- 7-8 lbs. amber malt extract
- 1 lb. black patent malt
- 0.5 lbs chocolate malt
- 2 oz. dried dandelion tops or 4 oz. fresh dandelion tops for bittering
- 0.5 oz each of dried or fresh sage or calendula or 0.5 oz. Tetnanger hops for aroma
- Water to make up 5 gallons
Follow standard extract-brewing procedures to brew 5 gallons of beer.
If you use sage and calendula for aroma hops, let the beer age for about three weeks after it’s been bottled or kegged to let the scents blend and mellow.
For more information on dandelion, buy The Practical Herbalist’s Herbal Folio: Dandelion: Herbal Medicine Rooted in Your Front Yard.