Dragons' Root (II)

Brewer: Fab Email: fabricio723@yahoo.com
Beer: Dragons' Root (II) Style: Sweet Stout
Type: Extract w/grain Size: 2 gallons
Color:
119 HCU (~40 SRM)
Bitterness: 9 IBU
OG: 1.117 FG: 1.028
Alcohol: 11.5% v/v (9.1% w/w)
Grain: 7 oz. American 2-row
9 oz. American crystal 120L
3 oz. Roasted barley
4.5 oz. Dextrine malt (Cara-Pils)
2 oz. American chocolate
Steep: Steep for 20-30 minutes at 155°F
Boil: 60 minutes SG 1.117 2 gallons
5 oz. Molasses
4.5 lb. Light dry malt extract
Add extract when temperature reaches 185°F and sustain a rolling boil for 2-3 minutes prior to adding hops.

Spices Added @ 10 min
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Ground Star Anise 1/4tsp
Ground Ginger 1/4tsp
Ground Cinnamon 1/4tsp
Juniper Berries 1/8tsp
Peppercorn 1/8 tsp
Ground Sassafras (Gumbo File) 1-1/2 TSP
Wintergreen Extract 1/8 tsp

Extract Added After Primary Fermentation
------------------------------------------------
Wintergreen 0.5ml
Vanilla 0.5ml
Hops: 0.27 oz. Mt. Hood (4.5% AA, 60 min.)
0.27 oz. Mt. Hood (4.5% AA, 15 min.)
Yeast: SafAle 04: A well-known, commercial English ale yeast, selected for its fast fermentation character and its ability to form a very compact sediment at the end of the fermentation, helping to improve beer clarity. This yeast is recommended for the production of a large range of ale beers where big flavor is desired. Used in test batches here at B3 we were pleased with the clean flavor. Initial customer feedback has also been very high. Recommended temperature range: 64F-72F.
Log: 2nd version, upped the dose on sassafras and went to wintergreen extract.
Carbonation: 2.0 volumes Keg: 6.8 psi @ 40°F
Tasting: TBD: Good, but not there as a rootbeer yet, just a slight hint.

Recipe posted 06/12/16.