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Real Root Beer V2 11-3-13

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Real Root Beer V2 11-3-13

back to search Back to Search  Style Details 

Beer Style: Christmas/Winter Specialty Spiced Beer  (21B)
Recipe Type: all-grain
Yield: 5.25 US gallons

Christmas/Winter Specialty Spiced Beer
Beer Color


Brewing o


  • 7 lbs 12.0 oz - Rahr 2-Row Pale (1.8 SRM) (Grain)
  • 12.0 oz - Caramel Malt - 90L 6-Row (Briess) (90.0 SRM) (Grain)
  • 4.0 oz - Black (Patent) Malt (500.0 SRM) (Grain)
  • 4.0 oz - Carapils (Briess) (1.5 SRM) (Grain)
  • 4.0 oz - Chocolate (Briess) (350.0 SRM) (Grain)
  • 4.0 oz - Molasses (80.0 SRM) (Grain)
  • 0.4 oz - Bravo [15.5%] - Boil 60 min (Hops)
  • 0.50 oz - Sassafras Root Bark (Boil 60 min) (Misc)
  • 0.50 oz - Coriander Seed (Boil 10 min) (Misc)
  • 0.12 g - Gale, Sweet (Boil 10 min) (Misc)
  • 0.01 oz - Anise, Star (Boil 10 min) (Misc)
  • 1 pkgs - London Ale Yeast (Wyeast Labs #1028) (Yeast)

Additional Instructions

Boil: 60 Minutes

Beer Profile

Original Gravity: 1.054 (13.2° P)
Final Gravity: 1.014 SG (3.5° P)
Alcohol by Vol: 5.2%
Color SRM: 24.7  Color Sample 
Bitterness IBU: 21.2
Recipe Type: all-grain
Yield: 5.25 US Gallons

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review rating
 Reviewed by dchijarhead on Tue Apr 29 2014

I'm going to make this again. W/O Coriander Seed. I bottled half the last batch as Root Beer and kegged he rest as a Winter Specialty Spice Beer This time I will only do the Root Beer and Keg it. This is still an experiment for me, I want to make a Root Beer W/O adding Extract. What I made was good, but it still needs a few adjustments for my taste. I will look into your additional ingredient. Thanks for this recipe.