BeerSmith™ Recipe Cloud

Taste Notes

Origonal recipe from BYO website. Instructions are very vauge. Converted extract recipe to all grain. Reduced the molassas from .5 lbs to .25 lbs. Should be better with half of the molassas. ADDITIONAL INGREDIENTS! I didn't add these but I did add 1/4 oz root beer extract @ 15 minutes for the aroma and flavor notes. Didn't know if it would smell like root beer but it probably would have. Add .50 oz saspirilla bark, not in ingredients 1 oz. dried wintergreen leaves 0.5 oz. shredded licorice root pinch mace (optional) dash black cherry juice (optional) 0.5 cup spice tea (pinch wintergreen, sarsaparilla, licorice root)

Notes

Brewed again on 1-2-13. Party-Gyle split batch. Used C-90 instead of C-120. Went with .5 lbs molassas. Not my idea. Just mashed the 2-row. Got a bit too much of the first runnings but already added the steeped dark grains. The other half of the batch was going to be an IPA but ended up a Pale Ale. That's OK. This is going to be one ass kickin root beer at 1.070 OG. 1-5-13. Didn't blow up yet. Pretty cold in the fruit room. Will have to bring the temp up slowly by moving it around to a warmer spot. I'll be making the spice tea this time. 1-13-13, still chillin in the bucket. Brewer is MIA. Maybe another week or two in the bucket will be a good thing. 1-23-13- Taking a gravity reading and transferring to secondary or kegging. Sample was outstanding. Kegged. 1-27-13- Smells like root beer and tasts like real root beer. Pretty darn good. 2-22-13. Ready to bottle out of the keg. Pretty tasty for being 8+% 2-25-13 Bottled a case of bombers out of the keg. Only spilled a few drops. Step by Step: From extract recipe: In 1 gal. water mash crystal, black, chocolate, and mild ale malts at 155° F for 60 minutes. Sparge with 1.5 gals. at 170° F. Add 1 gal. water to kettle and bring to a boil. Add dark dry malt, maltodextrin, and molasses. Stir well to avoid scorching. Add Cluster hops and boil 60 minutes. At kettle knockout steep your spice combination (in a mesh bag) as wort cools. Pour into fermenter and top up to 5.25 gals. Cool to 75° F and pitch ale yeast. Ferment seven to 10 days at about 70° F, rack to secondary, and condition at 60° F for two weeks. Prime with corn sugar, add strained spice tea (1/2 cup boiling water over spices for at least a half hour), and bottle. Age two to three weeks cool (55° F). Alternatives and Options: Non-alcoholic creamy version: Instead of fermenting the wort, cool to 75° F, substitute 5 to 7 g. dry champagne yeast for the ale yeast, and bottle immediately. Store at 70° F for two or three days, then refrigerate. Follow these instructions exactly, otherwise you risk exploding bottles. You may also use ale yeast, which is somewhat safer because it will not continue to ferment in cold temperatures. However, the bubbles will not have that fine champagne quality. A safer way to carbonate: Get a CO2 system and either put your root beer in 5-gal. soda kegs (force carbonated) or get Carbonater-brand couplings and bottle in 2-liter PET bottles (force carbonated at 25 to 28 psi, chilled and shaken well).