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Old 07-16-2012, 03:00 PM   #1
robbyhicks
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Default GF partial mash rootbeer

Ok, been thinking about some homebrew rootbeer, just saw a recipe in the soda forum about using carapils & dme to give a maltier, fuller bodied & less sweet rootbeer... i know if i brew this up my wife (the celiac in the fam) will be asking for a gf version, so to head her off at the pass what can we figure out here?



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Old 07-16-2012, 03:03 PM   #2
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Here is the guy's post... i would have to naturally carbonate since i dont have a CO2 setup...

Quote:
Originally Posted by Curtis2010
As requested, I am posting this recipe on it's own thread:

Originally Posted by Curtis2010

I just brewed an awesome root beer and thought I would post here for the benefit of those looking for a good recipe. This is for 5 gallons for forced carbonated root beer (you could of course easily adapt this to naturally carbonate).

The end result has a rich creamy head with very long retention, creamy mouth feel, and is not overly sweet as can result if using sugar rather than DME.

Ingredients below:

8oz Cara-Pils
8oz Flaked Oats
1lb Light DME
1 Bottle Root Beer Extract (qty may vary by supplier)
1/2 tsp Vanilla

Brew Steps:

Bring 1 gallon of water to 160 and add grains (I put mine in a grain bag which makes them easy to remove). Steep at 155 for 30 minutes (do not boil). Remove grains.

Add DME and mix well. Bring water back up to 160 and hold for 30 minutes (there is no need to boil this stuff...just need to pasteurize and mix well).

Transfer to keg (our whatever your gear dictates) add extract (again no need to boil an extract you just drive off flavor components). Top up with with cool clean water. Force carbonate at approximately 26PSI at 45F.

Pic attached of the end result -- rich, creamy and yummy!

You could also adapt this to brew a "hard" root beer by upping the gravity with DME. I have a small 1-liter test batch of this approach brewing now. I brought the OG of this test batch up to about 1.060 with DME and pitched a generic dry brewer's yeast by Coopers.


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Old 07-16-2012, 03:14 PM   #3
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Replace the light DME with rice extract, 1:1. Replace the carapils with candi syrup (amber or dark) added to taste, and/or a bit of molasses. Unless you're making the "hard" version, what comes out of the kettle is what you get, since this is force-carbed and not fermented.

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Old 07-16-2012, 03:22 PM   #4
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Like i said, have to ferment 8*( you think 8oz of like d45 candi? For the carapils? Also do you think bumping the oats to counteract the dry/crisping effect of the rice?

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Old 07-16-2012, 03:45 PM   #5
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Ok, put both recipes in my BrewR app... looks like they are close on est og, 1.016(gf) vs. 1.014, also liking what the candi & molasses should do to color, 8srm for the gf vs. 2 for the reg...

Heres what i plugged in for the gf rb...
1# ea of rice solids & gf oats
8oz of d45 candi syrup
4oz molasses
Rb extract
.5tsp gf vanilla

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Old 07-16-2012, 05:04 PM   #6
igliashon
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Yep, that'll do it!

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Old 07-18-2012, 02:00 PM   #7
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I'll be honest, I was thinking of using one of the even darker candi syrups like the D180 or D90. Right now, I'm playing with varying amounts of sarsaparilla, wintergreen, burdock root, yellow dock, star anise, licorish root, wild cherry bark, dandelion root, chicory root and if I can find some, sassafrass, before I touch on the sugars.

I think the poster for the malt rootbeer is using oats for head retention and body, and while that's possible, I'm thinking of gum acacia and quillaya and possibly irish moss.

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Old 07-19-2012, 06:21 PM   #8
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You could probably do d180 and cut the molasses, i added that so it would look like rootbeer instead of cream soda... There is a recipe for a from scratch rootbeer in the soda section that might get you on the right track instead of the extract... I upped the oatmeal like you said for body & head anticipating that the rice solids would effect both... I think ill brew this soon, waiting on finding the raw ingredients and bottles...

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Old 07-19-2012, 09:14 PM   #9
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Molasses is better in root beer than D-180 alone; it adds more of the traditional flavor and less of a stout/porter roastiness.

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Old 07-19-2012, 09:56 PM   #10
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Now you mention it... I was reading the descriptors on the 90 & 180 and recall that now... 45 was a better fit...



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