Well tonight I made 5 gallons worth of root beer. 3 gallons on what I m calling my "signature" recipe and 2 gallons of what I have named my "Honey Boo Boo Drank." Obviously all my roots showed up today but I am not doing to much experimentation with these this time. I have been without root beer for a couple weeks now and wanted to make sure I had plenty around for when I do make some experimental batches. About as experimental as I got this time was to tweak each of the recipes just a little and to donate 1 gallon of each recipe to be used for 8oz of maltdextrine to see how it turns out.
I do have yucca root, burdock root, and dandelion root which was part of my package I got today. I have never used any of these roots before so I have no clue how much to use of any of them or what flavors to expect. I have to say I smelled all three of them and none of them smelled very appealing so hopefully that's not some kind of indicator. So here are the reasons I got those 3 roots. Yucca root I got because I have heard that it helps with head retention plus I have seen this root get used on a commercial root beer, which the name of currently has escaped me.
I got the burdock because I came across instances where people have been using it though I have not seen what ratio it is used at. I decided to get the dandelion root because, again, I have herd of people using it though I do not know what amounts of it are used. I figured for as cheep as the roots were I figured I would get them to play with and experiment with. If anyone has any ideas on how much of any of these roots typically should be used on a per gallon basis, I would greatly appreciated. It seems that I have run into some recipes that use equal amounts of sassafras and sarsaparilla (assuming both are in a recipe). Is it safe to assume that maybe this could also be used for burdock, dandelion and possibly yucca?
Thanks for all the help