This is another root-based hard rootbeer type of beverage, but without any sassafras, so it's a Sarsaparilla.

And yes, the name is Fallout New Vegas inspired.

Add the following to 6 quarts of cold water, bring to a boil and then simmer 45 minutes

1.5-2 oz. Sarasparilla
About 2-3 inches of grated ginger root
One whole (and a bit) grated nutmeg seed-thing
2 rays of Star Anise, crumbled
A pinch of cinamon
1 whole clove

4-ish lbs Beet or Cane Sugar
About 2/3-3/4 of a jar of Grandma's Molasses (with the yellow label)
12-ish oz honey (I used Tulip Poplar)
1/2 lb Wheat DME

After 45 minutes, grate the zest from one small orange into the simmering wort, and simmer for an additional 15 minutes.

Then, cool the wort, top up with water to 4 gallons and pitch your yeast.

I actually poured the hot wort into the dedicated rootbeer fermentor, snapped the lid on, unscrewed the lid on the pouring spout and rubber-banded a paper towel soaked in starsan over the pouring spout. It'll cool overnight. I'll add some cold NYC tap water to it tomorrow, pitch the yeast and let it ride!

I plan to use 4-6 packs of rehydrated Mr. Beer yeast...typically, I was using W-34/70 lager yeast, fermented warm, for my rootbeer, and it worked great...but I don't have any right now, so I'm not.

Oh, and I added about 1 TBSP red star bread yeast and a pinch of DAP to the boil for nutrient.

I knew that!

Finally bottling this one today. A few days ago, I added 2 oz of maltodextrin and 4 oz of lactose to up the body and give it a hint of creamy sweetness.

Should be an excellent beverage!