Sassafras/sarsaparilla root beer recipe?
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Lefou
Danged rascally furt
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Both.
Raisins have vitamins and trace minerals plus some extra sugars for the yeast to munch on. Add enough and you might get some raisin flavorings.
Crazy8
Well-Known Member
Holy crap its been a long time since I was here last. Not sure if you're still wondering about this after 8 months, but for 2 gallons, without doing real math, id estimate maybe a tablespoon? Roughly.
On a completely off topic question, is it me or did the adds in this forum get much worse in here? I was greatly disappointed by the bombardment of adds when i signed back on. I don't remember it being that way when I used to be in here all of the time.
Modified this and other recipes. After three variations I won best of show for the soda category at our state fair.
Here's the recipe
4 gal spring water
Chill 1 gal
Heat 3 gal to 150. Steep 7 oz chocolate malt for 10-15 min then remove
After steep while bringing to boil:
2 oz. Sarsaparilla
2 oz. Sassafras
Boil 30 min:
1/2 tsp. Nutmeg
1 cinnamon stick
4 star anise
2 Vanilla bean - split
Boil last 5 min:
1 T Wintergreen
Strain
After boil/strain. Before cooling
6 cups cane sugar
1.5 cups Honey
1/2 cup maltodextrin
1/2 cup Vanilla Extract
Combine with chilled gal
Here's the recipe
4 gal spring water
Chill 1 gal
Heat 3 gal to 150. Steep 7 oz chocolate malt for 10-15 min then remove
After steep while bringing to boil:
2 oz. Sarsaparilla
2 oz. Sassafras
Boil 30 min:
1/2 tsp. Nutmeg
1 cinnamon stick
4 star anise
2 Vanilla bean - split
Boil last 5 min:
1 T Wintergreen
Strain
After boil/strain. Before cooling
6 cups cane sugar
1.5 cups Honey
1/2 cup maltodextrin
1/2 cup Vanilla Extract
Combine with chilled gal
![Craft A Brew - Safale S-04 Dry Yeast - Fermentis - English Ale Dry Yeast - For English and American Ales and Hard Apple Ciders - Ingredients for Home Brewing - Beer Making Supplies - [1 Pack]](https://m.media-amazon.com/images/I/41fVGNh6JfL._SL500_.jpg)
Crazy8
Well-Known Member
DUUUUUDE, That is awesome to hear. Congratulations on that. Once again I am back from another lengthy hiatus and noticed this. It's been a long time since I have made a batch, but I am going to try to make one this weekend. I really like your recipe and the specific outlined procedure. That gives me a few ideas. How many different batches have you made before coming to your "winner"?
In regards to your process...
Was the chilled water just for the cooling down at the end, or was their a bigger reason for that? I used to do something similar, but just with cool water, and it was just to coll down the hot stuff at the end.
With the "After steep while bringing to boil" and the "Boil 30 min" parts. I just want to make sure I understand that part. I am assuming the process is:
After steep, while bringing to a boil, add these ingredients:
2 oz. Sarsaparilla
2 oz. Sassafras
When it starts to boil, add the below ingredients and let boil for 30 minutes:
1/2 tsp. Nutmeg
1 cinnamon stick
4 star anise
2 Vanilla bean - split
In such a large batch, do you think adding only 2 split vanilla beans did much for flavoring? I always had issues with using the beans as it never seemed to add enough of the flavor i was looking for, which is why I went with extract/flavoring.
In regards to your process...
Was the chilled water just for the cooling down at the end, or was their a bigger reason for that? I used to do something similar, but just with cool water, and it was just to coll down the hot stuff at the end.
With the "After steep while bringing to boil" and the "Boil 30 min" parts. I just want to make sure I understand that part. I am assuming the process is:
After steep, while bringing to a boil, add these ingredients:
2 oz. Sarsaparilla
2 oz. Sassafras
When it starts to boil, add the below ingredients and let boil for 30 minutes:
1/2 tsp. Nutmeg
1 cinnamon stick
4 star anise
2 Vanilla bean - split
In such a large batch, do you think adding only 2 split vanilla beans did much for flavoring? I always had issues with using the beans as it never seemed to add enough of the flavor i was looking for, which is why I went with extract/flavoring.
DUUUUUDE, That is awesome to hear. Congratulations on that. Once again I am back from another lengthy hiatus and noticed this. It's been a long time since I have made a batch, but I am going to try to make one this weekend. I really like your recipe and the specific outlined procedure. That gives me a few ideas. How many different batches have you made before coming to your "winner"?
