Debbe's Garlic Beer

Classification: spiced ale, garlic beer, extract

Source: Douglas DeMers (dougd@uts.amdahl.com) rec.crafts.brewing, 10/4/91

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.

Ingredients:

8 1/2 pounds, pale malt extract (Williams bulk extract.)
4 large bulbs garlic, peeled and cleaned
1 ounce, Northern Brewer hops (AAU not available)
WYeast London Ale (pre-started)

Procedure:

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.

Specifics:

O.G.: 1.060
F.G.: 1.018
Primary Ferment: 3 days
Secondary Ferment: 2 weeks