Dandelion Stout Recipe – (Extract and All Grain)

Hello all.
In the spirit of our podcast E07 – Radical Brewing with Cory Ellis I have stumbled upon a recipe that some of you may find interesting, a Dandelion Stout. Aww, come on now, you know I have your interest now so keep reading.

stout-3615-14bc661b3c0aace47d720bdc7ec977bd@1xThere is a commercial version of dandelion stout called Dandy Stout from Earth Ale Brewery of Balham, London. It is described as a rich, smoky, black stout infused with dandelion root and barrel aged. It boasts hints of roasted coffee and burnt caramel followed by bitter dark chocolate. Kent golding hops, with the addition of dandelion result in an earthy, light, peppery and woody flavor, a stout that would pair well with a rich sweet and salty dessert. Sounds pretty good, eh?

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There is also a soft drink that is known as Dandelion and burdock. This is a beverage consumed in the British Isles since the Middle Ages, originally a type of light mead, but over the years has evolved into a carbonated soft drink commercially available today. Traditionally it was made from fermented dandelion and burdock roots, hence the name. Dandelion and burdock is most similar in flavor to sarsaparilla. There is a belief that both plants are beneficial to healthy liver function. Sounds good to me seeing as my poor liver needs all the help it can get!

Due to the dandelions this is more of a seasonal brew, in my opinion, as I only see these yellow headed weeds in the spring. Let age a bit (it is a stout after all) and enjoy when the cool weather starts to settle in.
I have not had a chance to brew this but rest assured I will give this a try with my recently purchased Grainfather system next spring when the dandelions are blooming!
There is an all grain and an extract version of the recipe so any level of brewer can give this a try. So without further ado, let’s get a pint and check this out!

P.S. – If you do brew this please reply with feedback, positive or negative.
Prost!

Dandelion Stout Recipe (Extract)
Yield: 5 gallons (19 L)
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) amber hopped malt extract syrup
• 3.3 pounds (1.5 kg) dark malt extract syrup
• 3/4 pound (340 g) 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) Cascade 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 thor¬oughly 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 (or force carbonate) when fermentation ceases (1 to 2 weeks). Age 3 to 6 weeks before drinking.

Dandelion Stout Recipe (All Grain)
Yield: 5 gallons (19 L)
Initial Gravity: 1.065 – 1.070
Final Gravity: 1.013 – 1.019
Ingredients:
• 1 pound (454 g) dandelions
• 7 pounds (3 kg) 2 row 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
• 1/2 ounce (14 g) Brewer’s Gold bittering hops, AA 11 percent, HBU 5.5
• 1/2 ounce (14 g) Cascade 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 thor¬oughly in several changes of water, removing any twigs or other debris.
2. Mash-in grains, stabilize at 153 degrees F (67 C), and hold 90 min¬utes.

3. Sparge at 170 degrees F (77 C) and collect 5-1/2 gallons (21 L) runoff.
4. Add Brewer’s Gold hops and dandelions. Boil 40 minutes. Add Cascade hops and boil 20 minutes.
5. Pitch yeast when wort cools to 70 degrees F (21 C).
6. Ferment from 65 to 70 degrees F(18 to 21 C).
7. Bottle with priming sugar (or force carbonate) when fermentation ceases (1 to 2 weeks). Age 3 to 6 weeks before drinking.

Michael Sears

Michael Sears

Mike is the former President of Forest City Brewers, an established home-brew club in Rockford, IL. He is and experienced and passionate brewer and an aspiring beer journalist, with a love for sharing time with his brewing buddies and dogs (not necessarily in that order).
Michael Sears

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