I use Bobs potato flakes, (no additives listed, just dehydrated potatoes). 1c ~ 1 medium potato, 1c=8oz. Use the same amount as with corn or rice adjuncts, typically no more than 40% max.
Whole potatoes work also but its more time consuming. Peel, grate and step mash for ~ 20min @140° first to gelatinize the potatoes.
Thick mash, (think squeezing mashed potatoes thru a pillow case), to get all the liquid, takes a good long time to drain, even with squeezing the bag. FYI potato flakes suck up tons of water, while whole potatoes contain lot of water.
If the ABV comes out less that 5% its Spudlite, If its 5% or more its Spudweiser and if its 6% or more its Spud Ice. Efficiency is typically vey high, adjust accordingly for your % ABV.
Initially very cloudy, LOTS of trub that eventually settles. Be patient with this one.
You can add 1 lb of a specialty grain, Munich or Vienna if you want to add a little flavor.
Full body, initially so cloudy you will think its a wheat beer but it will totally clear to a deep sparkling gold color.
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Last Updated: 2024-02-23 13:22 UTC
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NEW Water Requirements:
Spudlite
Equipment Profile Used
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Water Requirements:
Spudlite
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Cost %
Fermentables
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Steeping Grains (Extract Only)
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Hops
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Yeast
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