Nottingham Batch Size (Gallons):
1 Original Gravity:
N/A Final Gravity:
N/A Boiling Time (Minutes):
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
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.
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