Homebrew Hard Root Beer - Beer Recipe - Brewer's Friend

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Homebrew Hard Root Beer

195 calories 20.4 g 12 oz
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Beer Stats
Method: All Grain
Style: Experimental Beer
Boil Time: 60 min
Batch Size: 4.5 gallons (fermentor volume)
Pre Boil Size: 5.5 gallons
Post Boil Size: 4.75 gallons
Pre Boil Gravity: 1.051 (recipe based estimate)
Post Boil Gravity: 1.059 (recipe based estimate)
Efficiency: 80% (brew house)
Source: Kenny Vetter
Calories: 195 calories (Per 12oz)
Carbs: 20.4 g (Per 12oz)
Created: Saturday January 28th 2023
1.059
1.015
5.8%
18.8
44.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
8.25 lb American - Pale 2-Row - Toasted8.25 lb Pale 2-Row - Toasted 33 30 82.2%
1 lb United Kingdom - Crystal 45L1 lb Crystal 45L 34 45 10%
6.25 oz German - Carafa II6.25 oz Carafa II 32 425 3.9%
6.25 oz United Kingdom - Chocolate6.25 oz Chocolate 34 425 3.9%
10.03 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Fuggles1 oz Fuggles Hops Pellet 4.5 Boil 60 min 18.84 100%
1 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
6 tbsp Licorice Root Spice Boil 1 hr.
1 lb Lactose Flavor Boil 1 hr.
1 tsp Allspice Spice Boil 1 hr.
1 tsp Cinnamon Spice Boil 1 hr.
1 tsp Coriander Seed Spice Boil 1 hr.
4 tbsp Pure Vanilla Extract Flavor Boil 1 hr.
4 tbsp Sarsparilla Root Spice Boil 1 hr.
6 tbsp Sassafrass Root Spice Boil 1 hr.
10 each Star Anise Spice Boil 1 hr.
 
Yeast
Fermentis - Safale - English Ale Yeast S-04
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
High
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
68 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 86 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.52 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
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
3.75 gal Strike 168 °F 154 °F 60 min
4 gal Sparge 168 °F 154 °F 30 min
1 gal Spice boil (no grains) Steeping -- 212 °F 60 min
Starting Mash Thickness: 1.5 qt/lb
Starting Grain Temp: 66 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 3.76 15  
Mash volume with grains 4.56 18.3  
Grain absorption losses -1.25 -5  
Remaining sparge water volume (equipment estimates 3.78 g | 15.1 qt) 3.24 13  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.04 g | 24.2 qt) 5.5 22  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.2  
Post boil Volume (equipment estimates 4.5 g | 18 qt) 4.75 19  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 4.75 g | 19 qt) 4.5 18  
Total: 7 28
Equipment Profile Used: System Default
 
Notes

Start mash with all malt grains.

Measure out spices, vanilla, and lactose.

Start a pot with the gallon of steeping water. Add the coriander, allspice, cinnamon, star andise, and licorice root.

Bring to boil. Add the lactose and stir until dissolved.

Add the sassafras and sarsparilla. After 10 minutes, add the vanilla extract.

Let the mixture boil until mashing and sparging is finished. After sparging, add the mixture directly into the brew kettle.

Bring brew kettle to a boil and add the hops.

Stop boiling 60 minutes after hop addition.

Begin chilling.

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  • Last Updated: 2023-02-24 00:27 UTC