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.

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