Use 1/2 to 2 oz. in the boil for unique, powerful bittering properties, or steep the same amount at the end of the boil to extract the many nutrients and medicinal properties. The root can also add a subtle nutty, coffee like flavor if toasted before adding to the beer at the end of the boil. Dandelion is a blood purifier, helps to cleanse the liver, reduces gallstone formation and bile duct inflammation, and has been shown to be effective in the treatment of pneumonia and respiratory illness. The root is high in many vitamins and minerals including iron, calcium, potassium, vitamin A, and vitamin C. In addition the health benefits of brewing with dandelion, the vitamins and minerals are useful as a nutrient source for the yeast.