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Dandelion Stout

Dandelion Stout

Specialty Beer • All Grain • 19.50 L


After about 2 months of no-action, I am back to brewing. The recipe of this brew is a slightly modified version of that in the book "The Homebrewer's Garden". The original uses a heavy amount of freshly-picked dandelion, but I uses processed leaves and roots. I decided to use only dandelion roots for bittering, so that the bittering hop in the original recipe was omitted. From my taste check of the wort during the boiling, much more dandelion roots would be needed to match the bitterness from the hop, doubling or even tripling the amount. Though dandelion leaves taste pretty bad as a herb tea, such an off-flavor was hardly noticed at my taste check of the wort. You can try to increase the amount of the leaves also, if you are brave enough.

August 16, 2010 at 01:06pm

5.0/5.0 1 rating

Ingredients (All Grain19.50 L)

  • 4.0 kg English 2-row Pale

    English 2-row Pale

    All English Ales. Workhorse of British Brewing. Infusion Mash.

  • 0.57 kg Munich Malt

    Munich Malt

    Sweet, toasted flavor and aroma. For Oktoberfests and malty styles

  • 0.57 kg English Wheat Malt

    English Wheat Malt

    Light flavor, creamy head. For wheat beers, stouts, doppelbocks and alt beers.

  • 0.715 kg Crystal Malt 60°L

    Crystal Malt 60°L

    Sweet caramel flavor, deep golden to red color. For dark amber and brown ales.

  • 0.57 kg Roasted Barley

    Roasted Barley

    Sweet, grainy, coffee flavor and a red to deep brown color. For porters and stouts.

  • 0.285 kg Belgian Black Roast

    Belgian Black Roast

    Adds a heavy roast flavor and dark color.

  • 14 g Cascade - 5.5 AA% pellets; boiled 15 min


    Spicy with citrus notes. Slightly grapefruity.

  • 1 tsp Irish Moss - boiled for 15 min. (omitted from calculations)

    Irish Moss

    A dried red-brown marine algae. Fining agent to remove large proteins. Negatively charged polymer attracts positively charged protein-tannin complexes (extracted from grain husks and hops) during the boil. This action is aided by the clumping of proteins in the boiling process. Irish moss settles to the bottom of the brew kettle with spent hops and hot break material at the end of the boil.

  • Wyeast 1318 London Ale III™

    Wyeast 1318 London Ale III™

    From traditional London brewery with great malt and hop profile. True top cropping strain, fruity, very light, soft balanced palate, finishes slightly sweet.


Herbs: Roasted Dandelion Root 56g (boiled for 60 min. ) Dried Dandelion Leaf 56g (boiled for 5 min. and steeped for 15 min. ) 2-step mashing with a protein rest. 1 tsp of gypsum was added at mash-in. Brewed on 8/16/10.

Style (BJCP)

Category: 23 - Specialty Beer

Subcategory: A - Specialty Beer

Range for this Style
Original Gravity: 1.070 1.026 - 1.120
Terminal Gravity: 1.014 0.995 - 1.035
Color: 35.0 SRM 1 - 50
Alcohol: 7.5% ABV 2.5% - 14.5%
Bitterness: 3.3 IBU 0 - 100




2011-01-04 7:17am

Bottled on 10/4/10, and tasted on 1/3/11. It turned out to be a very good stout. The caramel character was pretty strong, maybe aggravated by the dandelion, on my palate. The malt sweetness was also vividly recognizable. The dandelion character was well balanced with the caramel character, the hop character was undetected. Reducing the amount of roasted barley and increasing the amount of dandelion leaves and roots a little would be also fine, in order to enjoy more herbal flavor.

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