In regards to your process...
Was the chilled water just for the cooling down at the end, or was their a bigger reason for that? I used to do something similar, but just with cool water, and it was just to coll down the hot stuff at the end.
With the "After steep while bringing to boil" and the "Boil 30 min" parts. I just want to make sure I understand that part. I am assuming the process is:
After steep, while bringing to a boil, add these ingredients:
2 oz. Sarsaparilla
2 oz. Sassafras
When it starts to boil, add the below ingredients and let boil for 30 minutes:
1/2 tsp. Nutmeg
1 cinnamon stick
4 star anise
2 Vanilla bean - split
In such a large batch, do you think adding only 2 split vanilla beans did much for flavoring? I always had issues with using the beans as it never seemed to add enough of the flavor i was looking for, which is why I went with extract/flavoring.
Yes the cold water is mostly pragmatic. I don't want to risk my beer kettle tasting like root beer, so I'm using a smaller pot. The full volume of water doesn't fit, and neither does my chiller coil.
Yes to the timing of the boil
Not sure how much the beens add, but I also add the extract.
The winning batch was version #3. I think I'm on batch 4 or 5 now
Keep us posted if you try a version and anything you change
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Hmmm...Do you force carbonate your Root Beer or did you use yeast? First two batches of mine using a different recipe I used Champagne Yeast but I think it gave my Root Beer a terrible taste. I also tried using raw honey since it's locally made where I live and it was way too overpowering. Two other questions:
1. What was your storage period?
2. What kind of Chocolate Malt? Mix?
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Yes I force carb in a keg at 30 psi for about 4-5 days, and then let it sit at 15-20 for a week or so. Then I bottle the whole batch from the keg. I was getting too much foam due to the high carb volume, but from the bottle it's perfect.
Not sure on the self life, mainly because it's gets drank fast.
I've used regular chocolate malt and pale chocolate. Didn't notice much difference. Both work fine
Crazy8
Well-Known Member
I brewed up 3 gallons of the "Signature" and 2 gallons of the "Honey Badger". I made some changes, but mostly minor. Here they are:
Signature - (3 gallons)
12qts - Water
36oz - Honey
3/8cp - Sarsaparilla
3/8cp - Sassafras
------------------------------
3cp - Brown Sugar
1/2cp - Vanilla Flavoring
3/8tsp - Nutmeg
4oz - Maltodextrine
1/8tsp Yeast/gallon
NOTE: I took out 3/8tsp salt and 3/8cp of raisins. I'll see how this batch ends up. I feel those wont make a big impact.
Honey Badger - (2 gallons)
8qts - Water
24oz - Honey
1oz - Sassafras
-----------------------------
1cp - Vanilla
2.6oz - Maltodextrine
1lb - Brown Sugar
1/8tsp - Yeast/gallon
NOTE: Other than altering the amounts of ingredients from a 3 gallon recipe, down to a 2 gallon recipe, nothing has really changed. The one big thing is that I noticed between the 2 recipes, the honey ratio in the Signature, was at a higher ratio than Honey Badger. This just didn't feel right. I mean, with a name like "Honey Badger" it should have at least the same ratio of honey. What I did, was, even though I cut out 1 gallon from the recipe, I kept the 24oz of honey that the 3 gallon recipe calls for. That puts me at 12oz/gallon, which is exactly what the Signature is at. However, Honey Badger has fewer ingredients, so I am hoping that may help in bringing that honey flavor to the front more.
NOTE NOTE: Up above, everything that is above the dashed line went into the pot and was boiled. Everything below the dashed line was put in right at the end after dumping the brew into the bucket. I can't wait to see how it all comes out.
Just reporting in:
I made the recipe with a few exceptions and additions (1 gallon)
1. Used Chocolate malt mix. Drained the thicker part of it near the end of boiling and used 3.5 Tbsps (for 1 gallon). Though I'm noting to reduce it perhaps by 1 more Tbsp for a more even flavor.
2. Excluded the honey as I've had problems using it in the past.
3. Used White sugar instead of Cane sugar.
4. Excluded the Wintergreen
5. Added "Cherry Bark" for a slightly different flavor
All-in-all, it tastes awesome! I'll be yeasting 1 16oz bottle and leaving 1 without to test. If it doesn't change the flavor I'll yeast the others and wait an additional week to build up fizz.
Experiments may vary on what I'll try next...
