Shocking but true! "goat scrotum beer" It is the most popular home brew in the world.
If your favorite beer comes from a beer store, you may have never experienced the overwhelming pleasure of savoring your own home brew.
Sure, commercial stuff is fine. But if you want the soulful satisfaction of savoring a delicious beer you’ve brewed yourself, you’ll want to try the world’s most popular homebrew recipe, Goat Scrotum Ale.
Goat Scrotum sounds absolutely gross, right? The truth is that it is a beer that everyone likes. One of the reasons it’s so popular is that it can be prepared in a variety of ways and in many custom flavors. If you like chocolate, you can make it taste like dark chocolate. You might prefer a fruity ginger ale, a spicy concoction that sets the palate off, or a smooth, fragrant ale. There are hundreds of possible combinations and creating your own personal strains is a fascinating hobby.
Goat Scrotum Ale became very popular in the early 19th century, when it was known as “Tumultuous Porter”. The deeply satisfying beer remained a favorite with beer drinkers until prohibition came along and the beer and its recipe disappeared. Lucky for us, a researcher named Charles Papazian brought the recipe back into the cherished world of homebrewers.
Making Papazian-style Goat Scrotum Ale was pretty exciting to say the least! Here are the Papzian ingredients:
5 pounds of dark malt extract
1 pound crystal malt
1/4 lb. each proprietary black malt and crushed roasted barley
3 1/2 oz Hallertauer leaf hops
1 cup brown sugar and blackstrap molasses
1 pound corn syrup
2 teaspoons of plaster
1 teaspoon Irish moss
1 package of brewer’s yeast
3/4 cup of corn sugar to prime the bottle with
To personalize your beer and create your own special brew, you can use these optional ingredients in any combination you like:
2 to 4 oz freshly grated ginger root
Up to 2 inches brewing licorice
2 tablespoons of fir gasoline
1 to 10 dried chilies
1/4 cup lightly crushed juniper berries
6 oz unsweetened Bakers chocolate or cocoa powder
The following are Mr. Papzian’s instructions:
Soak the crystal malt in the brewing water for one hour at 150F. Scoop out the excess crystal malt and mix together the dark malt extract, brown sugar, blackstrap molasses, and a pound of corn sugar.
Bring to a gentle boil until all ingredients are completely dissolved. Add a quarter ounce of hops and any optional ingredients you choose to use. Boil fifteen minutes. Then add a half ounce of hops and boil another fifteen minutes.
Mix the black patent malt and the crushed roasted barley. boil for another
fifteen minutes. Add another quarter ounce of hops and the gypsum and Irish moss. Boil for thirteen minutes. Now add the remaining ounce and a half of hops, boiling for two more minutes.
Let the wort cool to room temperature. Strain carefully while transferring the liquid to the fermenter. When the wort temperature drops below 80F, add the yeast.
And finally, when the wort has completely finished fermenting, add three-fourths cups of corn sugar.
You are now ready to bottle your delicious creation and look forward to that first tempting sip.
