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Taste Notes

4/30/2020 Batch OG 1.074

Notes

Carrot prep: Washed, trimmed ends, and 1/4 sliced carrots (industrial chopper of Glenn’s or 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 4. Add candi sugar, bring to boil. Chill to 180 F, add lemon and hold temp for 10 min, and continue chilling. Chill to yeast temperature, wring out lemon bag, and pitch. Pitched at 55 F. Notes for this batch: Ginger was low quality on the inside, grayish, and we ran it through the industrial chopper several times instead of a food processer. In the future it would be better to run it through the food processor for better extraction. Part of the clear candi sugar turned out amber, the amber was golden, and the dark was dark amber.