24 Carrot I.P.A.
(5 gallons/19 L, all-grain)
OG = 1.074 FG = 1.020
IBU = 60 SRM = 22 ABV = 7.0%
Ingredients
12.25 lbs. (5.6 kg) Maris Otter malt
1.75 lbs. (0.8 kg) medium British crystal malt
1.25 lbs. (0.57) Belgian Caravienne malt
3.5 lbs. (1.6 kg) organic carrots
15 AAU First Gold hops (first wort hops) (2.0 oz./57 g at 7.5% alpha acids)
15 AAU Challenger hops (10 min.) (1.5 oz./43 g at 7.5% alpha acids)
1.0 oz Cascades hops (0 min.)
1.0 oz. Cascades (dry hop)
White Labs WLP013 (London Ale) yeast
Step by Step
Single infusion mash grains for 1 hour at 158 °F (70 °C). Boil wort for 60 minutes. Add peeled and pureed organic carrots (approximately 24 of them, depending on the size) to primary fermenter.
Written by BYO Staff
This beer, by Bev Blackwood, was “dry carroted” and the mouthfeel defined as “crunchy.” In truth, the carrot stick included in the contest bottle picked up a lot of the hop character of the I.P.A. and proved to be quite tasty, as was the beer!
Stone Brewing Co.’s Pataskala Red X IPA clone
The key to replicating a beer of this nature is to use the freshest hops possible and, as always with hop-forward beers, minimizing oxygen uptake during dry-hopping, transferring, and packaging processes.
Historic Foraged Pennsylvania Swankey
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