20190507 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: 15.1 SRM | Equipment: BrewEasy™ 20 Gallon |
| Bitterness: 0.0 IBUs | Boil Time: 10 min |
| Est OG: 1.040 (10.0° 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 0 min) |
Misc |
1 |
| 100 lbs |
Carrot (1.0 SRM) |
Fruit |
2 |
| 6 lbs |
Raisins (26.0 SRM) |
Fruit |
3 |
| 17 lbs |
Candi Sugar, Amber [Boil] (25.0 SRM) |
Sugar |
4 |
| 8 lbs |
Candi Sugar, Clear [Boil] (0.5 SRM) |
Sugar |
5 |
| 4 lbs |
Candi Sugar, Dark [Boil] (50.0 SRM) |
Sugar |
6 |
| 8.00 lbs |
Lemon (Boil 0 min) |
Misc |
7 |
| 4.0 pkgs |
Saflager Lager (DCL/Fermentis #W-34/70) |
Yeast |
8 |
| 3.0 pkgs |
SafLager West European Lager (DCL/Fermentis #S-23) |
Yeast |
9 |
Notes
Carrot prep: Washed, trimmed ends, and sliced carrots (stand mixer slicing attachement).
Ginger prep: Wash and puree (food processor).
Lemon prep: Wash, zest, and juice. Put juice and zest in hop bag.
Clear candi sugar prep: 8 lb white sugar + 1/2 tsp cream of tarter + 2 C water. Cook to clear candy sugar. Cool to 200 F and add 4 C water.
Amber candi sugar prep: 17 lb white sugar + 1 tsp cream of tarter + 4 C water. Cook to amber. Cool to 200 F and add 8 C water.
Dark candi sugar prep: 4 lb white sugar +1/4 tsp cream of tarter + 1 C water. Cook to dark, but not burnt. Cool to 200 F and add 2 C water.
Put all carrots, raisins, and ginger in mash tun and run 28 gallons of 208 F water through for 2.75 hours. Drain down to boil kettle, 30 gallons with brix 3. Add candi sugar. Chill to 180 F, add lemon, and continue chilling. Rehydrate yeast by putting each yeast packet into a sanitized mason jar with 1 C of 90 F water. After 15 minutes add a bit of cool wort, then after 5 min add a bit more wort to bring it down to pitch temp. Chill to yeast temperature, wring out lemon bag, and pitch. Pitched at 50 F.
Note: Lemon remained at 180 F for nearly an hour due to a temperature inversion from laminar flow from the chiller. Made great lemon flavor, but zest still had some lemon smell when removed.
Saflager S-23:
Saflager W-34/70:This Recipe Has Not Been Rated
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