Published by Leonardo Calcagno
Ingredients:
- 2 lbs (about 900g) carrots, peeled and chopped
- 6 cups (1.5 liters) water
- 1 lb (about 450g) malted barley (choose a variety suitable for brewing)
- 1 oz (28g) hops (choose a variety with floral or citrus notes)
- 1 cinnamon stick
- 1 vanilla bean, split lengthwise
- 1 cup (200g) brown sugar
- 1 packet of beer yeast (choose a vegan-friendly strain)
Instructions:
- Preparing the Carrot Juice:
- In a large pot, combine the chopped carrots and water.
- Bring the mixture to a boil over medium-high heat, then reduce the heat to low and let it simmer for about 30 minutes or until the carrots are soft.
- Remove the pot from the heat and let the mixture cool slightly.
- Once cooled, strain the carrot mixture through a fine mesh sieve or cheesecloth to extract the carrot juice. Discard the solids and set aside the carrot juice.
- Brewing the Beer:
- In a separate large pot, bring about 4 cups of water to a boil.
- Add the malted barley to the boiling water and let it steep for about 30 minutes, stirring occasionally.
- After 30 minutes, strain the barley water into a clean container, discarding the spent grains.
- Return the strained barley water to the pot and bring it back to a boil.
- Once boiling, add the hops, cinnamon stick, and split vanilla bean to the pot.
- Boil the mixture for another 30 minutes, then remove the pot from the heat.
- Stir in the brown sugar until dissolved, then let the mixture cool to room temperature.
- Fermentation:
- Transfer the cooled barley-hops mixture (wort) to a sanitized fermentation vessel.
- Add the strained carrot juice to the vessel and mix well to combine.
- Sprinkle the packet of beer yeast over the surface of the mixture and gently stir it in.
- Seal the fermentation vessel with an airlock or lid fitted with a fermentation lock.
- Place the vessel in a cool, dark area with a consistent temperature (around 65-75°F or 18-24°C) and let it ferment for about 1-2 weeks, or until fermentation activity subsides.
- Bottling:
- Once fermentation is complete, carefully siphon the beer into sanitized bottles, leaving behind any sediment at the bottom of the fermentation vessel.
- Seal the bottles with caps or cork stoppers.
- Conditioning:
- Store the sealed bottles in a cool, dark place for an additional 1-2 weeks to allow the beer to carbonate and develop flavor.
- Enjoy:
- After conditioning, chill the beer in the refrigerator before serving.
- Pour into glasses and enjoy your homemade vegan carrot beer!
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