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Crunchy leaves. Casseroles. Sweater weather. Yamma Jamma is our tribute to the coziest of seasons. Brewed with sweet potatoes and a blend of warm, fragrant spices, our Harvest Ale captures the sights, sounds, and flavors of fall.

O.G: 1.056 / FG: 1.014 / IBU: 10 / SRM 14 / ABV: 5.5%

Fermentation Schedule: 5 Weeks

1–2 week primary

1 week secondary

2 weeks bottle conditioning

Mash Ingredients:

- 7.25 lbs Vienna

- 2.35 lbs CaraHell

- 1.15 lbs CaraMunich II

- 1.15 lbs Golden Naked Oats

- 0.40 lbs Munich Light (10L)

- 0.35 lbs Crystal 120

- 0.75 lbs Sweet Potatoes (Let them warm to room temp, then grate or shred them)

Boil Additions:

- 0.75 oz Glacier @ 60 min (4.8% AA)

- 1.00 oz Vanilla Extract @ Flameout

- 1.85 g Allspice Powder @ Flameout

- 1.85 g Nutmeg Powder @ Flameout

- 1.50 g Cinnamon Powder @ Flameout

- 1.25 g Galangal Root Powder (Ginger) @ Flameout

Yeast Options:

Liquid yeast: Wyeast #1968 London ESB Ale. 75% Attenuation, Optimum temperature: 68°F

Dry yeast: Safale US-05. Optimum temperature: 68°F

Mash Schedule:

Single Infusion

Sacch’ Rest: 152° F for 60 minutes

Brewer’s Notes - This recipe is formulated for 6 gallons to allow for trub loss, etc. Indeed Brewing Company does not recommend attempting an extract version of this recipe due to it’s complex grain bill and use of sweet potatoes in the mash. Liquid yeast option is strongly preferred.