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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

  • Add an herbal hint to your dark stout with fresh, steeped dandelions.
    Photo by Fotolia/chamillew
  • “The Homebrewer’s Garden, 2nd Edition” by Joe Fisher and Dennis Fisher.
    Cover courtesy Storey Publishing

Yield: 5 gallons (19 L)

From those just getting started to small farmers looking to expand their repertoire, the pages of The Homebrewer’s Garden, 2nd Edition (Storey Publishing, 2016), by Joe and Dennis Fisher, 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


• 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


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.

More from The Homebrewer's Garden:

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.


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