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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: |
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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 |
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| 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.
