So I’ve been trying to figure out how to make a distinctly Japanese brown ale, using kinako (roasted soybean flour). I made a thread about it already, but I’ve moved on to making a recipe. Exciting, yes?
Anyhow, here’s what I’ve come up with: https://www.brewtoad.com/recipes/tanuki-suit-brown-ale
Recipe Type: Partial Mash
Yeast: Wyeast 1056
Batch Size (Gallons): 5
Original Gravity (not accounting for kinako): 1.049
Final Gravity (Target): 1.012
IBU: 25
Boiling Time (Minutes): 60
Color: 15
- Mash @ 154F for 60min w/ 4lb roasted Japanese yams.
- Sparge @ 170F.
- Boil, adding LME, kinako, and Irish moss w/ 15 minutes to go.
Anyone have experience using roasted yams/sweet potatoes in a mash? Do you need to add something else (rice hulls?) to prevent it from turning to concrete?
