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Goat Scrotum Ale???
Has anyone tried Goat Scrotum Ale... found in Papazian's book???
I have seen where some have, but I'm planning on using the chocolate, licorice, ginger root and the juniper berries!! If anyone has brewed with all or most of these please give me some pointers. Why use them all???? Sounded yummy and I definitely wanted something different. Also please state what the beer was like.
We will most likely use a secondary fermenter to clear the beer of all the tube will be present. Furthermore, was wondering if any of them would be best added during the secondary to improve flavor.
Yes I have tried it. Last year at a homebrew meeting some dude made it. From what I can remember, it was pretty popular with all the brewers. I only recall that I liked it, but no details.
I have this recipe on my todo list. I have made some other type of batches with the ginger, and I think I will add just a little more than what the recipe calls for, just cause I like the ginger. But I do want to try the Goat Scrotum with all of the additives. If you make it first, let me know what you think.
It was my second batch, and after a couple months conditioning, it is FABULOUS! My first experience with a porter, and I will definitely make it again.
I used 8 oz cocoa powder and 3 oz of ginger in my recipe. I think the cocoa added a bit more bitter than I like, so the next one I'm going to use chocolate malt instead to get the chocolate flavor I am looking for.
Brewing this today... more input please!
Here are my ingredients complete that I have on hand:
3.3Lbs x2 Cooper's Dark Malt extract
1 Lb Briess 40L Crystal Malt 6 Row
1 LB Muntons Black Patent Malt Lovibond 471
1 Lb Muntons Roasted Non-Malted Black Barley
2 Oz Northern Brewer Leaf Hops (Boiling)
1 Oz Cascade Leaf Hops (Finishing)
Brown Sugar
15 FL Oz Plantation Blackstrap Molasses Unsulphered
2 oz Gypsum
3 Lb Muntons Spraymalt 100% Malt Extract Plain Extra Light
Ale Yeast
3 Oz Ginger Root
1 Oz Brewer's Garden Licorice Root
1 Oz Brewer's Garden Juniper Berries
10 Oz Ghirardelli Chocholate Premium Natural Unsweetened Cocoa
With this list in mind please understand that at this time I plan to use the suggested amounts of each ingredient listed in Papazian's 3rd Ed.
For the hopping I was going to use the 1.5 oz of Northern Brewers for boiling.
Also I will use 1/4 oz Cascade to finish
What to do with the rest??? Can I dry hop some into the secondary???
Someone stated the chocolate departed a bitter taste....looking for balance.
The Plain Extra Light will replace the corn sugar for both boil and bottling.
Thanks for all the help!
Does 3.96 cups Plain Extra Light DME sound right for the substitution of 1 Lb of corn sugar????
KyNGmedic wrote:
Does 3.96 cups Plain Extra Light DME sound right for the substitution of 1 Lb of corn sugar????
Well since cups is a volume and pounds is a weight, it's not as easy as Xcups = Ypounds. Can you weigh out the DME?
DT
Conversion math: 450g Corn Sugar = 1 Lb Corn Sugar
0.75 cups of corn sugar or 1.25 cups of DME 0.75/1.25 = 0.6
Corn sugar equivalents 141.748g = 5oz = 0.75cup
450g corn sugar = 15.873 oz = 2.38 cups
2.38 cups corn sugar / 0.6 = 3.96 cups DME
Who thought we'd be doing math???
Fermentation went well... going to rack over to the secondary and add the Cascade hops. Then I think we'll bottle in 7 days!!
The yeast produced fermentation temps above the Wyeast specks. Bubbling continues at about 1 bubble every 10 - 20 min. Should I have any worries about my yeast still being alive in a week to bottle? Is so, would another infusion of healthy yeast help?
I pulled this thread out from a while back. It made me look up the recipe and brew a batch. That batch is almost gone now (3 bottles left).
I also saw that Jen is conditioning a batch at this time.
My notes:
week 1: primary
weeks 2-3:secondary
weeks 4-10: bottle conditioning, flavors were confused (wierd, by Jen's words)
weeks11-17(present): ready, tastes good, flavors are temperature related. cold=juniper, warm=chocolate
It may taste weird now, but hold out because I think this one is getting better with age.
Its flavor balance is definately temperature related. Cold temperaures can have overpowering juniper flavors, while warmer temperatures bring out the chocolate. I have never been able to find the ginger flavor, but the root I shredded was pretty old, and I was worried about putting too much fress ginger in because it can quickly overpower other ingredients.
I like to drink this one slowly over 1 to 1 1/2 hours and note the flavor changes.
My father just loves this one and smiles broadly when I bring him a bottle. It is probably more for sentimental purposes. Turns out, his grandparents told him they used junipers as a hop substitute/additive for beer bittering and flavoring beer when they were back in Europe. Apparently the water quality was not great. So juniper berries were used in both the drinking water, and the beer.
I confess I like other homebrew recipes better, in particular brewchez's holdiay ale has a better balance of some non-traditional ingredients(aka not in the german purity laws). I will definately brew this one again because it is just a fun recipe to do with all of the ingredients.
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