New Brunswick Craft Brewers Association
Beer Recipes and Food => All Grain => 23 - Specialty Beer => Topic started by: Dave Savoie on February 02, 2011, 02:08:50 PM
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6.25Lbs Maris Otter
2.2 Lbs Flaked Barley
2 Lbs Wheat
US-05
* 1 vanilla bean
* 1 (5-inch) licorice root, broken into pieces
* 3/4 cup chopped dried sarsaparilla root
* 2 tablespoons dried sassafras root bark
* 1 tablespoon chopped dried burdock root
* 1 (3-inch) cinnamon stick
* 3 heads star anise
* 3 quarts distilled water (12 cups)
* 2 cups lightly packed dark brown sugar
* 1 tablespoon molasses
* 2 (1/8-inch-wide) strips of orange zest
* 1/8 teaspoon ale yeast (also called brewer’s yeast)
Based on my calculations one would have to multiply the ingredients by 9 to make 23L
But multiplying by 9 seems a bit High for some of the spices any input would be cool !!
My thoughts are to add all the Spices and such to a food processor then cold steep them for a few days or would it be better to use Vodka to extract the spices ?
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I'm a little confused.... multiply everything by 9 for a 5-gallon batch... you mean 9 vanilla beans? I've never used these in brewing before, but from what I've read I understand that usually 1 bean in a 5-gallon batch is "enough".
Seems like a lot of spices to me... I'd be worried it would just result in a muddled mess.
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This recipe is based on 4 22oz bottles
* 1 vanilla bean
* 1 (5-inch) licorice root, broken into pieces
* 3/4 cup chopped dried sarsaparilla root
* 2 tablespoons dried sassafras root bark
* 1 tablespoon chopped dried burdock root
* 1 (3-inch) cinnamon stick
* 3 heads star anise
* 3 quarts distilled water (12 cups)
* 2 cups lightly packed dark brown sugar
* 1 tablespoon molasses
* 2 (1/8-inch-wide) strips of orange zest
* 1/8 teaspoon ale yeast (also called brewer’s yeast)
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Is this originally a recipe for beer, or is it for homemade root beer, and you're thinking of altering it to make rootbeer beer?
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Assuming a US gallon & quart, 5 (US) gallons would be 5 * 4/3 = 6 2/3, not 9. A 6-gallon US (5gal IMP) batch would be 6 * 4/3 = 8.
Also 4 * 22oz is 88oz, whereas 3 quarts is 96oz...
I'm not really confident either way on the spice issue, although it stands to reason that if the baseline calls for an amount a scaled up version would call for an equal scaling... the various ingredients in this aren't what comes to mind when I think of "spices". Although now I think about it, I'm not sure what else you'd call something like vanilla.
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This is a Root beer recipe not Ale but was thinking of making an Ale out of it kind of a session beer 4% ABV would end up being similar in color to a brown Ale almost no hop bitterness just creamy root beer goodness.
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88 oz = 2.6024706125 L
2.6024706125 X 9 = 23.42 L
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88 oz = 2.6024706125 L
2.6024706125 X 9 = 23.42 L
Richard is assuming 5 U.S. gallon, which is 19 L (roughly)... Dave is assuming 5 Imperial gallons, roughly 23 L, hence the discrepancy.
Right?
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This is a Root beer recipe not Ale but was thinking of making an Ale out of it kind of a session beer 4% ABV would end up being similar in color to a brown Ale almost no hop bitterness just creamy root beer goodness.
I have no experience with anything like this, but in my opinion, dumping all those spices into a beer, much less 9 times that amount... I just can't see that being too tasty.
But, if you do it, I'm sure we'd be interested to hear about the results.
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Yup id call this some form of Malt Liquor
I do think it would be possible to get a really tasty beer with those spices and additives
MMMM BBQ ribs and a large frothy glass of alcoholic root beer mmmmm good
This recipe came from 2006 BYO article
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Yup id call this some form of Malt Liquor
I do think it would be possible to get a really tasty beer with those spices and additives
MMMM BBQ ribs and a large frothy glass of alcoholic root beer mmmmm good
This recipe came from 2006 BYO article
I figured it was from BYO... reminded me of their Jolly Rancher beer recipe.
Vodka + Root Beer = Alcoholic root beer ;)
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but not as fun :P
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Ha, true.
But, 6 cups of chopped dried sarsaparilla root? Does it have to be grown under a full moon, and washed with the blood of a virgin goat? ;)
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Assuming a US gallon & quart, [...] 6-gallon US (5gal IMP) batch would be 6 * 4/3 = 8.
Also 4 * 22oz is 88oz, whereas 3 quarts is 96oz...
Dave was going off post-boil, whereas I was going off pre-boil. My numbers were using the 3 quarts given in the recipe, not the 88oz resulting after the boil. The recipe assumes about 8% boil-off... the difference between 96oz and 88oz.
(dave's right with the 9x -- my bad)
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Assuming a US gallon & quart, [...] 6-gallon US (5gal IMP) batch would be 6 * 4/3 = 8.
Also 4 * 22oz is 88oz, whereas 3 quarts is 96oz...
Dave was going off post-boil, whereas I was going off pre-boil. My numbers were using the 3 quarts given in the recipe, not the 88oz resulting after the boil. The recipe assumes about 8% boil-off... the difference between 96oz and 88oz.
(dave's right with the 9x -- my bad)
My cat's breath smells like cat food.
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I bent my wookie.
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So far Ive been able to locate Licorice root in freddy nw to find saspirilla root and sassafras root and bark :P