon it all and I consequently came up about a 6 pack short. I suppose that I could have cold crashed it before bottling. I suspect that once refrigerated I will notice a lot of sediment in the bottom of the bottles. The beer was very cloudy.
I started getting some gushers so I dumped the remaining bottles. The beer doesn't taste bad but I did not have room in the fridge to keep all of the remaining bottles cold. Some had a good inch of sediment on the bottom when chilled. The main issue I think is not being able to filter out the purée. Knowing what I know now I would have cold crashed the beer for a couple of days before racking into the bottling bucket. And maybe letting it secondary for another month or so then cold crash and rack again. Anyway about half of it was consumed so not a total waste. That and I learned some things.
The good news is that both the Peat Heavy and the Golden Promise / Nelson Sauvin turned out pretty nice.
Every year on Saturday of Thanksgiving I brew a 5 gallon batch out in the garage. This year was no different. It was a raw drizzly day but the turnout was good.
German Style IPA
13 lbs Pilsner
1 lb Flaked Wheat
4 oz Carapils
2 oz Perle (8.7% AA) 60 mins
1 oz Tettnanger (2.4% AA) 15 mins1 oz Tettnanger (2.4% AA) 5 mins
1 oz Spalt (2.4% AA) flameout
1 oz Saaz (3.6% AA) flameout
1 oz Spalt (2.4% AA) 7 day dry hop
1 oz Saaz (3.6% AA) 7 day dry hop
Wyeast 2565 Kolsch yeast, 1 qt starter.
Mash 152 for an hour. Boil 90 minutes, chill, and pitch yeast. Bottle after 3 weeks or so.
Trying for a pseudo imperial pils. OG was 1.070.
I was off from work Monday so I caught up on some brewing.
Oaked Rye Porter
5.5 lbs US 2 Row
1 lb Rye
.5 lb Chocolate Malt
.25 lb Black Patent Malt
.25 lb CaraRye
.25 lb Crystal 20L
.5 oz Perle (7.7% AA) hops (60 minutes)
.5 oz Perle (7.7% AA) hops (30 minutes)
SafeAle US-05 dry yeast
Mash 152 degrees for 60 minutes. Boil 60 minutes, chill, and pitch yeast. Primary for 3 - 4 weeks then blend with 3 oz heavy roasted oak cubes that have been soaked in Michter's Straight Rye Whiskey. Age for a couple of months then bottle.
OG was 1.066
Feeling the growl again
Drool.
I was off from work Monday so I caught up on some brewing. Oaked Rye Porter 5.5 lbs US 2 Row 1 lb Rye .5 lb Chocolate Malt .25 lb Black Patent Malt .25 lb CaraRye .25 lb Crystal 20L .5 oz Perle (7.7% AA) hops (60 minutes) .5 oz Perle (7.7% AA) hops (30 minutes) SafeAle US-05 dry yeast Mash 152 degrees for 60 minutes. Boil 60 minutes, chill, and pitch yeast. Primary for 3 - 4 weeks then blend with 3 oz heavy roasted oak cubes that have been soaked in Michter's Straight Rye Whiskey. Age for a couple of months then bottle. OG was 1.066
"If you want to be a bad a$s, then do what a bad a$s does. There's your pep talk for today. Go Run." -- Slo_Hand
I am spaniel - Crusher of Treadmills
The hardest part about this process is not drinking the liquor. You should see it. The rye whiskey is already black from the cubes. You can barely see the cubes. And the smell. My goodness.
Planning on brewing a monster -
Batch Size 7 gal. Boiled down from 14 gallons at start of boilPredicted Original Gravity 1.188 @ 60 °F Predicted Terminal Gravity 1.034 @ 60 °F Mash Efficiency 80 %
Grain Bill -
- 28 lbs. American 2-row - 10.5 lbs. American 6-row Pale - 2.1 lbs. American Caramel 60°L - 2.1 lbs. Toasted Pale Malt - 0.7 lbs. Melanoidin Malt - 2.8 lbs. Munich Malt - 1 lbs. German Smoked Total = 39.2 lbs
Adjunct Bill -
- 1.75 lbs. Maple Syrup added with 15 minutes left in boil
Hops Bill -
- 1.5 oz. Tettnanger (Whole, 4.50 %AA) boiled 60 min. - 1.5 oz. Spalt Spalter (Whole, 4.75 %AA) boiled 60 min. - 1.5 oz. Hallertau (Whole, 4.50 %AA) boiled 30 min. - 1.5 oz. Hallertau Mittelfruh (Whole, 4.50 %AA) boiled 10 min.
Yeast : White Labs WLP099 Super High Gravity Ale
Original 41.75 °Plato Attenuation 79.6 % 63.1 % Extract 8.53 °Plato Alcohol 21.1 % ABV
Then fractional freeze to 25-30% ABV
BA x 12+ months
Alcohol 21.1 % ABV
FFS
Dude that will be more of a port than a beer, NTTAWWT.
Was contemplating brewing this weekend myself. A Barleywine as a matter of fact. Totally different approach than yours tho.
To brew that big beer, I need a huge yeast cell count or else it will peter out before hitting target ABV. So I am making a large starter by brewing a hopped up IPA later today. I will then use the yeast cake to start the next batch. Something like this -
Recipe Details
OG: 1.065FG: 1.014IBUs: 75ABV: 6.7%Color: 7 SRM (“Glowing Orange&rdquoBatch Size: 20 L (5.5 gal)
Grain Bill -- 11.75 lbs 2-Row Malt- 6 oz Caramel 60 Malt- 4 oz Honey Malt
Total weight = 12.375
Hop Additions- 1 oz Amarillo @ 20 mins- 1 oz Centennial @ 20 mins- 1.5 oz Simcoe @ Flame-out- 1 oz Amarillo @ Flame-out- 1 oz Centennial @ Flame-out
Dry Hop -- 1 oz Amarillo, dry hop 4 – 6 days- 1 oz Centennial, dry hop 4 – 6 days- 1 oz Simcoe, dry hop 4 – 6 days
- 4 oz Galaxy split between 4 - 6 days and in the bottle
Only issue is timing. I won't be able to brew the BIG ABV batch until ~1/3, and I will be out of town 12/28-1/2, which challenges the 4-6 day dry hopping.
+1.