Hi all,
I haven't been able to find anything using the search function on this forum, so now the question goes out to all of you!
I'm looking at trying a beer using some locally grown potatoes as there are tons of potatoes grown in my neck of the woods, and I was wondering if any of you out there have had any experience with this.
A few things I've found in my preliminary research are:
I probably want to use a starchy variety versus a waxy variety as the starches should be easier to gelatinize.
Gelatinization temperature of potato starches seem to be in the 140-150F range, so I should be able to do an infusion mash with the malt and potatoes as long as I'm at or above 150F without having to do a separate mash step to gelatinize those potato starches like you would have to do with rice or corn.
So I guess the next step in this would be how do I "mill" the potatoes? Obviously I won't be able to get at the starches if I dump them in whole, and I would think the finer the particle size, the better in this situation. And right now I think I'm probably looking at using several hundred pounds of raw potatoes.
If anyone has any experience with anything like this or any ideas to share, it would be much appreciated!
Thanks,
Corey Zschoche
I haven't been able to find anything using the search function on this forum, so now the question goes out to all of you!
I'm looking at trying a beer using some locally grown potatoes as there are tons of potatoes grown in my neck of the woods, and I was wondering if any of you out there have had any experience with this.
A few things I've found in my preliminary research are:
I probably want to use a starchy variety versus a waxy variety as the starches should be easier to gelatinize.
Gelatinization temperature of potato starches seem to be in the 140-150F range, so I should be able to do an infusion mash with the malt and potatoes as long as I'm at or above 150F without having to do a separate mash step to gelatinize those potato starches like you would have to do with rice or corn.
So I guess the next step in this would be how do I "mill" the potatoes? Obviously I won't be able to get at the starches if I dump them in whole, and I would think the finer the particle size, the better in this situation. And right now I think I'm probably looking at using several hundred pounds of raw potatoes.
If anyone has any experience with anything like this or any ideas to share, it would be much appreciated!
Thanks,
Corey Zschoche
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