Rootbeer brewing

For Christmas, Jason gave me all his old home-brew equipment, and for the past couple of months Sophie and I have been brewing our own rootbeer. We’re still using a flavoring mix, but once we get it pretty well figured out we’ll start working on a recipe from raw ingredients. 

We brewed a batch last night, and it reminded me to post the pictures we took the previous time.

Tasting:

Bottling:

Capping:

 

And in case anyone is interested, here’s our recipe. It yields about 24 12oz bottles

  • 2 gallons + 1/2 cup water
  • 3 3/4 cups + 1/2 tablespoon granulated white cane sugar
  • 1 large tablespoon honey (gives it a much richer mouth feel, otherwise it tastes thin)
  • 2 oz maltodextrin (another ingredient that helps with the mouth feel)
  • 1 tablespoon vanilla
  • 3/4 teaspoon cuvee yeast
  • 2 oz #1 rootbeer mix from valley vintner (don’t know what the underlying brand is or where they get this)
  • 1 teaspoon Rainbow Soda Old-time rootbeer mix (gives it a little more bite and a much stronger rootbeer smell)
  1. Sanitize the bottles and all brewing equipment to kill any wild yeast
  2. Start the cuvee yeast in 1/2 cup warm water with 1/2 tablespoon sugar
  3. In a big bucket, combine the rest of the ingredients (I use 1/2 gallon of very warm water to help the honey and maltodextrin mix properly, then then use another 1 1/2 gallons of cold water)
  4. After the yeast as gotten a good start (~10 minutes), add it to the bucket and mix well
  5. Bottle immediately
  6. Let the bottles sit someplace with a temp of 60-75 degrees. Open a bottle after 24 hours to see how the carbonation is going. We usually need about 48 hours, but sometimes more or less depending on the temperature and how the yeast did. When it seems about right, move it to the fridge

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