Carrot Cake Ale version 2

All Grain Recipe

Submitted By: planetarygear (Shared)
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Brewer: Paul Sciukas
Batch Size: 10.00 galStyle: Spice, Herb, or Vegetable Beer (21A)
Boil Size: 12.05 galStyle Guide: BJCP 2008
Color: 5.8 SRMEquipment: Iron Wolf All Grain
Bitterness: 14.6 IBUsBoil Time: 60 min
Est OG: 1.057 (14.1° P)Mash Profile: Single Infusion, Medium Body, No Mash Out
Est FG: 1.014 SG (3.5° P)Fermentation: Wheat Beer
ABV: 5.7%Taste Rating: 30.0

Ingredients
Amount Name Type #
14.60 gal RO Water Water 1
9.00 g Calcium Chloride (Mash 60 min) Misc 2
3.00 g Epsom Salt (MgSO4) (Mash 60 min) Misc 3
3.00 g Gypsum (Calcium Sulfate) (Mash 60 min) Misc 4
8.00 oz Rice Hulls (0.0 SRM) Adjunct 5
17 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 6
1 lbs Caramel/Crystal Malt - 40L (40.0 SRM) Grain 7
1 lbs Wheat Malt, Ger (2.0 SRM) Grain 8
10.00 lbs Shredded Carrots (Mash 0 min) Misc 9
1.00 oz Cascade [6.9%] - First Wort Hops 10
2.00 tsp Irish Moss (Boil 15 min) Misc 11
1.00 lbs Malto-Dextrine (Boil 15 min) Misc 12
1.00 oz Saaz [2.6%] - Boil 5 min Hops 13
2.00 tbsp Pumpkin Pie Spice (Boil 0 min) Misc 14
2.0 pkgs Hefeweizen Ale (White Labs #WLP300) Yeast 15
2.00 Vanilla Bean (Primary 0 min) Misc 16

Notes

Shredded carrots were boiled for 10 minutes with 1 pound of 2 row to gelatinize starches prior to adding to mash. Grated cinnamon, vanilla bean and nutmeg soaked in 6 oz. bourbon for two weeks. Strain and add to taste at kegging.

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