Carrot Cake (1.1)

All Grain Recipe

Submitted By: tdub (Shared)
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Brewer: Tom
Batch Size: 5.50 galStyle: Spice, Herb, or Vegetable Beer (21A)
Boil Size: 7.50 galStyle Guide: BJCP 2008
Color: 7.5 SRMEquipment: My All Grain (5.5 Gal)
Bitterness: 18.6 IBUsBoil Time: 60 min
Est OG: 1.048 (11.9° P)Mash Profile: Single Infusion, Medium Body, Batch Sparge
Est FG: 1.013 SG (3.3° P)Fermentation: Ale, Two Stage
ABV: 4.6%Taste Rating: 30.0

Ingredients
Amount Name Type #
2 lbs Rice Hulls (0.0 SRM) Adjunct 1
4.00 lbs Carrots Shredded (Mash 90 min) Misc 2
8 lbs 8.00 oz Pale Malt (2 Row) (Rahr) (2.0 SRM) Grain 3
1 lbs Oats, Flaked (1.0 SRM) Grain 4
8.00 oz Caramel Malt - 40L (Briess) (40.0 SRM) Grain 5
8.00 oz Carapils (Briess) (1.5 SRM) Grain 6
8.00 oz Special Roast (50.0 SRM) Grain 7
8.00 oz White Wheat Malt (Rahr) (3.5 SRM) Grain 8
1.00 oz Glacier [5.6%] - Boil 60 min Hops 9
1.00 tsp Irish Moss (Boil 10 min) Misc 10
0.50 tsp Yeast Nutrient (Boil) (Boil 10 min) Misc 11
8.00 oz Raisins (Boil 5 min) Misc 12
1 pkgs Scottish Ale (Wyeast Labs #1728) Yeast 13
1.00 Vanilla Bean (Secondary 7 days) Misc 14
1.00 oz Ginger (Secondary 7 days) Misc 15
1.00 Cinnamon Stick (Secondary 7 days) Misc 16
0.12 tsp Allspice (Secondary 7 days) Misc 17
0.12 tsp Nutmeg (Secondary 7 days) Misc 18
1.50 cup Brandy (Secondary 0 min) Misc 19

Taste Notes

For the most part I like how this turned out. Next time switch out the Hefe yeast for an english or scottish yeast.

Notes

Source: http://www.thebrewingnetwork.com/forum/viewtopic.php?f=7&t=10921 "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. Candied ginger root added to boil with 15 minutes left. " Thinking of adding Carrot Syrup in secondary to taste. ----- Next time put raisins in a muslin bag. Also boil the carrots and increase the strike water temp.

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