A variety of potato cultivars. (USDA photo in the public domain.)

Potatoes are a common, inexpensive vegetable. And those starchy tubers can be put to use in brewing. Potatoes can be used in any recipe that calls for a relatively flavorless starchy adjunct, such as flaked barley, flaked maize, or flaked rice, or when sugar additions to the kettle are called for. They are easy to use in the brewhouse, and are a fun experience for home gardeners or adventurous brewers to try.

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