Root Beer Beer Recipe | All Grain Alternative Sugar Beer | Brewer's Friend
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Root Beer

107 calories 5.1 g 12 oz
Beer Stats
Method: All Grain
Style: Alternative Sugar Beer
Boil Time: 45 min
Batch Size: 5 gallons (ending kettle volume)
Pre Boil Size: 5.5 gallons
Efficiency: 100% (ending kettle)
Calories: 107 calories (Per 12oz)
Carbs: 5.1 g (Per 12oz)
Created: Thursday May 21st 2020
1.034
1.000
4.5%
0.0
13.6
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3 lb Brown Sugar3 lb Brown Sugar - (late boil kettle addition) 45 15 75%
16 oz Molasses16 oz Molasses - (late boil kettle addition) 36 80 25%
4 lbs / 0.00
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
5 gal Steeping 212 °F 212 °F 45 min
Starting Mash Thickness: 1.5 qt/lb
Starting Grain Temp: 65 °F
 
Other Ingredients
Amount Name Cost Type Use Time
20 each Allspice Spice Mash 0 min.
12 each Cloves Spice Mash 0 min.
8 each Star Anise Spice Mash 0 min.
4 tbsp Licorice Root Herb Mash 0 min.
2 each Nutmeg Spice Mash 0 min.
1 oz Cinnamon Spice Mash 0 min.
3 tsp Wintergreen Herb Mash 0 min.
2 oz Vanilla Flavor Mash 0 min.
1 each Orange Zest Flavor Mash 0 min.
0.50 tsp Coriander Spice Mash 0 min.
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
1 Each
Cost:
Attenuation (custom):
100%
Flocculation:
Medium
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
40 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 57 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 12.27 psi       Temp: 40 °F       CO2 Level: 2.5 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Notes

In a large stock pot, combine the licorice root, star anise, cloves, cinnamon, vanilla beans (3 sliced lengthwise or substitute extract), nutmeg, allspice, orange zest, wintergreen leaves and water. Bring to a boil over high heat, reduce heat and simmer for 30 minutes.

Stir in the molasses and brown sugar until dissolved. Continue to cook for another 15 minutes. Remove mixture from heat, cover, and let steep and cool for at least an hour, or until the temperature reaches around 80°.

Strain the mixture over cheesecloth, and discard the roots and herbs.

If kegging: transfer to keg and carbonate without pitching yeast.

If bottling: Pitch yeast into the root beer mixture. Transfer to bottles, and allow to carbonate at room temperature for 36-72 hours, or until the desired carbonation is reached (check every 12 hours). Keep the bottles in a closed cooler just in case one of them explodes. Once the root beer is carbonated enough, transfer to the fridge to chill and slow carbonation.

Recipe Picture
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  • Public: Yup, Shared
  • Last Updated: 2021-10-19 21:37 UTC
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