Root of all Beervil - Beer Recipe - Brewer's Friend

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Root of all Beervil

389 calories 34.2 g 12 oz
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Beer Stats
Method: All Grain
Style: Spice, Herb, or Vegetable Beer
Boil Time: 60 min
Batch Size: 1 gallons (fermentor volume)
Pre Boil Size: 2.5 gallons
Pre Boil Gravity: 1.033 (recipe based estimate)
Efficiency: 65% (brew house)
Calories: 389 calories (Per 12oz)
Carbs: 34.2 g (Per 12oz)
Created: Saturday December 27th 2014
1.117
1.022
12.4%
24.9
32.9
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2 lb American - Pale 2-Row2 lb Pale 2-Row 37 1.8 47.8%
1 oz American - Black Malt1 oz Black Malt 28 500 1.5%
1.50 oz German - Carafa I1.5 oz Carafa I 32 340 2.2%
2 oz American - Caramel / Crystal 120L2 oz Caramel / Crystal 120L 33 120 3%
0.75 lb Corn Sugar - Dextrose0.75 lb Corn Sugar - Dextrose - (late boil kettle addition) 46 0.5 17.9%
1 oz American - Caramel / Crystal 90L1 oz Caramel / Crystal 90L 33 90 1.5%
1 oz Flaked Oats1 oz Flaked Oats 33 2.2 1.5%
0.50 oz Molasses0.5 oz Molasses 36 80 0.7%
1 lb United Kingdom - Maris Otter Pale1 lb Maris Otter Pale 38 3.75 23.9%
67 oz / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.25 oz Willamette0.25 oz Willamette Hops Pellet 4.5 Boil 60 min 24.92 100%
0.25 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
8 g sarsaparilla Herb Boil 30 min.
0.10 each yeast nutrient Water Agt Boil 10 min.
12 ml root beer extract Flavor Bottling --
1.10 lb table sugar syrup Flavor Bottling --
8 oz wintergreen leaves Herb Boil 30 min.
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
1 Each
Cost:
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
71 °F
Pitch Rate:
-
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Boston, MA
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
4 1 31 19 9 41
hardness of approximately 16 milligrams per liter
6.8 pH treated to 9.5
Na+ 32-33
Ca+2 4.08
Mg .089
SO4-2 5.5
TDS 98 mg/L
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
2.5 gal sacch Infusion -- 152 °F 60 min
mash out Infusion -- 168 °F 15 min
Starting Mash Thickness: 2.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 2.5 qt/lb 2.13 8.5  
Mash volume with grains 2.4 9.6  
Grain absorption losses -0.43 -1.7  
Remaining sparge water volume (equipment estimates 1 g | 4 qt) 1.04 4.2  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0 0  
Pre boil volume (equipment estimates 2.45 g | 9.8 qt) 2.5 10  
Volume increase from sugar/extract (late additions) 0.06 0.2  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.01 -0  
Post boil Volume 1 4  
Going into fermentor 1 4  
Total: 3.17 12.7
Equipment Profile Used: System Default
 
Notes

1.1 lb sugar dissolved into a syrup, added post-fermentation along with root beer extract.

Willamette, or Hersbruker

Sarsaparilla root added to boil?
Sassafras is poisonous
Wintergreen leaves?

Dextrose added at 30 min boil

Potassium Sorbate + campden tablet post ferment

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  • Last Updated: 2015-03-01 15:24 UTC