20190505 Ginger Carrot Lemon Cider 
All Grain Recipe
Submitted By: AlandCam (Shared)
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| Brewer: Al, Cam, Ann, Mark | |
| Batch Size: 30.00 gal | Style: Specialty Cider/Perry (C2F) |
| Boil Size: 32.18 gal | Style Guide: BJCP 2015 |
| Color: 21.3 SRM | Equipment: BrewEasy™ 20 Gallon |
| Bitterness: 0.0 IBUs | Boil Time: 60 min |
| Est OG: 1.040 (9.9° P) | Mash Profile: Single Infusion, Medium Body, Batch Sparge |
| Est FG: 0.992 SG (-2.2° P) | Fermentation: Lager, Two Stage |
| ABV: 6.3% | Taste Rating: 0.0 |
Ingredients
| Amount |
Name |
Type |
# |
| 3.00 lbs |
Ginger Root (Mash 20 min) |
Misc |
1 |
| 100 lbs |
Carrot (1.0 SRM) |
Fruit |
2 |
| 4 lbs |
Raisins (26.0 SRM) |
Fruit |
3 |
| 17 lbs |
Candi Sugar, Amber [Boil] (50.0 SRM) |
Sugar |
4 |
| 8 lbs |
Candi Sugar, Clear [Boil] (0.5 SRM) |
Sugar |
5 |
| 4 lbs |
Candi Sugar, Dark [Boil] (100.0 SRM) |
Sugar |
6 |
| 8.00 lbs |
Lemon (Boil 0 min) |
Misc |
7 |
| 4.0 pkgs |
German Monk Lager (Inland Island #INIS-711) |
Yeast |
8 |
| 3.0 pkgs |
SafLager West European Lager (DCL/Fermentis #S-23) |
Yeast |
9 |
| 3.0 pkgs |
Saflager Lager (DCL/Fermentis #W-34/70) |
Yeast |
10 |
Notes
Carrot prep: Washed, trimmed ends, and sliced carrots (Kitchenaid slicing attachement).
Ginger prep: Wash, trim, and slice (Kitchenaid slicing attachement).
Lemon prep: Wash, zest, and juice. Put juice and zest in hop bag.
Candi sugar prep: 8 lb white sugar + 1/2 tsp cream of tarter + 2 C water. Cook to clear candy sugar. Cool some and add 4 C water. Repeat for amber candy sugar.
Put all carrots and raisins in mash tun and run 28 gallons of 208 F water through for 2 hours. Add ginger and circulate 208 F water for 45 minutes (next time try putting them in at the beginning). Drain down to boil kettle, 30 gallons with brix 3. Add candi sugar and bring to full boil, brix . Chill to 180 F, add lemon. Chill to yeast temperature and pitch. Pitched at 48 F
Inland Island Monk Lager 711:
Saflager S-23:
Saflager W-34/70:This Recipe Has Not Been Rated
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