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smacgaha
tilt: 58 Cooling to 68, added 1 pint of carrot juice. Not much carrot coming through. A bit of the hue. We'll see after floc.
Bitterness is good. A bit too toasty/biscuity - definitely trade out a lot of the vienna for pale (maybe 50%?). Color is great. Will see after dry-hopping and vanilla/cinnamon. Raising to 72F for diacetyl rest.
Let it keep going another day, gravity isn't quite level. Tasting more pie. Actually a lot more pie. Maybe vanilla/cinnamon will do a lot?
Pitched tincture and started crashing Really liking the sweetness. Less roast will help a lot.
Cinnamon comes through a ton. Too much. Notes for next batch: 100% Vienna base => 50% pale, 50% vienna Half carrot in secondary. Maybe even more carrot total. Lower the melanoidin a lot Pay more attention to post-boil pH 1 cinnamon stick for 5 gal. Maybe even half.
A bit fruity, makes up for the pH a bit. Cinnamon still dominates. A little too toasty. Pretty sure the suggested improvements will fix it.
| Amount | Fermentable | Cost | PPG | °L | Bill % |
|---|---|---|---|---|---|
| 8 oz | Simpsons - Golden Naked Oats8 oz Golden Naked Oats | 27 | 7 | 6.7% | |
| 5 lb | American - Vienna5 lb Vienna | 35 | 4 | 66.7% | |
| 0.75 lb | American - Caramel / Crystal 20L0.75 lb Caramel / Crystal 20L | 35 | 20 | 10% | |
| 4 oz | Finland - Melanoid Malt4 oz Melanoid Malt | 35 | 27 | 3.3% | |
| 16 oz | US - Carrot Juice16 oz US - Carrot Juice - (late fermenter addition) | 4 | 0 | 13.3% | |
| 120 oz / $ 0.00 | |||||
| Amount | Variety | Cost | Type | AA | Use | Time | IBU | Bill % |
|---|---|---|---|---|---|---|---|---|
| 0.20 oz | pashto0.2 oz pashto Hops | Pellet | 17.5 | Boil | 60 min | 21.34 | 28.6% | |
| 0.50 oz | Lotus0.5 oz Lotus Hops | Pellet | 15 | Dry Hop at 38 °F | 2 days | 71.4% | ||
| 0.70 oz / $ 0.00 | ||||||||
| Amount | Variety | Cost | IBU | Bill % |
|---|---|---|---|---|
| 0.20 oz | pashto (Pellet) 0.19999999954251 oz pashto (Pellet) Hops | 21.34 | 28.6% | |
| 0.50 oz | Lotus (Pellet) 0.49999999885628 oz Lotus (Pellet) Hops | 71.4% | ||
| 0.70 oz / $ 0.00 | ||||
| Amount | Description | Type | Start Temp | Target Temp | Time |
|---|---|---|---|---|---|
| 10 qt | Infusion | 165 °F | 154 °F | 60 min | |
| 4 qt | Sparge | 154 °F | 152 °F | -- |
| Amount | Name | Cost | Type | Use | Time |
|---|---|---|---|---|---|
| 1 each | Cinnamon stick | Spice | Secondary | 0 min. | |
| 1 each | Vanilla Bean | Spice | Secondary | 0 min. | |
| 1 g | Gypsum | Water Agt | Mash | 0 min. | |
| 2 g | Calcium Chloride (anhydrous) | Water Agt | Mash | 0 min. | |
| 0.25 tsp | Lactic acid | Water Agt | Mash | 0 min. |
| Omega Yeast Labs - British Ale VIII OYL-016 | ||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
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| $ 0.00 Yeast Pitch Rate and Starter Calculator |
| CO2 Level: 0 Volumes |
| Ca+2 | Mg+2 | Na+ | Cl- | SO4-2 | HCO3- |
|---|---|---|---|---|---|
| 0 | 0 | 0 | 0 | 0 | 0 |
| Mash Chemistry and Brewing Water Calculator | |||||
Test batch for homebrew club showcase.
Carrots are about 1 lb to a cup of juice => 5 lbs is 1.25 qts (or just buy a quart). Throw in during primary; adjust pre-boil accordingly.
Tincture cinnamon and vanilla in bourbon.
Reading: https://www.themanual.com/food-and-drink/carrot-beer-home-brew-tips-and-tricks/
System Default
| Cost $ | Cost % | |
|---|---|---|
| Fermentables | $ | |
| Steeping Grains (Extract Only) |
$ | |
| Hops | $ | |
| Yeast | $ | |
| Other | $ | |
| Cost Per Barrel | $ 0.00 | |
| Cost Per Pint | $ 0.00 | |
| Total Cost | $ 0.00 |
