Hello Folks!
I plan on doing a mash with some local starchy roots (similar to potato, yucca or yam). What proportion Starchy root to malt (6Row or 2Row) can I use?
I’d appreciate any advice you can offer me.
Thanks!
Pepe
San Juan, Puerto Rico
Hi Pepe,
I used approx 20% sweet potato in an Alt recipe with good results. It really didn’t add any flavor just fermentables.
Good Luck,
Brandon
What I want to know is what is the maximum proportion of starchy adjucts I can use if my base malt is Pale 6-Row.
Pepe
In terms of enzyme content, starches can be up to 2/3 of the mash, with the rest 2-row or 6-row. You won’t be able to lauter it though, unless you mash in a bag. Rice hulls can help with lautering smaller amounts.
Would these be batatas? Make sure you save some to make nesperos. 
Yes as a matter a fact the plan is to use batata blanca. I’ve heard of nisperos but i’m not familiar with them. Regarding the brew… I would experiment with 25% batata on the first try then maybe up to 40%. Should I be able to lauter if I add rice hulls at 40%?
Pepe