Carrot Cake Beer Recipe

Posted on , by Juls
Categories:
recette de carrot cake biere

The Carrot Cake Recipe

  • Color: Amber
  • Alcohol: 7.9%
  • Bitterness: Mild
  • Brewing Time: 5 hours
  • Quantity: 20L
  • Difficulty: Moderate +

Ingredients :

  • 4kg Maris Otter Malt
  • 1kg Grated Carrots
  • 500g Imperial Malt
  • 250g Carared Malt
  • 200g DRC Malt
  • 50g Roasted Barley
  • 30g Cascade Hops
  • 20g Cascade Hops
  • 1kg Lactose
  • 1kg Maple Syrup
  • 8g Star Anise
  • 4g Dried Ginger Root (or 20g fresh)
  • 5g Cinnamon
  • 4g Nutmeg
  • 3 packets of Safale US-05 yeast
  • Total water volume: 29L (Preferably: Chloride > Sulfate: 2:1)

carrot cake beer recipe

Want to brew this Recipe ?

Brew our carrot cake recipe step by step :

Step 1 :

Clean and grate 1kg of raw carrots. You can keep the skin on, it’s not a problem. This method will facilitate the extraction of starch from the carrot.

Optional: You can also bake carrot slices with (approximately) 400g of brown sugar for 10-12 minutes in an oven at 180°C and use the caramelized pieces directly in the mash. This method will give more caramelized flavors.

It’s up to you to choose what you prefer !

Step 2 :

In your brewing vessel, heat 17 liters of water to 72°C and pour in the crushed grains.

Stir well to soak all the malt and don’t hesitate to crush the lumps against the walls of the vessel.

Also, add your carrots*.

Mix until the temperature drops to 67°C and maintain it for 1 hour.

Meanwhile, heat 12 liters of water to 75°C.

*We are looking more for a creamy texture than the taste of carrot in this beer. That’s why we chose to add them to the mash, the enzymes will extract and transform the starch from this fabulous sweet vegetable.

Step 3 :

If you are equipped, perform a Mash Out for 10 minutes at 75°C.

Step 4 :

Then proceed to filtration and rinsing.

Step 5 :

Heat your wort to proceed with a 60-minute boil.

Add the first 30 grams of Cascade at the start of the timer. The second dose should be added 20 minutes before the end.

When there are 15 minutes of boiling left, add the lactose and star anise.

Finally, 5 minutes before the end, add the maple syrup, nutmeg, ginger, and cinnamon.

Step 6 :

Once the boil is finished, cool* the wort to 18°C, transfer to the fermenter, and don’t forget the yeast!

*If you are cooling with a coil, remember to sterilize it for 15 minutes in the boiling wort.

The initial gravity should be around 1.083.

Ferment everything at 18°C for at least 5 weeks. You can raise the temperature to 22°C in the last few days to ensure fermentation is complete. The final gravity should reach 1.023. Don’t worry about the sweetness; yes, the beer will be round, but it will be balanced by the bitterness of the hops and the presence of the spices.

Optional: If you are equipped, perform a cold crash at 3°C and extend the cold conditioning for about 3 weeks; the flavors will be clearer and brighter.

Step 7 :

Sterilize 5g/L of sugar for bottling. For a creamier mouthfeel, you can limit it to 4g/L.

Conclusion :

This recipe, with a distinctly American inspiration, will transport you to the autumn landscapes of Vermont or Rhode Island.

Taste this slightly pastry beer, inspired by the famous Carrot Cake.

You will find beautiful malty, biscuity, and caramelized flavors. The carrot will bring a nice creamy texture that will perfectly blend with the sweetness of the lactose. The maple syrup will add lovely woody flavors reminiscent of breakfasts across the Atlantic.

To enhance the “carrot cake” aspect, we have included spices such as anise, nutmeg, ginger, and cinnamon, which will bring taste, indulgence, and character.

Finally, to balance everything, we decided to add a good dose of bitter hops to keep a bit of lightness.

But let’s be serious for a moment… It’s mostly the indulgence we seek in these times that are starting to cool down !