Recipe Sunday : Rootbeer

http://ep.yimg.com/ca/I/lawrencehallofscience_2270_2599598

Preparation for yourself:

To get in the spirit make sure you have your RootBeer BottleCap Earrings from TrishaTrixie

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and your fabulous Steam Punk Inspired Re Constructed Apron (which will be available for purchase after Fashion Show)

Add a Fabulous lip color from Vanity and Glamour Cosmetics and you are all set. If you want to go fancier add any other makeup like Mascara from V and G and it will make you feel fabulous ready to be the RootBeer maker!

Root Beer Recipe

You’ll need these:

  • Bleach, or sanitizers from homebrewing suppliers
  • Large pot
  • Funnel
  • Measuring cups/spoons
  • ultra-fine straining tool (coffee filter, cheese cloth, or clean towel)
  • Plastic bottle and cas (2 Liter, or a few 20 oz)
  • Yeast (ale yeast, champagne yeast, or dry and active powdered baker’s yeast, but not bread-makers)
  • Sugar
  • Flavorings/herbs
  • distilled or tap water devoid of chlorine

Pre-cook tips:

  • Sanitize your supplies. Nothing is worse than spending a few hours with a liquid masterpiece only to find out it smells rank because bacteria clung to one of your supplies. Use up to 1 TBS unscented bleach per 1 gallon water. Soak for at least 1 minute in the diluted mixture and let air dry.
  • United States water supply will have minute amounts of chlorine to clean out city pipes and ward off bacteria. Chlorine can be reduced in tap water by letting it sit in a pot and air out for at least an hour.

Make the wort:

  • 4 boiling cups water
  • 1 TBS sassafras root bark
  • 2 TBS sarsaparilla root
  • 2 TBS dried wintergreen leaves
  • ½ TBS dandelion root (or dandelion tea bag)
  • ½ to 1 cinnamon stick (½ TSP powder)
  • 1 TSP coriander fruit (dried seeds, freshly crushed)
  • 1 TBS raisins (or berries of your choice)
  • 1 TBS hops (or burdock)
  • Optional: 1 dash of nutmeg, allspice, clove, and/or black pepper

I did not use the below ingredients in my first brew, but you can add or substitute these in your wort. The amounts are a starting point.

  • ½ TBS ginger root
  • 1 TBS birch bark, spruce bark, horehound, anise, or wild cherry tree bark
  • 1 TBS licorice root

Bring water to a boil. Simmer ingredients for 1 hour. Hops can be added anytime throughout the cooking process. Check out the temperature effects on the flavor of hop tea. Let wort cool to under 105 degrees F. Strain, and funnel into your bottle.

Post-wort ingredients:

  • 1 C cane sugar*
  • 1 TSP vanilla extract (more if using imitation)
  • 1 TBS honey
  • ½ TSP molasses
  • 1 to 2 TBS fresh squeezed lime/lemon juice (about 1 small lime or half a lemon)
  • Optional: fruit juices

Add your extracts, sugars, and liquids to the bottle. Shake up all the ingredients until dissolved.

Proceed to yeasting:

  • 1/4 TSP yeast (or 1/8 TSP of ale or other yeasts)
  • 1/4 C very warm water (not boiling or very hot)

Let the yeast sit in the warm water for 15 minutes. Afterwards, add this to the bottle, then top off the bottle with clean water until there’s only an inch of space from the cap. The less oxygen in there, the less oxidation (leading to off flavors and smells). But leave just a bit of room for  a foamy head (just like beer) and for fizzing when opening.

Be still and patient:

Let the yeast ferment into soda in a dark place. Or if you are lazy, cover the bottles with your leftover laundry. Wait anywhere from 4 hours to a week, depending on the temperature and complexity of the nutrients. Warm weather indoors will speed up the process compared to a cold house without a heater running. Typical time will be 1-3 days.

When the bottle doesn’t flex under firm pressure, it is ready to permanently toss into a refrigerator to inhibit further carbonation. Any lollygagging after the bottle stops giving when squeezed will only increase your risk of over-carbonation and exploding fluids. After refrigerated, the bottle will need some pressure released. Slowly loosen the cap until a faint noise lets you know the compressed gas is escaping. Let the craft root beer sit in the fridge with the slightly loosened cap. You can drink 12-24 after it has cooled. Be careful not to unscrew the cap too fast on first opening, as you might get overflowing root-beer (after all, it is carbonated soda).

* Tweaking the sugar sources will have a direct impact on the flavor. Experiment with brown sugar, 2/3 c agave nectar, honey, or other sugary substances. Sweet fruit juice can also be substituted for water and part of the sugar contents. Some sugar (glucose, fructose, dextrose, etc) needs to be present for the yeast to work its magic, but you can replace part of the sugar with stevia or other sugar alternative. If you are looking for a sugar-free alternative, you could skip the yeast and use pre-made or force carbonated water, but use a lower quantity of sugar substitute.

This recipe is from Mox and Fodder http://moxandfodder.com/2012/08/01/diy-craft-root-beer-recipe/

Here are some extra links I found about RootBeer Syrup and other related items

Rootbeer Syrup

Non Explosive RootBeer

Learning RootBeer

Gingerale and RootBeer

If you Really want to go simple buy this RootBeer Kit

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