Your feedback would be appreciate, especially on the potato/spice build. Looking to create a session (low IBU, low ABV) season using sweet potatoes and your fall set of spices. Thanks! Brewer: _VONDY_ Batch Size: 5.00 gal Style: Specialty Beer (23A) Boil Size: 6.52 gal Style Guide: BJCP 2008 Color: 11.7 SRM Equipment: Pot and Cooler ( 5 Gal/19 L) - All Grain Bitterness: 21.6 IBUs Boil Time: 60 min Est OG: 1.053 (13.0° P) Mash Profile: Single Infusion, Full Body Est FG: 1.012 SG (3.2° P) Fermentation: Ale, Two Stage ABV: 5.3% Taste Rating: 30.0 Ingredients Amount Name Type # 8 lbs Pale Malt (2 Row) US (2.0 SRM) 1 lbs Caramel/Crystal Malt - 60L (60.0 SRM) 4.8 oz Caramel/Crystal Malt -120L (120.0 SRM) 3.00 lbs Roasted Sweet Potato (Mash 60 min) 8.0 oz Brown Sugar, Light (8.0 SRM) 0.5 oz Northern Brewer [8.5%] - Boil 60 min 0.5 oz Northern Brewer [8.5%] - Boil 15 min 1.00 Whirlfloc Tablet (Boil 10 min) 1.50 tsp Cinnamon (Boil 5 min) 0.25 tsp Nutmeg (Boil 5 min) 0.25 tsp Ground ginger (Boil 5 min) 0.25 tsp Allspice (Boil 5 min) 1.00 lbs Canned Sweet Potato (Boil 0 min) 1.00 tsp Yeast Nutrient (Boil 0 days) 1 pkgs American Ale (Wyeast Labs #1056)
