Here's the final recipe and brewing numbers:
-5lb gambrinus 2row
-5lb fresh yucca root
-1 tsp irish moss for 20min
-2oz goldings for 15min
Fermented at 65F for 2 weeks.
Here's the yucca after going thru my meat grinder. Added to the mash with the grains.
And the iodine test after mashing for 1h at 150F. Doesn't seem to have any starches. I was surprised on my OG. Low points coming from the yucca.
The beer came out OK, very crisp and refreshing, not much flavors coming from the yucca that I can tell.
I added some fresh ginger to half of the bottles. It tasted great.