Sassafras/sarsaparilla root beer recipe?

[Longshot_34]

My local grocery stores like Safeway have it.

 

[Rootbeer!]

Here's a Testing Method Recipe I made for a variation on JrB82's Recipe. It's meant for three 2 liter bottles. The "Batch A, B, C" are my three different flavors I tried. You can add what you want to replace these additional flavors.:

Brewing Note 1: The listed ingredients all should go in each individual pot except for the "flavor" ingredients (I.E Batch A, B, C)

Flavor Testing batch (1/3rds)​

1 ½ Gallons of Water (divide into 3 containers)

Heat to 150. Place 1.25 (2 1/4 tsp per test batch) ounces chocolate malt mix for 10-15 min

After 10-15 minutes have passed while bringing to boil:

1/4 oz. Sarsaparilla

1/4 oz. Sassafras

Batch A: 1/4 oz wild cherry bark

Boil 30 min:

Nutmeg half of an 1/8 tsp

1/8 cinnamon stick

1/2 star anise

1/4 Vanilla bean - split

Boil last 5 min:

Batch B 1/8 T spearmint (2 1/4 tsp)

Batch C 1/8 T Vitamin C / Citric Acid (2 1/4 tsp)

Strain

After boil/strain. Before cooling

3/4 cups cane sugar + 2 T

1/12 cup maltodextrin (4 tsp)

1/12 cup Vanilla Extract (4 tsp)


=============================================================

Ending result for me was delicious except for the Citric Acid which made my Root Beer taste like Apple Cider!

@Crazy8

Visible Fizz level after 3 days from Dry Ice Carbonation (sorry for picture being slightly fuzzy). Even after the fizz "looks" like its gone, it's definitely not gone!

 

[robbyhicks]

Coming into the thread late and I didn't read all the previous posts. This is a "root beer" recipe I developed by combining a few different ones. You end up somewhere between a cream soda and a root beer flavor, the typical comment is "That's not root beer, it's good but..." So I started calling it prarie pop... This is a 1gallon recipe, steep the roots at 150-160 for a bit then remove (grain bag works great or transfer to another pot through a SS colendar) then dissolve the sugar in... I have been using Nottingham yeast to carb but I am working on getting my keg system setup so likely will try carbing in the keg on the next batch...

 

[Rootbeer!]

Has anyone noticed a significant taste difference between the finished product and storage period?

 

[Rootbeer!]

Gentlemen, it has been far too long since we corresponded on this lovely forum. How has your Root Beer endeavors been going? I myself am attempting to still grasp my head around yeast carbonation properly. I will have the opportunity for pasteurizing this time though so another experiment I go!

 

[MaxStout]

Gentlemen, it has been far too long since we corresponded on this lovely forum. How has your Root Beer endeavors been going? I myself am attempting to still grasp my head around yeast carbonation properly. I will have the opportunity for pasteurizing this time though so another experiment I go!

A bit OT (this is a recipe thread, after all), but you mentioned carbing, so here's a thought. Have you tried force-carbonating in PET bottles using a carbonator cap and CO2? I mix the root beer, pour into 1L or 2L pop bottles, and pressurize to about 30-40 psi. Put in the fridge, let it chill, then re-pressurize with CO2, back in the fridge. I have fully-carbed root beer in a day or two.

 

[Rootbeer!]

A bit OT (this is a recipe thread, after all), but you mentioned carbing, so here's a thought. Have you tried force-carbonating in PET bottles using a carbonator cap and CO2? I mix the root beer, pour into 1L or 2L pop bottles, and pressurize to about 30-40 psi. Put in the fridge, let it chill, then re-pressurize with CO2, back in the fridge. I have fully-carbed root beer in a day or two.

When the budget that includes (but not limited to) Housing, food, electricity, gas, and insurance allow me to purchase equipment like that then I shall certainly do so! I have a separate "Personal" spending that is slowly being added to as my budget allows. When I hit the mark, I'll get some good equipment.

Until then...try to figure out this yeast thing or dry ice.

 

[Longshot_34]

What issues have you been having with yeast?

 

[Rootbeer!]

What issues have you been having with yeast?

Essentially, I cannot seem to completely get it to work. For 1 gallon it's about 1/8th tsp. I have 1 Liter glass bottles with flip caps that nicely seal which takes 1/32 tsp (also known as a doink).

I place it in, shake it to make sure it mixes, then let it sit at room temperature (between 65-75 degrees) for a couple days. The problem is this carbonation has not only failed for me (producing very little head) but has also made my Root Beer taste disgusting. I'm hoping to pasteurize it this time to "maybe" get rid of some of the disgusting yeast taste.

 

[Longshot_34]

What kind of yeast are you using?

 

[Rootbeer!]

What kind of yeast are you using?

Champagne Yeast. I'm pasteurizing tonight! I'll let you know the results afterwards.

 

[Longshot_34]

I’m waiting on nins and peedles! Curious to see if there is a change of flavor post pasteurization.

 

[Rootbeer!]

I’m waiting on nins and peedles! Curious to see if there is a change of flavor post pasteurization.

Alas, while it killed the remaining yeast, the horrible medicine taste remains. Carbonation was also horrible. Ah well, guess I'll invest in some force carbonation in future

 

[Longshot_34]

Sorry you had such terrible results. I haven’t made root beer from raw ingredients yet. But I haven’t had these problems before when using extracts.

 

[Longshot_34]

This is the yeast I use.

 

[Brewbuzzard]

Yeah, this is what some people call an "addiction". Addicts go to rehab so I find my self as being at some level, though I'm still very much a brewing virgin, a passionate hobbyist with a constant thirst for root beer.

You're only a virgin once and you can't unring that bell or unpop that hop.

 

[brownni5]

Hoping someone still views this thread - I love root beer, have tried a couple batches, but sasafras is tough to come by in my neck of the woods. Any good online shops to look at? I'm seeing about $10/oz where I look.

 

[MrFoodScientist]

Hoping someone still views this thread - I love root beer, have tried a couple batches, but sasafras is tough to come by in my neck of the woods. Any good online shops to look at? I'm seeing about $10/oz where I look.

I've purchased from herbco.com before. They have cut and sifted and powder. Cut and sifted is easier to use, but it's very seasonal. It says they are out of stock right now and don't expect any in until 11/21. $22per 4oz or $55/lb.
The same was true last time I ordered, so I bought the powder. It's difficult to filter out, but I found that if I use alcohol to make an extract, it will settle out and I can decant off what I need.
I think I used about 1oz of powder in about 6 oz of 80 proof alcohol and I let that sit for about 3-4 weeks and it made a pretty decent extract to use at about 1oz per gallon.

 

[Brewbuzzard]

This is my sassafras ginger Saison. I ordered the roots online