converting potatos

[eyepah]

According to another site, conversion of potatos gos like this:

1. Peel, boil to cook, drain, and mash 10 lbs potatos.

2. Add amylase enzyme.

3. Hold at 140 F for 3 hours.

4. Add to mash and protien rest...etc...

3 hours seems like a long time.

Can 6 row convert potatos in the mash? Or is that asking to much?

Any thoughts?

[Thirsty in NY]

This page has some info:

http://www.brewery.org/brewery/library/Potato.html

Not sure I'd ever make this, but I am kinda curious how it tastes....

[Mad Scientist]

6-row can mash up to 605 adjuncts? right? corn, rice, pototoes, why would it matter?

[Mill Rat]

Originally posted by Boerne Brew
6-row can mash up to 605 adjuncts? right? corn, rice, pototoes, why would it matter?
You're right. Starch is starch, and the amylase will work regardless. I just doubt that much potato flavor will carry over unless the skins go into the boil, as spuds don't seem to have a strong flavor anyway.

[dparsons]

Originally posted by eyepah

2. Add amylase enzyme.

3. Hold at 140 F for 3 hours.

3 hours seems like a long time.

Any thoughts?

Lower temperature mashes take longer.