BeerSmith™ Recipes and Web Editor

Notes

Using a blender or ricer, macerate the peeled, raw potatoes. Then make a quick, thick grain mash at temperature of about 156°F (69°C). Use the least amount of water possible, but avoid lumps and dry spots. Then pour the potato mash into the grain bed and mix the grain and potatoes evenly for maximum exposure of both to all starches in the mash. Finally, top the grain/potato bed with about an inch of water at about 172°F (78°C). All starch conversion should be completed within about 20 minutes from mixing the grain with the potato mush. At this point, you can start recirculating the wort for 15-20 minutes. Sparge the wort into a brew kettle, and stop sparging when the kettle gravity is about 1.044. Allowing for 10% evaporation, this pre-boil gravity should get your brew up to the target OG of 1.048. Add bittering hops 15 minutes into boil. Add aroma hops 10 minutes before the end of the boil. Follow fermentation schedule above. Prime in bottles.