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Sweet Potato ESB

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Sweet Potato ESB

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Beer Style: Extra Special/Strong Bitter (English Pale Ale)  (8C)
Recipe Type: all-grain
Yield: 5 US gallons

Extra Special/Strong Bitter (English Pale Ale)
Beer Color

Description:

Sweet potatoes (Ipomoea batatas) are not true potatoes — they are from a different species than true potatoes (Solanum tuberosum) and the vegetables are storage roots instead of tubers. But, their starch can be used to provide extract to any beer.

I’ve brewed my sweet potato ESB three times now. It’s just an offshoot of my regular ESB with 5.0 lbs. (2.3 kg) of sweet potatoes substituted for 1.0 lb. (0.45 kg) of pale malt. Sweet potatoes are about 80% water, so the dry weight of 5 lbs. (2.3 kg) is comparable to 1 lb. (0.45 kg) of pale malt. You can turn any of your beer recipes into a sweet potato variant by making this swap.

To use the sweet potatoes, I just make whipped potatoes, let them cool and stir them into the mash. Since I don’t bake the potatoes, they only contribute starch and an orangish color to the beer. The beer does not have any sweet potato flavor to it. Aside from the color, the only difference between this and my normal ESB is that the sweet potato ESB is a little drier. If you get brewing now, your holiday beer can be fully aged and conditioned in time for Thanksgiving.

Ingredients:

  • 8.0 lbs. (3.6 kg) English 2-row pale malt
  • 5.0 lbs. (2.3 kg) sweet potatoes
  • 0.5 lbs. (0.23 kg) crystal malt (60 °L)
  • 2.0 oz. (57 g) biscuit malt
  • 9 AAU Kent Goldings hops (1.8 oz./51 g of 5% alpha acids)
  • 1.25 AAU First Gold hops (30 mins) (0.25 oz./7 g of 5% alpha acids)
  • 1.25 AAU First Gold hops (20 mins) (0.25 oz./7 g of 5% alpha acids)
  • 1.25 AAU First Gold hops (10 mins) (0.25 oz./7 g of 5% alpha acids)
  • 1.25 AAU First Gold hops (0 mins) (0.25 oz./7 g of 5% alpha acids)
  • 1/4 tsp yeast nutrients
  • 1 tsp Irish moss
  • Wyeast 1968 (London ESB) or White Labs WLP002 (English Ale) yeast
  • 1 cup corn sugar (for priming)

Additional Instructions

Boil: 60 Minutes

Beer Profile

Original Gravity: 1.058
Final Gravity: 1.012
Alcohol by Vol: 6.0%
Color SRM: 16  Color Sample 
Bitterness IBU: 27
Recipe Type: all-grain
Yield: 5.00 US Gallons

Click to Print Recipe

Procedure:

Whip potatoes, let cool and stir into crushed grains at mash in. Mash at 153 °F (66 °C) for 1 hour, stirring three to four times. Boil wort for 90 minutes, adding hops at times indicated. Ferment at 70 °F (21 °C).

Source:

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