20181028 Carrot Cake Cider 
Extract Recipe
Submitted By: AlandCam (Shared)
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| Brewer: Al, Cam, Zoe, Ann | |
| Batch Size: 10.00 gal | Style: Specialty Cider/Perry (C2F) |
| Boil Size: 14.68 gal | Style Guide: BJCP 2015 |
| Color: 13.9 SRM | Equipment: BrewEasy™ 20 Gallon |
| Bitterness: 0.0 IBUs | Boil 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.This Recipe Has Not Been Rated
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