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Dandelion Bitter

Dandelion Bitter

Spice, Herb, or Vegetable Beer • All Grain • 19.50 L

bear2bear

Experimenting herb beers continues. I twisted another recipe taken from the book "Homebrewer's Garden". I am not fully convinced the bittering capability of dandelion, so I added 14g of WGV fisrt wort. If the dandelion brings enough bitternes to the beer, dry hopping may be a better option.

May 5, 2011 am 08:29am

5.0/5.0 1 rating

Ingredients (All Grain, 19.50 L)

  • 3.63 kg Maris Otter Pale

    Maris Otter Pale

    An English thoroughbred and a favored choice of malt for many brewers. Simpsons' Maris Otter has a rich and nutty flavor and despite its small, berry size has a strong husk. This malt delivers predictable brewhouse performance with modest, yet consistent extracts. Brewers can expect good runoffs with clear wort.

  • 0.68 kg Toasted Pale Malt

    Toasted Pale Malt

    Imparts nutty flavor and aroma. Use in IPAs and Scottish ales.

  • 0.46 kg Belgian Aromatic

    Belgian Aromatic

    Imparts a big malt aroma. Use in brown ales, Belgian dubbels and tripels.

  • 0.34 kg Crystal Malt 60°L

    Crystal Malt 60°L

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

  • 14 g Whitbread Golding (WGV) - 6.2 AA% whole; boiled 15 min

    Whitbread Golding (WGV)

    Traditional English hop with a sweet and fruity aroma.

  • 14 g First Gold - 7.6 AA% whole; boiled 15 min

    First Gold

    First commercial dwarf hop designed for aroma consideration in England, a very promising hop.

  • 14 g Whitbread Golding (WGV) - 6.2 AA% whole; boiled 0 min

    Whitbread Golding (WGV)

    Traditional English hop with a sweet and fruity aroma.

  • 14 g First Gold - 7.6 AA% whole; boiled 0 min

    First Gold

    First commercial dwarf hop designed for aroma consideration in England, a very promising hop.

  • 14 g Whitbread Golding (WGV) - 6.2 AA% whole; boiled 90 min

    Whitbread Golding (WGV)

    Traditional English hop with a sweet and fruity aroma.

  • 1 tsp Irish Moss - boil 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.

  • Fermentis S-04 Safale S-04

    Fermentis S-04 Safale S-04

    A well-known, commercial English ale yeast, selected for its fast fermentation character and its ability to form a very compact sediment at the end of the fermentation, helping to improve beer clarity. This yeast is recommended for the production of a large range of ale beers and is specially well adapted to cask-conditioned ales and fermentation in cylindro-conical tanks. Sedimentation: high. Final gravity: medium. Pitching instructions: Re-hydrate the dry yeast into yeast cream in a stirred vessel prior to pitching. Sprinkle the dry yeast in 10 times its own weight of sterile water or wort at 27C ± 3C. Once the expected weight of dry yeast is reconstituted into cream by this method (this takes about 15 to 30 minutes), maintain a gentle stirring for another 30 minutes. Then pitch the resultant cream into the fermentation vessel. Alternatively, pitch dry yeast directly in the fermentation vessel providing the temperature of the wort is above 20C. Progressively sprinkle the dry yeast into the wort ensuring the yeast covers all the surface of wort available in order to avoid clumps. Leave for 30 minutes and then mix the wort e.g. using aeration.

Notes

Herbs are added as follows: Dandelion Leaf 120g + Dandelion root 120g: boil for 60 min. 1-step mashingf with a tsp of gypsum at masgi-in. Saccarization at a medium temprature, about 67C. The WGV 14g were added first wort. You can dry hop them instead. This is an option. Brewed on 5/2/11. The OG was 1.060.

Style (BJCP)

Category: 21 - Spice/Herb/Vegetable Beer

Subcategory: A - Spice, Herb, or Vegetable Beer

Range for this Style
Original Gravity: 1.055 1.026 - 1.120
Terminal Gravity: 1.011 0.995 - 1.035
Color: 15.7 SRM 1 - 50
Alcohol: 5.8% ABV 2.5% - 14.5%
Bitterness: 21.8 IBU 0 - 100

Discussion

bear2bear

I like it.

2011-12-30 7:07am

Bottled on 8/11/11. The FG was 1.002. Very easy to drink. A herby flavor from dandelion leaves and a roast flavor from its root are quite strong but not overwhelming, neutralized well by English hops.

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