Weight -> Liquid, Liquid -> Weight. How would you approximate this? For example, how much is "half a gallon" of Carrot juice?
(I'm trying to plug it into BeerSmith if you hadn't guessed)
I found somewhere that says that "good" carrot juice should have:
# total soluble solids: 12 %;
# total sugar content: 8%;
# beta-carotene: 1.3 mg/100 ml;
# soluble pectin: 0.4 %
I think that Sugar Content is our ticket for determining the SG of carrot juice.
Anyway, recipes are more fun. Here's what I've got so far....
Carrot Cream Ale
Batch Size: 4.75 gal
Boil Time: 90 min
1 lbs Rice Hulls (0.0 SRM)
6 lbs Pale Malt (2 Row) US (2.0 SRM)
1 lbs Maize, Flaked (2.0 SRM)
1 lbs Rice, Flaked (1.0 SRM)
8.0 oz Caramel Malt - 20L (Briess) (20.0 SRM)
8.0 oz Honey Malt (25.0 SRM)
0.25 oz Magnum [14.00 %] (45 min) 13.8 IBU
?? lbs Carrot Juice (10.0 SRM) (add after Primary ferm complete)
Est Original Gravity: 1.051 SG
Est Final Gravity: 1.013 SG
Estimated Alcohol by Vol: 5 %
Bitterness: 14.8 IBU
Est Color: 8.3++ SRM
Thoughts? Suggestions?