Strange idea, Opinions?

[Cadet]

So, I had an idea to try and make a Rootbeet with about the same alcoholic content as the average beer, and as I've never tried making an alcoholic root beer before, I had no clue where to start, so I did some math, found a simple beer recipe and plugged in my ingredients instead of theirs. Thoughts, or comments? Preferably not, "it'll taste like ****" & "won't work" constructive ones would help better.

5 1/3 teaspoon bakers yeast
18 cups DME
2 1/4 cups brown sugar
1 cup white table sugar
3 tablespoon cinnamon
3 tablespoon vanilla
3 tablespoon nutmeg
1 teaspoon wintergreen leaf
1 cup sassafras root bark
1 teaspoon allspice
1/3 cup molasses
1 1/2 tablespoon root beer extract

pour two gallons of water into your large pot, heat it to 160 degrees F (80 degrees C) or so, put the "grains" in the grain bag and tie it off, then drop the grain bag( 3 tablespoon nutmeg, 1 teaspoon wintergreen leaf, 1 cup sassafras root bark, 1 teaspoon allspice, 2 vanilla beans, 2 cinnamon sticks) in the water to steep for twenty minutes or so.The steeping will cause the water to change color, usually to some shade of brown.Once the steeping is finished, you simply bring the pot up to a low boil and add the root beer extract (a brown liquid) and the 1 1/4 cups brown sugar and 9 cups DME Leave this at a low boil for an hour (stirring it regularly), then five minutes before the end, drop 9 cups DME, 1/3 cup molasses and 1 cup white sugar into the mix. Once it’s finished boiling you’ll need to cool it down to 70 degrees – I usually do this by dunking the stock pot into ice water in the sink. I then pour this into the carboy, though you can also do it in the bucket if you don’t have a carboy, then I add two to three gallons of filtered water. I then drop in the yeast, stir it a bit, then put the bubbler on top and let it ferment. Then you wait. Usually, you’ll wait for roughly two weeks. What you’re looking for is whether or not there are bubbles coming through the bubbler. Watch it for a minute – if you see no bubbles, wait another three days and you’re ready to finish it up.When you’re ready to finish it, you simply add the 1 cup brown sugar sugar to two cups of boiling water, boil the priming sugar/water solution for a few minutes, then add that to the beer. You can then bottle it – if you’re not going to bottle it, you should serve it in the next couple of days.

 

[DaWhip]

I have experience making beer and root beer, but not alchoholic root beer. My thoughts:

• Use a cleaner yeast, I tried bakers yeast just for bottling root beer once and it really hurt the flavor
• Beware the bottle bombs. When you bottle, I assume you want a lot of residual sugar so that the root beer tastes like root beer. like above, I bottled that root beer in PET and left em out for 2 days I think and had nothing but foam. Way overcarbed really fast.
• I guess I'm saying I recommend coming up with a method for stalling fermentation, cold crashing, and force carb in a keg.
• I've seen several hard root beer recipes around, just don't remember where. Check those out and see what they did to address these issues.
• Making the hard root beer is a lot more similar to making a cider or mead than beer. I recommend looking at their processes instead of brewers processes.