Roasted Carrot (Almost) Gruit

[thedevilandgod]

First topic on the forum!

Made a one gallon batch of Roasted Carrot (sort of) gruit yesterday. Within twelve hours it had blown the airlock off the fermenter. Must be all the nutrients in the carrots.

2.7 lbs. - 2-row
.5 lbs. - Vienna
.5 lbs. - Munich
.1 lbs - Rye

Mash at 154F 30 min.

90 boil
3.53 g Tettnang - 60
1 tsp fresh ground black peppercorn - 60

Roasted/braised .5 lbs of carrots at 425F for one hour. Added to primary with wort.

Rehydrated and pitched 1/2 packet of Safebrew T-58. (66F).

Wort has the nice peppery taste; it’ll be interesting to see how it ferments out with the “Belgian” yeast. Added the Tettnang just because I’m a bit paranoid of infection. Estimating 20 IBUs between the Tettnang (10 IBU according to the calculations) and peppercorn.

So far, it has a nice orange hue (sans carrots), and seems to be fermenting great. I’ve found that making one gallon batches are a) way quicker to brew and b) make it less of a big deal if they don’t turn out the way you wanted them to.

 

[thedevilandgod]

Forgot gravities. 1.057 OG, aiming for 1.010 FG.

 

[thedevilandgod]

Bubbling like a maniac. Looks like yeast are clumping onto the carrots for nutrients.