Gak & Laurel's Garlic Beer Recipe

Category Spiced Beers
Recipe Type Extract
 
Fermentables
 6 lbs plain light extract syrup (hopped? who knows...)
 
Hops
 2 oz Cascade leaf (boil)
2 oz Cascade leaf (finish)
 
Yeast Whitbread dry ale yeast 
Procedure The procedure is the same as for any simple extract beer. Chop up the garlic and throw it into the boil for the full 60 minutes. If you don't want quite so much garlic flavor, strain the garlic bits out before racking (we didn't). Add 2 ounces of Cascade hops at begining of boil and again in the last ten minutes. Cool. Pitch yeast.

Gak & Gerry's #23: Anteater Porter

Category Porter
Recipe Type All Grain
Deep red color. Looks almost black in the fermenter. 
Fermentables
 7.5 lbs pale malted barley
1 lbs crystal malt (10 Lovibond)
.5 lbs chocolate malt
2 oz black patent malt
 
Hops
 11.4 grams Cascade - 10 min.
13.7 grams Cascade - finish
 
Other
 41.3 grams Cluster - boil
 
Yeast Wyeast British 
Procedure Add grains to 3.5 gallons cold water. Heat to 150 degrees and maintain for 90 minutes, stirring constantly. Used 4.5 gallons 170 degree sparge water. Collected 6 gallons wort. Boiled 60 minutes. Add Cluster at beginning of boil. Add 11.4 grams Cascade at 50 minutes. Turn off heat after 1 hour boil, and let last of Cascade hops steep. Cooled to about 75 derees and pitched.

Gak & Gerry's Batch #75: Pepper Pale for Paris  

Category Spiced Beers
Recipe Type All Grain

Fermentables
 7.0 lbs British two-row
0.5 lbs British light caramel
 
Hops
 35 grams Cascade (4.9%) - 60 minutes
28 grams Cascade (4.9%) - 20 minutes
10.5 oz chopped jalapenos (in secondary)
 
Yeast Wyeast American Ale yeast 
Procedure Mash-in 2.75 gallons water at 130F
Rest at 122F for 45 minutes
Rest at 152F for 60 minutes
Sparge to 6.5 gallons
Boil 90 minutes, adding hops listed above
Chill, whirlpool, and rack
So far so good, eh? This was a fantastic beer even before I carbonated it. But you asked for jalapenos, so here goes...

Added 10.5 ounces chopped jalapenos into the secondary. Next morning, Gerry noticed spots of mold on top, so kegged, carbonated, and tasted...

...HOT! But it really does taste like a good beer too.

Peppers mellowing day by day. Should be outstanding in 2 weeks if the mold doesn't come back.

And guess what? The mold didn't come back, and the beer was well received by all. Be advised, it was HOT AS HELL! If I ever brew something like this again, I'll use one can (3.5 ounces) of peppers instead of three. Also, that mold growth was a surprise...I'll need to sanitize the peppers somehow, probably by parboiling them before dropping them in the secondary.
 

Garlic Beer  

Category Spiced Beers
Recipe Type Extract
 
Fermentables
 4.5 kg Munton & Fison dark malt syrup
.75 lbs 40L crystal malt
.25 lbs roasted barley
 
Hops
 2 oz Perle hops (7.5% alpha)
1 oz Willamette (4.6% alpha)
3 large garlic cloves chopped fine
1 oz Willamette for finishing
 
Yeast ale yeast 
Procedure 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.

Gelber Weizen

Category Wheat Beer
Recipe Type Extract

Fermentables
 6.0 Lbs Weizen Dry Malt Extract
4.0 Oz Munich Malt
 
Hops
 1.0 Oz Hallertauer Pellet (~4.4% AA)
 
Other
 1.0 Pinch Irish Moss
 
Yeast Wyeast #3333 German Wheat Yeast
Procedure Add 4oz. Munich Malt to a grain sack and steep in 1/2gal. water as you bring to boil. This takes approximately 20min. Once to a boil, remove grain sack and strain the liquid into the brewpot. Sparge the grains with 3/2gal. hot water and add to the brewpot. Add an additional 1/2gal. water and bring to a boil. Add 6lbs. DME and 1oz. hops and boil for 60min, adding a pinch of Irish Moss with 10min. left. Remove brewpot and chill. Strain into the primary fermenter and add cold water to make 5gal. Let cool until below 75degreesF and pitch yeast. After about 4 days (or when fermentation slows) rack into a secondary fermenter. *optional* Now might be a good time to clarify the batch by soaking 1/2tsp. gelatin finings in cold water for an hour then boiling to dissolve. Mix this solution into the secondary fermenter after racking. After about 14 days (or when fermentation stops) bottle with 5/4cup Weizen DME boiled in 1pint of water for 5min. Primary and Secondary fermentation is optimum around 73degreesF.