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Old 07-02-2013, 12:44 AM   #1
Bauerbrewery1989
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Default Grandpa Willies Hard Root Beer

Recipe Type: Extract
Yeast: Nottingham
Batch Size (Gallons): 1
Original Gravity: N/A
Final Gravity: N/A
IBU: N/A
Boiling Time (Minutes): 30
Color: Dark
Primary Fermentation (# of Days & Temp): 7 days 70F
Tasting Notes: Smooth root beer flavor finishing in vanilla and honey.

Grandpa Willies Hard Root Beer

---Primary---
1 tsp yeast nutrient
1/2 tsp yeast energizer
4 oz brown sugar
4 oz lactose
1 pound light DME
Nottingham Ale Yeast

Boil DME, brown sugar, and lactose with about 4 cups water. Pour in primary. Add nutrient and energizer. Top off. Let cool and pitch yeast. Ferment for 5-7 days. Stabilize (if kegging). Wait another week.

---Before Kegging---
1 cup sugar boiled in 1 cup water
5 1/2 oz wildflower honey
1 tsp vanilla extract
2 tbsp root beer extract (McCormick)

Boil sugar and add to bottling bucket. Then add honey (warm it so its easier to pour) and the extracts. Let cool and add primary. Pour in Keg or bottles.

If bottling, let carb and put in fridge so the yeast doesn't continue to carb and over carbonate bottles

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Old 07-02-2013, 12:49 AM   #2
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Hmmm... Subscribed.
Very interesting. How'd you come up with it?

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Old 07-02-2013, 12:50 AM   #3
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What size batch is this?

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Old 07-02-2013, 09:59 AM   #4
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I tried a few variation of this before ending up with this recipe. I searched for other peoples experiences with trying to make this and learned from their breakthroughs and mistakes. I love root beer and tried to tie in all my favorite flavor profiles from the non-alcoholic ones ive had. so far made 2 batches of this, I don't think it's lasted more then a few days after its carbed.

This is a 1 gallon batch

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Old 07-02-2013, 03:44 PM   #5
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I will have to try this one

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Old 07-04-2013, 09:23 PM   #6
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Just to update since I didn't have a hydrometer when I made the first batch. Just got done with another batch and the OG was 1.045. Will post the FG when its done.

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Old 07-05-2013, 02:04 AM   #7
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Do you have to stabilize it after a week of you are bottling it or just kegging?

Mark

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Old 07-05-2013, 04:45 PM   #8
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You would only stabilize it if you were kegging. The tricky thing with bottling is, you have to know when its carbed just right and then put it in the fridge to stop the yeast from overcarbing the bottles.

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Old 07-06-2013, 05:33 PM   #9
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Thank you. I'm going to try this out

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Old 07-09-2013, 08:32 PM   #10
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Maybe I missed it here and the other post, but how long did you boil the DME and sugars for?

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