Recipe - Debbes Garlic Beer

One half pound Pale malt extract (Williams
Bulk extract.)
4 lg Bulbs garlic peeled and
Cleaned
1 ounce Northern Brewer hops (AAU
Not available)
WYeast London Ale
(prestarted)

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 One half 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 One half ounce of hops. After the
boil, chill the wort and strain the cooled wort into a 6One half gallon
primary. After three days of vigorous ferment in 6 One half 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
stomponyourtongue ripthebackofyourheadoff _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 wellbalanced, 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

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