20181030 Ginger Carrot Lemon Cider 
Extract Recipe
Submitted By: AlandCam (Shared)
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| Brewer: Al, Cam, Zoe, Ann | |
| Batch Size: 5.00 gal | Style: Specialty Cider/Perry (C2F) |
| Boil Size: 9.47 gal | Style Guide: BJCP 2015 |
| Color: 10.5 SRM | Equipment: BrewEasy™ 20 Gallon |
| Bitterness: 0.0 IBUs | Boil 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 items |
Ginger Root (Boil 12 min) |
Misc |
3 |
| 10.00 items |
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.This Recipe Has Not Been Rated
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