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.
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.