Root Beer Recipe Kegged

4 GALLONS - KEGGING METHOD 

INGREDIENTS  

• ½ cup Maltodextrin 
• 2 oz. Root Beer Extract 
• 4 cups White Sugar 
• 6 cups Dark Brown Sugar 
• 4 gallons water 

EQUIPMENT 

• 1 Gallon Jug 
• 1.5 Gallon or more Boiling Pot 
• Thermometer 
• Keg System 

The secret to kegging and force carbonating soft drinks is to carbonate most of the water first; the sugar content makes it more difficult to carbonate the finished beverage. 

DAY 1: Prepare the Keg and Water 

1. Clean and sanitize your keg. 
2. Place 3  gallons of cold water into the keg. 
3. Seal the keg and pressurize by setting your CO2 regulator to 25 pounds. 
4. Shake the keg until you no longer hear gas running from the regulator. 
5. Refrigerate the keg under pressure for 24 hours. 

DAY 2: Make the Syrup and Extract 

1. Place 1 gallon of water into a pot and begin to heat it. It is not necessary to bring the water to a boil. 
2. Add the white sugar, brown sugar and maltodextrin to the pot and stir until the sugars are completely dissolved. Once the sugar is dissolved turn off the heat. 
3. Refrigerate the mixture until it reaches the same temperature as the keg of water. 
4. Remove keg from the refrigerator and disconnect the CO2 
5. Release the pressure on the keg and open the top. 
6. Carefully, without splashing pour the sugar mixture into the keg. 
7. Add 2 oz. Root Beer extract. 
8. Close the keg and reattach the CO2 at 25 pounds of pressure. 
9. Refrigerate under pressure for 24 hours. 

DAY 3: Serve 

1. Reduce regulator pressure to 5 pounds. 
2. Attach dispensing line and serve as you would beer.