garlic beer 2

54 Servings
4½ kilograms Munton & Fison dark malt
¾ pounds 40L crystal malt
¼ pounds Roasted barley
2 ounces Perle hops (7.5% alpha)
1 ounce Willamette (4.6% alpha)
3 larges Garlic cloves chopped fine
1 ounce Willamette for finishing
  Ale yeast

Steep crystal malt and roasted barley for 30 minutes in two gallons of water. Strain out and discard spent grains. Add malt syrup and bring to a boil. Add Perle hops and garlic and boil for 1 hour. Toss in Willamette hops in the last two minutes. Pitch yeast when cool. Next time I make this I'll probably use more crystal and more hops.

Recipe By : Louis Clark


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