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Home Brew Forums > Home Brewing Beer > Recipes/Ingredients > Carrot Cake Belgian???
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Old 02-05-2011, 02:26 AM   #1
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Default Carrot Cake Belgian???

I was looking for a recipe to use some wyeast 1214 Belgian Abbey yeast and came across this:

http://hopville.com/recipe/462385/be...t-cake-belgium

I did a quick search and came up with several mentions of people using carrot juice in secondary or even thinking about using shredded carrots in mash but I am curious if anyone has actually tried this?

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Old 03-25-2011, 12:21 AM   #2
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Patirck,

I am working on a carrot cake recipe myself and was debating between fresh carrots or carrot juice. I am going to do a small 1lb brew of each this weekend of a simple, light, plain brew where I only add fresh carrots to one and carrot juice to the other to give a base line to taste the flavor of each. Which ever one works better, I will use it for the actual brew later in the spring. I have decided to add both to the secondary instead of the boil. I am happy to let you know my opinions in a few weeks.

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Old 03-28-2011, 09:49 PM   #3
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That sounds great. Carrot juice in secondary is probably the best way to go. I tried a little experiment trying to mash shredded carrots and according to my hydrometer 1 pound of shredded carrots in 1 gallon of 151* water for an hour didn't extract any ferment-able sugars.

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Old 03-28-2011, 09:55 PM   #4
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ive been wanting to do one myself, but looking for an extract kit because i dont do all grain batches yet

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Old 03-28-2011, 11:37 PM   #5
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You could do this with an extract batch - just add carrot juice to the secondary. Not sure how it will turn out but there is one way to find out.

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Old 03-29-2011, 05:01 PM   #6
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I make a beer that is half malt - half rye bread. I use a lb of six row (plus other grains) to help conversion. I just make the bread, turn it to crumbs in the food processor and add it to the mash.

You could do the same with real carrot cake.

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Old 03-29-2011, 08:35 PM   #7
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Quote:
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You could do this with an extract batch - just add carrot juice to the secondary. Not sure how it will turn out but there is one way to find out.
What extract recipe would you use for this?? Any ideas?
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Old 03-30-2011, 03:06 AM   #8
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What extract recipe would you use for this?? Any ideas?
I would start off with a belgian blonde recipe and cut back on say a half pound of the base extract (for a 5 gallon batch).
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Old 03-30-2011, 03:08 AM   #9
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I make a beer that is half malt - half rye bread. I use a lb of six row (plus other grains) to help conversion. I just make the bread, turn it to crumbs in the food processor and add it to the mash.

You could do the same with real carrot cake.
So the unmalted bread will convert? I have heard of some kind of Russian beer that is made this way but never thought of using cake instead. I would be a bit afraid of the sweetness. How much bread do you use for what size batch?
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Old 03-30-2011, 03:49 PM   #10
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Yes it will convert. The Russian "beer" is called Kvass, and is made only with bread, no malt. My version is half/half, using a loaf and a half of rye bread (homemade of course). The first time I did this I learned that the bread ferments very clean and neutral flavored so I upped the specialty grains in later versions. 5 gal batch

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