As in the Root Beer Brown Ale, this recipe calls for some deep root tonic energies. In southern Appalachia, root tonics are traditionally taken early in the year, when fresh greens start to appear and young, tender roots can be dug for the table. These tonics are meant to stir the system, stimulate the body and help to flush out the stress and lethargy of winter.
This sturdy brew drinks like a meal! The earthy notes of the dandelion and burdock root are lifted from under the intense chocolate flavors by the aromatic licorice root. This combination makes for a balanced stout with some residual sweetness and a robust earthiness, ideal for the cold, wet nights of early spring.
1½ gal (5.7 L) water
4 oz (115 g) caramel 60L malt
2 oz (55 g) roasted barley malt
2 oz (55 g) Carapils malt
20 oz (570 g) amber dried malt extract
10 g El Dorado hops pellets, divided
1 tbsp (5 g) dried burdock root
1 tbsp (5 g) dried dandelion root
1 tsp (1 g) dried licorice root
1 oz (30 g) cacao nibs
2.5 g Safale S-04 dry ale yeast
1. Gather your ingredients and sanitize your equipment. You’ll need a 2-gallon (7.5-L) stockpot, a thermometer, a grain bag, a long spoon, a racking cane or siphon tube, a 2-gallon (7.5-L) brew bucket, a gallon (3.8-L) carboy and a bung and airlock.
2. Heat the water in the stockpot until it reaches 150 to 160°F (65 to 71°C). Pour the caramel, roasted barley and Carapils malt grains into the grain bag, tie a loose knot at the top and steep them in the pot for 30 minutes, while keeping the temperature between 150 and 160°F (65 to 71°C). Remove the grain bag and let it drain back into the pot while you prepare for the next steps.
3. Bring your wort to a gentle, rolling boil. Add the dried malt extract and stir the wort until it returns to a gentle boil. Add 5 grams of the El Dorado hops and all of the burdock, dandelion and licorice roots, and let those boil for 40 minutes. Add the remaining 5 grams of the hops and boil another 10 minutes. Finally, add the cacao nibs and simmer for 10 more minutes. Near the end of the last 10 minutes of simmering, fill a sink with ice water. Remove the pot from the heat and place it in the ice water in the sink until it is near 70°F (21°C).
4. Use the racking cane to siphon your wort into the bucket, avoiding both the trub on the bottom and the roots floating on top. Sprinkle the yeast into the wort and stir it. Put on the bucket lid, add the airlock, label your brew and store it in an area around 64 to 72°F (18 to 22°C) out of direct sunlight for 3 to 4 days.
5. Carefully transfer the beer into the carboy, avoiding the lees at the bottom of the bucket. Return to the dark, warm place and wait for 2 weeks. Bottle when ready.