Creme Soda DB style revised
It ended up being sweet but I adjusted the recipe, as well there was a little tang to it so I eased up on the Citric Acid. Next time I would like to try simmering some vanilla beans in a brown sugar syrup. I also have been toying around with the idea of using Honey for the main sugar.
This recipe Yields 5 gallons force carbonated.
8 lb Cane Sugar
8 oz Maltodextrin - for a good full mouth feel
1 lb Lactose - For a creamy flavor. (This is used in milk stouts)
2 tsp Citric Acid
12 oz Clear Imitation Vanilla
5 Gallons of your favorite purified water.
Dump all sugars into 3 gallon pot with 1 gallon water. Bring to a low boil and wait for liquid to turn clear. KEEP BELOW 180 DEGREES. My syrup ended up a little golden, I plan on fixing this in the next batch, I think the malt or lactose ended up burning quicker than the cane. So I will try a lower temp.
Chill with wort chiller, Add citric acid when reasonably cool, maybe in the 100 degree range. Force carbonate at 50psi, I rocked the keg and was able to get the carbonation level up in less than an hour.
Last edited by DigitalBlacksmith; 08-12-2011 at 01:24 PM.