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Potato Ale

Brewer: Chris Johnson Email: chrisedjohn@gmail.com
Beer: Potato Ale Style: American Pale Ale
Type: All grain Size: 2 gallons
Color:
5 HCU (~5 SRM)
Bitterness: 61 IBU
OG: 1.046 FG: 1.002
Alcohol: 5.7% v/v (4.5% w/w)
Grain: 3 lb. American 6-row
10 lb. Potato
Mash: 60% efficiency
Shredded 10 lb of unpeeled russet potatoes with food processor. Boiled 3.25 gal water. Added potatoes to water. Started at 166F, cooled to 154F, then added 2 lb crushed grain and mixed. Placed 1 lb of crushed grain on bottom of MLT for adding in filtering. Added potato mixture to MLT and rested at 148 for 2 hours.
Boil: 90 minutes SG 1.031 3 gallons
Hops: 1 oz. Cascade (6% AA, 60 min.)
Log: 11/26 PM Pitched 1 mason jar of German Ale yeast from washed reused yeast. 11/27 Krausen. 11/28 Krausen fell. 11/30 AM Added 2 crushed tablets of beano. 11/30 PM Krausen up. 12/1 PM Added 1/2 cup powdered 6-row (with coffee/spice grinder). 12/1 AM Krausen much higher (about 2-inches; looked less "glossy" on bubble surfaces). 12/4 AM Krausen even higher and still bubbling (aroma from airlock smells fruity/slight banana).

Recipe posted 12/02/09.