| T.R | Title | User | Personal
Name | Date | Lines |
|---|
| 1330.2 | McCormick's, *NOT* Hire's | LYMPH::RYDER | Al Ryder, aquatic sanitary engineer | Tue Aug 16 1988 06:26 | 13 |
| >> does anyone have any good recipes for homemade root beer?
We have never made root beer absolutely from scratch. I suppose
we could; we do have sassafras trees on the property. We have always
used a flavoring extract, adding only water, sugar, and yeast.
Save a few dozen sturdy beer bottles, buy a bottle capper and a
supply of caps, and seek out McCormick's Root Beer Extract. Follow
the directions. Oh yes, McCormick's, *NOT* Hire's.
Give me a call if you need help emptying either the beer bottles
or the refills, especially the root beer refills.
|
| 1330.3 | DSSDEV::HOMEBREW | CIM::GEOFFREY | JIM | Tue Aug 16 1988 11:08 | 8 |
|
You might find a recipe in the Home Brewing notes file.
DSSDEV::HOMEBREW
jim
|
| 1330.5 | Beverage Source | CEDSWS::TEMPLE | | Tue Sep 13 1988 15:42 | 40 |
| A good supplier for root beer is
Alternative Beverage
114-O Freeland Ln
Charlotte, N.C. 28217
Order Line 800-365-2739
Advice Line 704-527-9643
Root Beers
R-010 Birch - A carbonated soft drink, in the root beer style,
containing an extract from the bark of the birch
tree
R-170 Regular Root Beer - A carbonated soft drink flavored
with the extract juices of barks, and herbs.
Can be fermented.
R-210 Sarsaparilla - Similar to root beer, made from an extract
from the roots of the Sarsaparilla plant.
Cost is $2.65 / bottle of extract for a 4 gallon batch
You will also need Champagne Yeast Y-552 @ .50
You can also using the same sort of procedure make the following:
R-030 Cherry Soda
R-050 Cola
R-070 Cream Soda
R-090 Egg Nog
R-110 Ginger Ale
R-130 Ginger Beer
R-150 Passion Fruit
Alternative Beverage also has extracts to make Cordials (Liqueurs)
for everything from Amaretto to Vandermint
Bruce
|
| 1330.6 | Homebrew can be potent | BAGELS::MONDOU | | Tue Sep 20 1988 14:44 | 6 |
| I used to make home-made root beer simply following the recipe
on the extract bottle.
One caution is in order: Do NOT experiment by adding more yeast
! A friend tried to "improve" the recipe and ended up with very
dangerous bottles that exploded without warning.
|
| 1330.7 | several variations of root beer ca 1891 (cross posted from SCA) | FIEVEL::FILGATE | Bruce Filgate SHR3-2/W4 237-6452 | Sat Oct 07 1995 11:40 | 69 |
| <<< ASD::SYS$PROJECT:[NOTES$LIBRARY]SCA.NOTE;1 >>>
-< * SCA Notes * >-
================================================================================
Note 121.15 Need help with MEAD 15 of 25
CIMNET::PIERSON "Milwaukee Road Track Inspector" 62 lines 14-DEC-1988 12:50
-< Knowledge shared... >-
--------------------------------------------------------------------------------
OK. Somebody twisted my arm...
This a psuedo spreadsheet, made up so I could study similarities
and differences. ITS 132 COL. Save, and print for best results.
My luck with these has been un_encouraging, but i suspect a high
level of operator error 8)>>... More documentaion available for
anyone wishing to persue.
And a question for the assembled host:
I have no knowledge on the history of Root Beer. Some credit
Hires (yes _that one_) ca1880. If anyone knows, or knows a
working SCA or other Brewer, who can add to that, would appreciate
it.
thanks
dwp
---------------------------------------------------------------------
several variations of root beer ca 1891
1 1.1 1.2 2 3 4 4.5
water 15-17gals 2QTS 2qts 15-17gals 3 gals 6-10GAL 6-10GALS
molasses 1.5 gals .375cp .375cp 2 gals (8 oz) TO TASTE
yeast 0.5 pt 1/8tsp 1/8tsp 1 pt (4 oz) "... FOR EIGHT LOAVES OF BREAD"
sassafrass 0.25 lb bark 2TSP(+.5)2TSP+1 2.5 oz 2 oz ---- 1 OZ ESSENCE
sarsaparilla 0.25 lb root 2TSP+.5 2TSP+1 ------ 1 lb
wintergreen 0.25 lb bark 2TSP+.5 2TSP+1 2.5 oz bark 0.5 oz
hops ----- 0.5 oz 0.5 oz
wild cherry ----- 1.5 oz bark to suit
coriander ----- 0.5 oz seed -----
allspice ----- 2.5 oz -----
prickly ash bark ----- ----- .25 oz
birch bark ----- ----- .125 lb
ginger ----- ----- 4+.25 oz
spicewood ----- ----- .25 lb
guaiacum chips ----- ----- .5 lb
alchohol ----- ----- 1 pt
Common burdock root ----- ----- ------ 3lbs ----
corn (roasted brown) ----- ----- ------ 1pt 1pt
the raw barks and roots should generally be boiled and strained, the yeast and
molasses added and left for 24 hours,
item 3 is apparently to make an extract, with the alcohol as a preservative.
the molasses should be added to 4 oz yeast,8 oz extract, and 3.5 gals water.
4 and 4.5 call for boiling flavors in six gallons water, untill "the strength
be obtained" then strain and cool, add molasses and yeast.
|