Thanksgiving recipe feed back requested
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Thanksgiving recipe feed back requested
I wanted to make something special for Thanksgiving and was planning on fermenting this recipe. What are your thoughts?
10# instant mash potatos
1# Patagonia 2-Row pale malt
5 (14oz)cans of cranberry sauce
~20g brewers powered amylase enzymes.
10g Yeast Ex brewers yeast neutrients
1 pack Fleishmans bread yeast.
Make 10# instant mash potatoes using boiling water, Yeast Ex, and add extra water to make it a thin wash, add cranberry sauce. Let cool to 153F then add milled barley, and alpha amylase enzymes, let cool (153-145f) for at least one hour. Add water to 5 gallon mark with bread yeast and ferment around 65-75F house room temperature.
Pot still 4 gallons, one run, stop collecting at 100proof, then diluted with distilled water to 100proof.
10# instant mash potatos
1# Patagonia 2-Row pale malt
5 (14oz)cans of cranberry sauce
~20g brewers powered amylase enzymes.
10g Yeast Ex brewers yeast neutrients
1 pack Fleishmans bread yeast.
Make 10# instant mash potatoes using boiling water, Yeast Ex, and add extra water to make it a thin wash, add cranberry sauce. Let cool to 153F then add milled barley, and alpha amylase enzymes, let cool (153-145f) for at least one hour. Add water to 5 gallon mark with bread yeast and ferment around 65-75F house room temperature.
Pot still 4 gallons, one run, stop collecting at 100proof, then diluted with distilled water to 100proof.
Re: Thanksgiving recipe feed back requested
You'll probably need need gluco enzymes as well. With all of that cranberry in it, watch your PH, cranberry is quite acidic.
- still_stirrin
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Re: Thanksgiving recipe feed back requested
I don’t like cranberries...so I think your recipe sucks.BlackSailJ wrote:....What are your thoughts?
Well, your opening gravity will be light. Believe it or not, there isn’t as much starch in potatoes as you think there is. So, you won’t get as much fermentable material as you’re hoping for. Pound for pound, potatoes are lessor producers than barley when it comes to extraction of fermentable sugars. And there won’t be much flavor from the potato mash either. You’d be better off bumping up the barley malt to 8-10 lb.BlackSailJ wrote:...10# instant mash potatos...
And I agree with RWH, cranberries are acidic. Be careful with the ferment.
ss
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Re: Thanksgiving recipe feed back requested
But what do you really think?still_stirrin wrote:I don’t like cranberries...so I think your recipe sucks.BlackSailJ wrote:....What are your thoughts?
ss
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Re: Thanksgiving recipe feed back requested
Hail Mary!
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Re: Thanksgiving recipe feed back requested
Graham Cracker wash distilled then put it together with an apple pie recipe is what always comes to mind for a quick and easy.
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- MichiganCornhusker
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Re: Thanksgiving recipe feed back requested
This Thanksgiving??BlackSailJ wrote:I wanted to make something special for Thanksgiving...
As mentioned, the potatoes will bring very little to the party.
To have something ready in November I'd put some cranberries, cloves, and nutmeg in a jar of vodka, shake it up and strain it.
Shouting and shooting, I can't let them catch me...
Re: Thanksgiving recipe feed back requested
MichiganCornhusker wrote:This Thanksgiving??
Zackly.....
Trample the injured and hurdle the dead.
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Re: Thanksgiving recipe feed back requested
Yes for this Thanksgiving, straight out of the still ready. I know that potatoes have a parts per gallon (ppg) of around 7 because it is mostly water, but read that flaked potatoes has a ppg of around 35ppg. If this is the case then (35ppg X 10#= 350) / 5 gallons should give me an OG of 1.070 for just the potatoes if 100% starch conversation. I was planning on drinking this just after it comes out of the still and cut to 100proof.
Re: Thanksgiving recipe feed back requested
If it were me I would make a 100% corn mash... take narrow cuts and drink it while the nice corn taste are there and sweetness. You could make a cocktail using cranberry juice (could even spice it ) sorta like you do apple pie. Have some straight about 100 proof and the other about 30-60 proof with the cranberry juice and spices and some sugar.. You could even put a few cranberries in each jar.
B
B
- ShineonCrazyDiamond
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Re: Thanksgiving recipe feed back requested
very good advice. Even just a virgin run of UJSSM would be great.bitter wrote:If it were me I would make a 100% corn mash... take narrow cuts and drink it while the nice corn taste are there and sweetness. You could make a cocktail using cranberry juice (could even spice it ) sorta like you do apple pie. Have some straight about 100 proof and the other about 30 with the cranberry juice and spices and some suger.. You could even put a few cranberries in each jar.
B
Leave the experiments for when you have time to let it sit. Most anything can be aged to pleasant. But if you want something to enjoy fit your holiday, then stick to something simple.
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Re: Thanksgiving recipe feed back requested
https://byo.com/mead/item/323-brewing-w ... techniques" onclick="window.open(this.href);return false;" rel="nofollow
Here is an article that will better explain my thought process on the flaked potatoes and the ppg and starch vs sugar content.
Here is an article that will better explain my thought process on the flaked potatoes and the ppg and starch vs sugar content.
- still_stirrin
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Re: Thanksgiving recipe feed back requested
Gotcha'.BlackSailJ wrote:Here is...my thought process on the flaked potatoes and the ppg and starch vs sugar content.
Good luck with it. I hope you have a happy thanksgiving.
ss
My LM/VM & Potstill: My build thread
My Cadco hotplate modification thread: Hotplate Build
My stock pot gin still: stock pot potstill
My 5-grain Bourbon recipe: Special K
My Cadco hotplate modification thread: Hotplate Build
My stock pot gin still: stock pot potstill
My 5-grain Bourbon recipe: Special K
- MichiganCornhusker
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Re: Thanksgiving recipe feed back requested
Good point about the dried vs. raw potatoes, the dried might get you up to a worthwhile OG.
They might also make a fairly thick soupy mash that may not settle out after fermenting.
I certainly don't mean to dissuade you against using potatoes, I've used white and sweet potatoes, as well as yams, and made interesting spirits with all three.
If you do go through with the recipe, post back and let us know how it goes, I'd be interested to hear how the flaked taters work out.
They might also make a fairly thick soupy mash that may not settle out after fermenting.
I certainly don't mean to dissuade you against using potatoes, I've used white and sweet potatoes, as well as yams, and made interesting spirits with all three.
If you do go through with the recipe, post back and let us know how it goes, I'd be interested to hear how the flaked taters work out.
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Re: Thanksgiving recipe feed back requested
I feel confident enough to give it a try and if it doesn't go the way I want I can always add a bag of sugar. As a probrewer I am trained to think that there is always a way to manipulate nature and get the results you are looking for, even if it takes a few tries.
I did brew a beer on a system that I knew all the specs, and used roasted sweet potatoes. I found that they had a PPG of only 8 which would make it about the same as potatoes. The big factor is that the instant mash potatoes are pre gelatinized and are flaked making the starch concentrated and easy to use.
To me the math adds up, and I am going to go for it. When it's done I will post the results whatever it be.
Thanks folks!
I did brew a beer on a system that I knew all the specs, and used roasted sweet potatoes. I found that they had a PPG of only 8 which would make it about the same as potatoes. The big factor is that the instant mash potatoes are pre gelatinized and are flaked making the starch concentrated and easy to use.
To me the math adds up, and I am going to go for it. When it's done I will post the results whatever it be.
Thanks folks!