Recipes

Spud Bru

Potato Beer

I’ve brewed beer with several adjunct to see how they taste. I know some homebrewers are completely against the idea of using adjunct as if it’s sacrilegious.
I believe in being able to brew with whatever you want or what you have on hand if needed be. Sometimes in history brewing with molasses or potatoes wasn’t a choice, it’s what you had to do.
Before I talk about the whole process here is my recipe.



Spud Bru
O.G. 1.043
F.G. 1.010
IBU: 26
A.B.V. estimate 4.33%

5 U.S. Gallons

8 lbs pale malt
4 lbs peeled potatoes
1.5 lbs instant grits
1.5 oz East Kent golding hops
Saf US 05

I did some research on how to brew with potatoes. I read many ideas on how to brewing with potatoes. What made the most sense to me is using the water you cook the potatoes with. After all, the stories of making potato vodka, they use the water they cook the potatoes in.

I ground my malt like I always do. I buy grain in bulk and grind what I need.

I took the potatoes that are growing roots my wife wanted to throw out, both red potatoes and brown potatoes. I figured you know what else we brew with that use to have roots, barley. In the process of sprouting barley, the barley grows roots.

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I then peeled all of the potatoes by hand. Make sure to wash your potatoes off well.

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I was trying to decide on how to cook the potatoes. I thought trying to brew with mash potatoes sounds like a pain. It seems like a big gooey mess. I also read an old link on how to cook the potatoes the night before and brew with them in the morning.

http://www.topfermented.com/2009/10/28/homebrew-new-thoughts-on-potatoes-in-your-beer/

I took the idea one step further. I mashed over night. I got the idea from Brew your own

https://byo.com/hops/item/931-is-there-any-reason-you-couldnt-mash-overnight-and-just-sparge-in-the-morning

This way the potatoes will be cooked, and I can just wake up and brew. I have to say I’m a BIG fan of over night mashing.

After dinner I crushed my grains, I wanted to get the potatoes like I was going to boil them. I used a food processor and cut them as think as possible so the potato gets cooked the fastest.

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I heated 6 gallons of water up to 165 degrees Fahrenheit. I first put in the grain, then the potatoes then the instant grits. This lowered the temp to 156 degrees Fahrenheit.

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I then put the lid on the boil kettle and put 2 bath towels, an old flannel, and a winter jacket on the kettle to keep the temperature as high as I can. After all the Wiz says under 120 will bring bugs into your brew. I’m not going for a sour ale here.

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Then I went to bed. The next morning I got up ate breakfast like normal and went down stairs to brew. I mashed from 11 p.m. to 8 a.m. (9 hour mash). I took a temperature read and the wort only lost 20 degrees, down to 136 degrees Fahrenheit. I turned on the induction cooker to 1400 watts to bring the temperature up to 176 degrees Fahrenheit. I also brought 3 gallons of water to 176 degrees Fahrenheit as well, for sparge water.

I took a gravity reading. I was up to 1.041.

I moved the beer from the mash tun to an another kettle for boiling. I also sparged when the water level got low. I must have sparged to fast. I lowered the gravity to 1.034.

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I then split the wort into 2 pots boiled and boiled all of the East Kent Golding hops in the right kettle for 60 minutes.

After the boil, I combined the wort into one kettle and pump chilled like I always do.
The gravity going into the fermenter is 1.043

I’ll let everyone know in a few weeks how the potato beer turns out. The wort tasted sweet and light.

 

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