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From owner and head brewer Rich Nuñez at Radicle Effect Brewerks in Rock Island, Illinois, here’s a homebrew-scale recipe for the local cult favorite they release only twice per year—four kegs, and it’s done.
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Photo: Matt Graves/mgravesphoto.com
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Medium-bodied and roasty, Nuñez says it “still tastes like a stout but with subtle garlic nuances in the finish.”
For more, see Special Ingredient: Garlic.
ALL-GRAIN
Batch size: 5 gallons (19 liters)
Brewhouse efficiency: 72%
OG: 1.070 (17°P)
FG: 1.017 (4.2°P)
IBUs: 30
ABV: 7%
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Medium-bodied and roasty, Nuñez says it “still tastes like a stout but with subtle garlic nuances in the finish.”
For more, see Special Ingredient: Garlic.
ALL-GRAIN
Batch size: 5 gallons (19 liters)
Brewhouse efficiency: 72%
OG: 1.070 (17°P)
FG: 1.017 (4.2°P)
IBUs: 30
ABV: 7%
[PAYWALL]
MALT/GRAIN BILL
12 lb (5.4 kg) pale two-row
15 oz (425 g) roasted barley
13 oz (369 g) black barley
HOPS & ADDITIONS SCHEDULE
0.5 oz (14 g) Chinook at 60 minutes [21 IBUs]
0.8 oz (23 g) East Kent Golding at 30 minutes [9 IBUs]
1–1½ elephant garlic bulbs, roasted, at flameout/whirlpool
YEAST
Omega OYL-005 Irish Ale
DIRECTIONS
Mill the grains and mash at 155°F (68°C) for 30 minutes. Recirculate until the runnings are clear, then run off into the kettle. Sparge and top up as needed to get about 6 gallons (23 liters) of wort, depending on your evaporation rate. Boil for 60 minutes, adding hops according to the schedule. After the boil, do a whirlpool step: Stir or recirculate to create a vortex, add the garlic, spin for 10 minutes, and allow 10 minutes to steep and settle. Chill the wort to about 68°F (20°C), aerate, and pitch the yeast. Ferment at 68°F (20°C) until complete and gravity has stabilized. Crash, package, and carbonate to about 3 volumes of CO2.
BREWER’S NOTES
Adding the roasted garlic on the hot side extracts its essence without adding any astringent elements. Realize that you are adding a very oily substance to the brew, and that can create problems down the road if your brew system is not properly cleaned.