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Old 02-28-2011, 04:10 PM   #1
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Default Anyone have a good carrot cake beer recipe?

I went to my local winter beerfest this past weekend and this brewery from northern michigan had some awesome beer flavors www.shortsbrewing.com Anyways they had a carrot cake beer that tasted just like carrot cake which was amazing. I was wondering if anyone here has attempted and successfully created a carrot cake beer before? Im not advanced enough to do all grain batches so an extract would be best for me.

BTW..their key lime pie beer was amazing also

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Old 02-28-2011, 04:44 PM   #2
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I have not done this, but I made carrot cupcakes this weekend.
The main flavors:
-allspice
-carrot
-sweet
-cream cheese
-walnuts

My best guess would be a nutty brown ale recipe with a high mash temp and/or lots of crystal/caramel malts, allspice late boil and/or secondary, shredded carrots in the mash and/or secondary, and a little lactic acid or lactobacillus to get that cream cheese tartness.

Keep in mind this is an armchair guess, but maybe a good starting point.

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Old 02-28-2011, 04:46 PM   #3
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im not into doing mash's yet i just started brewing so most of my stuff has been extract kits but i wanna step outside my comfort lines a little hopefully finding someone who has done an "extract" kit carrot cake beer

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Old 02-28-2011, 04:54 PM   #4
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The allspice is the biggest flavor contributor. you could try sprinkling some into a commercial nutty brown ale and see where that gets you. Same for the lactic acid, you'd need to experiment to find the right amount.

You can also steep some honey malt to get more sweetness.

You could toss the shredded carrots into seconday, just make sure you sanitize them somehow, maybe boiling water.

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Old 02-28-2011, 05:01 PM   #5
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I was thinking about using a basic belgium ale extract kit, steeping in some 2row grains and putting roughly 6lbs of shredded carrots into a muslin bag and leaving them in for the entire boiling period. It would be interesting to see this works out done some reasearch online but cant find any good instructions.

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Old 02-28-2011, 05:10 PM   #6
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Quote:
Originally Posted by Gordzilla View Post
I was thinking about using a basic belgium ale extract kit, steeping in some 2row grains and putting roughly 6lbs of shredded carrots into a muslin bag and leaving them in for the entire boiling period. It would be interesting to see this works out done some reasearch online but cant find any good instructions.

Yeah but carrot cake is a misnomer as it usually isn't the carrots that give the cake its flavor. Its more about the spices and how they are counteracted the the sweet tang of the frosting. The carrots probably provide moisture to the cake, more than anything...

I don't have any good ideas, other than to say that pulptastic's suggestion may be more on track (i.e. using spices) than your boiling carrots idea.
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Old 02-28-2011, 05:36 PM   #7
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i was gonna boil the carrots mostly for the color effect i still plan on adding the spices like referenced above, to get that frosting flavoring do you thinking adding lactose would be enough or should i add something else with it to really bring the frosting taste out?

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Old 02-28-2011, 05:51 PM   #8
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The lactic acid will add tartness, you would probably want to add some sweetness. This is why I recommend steeping some honey malt. Boiling some carrots would add color but may also add some cooked carrot flavor, not sure if that would be good.

2 row should be mashed, not steeped. Crystal/cara malts like honey malt can be steeped to add flavor and color.

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Old 03-24-2011, 11:18 PM   #9
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Gordlizilla, am working on a Carrot cake recipe myself for a family member's 60th birthday recipe that wants Carrot Cake for his birthday cake every year. Here is what I am looking at....

7 lbs light LME
1 lb 2-Row
8 oz. crystal 60
8 oz. special roast
8 oz. maltodextrin
1 lb flaked oats
8 oz raisins, put in blender with 1 cup wort then added to boil in final 5 min.
12 oz lactose added at bottling
1 oz. irish moss 10 min.
5 lb. carrots, peeled, shredded, and boiled covered. Then continue boiling uncovered to reduce to a syrup. Add to secondary
1.5 cups spiced Makers Mark with vanilla beans, cinn sticks, nutmeg, allspice, 1/2 oz ginger added to secondary

Let me know if you have already done a recipe. Would love to know what you went with.

Pulptastic - what do you view as the difference between mashing and steeping? I always viewed mashing as steeping with grains with diastatic power to convert sugars with malts with little to no diastatic power. Thanks.

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Old 03-25-2011, 12:27 AM   #10
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This sounds really good. It's going on my future brews for sure. Not sure if I'll try to get the frosting flavor down, or just serve it with slice of cheese cake.

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