Tuesday, April 3, 2012

YUCCA BEER (UPDATE)


Here's the final recipe and brewing numbers:
-5lb gambrinus 2row
-1lb carapills
-5lb fresh yucca 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 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.

3 comments:

  1. Nilo,

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

    Kai

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    Replies
    1. 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.

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    2. Yucca starch will gelatize between 60-85 degrees C

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