cowboygun
Apprentice
Hi every one,
I am going to make a sweet potato beer and I am looking for more information. I found some good info here:
http://byo.com/bock/item/323-brewing-with-potatoes-techniques
http://www.jbc.org/content/44/1/19.full.pdf
https://www.reddit.com/r/Homebrewing/comments/1cvbo0/no_grain_sweet_potato_beer_test_1/
https://www.youtube.com/watch?v=1PSvCRtVdZU
First off i am using 25.5 lbs of unprocessed sweet potatoes. Now I have seen that boiling the potatoes to release the starches a lot. If the potatoes were run through a food processor would the boil still be required? My concern is the denaturing of the enzymes that naturally occur in the potato. I am also using 6-row and Maris Otter at 3 lbs each with 1.5 lbs of crystal 120 and 1.5 lbs of rice hulls I am considering getting more Rice hulls as 25 lbs of sweet potatoes is roughly 5 plastic grocery bags of potatoes and a stuck mash worries me.
BYO points out, "Potato starch gelatinizes at relatively low temperatures, around 130 °F (54 °C) for most mealy varieties. As such, the starch is accessible to the saccharification enzymes at typical mash temperatures — 148–158 °F (64–70 °C)." Even after this is stated, a couple of times, boiling the sweet potato is mentioned. So I am concerned and curious as to what is recommended and also any thoughts on roasting the sweet potato after being run through the food processor?
If i do a rest at 130F would there be a need to boil before a full mash? I do not want to lose the enzymatic activity. I was considering mashing in at 152-153F. To pull available starches out of the sweet potato and still keep potato flavor what would need to happen if anything? Any help would be appreciated.
I am going to make a sweet potato beer and I am looking for more information. I found some good info here:
http://byo.com/bock/item/323-brewing-with-potatoes-techniques
http://www.jbc.org/content/44/1/19.full.pdf
https://www.reddit.com/r/Homebrewing/comments/1cvbo0/no_grain_sweet_potato_beer_test_1/
https://www.youtube.com/watch?v=1PSvCRtVdZU
First off i am using 25.5 lbs of unprocessed sweet potatoes. Now I have seen that boiling the potatoes to release the starches a lot. If the potatoes were run through a food processor would the boil still be required? My concern is the denaturing of the enzymes that naturally occur in the potato. I am also using 6-row and Maris Otter at 3 lbs each with 1.5 lbs of crystal 120 and 1.5 lbs of rice hulls I am considering getting more Rice hulls as 25 lbs of sweet potatoes is roughly 5 plastic grocery bags of potatoes and a stuck mash worries me.
BYO points out, "Potato starch gelatinizes at relatively low temperatures, around 130 °F (54 °C) for most mealy varieties. As such, the starch is accessible to the saccharification enzymes at typical mash temperatures — 148–158 °F (64–70 °C)." Even after this is stated, a couple of times, boiling the sweet potato is mentioned. So I am concerned and curious as to what is recommended and also any thoughts on roasting the sweet potato after being run through the food processor?
If i do a rest at 130F would there be a need to boil before a full mash? I do not want to lose the enzymatic activity. I was considering mashing in at 152-153F. To pull available starches out of the sweet potato and still keep potato flavor what would need to happen if anything? Any help would be appreciated.