We have adapted this recipe for a woodsy sassafras ale from Jereme Zimmerman’s book, Brew Beer Like a Yeti. “You can use sassafras flavoring if you prefer, but I like to use the real thing,” he writes. “I also like to add little bits of the forest when making this, such as spruce tips and oak bark. ... You can really take this basic formula and substitute various flavoring ingredients, malts, and yeasts to make what sounds good.”
For yeast, Zimmerman leaves it to dealer’s choice—American, Belgian, British, baker’s yeast, do what feels right—but we think a Norwegian kveik strain is a good fit here.
EXTRACT
Batch size: 5 gallons (19 liters)
OG: 1.045
FG: 1.011
IBUs: 3
ABV: 4.4%
