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Mashed Potato Ale
admin
10-12-2004
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| Mash:
9 lb. Gambrinus 2-row malt
1/2 lb. British Munich Malt
8 lb. mashed potatos
2 lb. Vienna Malt
3 lb. Rice Hulls - absolutely necessary (end of mash)
1 tbsp. Irish Moss
Hop Schedule:
1.5 oz. Nugget Hops 1 hr. (Mine were home grown)
1 oz. E. Kent Goldings Hops 1/2 hr.
1 oz. Wild Hops 15 min. (substitute Northern Brewer)
2 oz. Ultra Hops 5 min.
.4 oz. Ultra Hops 1 min.
.5 oz. E. Kent Goldings 1 min.
Yeast:
Munton Fison Ale
O.G. 1.042
F.G. 1.015
First, boil 8 lb. of well washed peeled potatoes until done. Throw
out the boil water to get rid of dirt
remnants and green skin flavors. Mash to a fine consistency adding
water as necessary. Allow
temperature to settle at 140 F. Add 2 oz. amylase enzyme and let sit
as long as you have patience and
care to monitor the temperature.
This time affects to a great extent your conversion. It will become
much thinner in consistency and
sweeten. When you finally lose your patience (3 hrs for me) add the
soup to the main mash and begin
your protein rest for 1/2 hr. at 122 F. Raise temperature to 152 F
and mash for 2 hrs. Mash out
at168 F. Now you can add the Prerinsed rice hulls.
Stir them in well, but reserve 1/2 lb. for the bottom of your lauter
tun. Sparge with pH 5.7 adjusted
water. Adjust pH with either lactic acid or acid blend. Boil the wort
1 1/4 hrs. Chill quickly. Divide
wort into 2 carboys and allow to settle for about 2 hrs. or until the
cold break is well settled. Rack the
wort into clean carboys, aerate well by shaking the carboys, then
pitch your yeast.
Dry Munton Fison Ale yeast is excellent for this. Ferment at 68 F.
When ferment is almost done, rack
to secondary adding 1 tsp. of polyclar to each carboy. Allow to
settle. This unfortunately is not
sufficient to clarify the potato beer, but does remove astringency
and makes for a smoother beer.
After a week rack again and add 1 packet of gelatin dissolved in hot
water (do not boil your gelatin) and
set the carboy in as cool a place as you can find (not freezing).
When clear rack into your cornelius
kegs and force carbonate. And/Or bottle. Age 3 months for a very
smooth mellow ale with a very faint
mashed potato flavor. The hops are very nice too.
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