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Expected grain efficiency (1-100): Batch Size (US gallons):  
Beer's Name: Garlic Ale Style: Specialty Beers
Substyle: (Herb/Vegetable/Spice)
 Original Gravity: 1.064
 Final Gravity: 1.016
 Alcohol (ABV): 6.25%
 Calories (per 12 oz.): 213
 Total IBU (Bitterness): 32
 SRM (color): 13

Ingredients: (Portions for a 5 gallon batch)
Grain 8 lbs.Pale Malt - 2 row (UK) Extract
Grain 1 lbs.Crystal 40L (USA) Extract
Hops 1 oz.Brewers Gold (Pellets% AA) Boil time 60 min.
Hops 0.5 oz.Fuggles (Pellets% AA) Boil time 15 min.
Miscellaneous Ingredient 1 ozIrish Moss Extract
Yeast 1 oz.Danstar Windsor Ale Yeast (Ideal ferm. temp: 64-70°F)

Yes Garlic was used. Whe man who gave me the recipe claimed that it turned out pretty damn good. I took some artistic license with his recipe. 5 crushed cloves of garlic were added as the wort was brought to a boil. Skimmed off with the foam as the boil started. 15 mins before the end of the boil 5 heads, yes heads!, of roasted garlic were added with the irish moss.
120 degrees F for 15 min by addition of 130 degree water. Added 165 degreee water to bring to 145. 15% decoction pulled and brought to boil. Added back to bring temp to 154 degrees. Mashed for 45 more mins.

Primary Fermentor: 5 days Secondary: 2 weeks In Bottles: 2 weeks

A beer please:
Foster's, mate
(Faw-stuhz, mayt)

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