Mr. Clarke’s Dandelion Stout
5 gallons (19 liters)
2.5 oz (71 g) fresh dandelion leaves,* chopped
2.5 oz (71 g) crushed, peeled fresh ginger root
0.5 oz (14 g) balm (Melissa officinalis) herb, dried
1 oz (28 g) brewers licorice juice
6.6 oz (187 g) Splenda (Equal)
1-2 oz (28–57 g) caramel color
1 cup non-dairy coffee creamer as heading agent (if desired)
1.25 lbs (g) cane sugar
Follow the instructions above, or one of the carbonating/packaging/sweetening strategies outlined earlier.
Mr. Potter’s Hop Bitters
5 gallons (19 liters)
5 oz (28 g) “best English hops” (try East Kent Goldings)
1.5 oz (43 g) crushed, peeled fresh ginger root
6.6 oz (187 g) Splenda (Equal)
0.5 oz (14 g) caramel color
1 cup non-dairy coffee creamer as heading agent (if desired)
1.25 lbs (g) cane sugar
Follow procedure above, boiling the hops and ginger for 30 minutes before straining them out.
*I get them at my local produce market, but feel free to harvest your own.
Did you use leaves or petals of dandilion?