Author Topic: Using Starchy Roots  (Read 796 times)

Offline daubon

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Using Starchy Roots
« on: April 27, 2010, 09:37:30 AM »
Hello Folks!

I plan on doing a mash with some local starchy roots (similar to potato, yucca or yam).  What proportion Starchy root to malt (6Row or 2Row) can I use?

I'd appreciate any advice you can offer me.

Thanks!

Pepe
San Juan, Puerto Rico

Offline chezteth

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Re: Using Starchy Roots
« Reply #1 on: April 27, 2010, 10:07:44 PM »
Hi Pepe,
     I used approx 20% sweet potato in an Alt recipe with good results.  It really didn't add any flavor just fermentables.

Good Luck,
Brandon

Offline daubon

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Re: Using Starchy Roots
« Reply #2 on: April 28, 2010, 06:03:16 AM »
What I want to know is what is the maximum proportion of starchy adjucts I can use if my base malt is Pale 6-Row.

Pepe

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Re: Using Starchy Roots
« Reply #3 on: April 28, 2010, 09:52:14 PM »
In terms of enzyme content, starches can be up to 2/3 of the mash, with the rest 2-row or 6-row. You won't be able to lauter it though, unless you mash in a bag. Rice hulls can help with lautering smaller amounts.

Would these be batatas? Make sure you save some to make nesperos. ;)
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Offline daubon

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Re: Using Starchy Roots
« Reply #4 on: April 29, 2010, 09:19:36 AM »
Yes as a matter a fact the plan is to use batata blanca.  I've heard of nisperos but i'm not familiar with them.  Regarding the brew... I would experiment with 25% batata on the first try then maybe up to 40%.  Should I be able to lauter if I add rice hulls at 40%?

Pepe