Back to SearchDandy 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 degreesBeer Profile
Original Gravity: 1.067Final Gravity: 1.018
Alcohol by Vol: 6.5%
Color SRM: 37.0
Bitterness IBU: 37.0
Recipe Type: partial mash
Yield: 3.0 Gallons
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.