20190509 Ginger Carrot Lemon Cider 
All Grain Recipe
Submitted By: AlandCam (Shared)
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| Brewer: Al, Cam, Ann, Bob | |
| 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 3 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.
Saflager S-23:
Saflager W-34/70:This Recipe Has Not Been Rated
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