ROOT BEER (HIRES HOME BREWED)
This is the "old school" yeast recipe from the Hires extract bottle. They now make a "Big H" variety, but the recipe on the bottle is for the dry ice version. This was my favorite summer drink growing up.
Provided by Chef AmberK
Categories Punch Beverage
Time 20m
Yield 50 12 oz bottles, 50 serving(s)
Number Of Ingredients 5
Steps:
- Pour extract over 4 lbs of sugar. Mix well. (Vary amounts of sugar and extract to taste).
- Dissolve mixture in 4 3/4 gallons of lukewarm water.
- Mix 1/2 tsp of dry active yeast in a pint of lukewarm water. Allow to stand 5 minutes. Stir well and strain through cheesecloth. In cool weather (under 70F) double the amount of yeast used. In hot weather (over 90F) cut the amount in half.
- Add the yeast mixture to the solution of sugar, extract, and water. Mix well and pour into sterilized bottles immediately. Fill bottles to within 1/2 inch of the top to minimize spoilage caused by excess air. Cork bottles securely or seal with crown or stopper.
- Place bottles on their sides in warm place(70-80) until effervescent. (If set in a cool place immediately the beverage will sour and remain flat.) The product should be ready to drink in about 5 days (longer in cooler weather.) Move the bottles to a cool place. Refrigerate just before drinking. The beverage will have a slight yeast flavor and contain some sediment. Do not filter.
- For best results - use only returnable type carbonated beverage bottles.
Nutrition Facts : Calories 145.4, Sodium 7.5, Carbohydrate 36.5, Sugar 36.5
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- Save a step. There are two main methods for homebrewing — extract and all grain — and the latter is more challenging, like playing from the tips. With all grain brewing, you do the mashing of malted grains in order to transform them into fermentable sugars.
- Start with ales. Every beer is either an ale or a lager, and while lagers are frequently light-bodied, brewing them can be a heavy lift. They’re finicky to temperature, Rogers says, and susceptible to funky flavors if you make missteps along the way.
- Beware of boil overs. Beer-making is a volatile process, and boil overs can make a sticky mess. The risk of them is often greatest when you’re adding hops to a roiling pot of wort, so give yourself leeway with properly sized equipment.
- Sanitize. Stirring spoons. Kettles. Fermentation buckets. Anything and everything that touches your beer-in-the-making should be clean as a whistle, especially after the wort cools.
- Follow a Recipe. Homebrewing, like baking, is part craft, part science, and there’s no shame in following precise instructions. “It’s like playing guitar,” Rogers says.
- Master a Style. It’s not that you need to go all Malcolm Gladwell and spend 10,000 hours on a single type of beer. But Rogers recommends that you focus on one style until you’ve got a healthy handle on it.
- Take Notes. Even for a seasoned brewer, every batch of beer can be a little different. Jot down all the nitty gritty details — times, temperatures, ingredients, percentages — and you’ll start to narrow down what does — and doesn’t—work.
- Have Fun. This should go without saying, but it merits a reminder. “It’s like golf in that sense,” Rogers says. “If you’re not enjoying yourself, you’re probably taking it a bit too seriously.”
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