Gracie's Potato Cream Ale

Source: Tim Neall
Recipe added: 04/17/00
Email: tkneall@erols.com

This recipe was named after my niece, Grace Pattarini, who was born last November. I like to play around with various adjuncts and potatoes were one I'd never tried. It is easy to see when they are ready to be mashed with the grains. There was absolutely no problem with lautering. The beer itself was very cloudy at first, but has since dropped clear leaving a nice golden beer. The head retention is very good. The aroma has a very slight potatoey(sp)/starchy character, very little malt, and just a wisp of hops. It is light in body with a touch of residual sweetness and a subtle hops character. This blends well with the hops bitterness, which is just about 18 IBU. The potato flavor is a little more noticable long into the finish. Initially, the beer has a tartness, which has disappated. It is now much more like a cream ale than an american wheat. Potatoes are an interesting adjunct, but I think I prefer corn.

Specifics

Recipe type: All Grain
Batch Size: 5 gallons
Starting Gravity: 1044
Finishing Gravity: 1007
Time in Boil: 60 minutes
Primary Fermentation: 21 days
Secondary Fermentation: 4 weeks @ 32 degrees

Ingredients:

7.5 lbs. Briess 2 row malt
1/2 lb. Vienna Malt
4 lbs. Baking potatoes
1 oz. Czech Saaz Pellets 3.27% @ 60 minutes
1/2 Hallertauer Pellets 3.20% @ 20 minutes
1/2 oz. Hallertauer Pellets 3.20% @ FWH
Wyeast 1028 London Ale Yeast

Procedure:

Shred the washed potatoes, skin and all, in a food processor. Boil in a pot of water for 30 minutes. While boiling the spuds, infuse the crushed grain with water and rest at 40 C. Use the potatoes and water to boost the temperature to 60 C. Use extra heat if necessary. Rest for 30 minutes. Boost temperature to 70 C. Rest for 30 minutes. Boost temperature to 75 C. Rest for 10 minutes and then sparge with 4 gallons of water. Force cool and aerate with pure O2. Pitch yeast. Ferment to completion. Lager and keg. Force carbonate.

Back to previous Table of Contents