Hard Root Beer - Beer Recipe - Brewer's Friend

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Hard Root Beer

210 calories 18.9 g 12 oz
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Beer Stats
Method: Extract
Style: Spice, Herb, or Vegetable Beer
Boil Time: 30 min
Batch Size: 12 gallons (fermentor volume)
Pre Boil Size: 12.75 gallons
Post Boil Size: 12.25 gallons
Pre Boil Gravity: 1.062 (recipe based estimate)
Post Boil Gravity: 1.064 (recipe based estimate)
Efficiency: 70% (steeping grains only)
Source: Ed Lutz
Calories: 210 calories (Per 12oz)
Carbs: 18.9 g (Per 12oz)
Created: Saturday September 3rd 2022
1.064
1.012
6.9%
0.0
17.4
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6 lb Dry Malt Extract - Light6 lb Dry Malt Extract - Light 42 4 29.7%
10 lb Liquid Malt Extract - Dark10 lb Liquid Malt Extract - Dark 35 30 49.5%
2 lb Brown Sugar2 lb Brown Sugar 45 15 9.9%
12 oz Honey12 oz Honey 35 2 3.7%
15 oz Molasses15 oz Molasses 36 80 4.6%
8 oz Maltodextrin8 oz Maltodextrin 39 0 2.5%
20.19 lbs / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2 oz Cinnamon Spice Boil 0 min.
2 oz Vanilla extract Spice Boil 0 min.
4 each Star Anise Spice Boil 0 min.
1 tsp Nutmeg Spice Boil 0 min.
1 tsp Ground Corriander Spice Boil 0 min.
6 oz Root Beer Extract Spice Boil 0 min.
1 oz Vanilla extract Spice Boil 0 min.
1 each Whirlfloc tablet Water Agt Boil 0 min.
4 each Wintergreen Candy Spice Boil 0 min.
4 tbsp BSG - Fermax Yeast Nutrient Other Boil 0 min.
2 tbsp Yeast Energizer Other Boil 0 min.
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
2 Each
Cost:
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
54 - 77 °F
Starter:
Yes
Fermentation Temp:
72 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 249 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 10.6 oz       Temp: 68 °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
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 12.75 gal (51 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 0.75 gal (3 qt) sparge/top-off.    
Boil water added to kettle 11.1 44.4  
Volume increase from sugar/extract (early additions) 1.65 6.6  
Pre boil volume 12.75 51  
Boil off losses -0.75 -3  
Post boil volume (equipment estimates 12 g | 48 qt) 12.25 49  
Going into fermentor (equipment estimates 12.25 g | 49 qt) 12 48  
Total: 11.1 44.4
Equipment Profile Used: System Default
"Hard Root Beer" Spice, Herb, or Vegetable Beer recipe by Ed Lutz. Extract, ABV 6.91%, IBU 0, SRM 17.39, Fermentables: (Dry Malt Extract - Light, Liquid Malt Extract - Dark, Brown Sugar, Honey, Molasses, Maltodextrin) Other: (Cinnamon, Vanilla extract, Star Anise, Nutmeg, Ground Corriander, Root Beer Extract, Whirlfloc tablet, Wintergreen Candy, Fermax Yeast Nutrient, Yeast Energizer)
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  • Last Updated: 2022-09-11 15:35 UTC