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Old 03-27-2013, 02:07 AM   #21
MrFoodScientist
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Ok kids, calm down on the vanilla, let's get back to cream soda recipes.

So I finally dug up the root beer recipe that I made and everyone keeps telling me that it tastes like it should be a cream soda:

Root Beer:
Sugar(inverted) : 5lbs
Caramel Malt - 60L : 2oz
Burdock Root : 1 oz
Wintergreen Leaves : 1 TBSP
Molasses : 1 fl oz
Sassafras Extract (Pappy's Sassafras Concentrate Instant Tea) : 5 fl oz
Vanilla Extract : 3 fl oz

I'd say pull the sassafras, burdock, and wintergreen out and it would make a rather tasty cream soda.

Steep the malt at no higher than 170°F, let it cool and add the molasses and extract. Then force carb at 30-35psi at 34-38°F until it reaches equilibrium.

Enjoy!

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Old 03-28-2013, 05:03 AM   #22
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I never thought of adding malt to it. That would probably make for some interesting creme soda. Has anyone tried that? Is it any good?

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Old 03-28-2013, 09:39 PM   #23
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Quote:
Originally Posted by MrFoodScientist View Post

Caramel Malt - 60L : 2oz

Enjoy!
Sounds interesting, I'm going to have to give it a try. I'm a little confused on the "carmel malt line though. Is 60L a type of malt and I put in 2oz, or does this mean something else?

Also, is this for a 5 gallon recipe? Or some other quantity of water?

Thanks,
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Old 03-29-2013, 04:38 PM   #24
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Quote:
Originally Posted by FlyingDutchman View Post
I'm a little confused on the "carmel malt line though. Is 60L a type of malt and I put in 2oz, or does this mean something else?
I would take that to mean 2oz of 60L Crystal(caramel) Malt. As in whole malt, crushed/milled malt that is steeped in your water base. For example: Place crushed grains in straining bag and steep grains in x-amount water volume at 155F for 45 minutes and remove from heat. Rinse grain sack with x-amount water volume. (Method successfully used for caramel apple mead).

Example of product here: http://morebeer.com/products/crystal-60l-malt.html.

Unless there is a ready to use malt extract that someone knows of which would impart that same caramel goodness?
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Old 04-01-2013, 05:08 PM   #25
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60L is a measure of how dark it is. I've used 20L or 40L before and it's not as strong a flavor.

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Old 04-01-2013, 06:54 PM   #26
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Quote:
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60L is a measure of how dark it is. I've used 20L or 40L before and it's not as strong a flavor.
MrFoodScientist...are there any malt extracts which would impart the same, or close, taste that the steeping of grains would impart?
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Old 04-01-2013, 08:58 PM   #27
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Without having much experience in that arena, I would guess that Briess Sparkling Amber DME may work out, but I wouldn't know for sure. I like to use caramel malt because it doesn't pull out fermentables.

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Old 04-05-2013, 06:26 AM   #28
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Quote:
Originally Posted by winenewb172 View Post
You can't find vodka for less than $20 a fifth? It's less than ten here in Missouri. I would not want to live where you live.
I would not want to drink $10 vodka.
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Old 04-05-2013, 10:39 AM   #29
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Quote:
Originally Posted by UpstateMike
I would not want to drink $10 vodka.
Never said you had to drink it just use it for extract
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