Homemade Dandelion Stout Recipe

Maybe you’ve heard of dandelion tea, dandelion and burdock, or dandelion wine, but what about dandelions in your ale?



“The Homebrewer’s Garden"
February 2017

Yield: 5 gallons (19 L)

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From those just getting started to small farmers looking to expand their repertoire, the pages of The Homebrewer’s Garden, 2nd Edition contain no shortage of growing and brewing inspiration. For the garden, there are sections filled with advice about small-space hops cultivation, trellising, the latest grain-growing techniques, tips for successful hop, herb and grain cultivation, troubleshooting, and more. And for the beer, there’s a collection of delicious recipes for 32 specialty homebrews just like this one. Filled with wisdom from two men who have experienced it firsthand, this book is the essential guide for the gardener who loves beer.

“Dandelion Stout sold here at 2d a bottle” (sign over a shop in the Midlands, England, circa 1910).

Initial Gravity: 1.065 – 1.070
Final Gravity: 1.013 – 1.019

Ingredients:

• 1 pound (454 g) dandelions
• 1/3 pound (150 g) black patent malt
• 2/3 pound (300 g) 60 degree L British crystal malt
• 1/2 pound (227 g) chocolate malt
• 1/3 pound (150 g) roasted barley
• 1/3 pound (150 g) wheat malt
• 3.3 pounds (1.5 kg) Briess amber hopped malt extract syrup
• 3.3 pounds (1.5 kg) Briess dark malt extract syrup
• 3/4 pound (340 g) Munton & Fison plain light dry malt extract
• 1/2 ounce (14 g) Brewer’s Gold bittering hops, AA 11 percent, HBU 5.5
• 1/2 ounce (14 g) homegrown Cascade flavoring hops
• 1 packet Safale S-04 Whitbread ale yeast or White Labs WLP004 Irish Ale yeast
• 1/2 cup (120 ml) corn sugar for priming

Instructions:

1. Clean the dandelions very thor­oughly in several changes of water, removing any twigs or other debris.

2. Fill brew pot with 1-1/2 gallons (6 L) cold water. Raise water temperature to 165 degrees F (74 C), add crushed grains, and steep 20 minutes. Strain and rinse with 1/2 gallon (2 L) 170 degrees F (77 C) water. Add extracts and bring mixture to a boil.

3. Add Brewer’s Gold hops and dandelions. Boil 40 minutes. Add Cascade hops and boil 20 minutes.

4. Strain hot wort into fermenter containing 1-1/2 gallons (6 L) chilled water. Rinse with 1/2 gallon (2 L) boiled water. Top up to 5 gallons (19 L).

5. Pitch yeast when wort cools to 70 degrees F (21 C).

6. Ferment at ale temperatures (65 to 70 degrees F/18 to 21 C).

7. Bottle with priming sugar when fermentation ceases (1 to 2 weeks). Age 3 to 6 weeks before drinking.


All-Grain Version

• 7 pounds (3 kg) Klages malt
• 1 pound (454 g) Munich malt
• 1 pound (454 g) wheat malt
• 1-1/4 pounds (560 g) 60 degree L British crystal malt
• 1 pound (454 g) roasted barley
• 1/2 pound (227 g) black patent malt

Mash-in grains, stabilize at 153 degrees F (67 C), and hold 90 min­utes. Sparge at 170 degrees F (77 C) and collect 5-1/2 gallons (21 L) runoff. Proceed with recipe.


For more recipes from this book, see:

A Wild Herb for a Summer Beer Recipe
Pumpkin Ale Recipe


Excerpted from The Homebrewer’s Garden, 2nd Edition © by Joe Fisher & Dennis Fisher, used with permission from Storey Publishing.