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Old 08-09-2012, 10:31 PM   #1
MisterTipsy
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Jun 2012
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3 gallons Filtered Water
1.5 lbs Raw Cane Sugar
1 lbs Brown Sugar, Dark

4.00 oz Sarsaparilla Root Bark
2.00 oz Sassafras Root Bark
1.00 oz Wintergreen leaf
1.00 oz Licorice Root

1.00 ea Vanilla Bean
1.00 oz Wild Cherry Root Bark
2.00 oz Ginger Root

1.5oz Maltodextrine

5g yeast


This is my first try at making a root beer. I plan to let it ferment for 12 hours to get a point or two of booze in there. The ingredients were way more expensive than I imagined. This 3 gallon recipe cost me about $25, so it better be good.

Any suggestions?



 
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Old 08-10-2012, 01:08 PM   #2
MisterTipsy
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The ingredients are still in plastic bags and the aroma in my kitchen is filled with root beer.

Sassafras has the strongest and most root beerish aroma. Sarsaparilla is similar, but much less fragrant.

I think I'm also going to use some maltodextrin or steep some carafoam.



 
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Old 08-10-2012, 01:11 PM   #3
MisterTipsy
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What yeast should I use?

I have:

Fleishman's bread yeast
us-05
t-58

 
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Old 08-10-2012, 10:10 PM   #4
MisterTipsy
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Anyone? Anyone?


 
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Old 08-15-2012, 01:33 PM   #5
MisterTipsy
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pic of the flavor ingredients

from left to right: wild cherry root bark, licorice root, vanilla bean, sassafras root bark, sarsaparilla root bark, ginger root and wintergreen
Click image for larger version

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Old 08-15-2012, 02:23 PM   #6
VonRunkel
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I have never done a RB, bus us-05 is always a safe bet.

 
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Old 08-15-2012, 02:37 PM   #7
MrOH
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How are you stopping fermentation and then carbonating? Campden tablets and kegging?
I would go with US-05, no need for yeast flavors, I suppose.
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Peace and bacon grease

 
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Old 08-15-2012, 02:43 PM   #8
Curtis2010
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Quote:
Originally Posted by VonRunkel View Post
I have never done a RB, bus us-05 is always a safe bet.
For RB I really don't think the yeast will matter much -- especially since you only intend to give it a short ferm. Just keep it w/in temp ranges for the yeast you use so you don't get any unwanted off-flavors. I got some bad ones from US-05 at too warm of a ferm temp last year and these were produced very early in the fermentation.

Also, I've brewed a few RB's and finally developed a recipe last year that was what I wanted. You might check it out for ideas. See this thread http://www.homebrewtalk.com/f95/root...recipe-297882/.

 
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Old 08-15-2012, 03:07 PM   #9
MisterTipsy
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Quote:
Originally Posted by MrOH View Post
How are you stopping fermentation and then carbonating? Campden tablets and kegging?
I would go with US-05, no need for yeast flavors, I suppose.
The plan is to pitch a small amount of yeast. Let it work for 8 hours. Bottle it. Let it sit in the bottle at 70* for 24 hours and then keep it refrigerated.

 
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Old 08-16-2012, 12:02 AM   #10
MisterTipsy
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I used 5g of Fleischmann's yeast.



The post boil sample tasted sort of like root beer. Maybe a little too much licorice root and not quite enough sassafras was my first impression, but I think it will be tasty regardless. I may add a little water at bottling.



 
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