Crazy8
Well-Known Member
Very interesting. I have a couple experiments I am going to do as well (eventually). One experiment is to use some food grade oak chips I cam across. The idea was to give it just a subtle "this root beer has been aged in oak barrels until it reached perfection" kind of taste without throwing anything off. How did the cherry bark affect flavor, as in, what did it add to it or change?
I am very curious about the use of chocolate malt. I'm assuming it adds some chocolate flavor to it, how strong is it? Is it more of a forward flavor, or background?
As far as "white sugar" goes, are you referring to powdered sugar?
Crazy8
Well-Known Member
Here are some pics from the pasteurizing I did last night.
Started with the bottles first.
NOTE: Ignore the icky ring around the burner, it's just rust and stuff that not even acid could remove. Don't judge me. LOL
Moved onto the big boys after the bottles. Notice this is one of my "Signature" filled carboys. I made 3 gallons of it.
After not brewing for as long as I have, I forgot that one of the things I like with pasteurizing is how the color lightens up. This picture makes it look more like lake water or something, but it is more of a dark amber-ish color, like what you see in the bottom of these bottles.
Here's the comparison of pasteurized and not pasteurized. This is also a better representation of the color difference.
Started with the bottles first.
NOTE: Ignore the icky ring around the burner, it's just rust and stuff that not even acid could remove. Don't judge me. LOL
Moved onto the big boys after the bottles. Notice this is one of my "Signature" filled carboys. I made 3 gallons of it.
After not brewing for as long as I have, I forgot that one of the things I like with pasteurizing is how the color lightens up. This picture makes it look more like lake water or something, but it is more of a dark amber-ish color, like what you see in the bottom of these bottles.
Here's the comparison of pasteurized and not pasteurized. This is also a better representation of the color difference.
It was my initial fear that the mix would throw off the batch completely. Oddly enough, it's less like the chocolate taste then anticipated and simply adds a subtle taste. The main "chocolate" part was removed (the thick, white milky stuff during boiling) so it's not nearly as strong as it could've been. Instead, it left a nice trace. It also made the end root beer taste oh-so rich tasting <3
No, I didn't use any powdered sugar in mine. It's not cane sugar either but the processed white kind you could buy at any local food seller. I was originally going to buy cane sugar but decided against it since the only real difference is a darker color.
The cherry was a bit more prominent then the other flavors but thankfully didn't overpower any of them. It added mainly a "zing". However, I do caution not to use too much as otherwise the bitter part of it starts to rear its head. (yuck)
I'll let you know if anything changes after my storage period is finished.
Just to clarify, when I said I used Chocolate malt, I meant the grain like you use in beer brewing. You grind it and steep it like you would your specialty grains in extract brewing. Used this way and the amount I used it should only add color and not much flavor
Aye, I was aware. I was very curious what the taste might add though so I put it in. It's surprisingly really good! (clarification is appreciated though)
Also...jeez those are some cheap prices!
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Crazy8
Well-Known Member
@Rootbeer! When you put the cherry wood into it, did you put it in the boil, or is it something you let sit around for a day or more? When I do my Oak chips, I am thinking of letting it sit for a bit, days I am guessing, to let the flavor kinda seep out on its own, much like it would if root beer was actually aged in barrels.
The experiment will be tasted along the way to gauge the flavor. Another part of this idea was just to let the chips sit in a jug of water, and taste that along the way to gauge the intensity of the flavor when it's only in water.
Anyway, once the root beer has achieved a nice, very subtle woodsy flavor, I will then put the yeast in it at that point. Since yeast can change the flavors a little bit, it'll be interesting to see how it tastes as a final product.
Pretty excited to try these experiments, but unless it's water I use, I still have another 4.5 gallons to drink first...lol
The experiment will be tasted along the way to gauge the flavor. Another part of this idea was just to let the chips sit in a jug of water, and taste that along the way to gauge the intensity of the flavor when it's only in water.
Anyway, once the root beer has achieved a nice, very subtle woodsy flavor, I will then put the yeast in it at that point. Since yeast can change the flavors a little bit, it'll be interesting to see how it tastes as a final product.
Pretty excited to try these experiments, but unless it's water I use, I still have another 4.5 gallons to drink first...lol
Crazy8
Well-Known Member
Here's a nice additional update...At least I think it is. Through my root beer making she had told me "there's only one batch that I liked a lot". This told me that she's going to have to be my motivation to make sure I nailed it this time. Turns out I did. She sent me this picture yesterday while I was at work 
@Rootbeer! When you put the cherry wood into it, did you put it in the boil, or is it something you let sit around for a day or more? When I do my Oak chips, I am thinking of letting it sit for a bit, days I am guessing, to let the flavor kinda seep out on its own, much like it would if root beer was actually aged in barrels.
