Indians are surrounded by so many wonderful flavors and aromas. Rather than going after the imported hops, we could develop a taste for an indigenous root beer as well. We had listed down steps followed by budding brewers to perfect their recipe for Indian taste palate. Often craft means following your heart and daring to be unconventional. Here is one such recipe which tastes nothing like the commercial Indian lagers that some people call beer.
Indian Spicy Root Beer
- SS Concial Brewing bucket
- Brew Kettle
- 10 liters water
- 1.8 kg Malt extract (or 2.2kg malt grains)
- 10 gm Coriender seeds split it into half for better extract efficiency
- 4 pcs orange peel from 4 oranges You can add the juice to the wort as well
- 15 gm Sauf Fennel seeds
- 2 pcs star anise be careful as it can soon overpower your wort
- 1 stick cinnamon
- 40 gm ginger
- 2 leaf bay leaves
- 1 pcs black cardamon (not green) other spices to taste
- Prepare the wort by mixing all the ingredients together and boiling it.
- Sanitize your fermenter
- cool the wort to 30 degrees C or less
- Add hydrated beer brewing yeast and wait for 24 hours for bubbling to start.
- After 3 days fermentation should slow down. Wait for another day
- When the yeast deposit starts flocculating at the bottom, transfer your root beer to the refrigrator for cold crashing.
- Bottle it. Add 1/2 teaspoon of priming sugar and put a crown cap seal
- After 3 days pour it like a king and serve your patrons.