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Potatoe Bitter Beer (Ale)

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Potatoe Bitter Beer (Ale)

back to search Back to Search  Style Details 

Beer Style: Standard/Ordinary Bitter (8A)
Recipe Type: other
Yield: 5 US gallons

Standard/Ordinary Bitter


Utilizing Potatos, Oats and DME to create a beer that is cheep and available at the grocery store, minus the DME and Hops.


  • 5# potatos
  • 4# Oats
  • 3# DME Amber
  • 2 Oz Chinnook Hops
  • 1 Oz German Traditional Hops
  • 1 Tsp Irish Moss
  • 1 Cup Corn Sugar, 3/4 for bottling, 1/4 for yeast Starter.

Additional Instructions

Primary Ferment: 2 Weeks, Then in the Lagered for 1 week.
Secondary Ferment: At the Diacytl Rest I transferred and let remain a

Beer Profile

Original Gravity: 1.072
Final Gravity: 1.010
Alcohol by Vol: 8.12%
Recipe Type: other
Yield: 5.00 US Gallons

Click to Print Recipe


Cut potatos up into 1/2 inch cubes and put in a 250 F Oven for 1 hour, Stir them frequently, when they are lightly brown and crisp on the outside they are ready. Put the potatoes in 3 Gallons Boiling water and boil for 1 hour. I left skin on potatoes but I would remove them if I do this recipe again.

After the Hour boil with potatoes, Add 1.5 gallons Hot tap water and check temp. Should be about 190 F let water rest and wait for temp to get down to 168F. Remove potatoes, then in a grain bag add the 4 lbs of oats, let this sit for about 1 hour. Then remove the grain bag and run the hot wort over the grain in a sparge bucket, cooler or whatever of your choice.

When Wort runs clear, Add 2 more gallons of Hot tap water to rinse grain and collect add to boil wort, you should have about 6 Gallons of Wort now.

Add your Hops now, 1 Oz Chinnook and 1 Oz German Traditional boil 1 hour, At 15 min left add the rest of the Chinnook and the Irish Moss and the DME, I know its a little early for the DME but youll want a little carmelization from your wort.

Allow to cool and pitch your yeast, I used a Yeast Sachet with a Starter of The Amber wort and Corn Sugar. I used Nottingham Yeast Strain.