Ty520
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- Joined
- Jul 21, 2020
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I'm planning on doing an experimental fermented root beer (high alcohol content...not just for carbonation sake) and am in the process of finalizing my recipe. I think I'm 99% there but wanted some feedback before I pull the trigger. I want to go Very "old school"...natural, original ingredients.
Thoughts on use of ingredients and ratios please. I like dry root beer - think Barqs versus a&w
My recipe for a 1 gallon must:
Simmer the following ingredients in 1 gallon of water for 20 minutes, then naturally bring to room temperature Before pulling and pitching yeast:
-8 tbs sassafras
-8 tbs sarsaparilla
-3 tbs birch
-0.75 tbs wintergreen
-3 tsp dried ginger root
-3 tsp licorice root
-1 clove
-1 star anise
-1 cinnamon stick
-2 vanilla beans
- 2.75 pounds brown sugar
Thoughts on use of ingredients and ratios please. I like dry root beer - think Barqs versus a&w
My recipe for a 1 gallon must:
Simmer the following ingredients in 1 gallon of water for 20 minutes, then naturally bring to room temperature Before pulling and pitching yeast:
-8 tbs sassafras
-8 tbs sarsaparilla
-3 tbs birch
-0.75 tbs wintergreen
-3 tsp dried ginger root
-3 tsp licorice root
-1 clove
-1 star anise
-1 cinnamon stick
-2 vanilla beans
- 2.75 pounds brown sugar