I brewed this for a 2 gallon batch and I'm not crazy about it. I don't think that there is enough lactose
Grandpa Willies Hard Root Beer
---Primary---
1 tsp yeast nutrient
1/2 tsp yeast energizer
4 oz brown sugar
4 oz lactose
1 pound light DME
Nottingham Ale Yeast
Boil DME, brown sugar, and lactose with about 4 cups water. Pour in primary. Add nutrient and energizer. Top off. Let cool and pitch yeast. Ferment for 5-7 days. Stabilize (if kegging). Wait another week.
---Before Kegging---
1 cup sugar boiled in 1 cup water
5 1/2 oz wildflower honey
1 tsp vanilla extract
2 tbsp root beer extract (McCormick)
Boil sugar and add to bottling bucket. Then add honey (warm it so its easier to pour) and the extracts. Let cool and add primary. Pour in Keg or bottles.
If bottling, let carb and put in fridge so the yeast doesn't continue to carb and over carbonate bottles
I have made this a few times. It seems that the last few batches have separated and the root beer has settled to the bottom of the bottles. Shake them and they taste great. I was wondering if anyone would have a thought that may help to limit the separation issues?
Also, I was extremely careful to sanitize everything. The only thing I could think of is when I realized I forgot the vanilla I opened all the bottles. Put in 1/10ths of vanilla in each and recapped
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