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Debbe’s Garlic Beer

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CATEGORY CUISINE TAG YIELD
1 Servings

INGREDIENTS

1/2 lb Pale malt extract (Williams
Bulk extract.)
4 lg Bulbs garlic peeled and
Cleaned
1 oz Northern Brewer hops (AAU
Not available)
WYeast London Ale
(pre-started)

INSTRUCTIONS

Separate  and  peel  the cloves from four entire  bulbs  of  garlic  and
lightly score the surface of the garlic cloves to increase surface  area
during  the boil. Add the extract, half of the garlic, and 1/2 ounce  of
hops. Total boil of 60 minutes The other half of the garlic goes in  for
the  last 15 minutes along with the final 1/2 ounce of hops.  After  the
boil,  chill  the wort and strain the cooled wort into a  6-1/2  gallon
primary.  After three days of vigorous ferment in 6 1/2  gallon  primary
(w/blowoff tube) I racked it to a 5 gallon secondary. The wort tasted very
sweet and definitely *GARLIC*! Lethal stuff! I mean it was
stomp-on-your-tongue  rip-the-back-of-your-head-off   _GARLIC_. Three weeks
later my tongue still remembered the assault and was  braced for a similar
attack, but the attack was not  forthcoming.  There  is absolutely no
pronounced garlic taste! There is only a hint of something reminiscent of
garlic. I purposely made the brew a little light on  the hops, so the hops
don't shine through either. To me, it  is  a  fairly well-balanced, heavy
beer and everyone who has tried it has really liked it. Next time, I think
I'll leave the garlic cloves in the  primary  to see if I can get a more
pronounced garlic taste in the final product. Original Gravity: 1.060 Final
Gravity: 1.018 Primary Ferment: 3 days Secondary Ferment: 2 weeks
Recipe By     : Serving Size:
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

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