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Monster Media 1993 #2
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GARLIC.REC
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1993-07-10
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For future generations of homebrewers looking forward to making exotic
beers, I offer for your approval the following recipe for GARLIC BEER:
FOR 3 GALLONS:
1 3.3lb Can John Bull Dark Unhopped Extract*
2.5 cups corn sugar#
2.5 heads of garlic, chopped fine
Edme Ale Yeast
1/2 c. of corn sugar to prime
Bring 2.5 gallons of water to a boil; add the extract and sugar.
Once the extract & sugar have come to a boil, add garlic in a hop bag.
Boil wort with garlic for 15-20 minutes. Remove garlic, add H2O to 3 gal.,
cool, pitch yeast.
NOTES:
This is an adaptation of a recipe taken from an Internet Home Brewing Digest.
That recipe suggested that to make "Super-Garlic Beer" one should boil the
garlic without a bag and then do not strain the garlic when placing in
the fermenter. Try it yourself.
*In general I would prefer light extract, but this was left over from last
year and I decided to use it.
#Added the corn sugar to boost alcohol with the aim of boosting shelf life.
The sugar gives it additional alcoholic strength. One could replace this
with dry malt, but the idea of a *malty* garlic beer didn't really appeal
to me. The concern for shelf life came when realizing that a beer with
garlic might need a very long time to age out to something resembling
mellowness, along with the fact that it is possible this batch might last
a very long time before being exhausted.
This beer had a small, deep black patch of a tarry looking substance
floating on top of the krausen two days after pitching. As of this
writing its identity was not determined. It has been hypothesized
that the garlic itself might be responsible for this substance.
Any further research on this phenomenon should be reported to
the Home Brewing section of the CIS Wineforum.
Finally, if you normally leave your fermenting beer in a place where
people congregate, reconsider your placement for this beer. This
recipe threw off a garlic scent for about 36 hours that was almost
unbearable to me and which gave my wife a headache--and we *love* the
stuff!