Back to SearchDandy Root Porter
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Beer Style: Porter
Recipe Type: partial mash
Yield: 3 gallons
Description:
Dandy Root Porter is a uniquely complex gluten-free partial mash recipe that blends dark roasted gluten-free oats with honey, molasses, and layered botanical roots for deep, old-world flavor. Licorice root, burdock, dandelion, and sarsaparilla create a rich, earthy profile with subtle sweetness and herbal depth, balanced by classic Willamette hops. Designed for adventurous gluten-free brewers, this recipe delivers a bold, full-bodied porter with exceptional aroma, smooth mouthfeel, and distinctive character—perfect for those looking to explore historical flavors in modern gluten-free brewing.
Ingredients:
- Grain Bill ---------------------------------------
- 1 lb Pale Oat Malt (optional: roasted at 350F until medium dark)
- Fermentable Bill ---------------------------------------
- 2 lbs Briess White Sorghum Syrup
- 1 lb Candi Sugar D-45
- 1 lb Candi Sugar D-180
- 8 oz Molasses
- 8 oz Honey
- Hop Bill Summary ---------------------------------------
- 1.5 oz Willamette Hops
- Other Ingredients ---------------------------------------
- 2 oz Licorice Root
- 2 oz Roasted Burdock
- 2 oz Roasted Dandelions
- 2 oz Sarsaparilla
- 1 pkg SafAle S-04 Yeast
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:
Steep milled malt along with amylase enzyme in 2 gallons of water at 163.4F for 30 - 45 minutes. Use the appropriate amount of rice hulls to ensure circulation and filtration. Sparge malt with 170F water until water runs clear. Top kettle up to 6.5 gallon pre-boil size. Bring to boil.
Remove from heat and add sorghum syrup, candi sugar, molasses and honey (this prevents scorching the syrup), return to boil allow to achieve hot break.
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 SafAle S-04 Yeast
Yeast nutrients per dosing and time addition recommendations.
Brewer's Notes: 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.
Recipe Note: This recipe was most likely developed between 2010-2014 before buckwheat, millet and rice malt was widely available. Therefore, it utilizes many gluten-free ingredients readily found at a LHBS or grocery store.