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Old 10-22-2009, 12:28 AM   #11
mitch171
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Glad it is calming down, I bet it ends up tasty.



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Old 11-05-2009, 06:01 PM   #12
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I bottled today, earlier than I had scheduled, but I had a hunch that it was time.

The beer is dirt-brown, with woodsy, exotic fragrances lifting off of a slightly oily surface. The bourbon comes through as an afterthought,with only a hint of vanilla.

The palate is very warm, spicy, and complex. The liquorice flavor that dominated when I transfered is now mingling well with a centered bitterness and the sweetness offered by the bourbon. The other flavors are there, too - even the cherry bark!

The beer finishes with a wonderful back-of-the-throat warmth that lingers for about a minute.

I can't wait to enjoy one of these in the dead of winter.

I'm so pleased right now, that all I can think of is how I can adjust the recipe for the next batch. If this was the 18th century, I'd be such a local hero for brewing this!



Sorry for boasting, I'm just really psyched!



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Old 11-05-2009, 06:52 PM   #13
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Sounds like an awesome idea for a recipe. Kudos!

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Old 11-24-2009, 03:22 PM   #14
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Well, I finally had one chilled and fully carbonated.




The color is brown with a touch of clay red. It's go a beautiful creamy head.



The beer has a bracing bitterness with a cool backdrop of spice and earth. I want it a bit maltier, I think. Also, I wish the vanilla was more present. It's a challenging, but overall pleasant drink, that has the additional aspect of being a reflection of an ancient style of brew.
I'm already planning the next batch. I'm thinking of basing it on an imperial stout, with later additions of most of the herbal ingredients, to hopefully increase their aromatic aspects, and a bit of lactose to counterbalance the bitterness.

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Old 11-24-2009, 03:34 PM   #15
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Did you add the wintergreen in secondary? I noticed you had a question mark next to it on the original recipe, and I'm just wondering if you went with it.

I wonder if you consulted any root beer recipe books, like Cresswell's "Homemade Root Beer", or Renfrow's "A Sip Through Time"?

This sounds delicious. I'm quite interested!

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Old 11-24-2009, 03:54 PM   #16
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Nope, I skipped the wintergreen. I wanted to avoid it as it's used as a substitute for sassafras in modern root beers. I figured I'd only use it as a last resort.
I haven't read either of those books, but thanks for the links! I'll definitely be getting at least one of those. I really based my recipe on scattered data on the internet, and on my knowledge of the different herbs as teas.



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