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Diggity Dan's Garlic Ale
Other Smoked Beer • Partial Mash • 5 gal
Brewing this weekend. Will update when I know something...
December 10, 2006 am 03:56am
0.0/5.0 0 ratings
Ingredients (Partial Mash, 5 gal)
- 3 lbs
German Smoked
German Smoked
Earthy, rich smoke flavor
- 1 lbs
Dry Light; Muntons
Dry Light; Muntons
Used as the base for a wide variety of styles of beers, including lager, pale ales, bitters, and export bitters. Contains no colored malts.
- 3 lbs
Light; John Bull
Light; John Bull
Made from Lager malt, it will add body and character to any light brew. Light malt extract will impart rich flavor compounds, ensure an excellent fermentation, and improve the clarity.
- 1 oz
Chinook - 12.0 AA% pellets; boiled 90 min
Chinook
Spicy, Medium to Heavy.Very strong bittering ability used in all American ales and lagers. Aroma is very floral.
- 30 oz
Minced Garlic - (omitted from calculations)
Minced Garlic
-
Fermentis K-97 Safale K-97
Fermentis K-97 Safale K-97
A German ale yeast selected for its ability to form a large firm head when fermenting. This top cropping ale yeast is suitable for top fermented beers with low esters levels and can be used for Belgian type wheat beers. Sedimentation: low. Final gravity: low. Pitching instructions: Re-hydrate the dry yeast into yeast cream in a stirred vessel prior to pitching. Sprinkle the dry yeast in 10 times its own weight of sterile water or wort at 27C ± 3C. Once the expected weight of dry yeast is reconstituted into cream by this method (this takes about 15 to 30 minutes), maintain a gentle stirring for another 30 minutes. Then pitch the resultant cream into the fermentation vessel. Alternatively, pitch dry yeast directly in the fermentation vessel providing the temperature of the wort is above 20C. Progressively sprinkle the dry yeast into the wort ensuring the yeast covers all the surface of wort available in order to avoid clumps. Leave for 30 minutes and then mix the wort e.g. using aeration.
Notes
One 15 oz container of minced garlic in juice added to last 10 min of boil. One container added to primary.
Style (BJCP)
Category: 22 - Smoke-Flavored/Wood-Aged Beer
Subcategory: B - Other Smoked Beer
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.045 | 1.026 - 1.120 |  |
| Terminal Gravity: | 1.009 | 0.995 - 1.035 | |
| Color: | 5.9 SRM | 1 - 50 | |
| Alcohol: | 4.7% ABV | 2.5% - 14.5% | |
| Bitterness: | 66.2 IBU | 0 - 100 | |
Discussion
I did the nickname you use.
2008-10-19 8:56am
Nice take on Husker Du, they where such a great band and Bob Mould still is doing decent music. That and some neat recipes, I don't know about doing a garlic beer. That one I would tr a gal. batch out and probs. use to cook with. Anyoo have a good one and happy brewing.
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