Awesome! Look forward to hearing about your experience with it. The "Signature" recipe has changed a little but still tastes great. I am thinking about doing some tweaks to perfect it but it's still a solid recipe.
Signature Recipe
MAKES 3 GALLONS
12 Qts Water
36 oz. Honey
6 Star Anise (TRY WITHOUT)
3/8 tsp. Salt
3/8 cp. Sarsaparilla
3/8 cp. Sassafras
3 cp. Pure Cane Sugar (Stick to light brown sugar)
1 1/2 cp Vanilla Flavoring
3/8 cp. Chopped Raisins
3/8 tsp. Nutmeg
1/8 tsp. Champagne Yeast (per gallon)
4 oz. Maltodextrine
MAKES 5 GALLONS
20 Qts Water
60 oz. Honey
10 Star Anise (TRY WITHOUT)
5/8 tsp. Salt
5/8 cp. Sarsaparilla
5/8 cp. Sassafras
5 cp. Pure Cane Sugar (Stick to light brown sugar)
2 1/2 cp Vanilla Flavoring
5/8 cp. Chopped Raisins
5/8 tsp. Nutmeg
1/8 tsp. Champagne Yeast (per gallon)
7 oz. Maltodextrine
Instructions:
1. If using a 12qt pot and making a 3gal (12qt) batch, put in 8qts of water into the pot. Always use only a fraction of the total water, as to leave a portion left for cooling the batch down with.
2. While water is heating up, place all ingredients into pot (either directly or inside a brew bag) except brown sugar and honey.
3. Lightly boil/simmer for 30 minutes.
4. After 30 minutes, stir in the Maltodextrine.
5. After stirring in the Maltodextrine is added, let 15 minutes pass then add the brown sugar and honey.
5a. Take off heat. Continue to stir until sugar is completely dissolved.
6. In your Ale Pail, or similar 5gal bucket, fill with 1gal of fresh cold water and pour the warm brew through a fine mesh funnel, into the Ale Pail.
- If bottling
a. Once target temp has been reached fill each of the bottles.
NOTE: Target temp is important since yeast will die at anything hotter than 95 degrees. Temps 60-95 degrees is acceptable, but I try to go no higher than 75. I like to play it safe.
b. Measure out (or sprinkle) the amount of yeast needed for each bottle. Cap and let sit until carbonated to desired amount.
NOTE: I have measured this a couple ways and think I will get a small scale to do it now. I have taken a 1/8tsp of yeast and divided it 8 ways (since I have 16oz bottles and 1gal/16oz=8). I have also done the light sprinkling method. Both of which have worked for the most part but I am sure there is a much more accurate way of measuring such a small amount.
- If putting into 1 gallon carboys
c. Pour liquid into jug
d. Once jug has been filled to the appropriate level, add 1/8 tsp. champagne yeast
6. Let sit for 3 days then put into fridge for another 3 days to chill and slow down yeast activity.
NOTE: One option would be to pasteurize the bottles after 3 days, assuming they have peak carbonation after 3 days. Let sit longer if needed.
Pasteurization: is done by bringing water to a temp of 160 degrees F and placing the finished carbonated product into the water. Once placed into the water, put a lid over the pot and let sit for 10 minutes. After 10 minutes, take bottled product out of the pot and let cool. Repeat as needed.
7. ENJOY
FINAL THOUGHTS:
1. I have noticed that most of my brew takes 3 days to carbonate to the perfect amount.
2. When I make my (big) batches I try to use at least one, usually two, 2 liter bottles with some of my root beer in them. This way I can feel the bottles tighten up when they are carbonating. This allows me to use them as a gauge of sorts on the level of carbonation inside the bottles. When they become almost impossible to squeeze on the top dome part of the bottles, I call it done. 
3. 2 liter bottles will use about 1/16tsp of yeast each.
4. Take a lesson learned from me, DO NOT brew late at night and double the quantities of yeast (accidentally of course) in your carboys. You will end up waking up to 1 gallon bottle bombs. Not pleasant.
I also have a second recipe, in case you're interested. It's called "Honey Boo Boo Drank". Im thinking of changing it to something less hideous like "honey badger" or "honey beer". Anyway, here is that recipe...
Honey Boo Boo Drank
3 Gallon Batch
12qts Water
1.5lb Sugar
1.5oz Sassafras
.5oz Wintergreen Leaves
1.5cp Vanilla Flavoring
2cp Honey - 1cp of Honey=12oz
4 oz. Maltodextrine
1/8tsp Yeast per gallon
5 Gallon Batch
20qts Water
2.5lb Sugar
2.5oz Sassafras
1.5oz Wintergreen Leaves
2.5cp Vanilla Flavoring
40oz Honey
7 oz. Maltodextrine
1/8tsp Yeast per gallon
Instructions:
Pour 8qts water into pot
Place only the Sassafras and Wintergreen into grain bag
Heat up water and place grain bag into water
Simmer water for 30 minutes
Add sugar, honey, and vanilla flavoring. Stir until fully incorporated.
Remove grain bag from water
Stir in Maltodextrine until fully incorporated
Remove from heat
Combine the remaining water, either to pot or an Ale Pail, whichever is more realistic.
Wait for liquid temp to come down to 70-75 degrees F.
Place the brew into bottle(s) of your choice
Add the appropriate amount of yeast for the selected size bottle and fasten the cap.
- I shake the bottles vigorously for about 10-15 seconds. Not sure if it helps but it feels good and makes the guns stay in tip top shape.
Wait 3 Days to carbonate (checking carbonation levels along the way)
(Optional) Pasteurize
Enjoy