White Sweet Potato Strong Ale

All Grain Recipe

Submitted By: mbarone00 (Shared)
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Batch Size: 5.50 galStyle: Belgian Golden Strong Ale (18D)
Boil Size: 8.44 galStyle Guide: BJCP 2008
Color: 5.3 SRMEquipment: New All-Grain
Bitterness: 37.6 IBUsBoil Time: 60 min
Est OG: 1.077 (18.7° P)Mash Profile: Single Infusion, Medium Body, Batch Sparge
Est FG: 1.011 SG (2.9° P)Fermentation: Ale, Two Stage
ABV: 8.8%Taste Rating: 30.0

Ingredients
Amount Name Type #
10 lbs Pilsner (2 Row) Bel (2.0 SRM) Grain 1
1 lbs Munich Malt (9.0 SRM) Grain 2
1 lbs Wheat, Torrified (1.7 SRM) Grain 3
8.00 oz Caravienne Malt (22.0 SRM) Grain 4
2.00 oz Saaz [4.0%] - Boil 60 min Hops 5
1.00 Whirlfloc Tablet (Boil 15 min) Misc 6
1.00 oz Tettnang [4.5%] - Boil 15 min Hops 7
1.00 tsp Yeast Nutrient (Boil 15 min) Misc 8
1 lbs Candi Sugar, Clear [Boil for 15 min] (0.5 SRM) Sugar 9
0.25 oz Orange Peel, Bitter (Boil 5 min) Misc 10
0.15 oz Coriander Seed (Boil 5 min) Misc 11
1.00 oz Saaz [4.0%] - Steep 60 min Hops 12
1.00 oz Tettnang [4.5%] - Steep 60 min Hops 13
1.0 pkgs Belgian Strong Ale (Wyeast Labs #1388) Yeast 14
1 lbs Candi Sugar, Clear (0.5 SRM) Sugar 15

Notes

2/6/16 -Mashed 3.5lbs white sweet potato in one gallon of water. Kept at 91F for 20 min, 120F for 20 mins, 145F 20 mins, held at 165F. -Mixed sweet potato mixture with grains and let mash for 100 minutes. -Pre boil gravity of 1.060 -Added 1.5lbs of sweet potato mixture in grain bag at 25mins remaining -1lbs of Belgian Candi at 15 minutes -OG 1.070, correction of 1.079

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