To any BJCP judges out there: I brew a true all malt 10% Hard Root Beer and am wondering if it could be submitted in a BJCP sanctioned comp under category 23. There is nothing in it that isn’t an ingredient of beer except for the Gnome Extract I use for flavoring and all the ABV is derived from fermented malt.
Heck yeah. I’ve though about it before but never executed. I have made a homemade rootbeer with roots and mint and stuff in it. Pretty good, a little different than your standard rootbeer.
I don’t see why not. Hell, I’d like to try it!
I called it first Amanda.
Since I generally get relegated to specialty or veggie/herb anyway, it’d likely be in my flight anyway.
1 - Is it good? I assume yes if you are looking to enter into a comp
2 - Recipe?
Haha. Okay, fine. You win. ;D
You can enter it in our club’s competition here after January 10th: http://www.kcbiermeisters.org/comp/ I’d love to try it.
You all are too funny!
Yes, it is actually great! As for entering in your comp I would love to but am not sure how it will travel and keep. It needs to stay cold so no secondary fermentation occurs unless someone can tell me how to kill off the yeast.
Here’s the recipe though: It’s a 3 gallon batch size and I keg it in a 3 gallon corny under 30psi
Total Grain Weight: 8 lbs 8.6 oz Total Hops: 0.00 oz oz.
—MASH/STEEP PROCESS------MASH PH:5.40 ------
Amt Name Type # %/IBU
Pale Malt (2 Row) US (2.0 SRM) Grain 1 75.0 %
De-Bittered Black Malt (Dingemans) (550. Grain 2 3.0 %
Carafa I (337.0 SRM) Grain 3 2.0 %
Caramel/Crystal Malt -120L (120.0 SRM) Grain 4 2.0 %
Name Description Step Temperat Step Time
Mash In Add 2.88 gal of water at 165.3 F 156.0 F 60 min
Batch sparge to achieve 5.25 gallons pre-boil volume. Post boil volume 3 gallons (YMMV)
Post fermentation Notes:
Cold crash 3 days
Make simple syrup of corn sugar into 5 cups water, add to keg
boil malto-dextrine into 2 cups water, add to keg
Boil lactose into 1 cup water, add to keg
Add Gnome Root Beer Extract
Rack beer to keg and carb to 30 psi, serve. Note: you will need 25’ of 3/16 bev line under this pressure.
OG: 1.090
FG: 1.010
Pours dark like root beer with a nice dense, thin tan head and tastes like a nice creamy root beer! If anyone decides to try this I would be thrilled to hear your thoughts.
If someone can tell me what I could add to the keg to prevent further fermentation so I could bottle without worries I would greatly appreciate it!
Edit note: after reviewing and considering the amount of work I put into getting this recipe exact I edited the recipe to remove the fine details but will certainly field questions. I want to see how it does in a comp first.
Next time hit with campden tablets before kegging.
How does Guinness pasteurize their beer.
I do stove top pasteurization to keep these kinds of beers and ciders.
Camp den tablets post fermentation, before racking or crashing? How many for 3 gallons?
meaning you bring it to a boil for a few minutes? Then crash and rack?
The amount I have always seen is 1 tablet for 20 gallons or must or water. I have used it for unpasteurized cider and I used about 1/2 tablet to 5 gallons because I was lazy.
Maybe gelatin, along with a long cold condition would work too. Or you could always filter.
Put bottles in tap water, bring slowly up to 180-190, hold for 20 minutes. Pull bottles out. Easy peasy!
Thanks Amanda! I’ll assume I can bottle off the keg and then do this without affecting the carbonation, correct?
Gary
I would assume so (if you don’t loose the cap’s seal), but I have only done it with bottle conditioned sours for stability’s sake and a bottle conditioned carbonated cider to see if it’d work.
Doesn’t that approach the boiling point of the alcohol? Like what distillers do? Seems like there is a potential for a blowout. No problems, though?
Doesn’t that approach the boiling point of the alcohol? Like what distillers do? Seems like there is a potential for a blowout. No problems, though?
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The 190 has worked for me as far as effective pasteurization goes, yes. I did have a bottle explode in the water once. However, it was completely submerged in water so the shards were contained. Scared the bejeebus out of me for sure though!
The boiling point of alcohol is 173, IIRC.
Bottle conditioned or bottled from a keg, I can’t think there would be a difference although the concern of exploding bottles doesn’t really appeal to me…Might give one a try but I will do a little more research. If anyone else has suggestions let me know. I am wondering if there is anything I can add to the keg to kill off the yeast without affecting the flavor profile?
Researching campden tablets further, people seem to agree that it will take care of most of the yeast, but the yeast these days are bred to be resistant to the sulphates. Some yeast will survive and will take off again at some point.
There has to be a way to do this without filtering or ruining the product.
Does Guinness pasteurize their beer?