First, this isn't a joke.
I'm trying to brew a beer with Black Garlic, and it is inspired by a Dogfish Head Beer named Garlic Breadth. The description is here: http://www.dogfish.com/brewery/beer/garlic-breadth
"Black garlic was added in the whirlpool post-boil to contribute a subtle garlic layer to the aroma and flavor of the beer."
My wife loves stouts, and loves garlic, and she loved this beer. Honestly I thought it was pretty good as well.
I will be using a base beer that I brewed that I think is pretty close to the base of this beer. It really was a porter, near stout, with just a little bit of garlic poking through.
I looked around a little bit but couldn't find much info. So the question is how much would anyone guess to use in a typical 5g batch? I really have no idea where to start here. If anyone has any other recommendations for methods to get the black garlic flavor into the beer I'm all ears.
Thanks for any help!