Here is the recipe I have been developing and right now its great. I may make some minor changes but it is good where it stands right now.
8 Qts. Water
24 oz. Honey
3 Star Anise
1/4 tsp. Salt (try without)
1/4 cp. Sarsaparilla
1/4 cp. Sassafras
1 1/2 cp. Brown Sugar (try dark)
2 Vanilla Bean (Split and scraped)
2 tsp. Vanilla Extract
1/4 cp. Chopped Raisins
1/4 tsp. Nutmeg
1/4 oz. Juniper Berries (50)
1/4 tsp. Champagne Yeast (1/8tsp/ gal)
MAKES 2 GALLONS
1. In a large deep pot, put in 4 quarts of water.
2. While water is heating up, place all ingredients into pot except brown sugar.
3. Let boil for 30 minutes.
4. Add brown sugar toward end of boiling time
5. Add the remaining 4 quarts of water. Turn off heat and let steep to 60-95 degrees F (70-75 degrees may be optimal). Any hotter and yeast will not survive.
- If bottling
a. Pour liquid through fine mesh funnel into Ale Pale
b. Once target temp has been reached, add yeast and stir thoroughly and fill bottles
- If putting into jug(s)
c. Pour liquid through fine mesh funnel into jug
d. Once jug has been filled add 1/4 tsp. champagne yeast
6. Let sit for 3 days then put into fridge for another 3 days to chill and slow down yeast activity.
The place where I have been getting my supplies and have great prices is www.herbco.com
Good luck and lets us know how it all turns out for you.