Homebrew Wednesday #22 4-18-2012





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Published on Apr 18, 2012

Tasting my "Sweet Potato" Beer the (Rum Oaked Chocolate Espresso Porter). Transfering the Hefe's into Secondary.

Rum Oaked Espresso Chocolate Porter Recipe (5 gallon Batch)

7 lb Sweet Potatos (Peeled, Baked 2 hrs @ 300F, then frozen, Mash at 152F 1 hour in 2 gallons of Spring Water) Takes about 2-3 days to Prepare them. 24 hours to bake then freeze, then about 24 to 48 hours to thaw them out for mashing.

30 min Boil

Malt Bill:
1 lb Dark DME
3.3 lb Hopped Dark LME
3.3 lb Unhopped Dark LME
1 lb Pure Raw Honey (Add at Flameout)


1 oz Nugget 30 min
.5 oz Styrian Golding 15 min
.5 oz Styrian Golding 2 min

Cool Wort and top off Fermentor to the 6 gallon Mark)

Leave in Primary 1 month then Rack to Secondary.

Secondary Additions:

1 8oz Can Lavazza In-Blue Espresso (Cold Coffee Infused)
1 oz Med Toast French Oak Chips soaked in 4 oz Capt Morgan Silver Spiced Rum (min of 1 month)
4 oz Capt Morgan Silver Spiced Rum
1/2 to 1 gallon of Spring water to offset loss of volume from Sweet potato pulp.(You'll wind up with about 4.5 gallons after you rack to secondary off the Sweet potato pulp, top off to 5 gallon mark.

Leave on Chips in Secondary for at least 1 month. I did 2 months.


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