[QUOTE="passedpawn, post: 8785902internet.
Can you easily share your proposed recipe here?[/QUOTE]
boil 2 gallons of water vanilla, licorice sassafras, birch, cherry, wintergreen, cinnamon and so forth for about 20 minutes and then add around 1.5 lbs sugar and molasses, let it cook for maybe 10 more minutes and then pull it off the heat and let it sit with all the herbs and roots In for 30 minutes before I drain it into a bottling bucket with another gallon of water to cool down enough to pitch the yeast
So I guess maybe I could add the dextrin right before or after the sugar molasses in the last ten minutes of cooking the wort* I'm also thinking of making a 2 liter bottles worth just too see if it helps at all with the head but wouldn't have a clue how much to use.
*I'm sure that this is the wrong term please take pity on me hahahaha