Originally Posted by flyweed
Sure, I'll share mine if other people do as well. Mine is pretty easy really, and for the most part, is the "base" recipe for just about all "from scratch" brewers.
Makes 2 gallons:
2 oz of Sarsaparilla (optional because of FDA ban)
2 oz. of Sassafrass
1/2 oz. of Licorice root
2 oz. wintergreen leaves
1 pound of sugar (plain old cane sugar)
1 1/2 pounds of honey (clover or wildflower)
2 gallons of water
Bring water to a boil (use spring water if possible). Add all roots and spices in a grain/steeping bag and simmer for 30 minutes. Add sugar and honey and stir in to mix..shut off heat and allow to cool. Then once at room temp..you can either pitch a yeast and bottle, or force carb and keg. I usually just double this recipe and make 4 gallons and force carb in a corny keg.
Thank you for sharing your recipe. Your recipe calls for 2 oz of each of the following sassafras, sarsaparilla, wintergreen leaves. Does 2 oz refer to fresh or dried of these three things? If it is 2 oz for fresh, do you (or anyone else) know how much of these ingredients dried I would want to use?