20181028 Carrot Cake Cider

Extract Recipe

Submitted By: AlandCam (Shared)
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Brewer: Al, Cam, Zoe, Ann
Batch Size: 10.00 galStyle: Specialty Cider/Perry (C2F)
Boil Size: 14.68 galStyle Guide: BJCP 2015
Color: 13.9 SRMEquipment: BrewEasy™ 20 Gallon
Bitterness: 0.0 IBUsBoil Time: 60 min
Est OG: 1.091 (21.7° P)
Est FG: 1.017 SG (4.3° P)Fermentation: My Aging Profile
ABV: 10.0%Taste Rating: 0.0

Ingredients
Amount Name Type #
30 lbs Carrot [Boil] (3.0 SRM) Sugar 1
4 lbs Cane (Beet) Sugar [Boil] (0.0 SRM) Sugar 2
3 lbs 8.00 oz Brown Sugar, Dark [Boil] (50.0 SRM) Sugar 3
2 lbs 4.80 oz Corn Sugar (Dextrose) [Boil] (0.0 SRM) Sugar 4
3.00 lbs Raisons (Boil 30 min) Misc 5
1.0 pkgs Abbey Ale (White Labs #WLP530) Yeast 6
1.0 pkgs Trappist High Gravity (Wyeast Labs #3787) Yeast 7

Notes

Roast un-peeled carrots, split lenthwise and cut in half, at 425 F for 10 minutes per side. Should be carmely Roast carrots rubbed on refractometer = 9 brix => 1.035 sg Put carrots and raisins in mash ton and steep with 200 F water for hours, until gravity of 1.016. Drain out into boil kettle and boil for hours, until 10 gallons. Add sugar to meet original gravity. Chill and pitch.

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