From the HBD Archive
From: (Thomas D. Feller)
Subject: Root Beer
Date: 1992-07-21 17:34:42 GMT

There have been a number of posts asking about Root Beer recipes, well I came
across this,


"Use strong bottles with patent stoppers or tie corks in securely. Use a stone
crock or granite vessell in which to let drinks stand while 'working.' Fresh
roots from the woods are always preferable to dried herbs. Select a cool place
in which to store the drinks; the longer they stand in a warm place after
bottling, the more effervescent they will become! When filling bottles, fill to
within an inch of the top.

1 cake compressed yeast 5 pounds sugar
2 ounces Sassafras root 1 ounce Hops or Ginger Root
2 ounces Juniper Berries 4 gallons water
1 ounce Dandelion root 2 ounces Wintergreen

Wash roots well in cold water. Add juniper berries (crushed) and hops. Pour 8
quarts boiling water over root mixture and boil slowly 20 minutes. Strain
through flannel bag. Add sugar and remaining 8 quarts water. Allow to stand
until lukewarm. Dissolve yeast in a little cool water. Add to root liquid. Stir
will. Let settle then strain again and bottle. Cork tightly. Keep in a warm room
5 to 6 hours, then store in a cool place. Put on ice as required for use."

The Fleishman Company, Excellent Recipes for Baking Raised Bread, 1912

I have never tried this recipes, always used extract for local homebrew store,
but I thought someone might find it useful.

Tom Feller

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