Tuesday, April 3, 2012

YUCA BEER (UPDATE)


Here's the final recipe and brewing numbers:
-5lb gambrinus 2row
-1lb carapills
-5lb fresh yuca root
-S04 yeast
-1 tsp irish moss for 20min
-2oz goldings for 15min

Fermented at 65F for 2 weeks.
OG=1.035
FG=1.007
ABV%=3.6
SRM=2
IBU=14

Here's the yuca 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 yuca.


The beer came out OK, very crisp and refreshing, not much flavors coming from the yuca that I can tell.
I added some fresh ginger to half of the bottles. It tasted great.
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4 comments:

  1. Kai TroesterApril 12, 2012 at 9:24 AM

    Nilo,

    Maybe it is necessary to boil the yucca root to geletanize its starches.

    Kai

    ReplyDelete
    Replies
    1. NiloApril 12, 2012 at 1:01 PM

      Kai, I thought about that. I did some research beforehand on the web for the gelatinization temps for yucca, but coun't find anything. I thought it would be close to potato starches and that it would be taken care of by the mashing temp.
      Interesting though is that I didn't see any indication of starthes after mashing, although the iodine test is questionable.

      Delete
    2. David KoneAugust 24, 2013 at 12:22 AM

      Yucca starch will gelatize between 60-85 degrees C

      Delete
    3. UnknownApril 7, 2020 at 6:15 PM

      Hi Nilo and David Kone. I have been following your mail trail on the brewing of Yuca Beer.
      Please, I would like to connect with both of you guys and discuss further on this. My email address is edmondekele@yahoo.com
      Looking forward to hearing from you guys soon.
      Cheers

      Delete

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