20181030 Ginger Carrot Lemon Cider

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Submitted By: AlandCam (Shared)
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Brewer: Al, Cam, Zoe, Ann
Batch Size: 5.00 galStyle: Specialty Cider/Perry (C2F)
Boil Size: 9.47 galStyle Guide: BJCP 2015
Color: 10.5 SRMEquipment: BrewEasy™ 20 Gallon
Bitterness: 0.0 IBUsBoil Time: 60 min
Est OG: 1.075 (18.1° P)
Est FG: 0.983 SG (-4.5° P)Fermentation: Ale, Two Stage
ABV: 12.2%Taste Rating: 0.0

Ingredients
Amount Name Type #
30 lbs Carrot (3.0 SRM) Sugar 1
2 lbs Cane (Beet) Sugar (0.0 SRM) Sugar 2
3.00 Ginger Root (Boil 12 min) Misc 3
10.00 Lemon (Boil 0 min) Misc 4
1.0 pkgs Abbey Ale (White Labs #WLP530) Yeast 5
1.0 pkgs Trappist High Gravity (Wyeast Labs #3787) Yeast 6

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 all carrots in mash ton and ran 15 gallons of 200 F water through it all day. Strained out into the boil kettle and boiled until 5 gallons remained. Added half the lemons and ginger, chopped, and boiled for an hour. Added other half of lemons and ginger and boiled another hour. Brix = 10. Added white sugar to reach brix = 15, og 1.060.

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