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Potato/Sweet Potatoes as Adjuncts?

Fermentable Amount Use PPG Color
Sweet potato 5.0 lb 31% Mash 8 17 °L
6-Row (US) 4.0 lb 25% Mash 35 1 °L
Pale Ale (US) 3.0 lb 19% Mash 37 3 °L
Flaked Potato 2.0 lb 12% Mash 35 0 °L
Munich - Dark 20L (US) 1.0 lb 6% Mash 33 20 °L
CaraMunich I (DE) 0.5 lb 3% Mash 34 39 °L
Special B (BE) 0.25 lb 1% Mash 34 115 °L
Hops Boil time: 60 min

Hop Amount Time Use Form AA
Pacific Jade (NZ) 0.5 oz 60 min Boil Pellet 13.0%
Williamette (US) 1.0 oz 15 min Boil Pellet 6.0%
Williamette (US) 1.0 oz 1 min Boil Pellet 6.0%
Williamette (US) 1.0 oz 7 days Dry Hop Pellet 6.0%

Name Lab/Product Average Attenuation
San Francisco Lager Yeast White Labs WLP810 67.5%

Name Amount Time Use
Irish Moss 1.0 tsp 15.0 min Mash
Mash steps

Step Heat Source Target Temp Time
Saccharification Rest Infusion 151.0 °F 60 min

Thinking of a pseudo amber lager Common Beer using potato starch as adjuncts. Finding flaked potato is simple. And from what I read has a PPG of 37. The gelitinization of Sweet potato is mash temps. Also being 80% water its 40 PPG/5 lbs of fresh sweet about. Must be boiled and whipped. Added directly to the mash. Anyone have any experience? Thank you.

I have a friend that I brew with that makes a sweet potato red ale that i got to say is pretty damn tasty. I do know that he boils the potato’s till they are semi soft and adds them to primary for two weeks.

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