Hopped Colonial Mobby - Beer Recipe - Brewer's Friend

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Hopped Colonial Mobby

145 calories 15.8 g 12 oz
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Beer Stats
Method: BIAB
Style: Spice, Herb, or Vegetable Beer
Boil Time: 60 min
Batch Size: 2 gallons (fermentor volume)
Pre Boil Size: 3 gallons
Pre Boil Gravity: 1.027 (recipe based estimate)
Efficiency: 65% (brew house)
Calories: 145 calories (Per 12oz)
Carbs: 15.8 g (Per 12oz)
Created: Tuesday April 7th 2015
1.044
1.012
4.2%
20.2
11.9
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4 oz Molasses4 oz Molasses - (late boil kettle addition) 36 80 2.4%
5 oz Ginger5 oz Ginger 8 4 3%
10 lb Sweet Potato10 lb Sweet Potato 12 2 94.7%
169 oz / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.20 oz Goldings0.2 oz Goldings Hops Pellet 4.5 Boil 60 min 10.56 40%
0.30 oz Goldings0.3 oz Goldings Hops Pellet 4.5 First Wort 0 min 9.59 60%
0.50 oz / $ 0.00
 
Yeast
Wyeast - Scottish Ale 1728
Amount:
1 Each
Cost:
Attenuation (avg):
71%
Flocculation:
High
Optimum Temp:
55 - 75 °F
Starter:
No
Fermentation Temp:
68 °F
Pitch Rate:
0.5 (M cells / ml / ° P) 41 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: Cane Sugar       Amount: 1.2oz       CO2 Level: 2.0 Volumes
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Potato, skins, and ginger Infusion -- 133 °F 5 min
Infusion -- 145 °F 45 min
potato, liquid, ginger Decoction -- 160 °F 30 min
Dunk Sparge Sparge -- 170 °F --
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 5.04 g | 20.1 qt) 4.54 18.2  
Mash volume with grains (equipment estimates 5.86 g | 23.4 qt) 5.36 21.5  
Grain absorption losses -1.29 -5.2  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 3.5 g | 14 qt) 3 12  
Volume increase from sugar/extract (late additions) 0.02 0.1  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.02 -0.1  
Post boil Volume 2 8  
Volume into fermentor 2 8  
Total: 4.54 18.2
Equipment Profile Used: System Default
 
Notes

Developed to mimic a colonial style ale using ingredients available via the Caribbean trade routes to New England.

Peel raw potato and save skins (set aside for mash)
Shred skinned potatoes. Use a food processor with grater attachment.
Roast potatoes at 425 for 60 minutes. Spray occasionally with water to keep moist and allow starches to gelatinize.
Freeze raw ginger root, then slice thinly skin on, using a vegetable peeler.
Complete all mash steps with potato, skins, and ginger
Primary 2 weeks

Note: Boil eliminates most of the ginger's natural heat

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  • Last Updated: 2016-05-25 17:26 UTC