Vanilla Sashound Ale Recipe

I made beer....or actually ALE... for the first time tonight.  With the exception of it overflowing a bit on the stove during the cooking phase.... I think it went ok.

The ale I made is a dark one, with horehound, sarsaparilla and vanilla in it.  Considering the ingredients, it is probably very good for winter.... especially if one has a cold.

Here is the basic recipe:

1 gallon water
1/2 ounce each of horehound and sarsaparilla
1/2 vanilla bean, split, and placed at the bottom of a sterilized 1 gallon carboy
2 pounds of dark malt
1 packet of yeast

Bring one gallon of water to a boil, and add the herbs.  Let boil for 5-10 minutes. Remove from heat and steep for 1 hour or longer (meaning leave with the cover on to let the herbs meld into the water).  Return to boil. Remove from heat and add 2lbs of dark malt.  Return to a boil.... this is at the point where it started boiling over for me.... I had left the room for 2 minutes.

Remove from heat and rack into the carboy.  Test with a thermometer every few hours.  Once the temp is cool enough to add yeast -- 80 degrees or not more than 100-- add the yeast.  Top off to just about the shoulder of the carboy.  Cap with a fermentation lock.

We'll see how it turns out in a couple of weeks :)