The experiment will be tasted along the way to gauge the flavor. Another part of this idea was just to let the chips sit in a jug of water, and taste that along the way to gauge the intensity of the flavor when it's only in water.
Anyway, once the root beer has achieved a nice, very subtle woodsy flavor, I will then put the yeast in it at that point. Since yeast can change the flavors a little bit, it'll be interesting to see how it tastes as a final product.
Pretty excited to try these experiments, but unless it's water I use, I still have another 4.5 gallons to drink first...lol
What I find when boiling is unless you put a LOT of ingredients in it, it'll ruin some of the aroma/flavor. I placed the Cherry wood about 20 minutes in the boiling period so it was more prominent. I've found that boiling takes some of the flavor away if it's in there too long. The thing is that boiling seems to "bring out" but also "take away". Trying to find that medium is the tricky part for myself. Either method (boiling or setting into finished root beer) will work, you just need to get the quantity down so it's not overpowering/underpowering. Experiment!
Now I'm considering simmering....
But in any case, my storage period is 2 weeks to let the flavors "get out" there. 3 days in a cellar (maybe longer depending on Yeast), 11 days in a cold environment.
Posting this update:
After letting the yeast and non-yeast batch set and tasting, I can tell a HUGE difference. Yeast is not the way to go for root beer carbonation (in my opinion). So I searched around for an alternative and found/tested it. What was it? Dry ice.
Now hear me out....
I did very, VERY careful measuring and testing before putting it into a 2 liter bottle of my main batch. After finally getting the right amount, I did it and it came out beautifully! There's delicious thick fizz (head) and it didn't change the taste! I've found my carbonation method that doesn't involve expensive equipment and I am happy.
After letting the yeast and non-yeast batch set and tasting, I can tell a HUGE difference. Yeast is not the way to go for root beer carbonation (in my opinion). So I searched around for an alternative and found/tested it. What was it? Dry ice.
Now hear me out....
I did very, VERY careful measuring and testing before putting it into a 2 liter bottle of my main batch. After finally getting the right amount, I did it and it came out beautifully! There's delicious thick fizz (head) and it didn't change the taste! I've found my carbonation method that doesn't involve expensive equipment and I am happy.
Longshot_34
Member
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Dry ice has long been a favorite for carbonating large batches of root beer at social functions. It’s fun to do too!
Based on the times I've seen it though, I fear the head will deteriorate. Not to mention Dry Ice does not keep well lol. I'm going to have to make a large batch so I don't waste as much Dry Ice upon purchase.
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Crazy8
Well-Known Member
Very interesting. I have actually never heard of this being a method of carbonation and now I am curious. How much did you use in the 2 liter bottle? How long did you let it sit in the bottle? How long does the head and overall carbonation last? Once it's carbonated, and dry ice removed, I am assuming you can close up the bottles to store longer term in the fridge?
Thank you for sharing that
Initial Note: The Dry Ice isn't removed, it's absorbed. When the amount needed is placed inside the liquid, you VERY quickly cap it and shake it for 5 minutes minimum for safety until the dry ice has been absorbed. The Co2 is absorbed into the mixture instead of exploding the bottle with pressure. Then you let it sit in a cold area until you feel like drinking it. You get an arm workout that's for sure.
From testing:
- 7 grams for moderate head
- 10 grams for A LOT of head.
- If you do not measure carefully or do not shake enough, the plastic or glass can explode on you. Please be careful
- I used 9 grams for my 2 liter
- Do not go beyond 8-9 grams on a GLASS because it's very dangerous. Unless you leave a lot of room for carbonation.
- Carbonation seems to last a long time in cold conditions (fridge or cold garage) but don't put it in the outside because freezing will kill it. I let it set for 6 days to test and it still came out thick and fizzy! (longer unknown)
- When you open it, be ready for the fizz to come out (like champagne) so do it over a sink when you open it or a ready mug :3
If you ever try this and find a method to preserve Dry Ice, please let me know. I'll take a picture next time to I carbonate it this way to show you!
Longshot_34
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Interesting. Dry ice is $2.49/lb locally.
Where do you shop for Dry Ice?
