Dandy Root Porter

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Dandy Root Porter

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Beer Style: Porter 
Recipe Type: partial mash
Yield: 3 gallons

Description:

Porter made with honey, licorice root, burdock, dandelions and sarsaparilla

Ingredients:

  • 1 lb Dark Roasted GF Oats (mash/sparge)
  • 2 lbs Briess White Sorghum Syrup (prior to boil)
  • 1 lb Candi Sugar D-45 (prior to boil)
  • 1 lb Candi Sugar D-180 (prior to boil)
  • 8 oz Molasses (prior to boil)
  • 8 oz Honey (prior to boil)
  • 0.75 oz Willamette Hops (60 min)
  • 2 oz Licorice Root (60 min)
  • 2 oz Roasted Burdock (60 min)
  • 2 oz Roasted Dandelions (60 min)
  • 2 oz Sarsaparilla (60 min)
  • 0.75 oz Willamette Hops (20 min)
  • 1 pkg Yeast - Recipe used White Labs Edinburgh Scottish Ale Yeast (WLP028) which is not completely gluten free; may also use Windsor

Additional Instructions

Primary Ferment: 14 days at 68 degrees

Beer Profile

Original Gravity: 1.067
Final Gravity: 1.018
Alcohol by Vol: 6.5%
Color SRM: 37.0
Bitterness IBU: 37.0
Recipe Type: partial mash
Yield: 3.0 Gallons
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Procedure:

Use roasted roots of burdock and dandelion. Fry the licorice root in honey if you like to increase its sweetness. The GF oats should be toasted in the oven to a deep golden-brown 3 weeks prior to brewing, and then left to waft away the off flavors in a paper bag until brew day. Then steep the oats at mashing temperature in just enough water to cover for 1 hr prior to boil, strain out and then sparge into kettle.

Bring wort to boil, and primary fermentable sugars, return to boil and achieve hot break.

Add hops and other ingredients according to schedule.

Chill wort until appropriate temperature to pitch yeast.

Source:
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