Quoted from The New Complete Joy of Homebrewing.
Goat Scrotum Ale
(formerly Tumultuous Porter)
This is a fun beer to brew. It offers you the opportunity to use everything but the kitchen sink as ingredients. Despite its free style it brews a deliciously well balanced, slightly sweet style of porter with interesting nuances. Believe it or not, all of the ingredients were traditionally used in the brewing of a porter hundreds of years ago.
Enjoy yourself and do not be fearful; the wonderfulness of this porter is a tribute to creativity and the adventurousness that many homebrewers develop. Relax. don’t worry. And this is certainly a session of brewing with friends that calls for having a homebrew.
(Commercial breweries, eat your heart out!)
Ingredients for 5 gallons:
- 5 lbs. plain dark malt extract
- 1 lb. crystal malt
- 1/4 lb. black patent
- 1/4 lb. roasted barley
- 1 1/2 oz. boiling hops (your choice)
- 1 1/2 oz. finishing hops (your choice)
- 1 c. brown sugar
- 1 c. blackstrap molasses
- 2 tsp. gypsum
- 1 lb. corn sugar
- 1-2 pkgs. ale yeast
- 3/4 c. corn sugar or 1 1/4 c. dried malt extract (for bottling)
And one or all of the following ingredients:
- 2-4 oz. freshly grated ginger root
- 1-2 inches brewing licorice or bruised licorice root
- 2 Tbsp. spruce essence of 1/2 oz. of the new growth from a spruce tree
- 1-10 Szechuan chile peppers (very optional)
- 1/4 c. juniper berries (slightly crushed)
- 6 oz. unsweetened Baker’s chocolate
And enough homebrew for you and your friends to enjoy while brewing.
O.G.: 1050-1060 (12.5-15)
F.G.: Your guess is as good as mine.
First of all, pop a homebrew and dissolve your anxieties.
Next, crush the grain malts and roasted barley and add them to 1 1/2 gallons of cold water and bring to a boil. Remove the grains with a strainer when boiling commences. Then combine all of the ingredients (except the yeast, finishing hops and bottling sugar) and continue to boil for 45 minutes. Add your finishing hops during the final 2 minutes of boiling.
Have another homebrew.
You can’t avoid sparging this potion, so sparge into your fermenter and cold water. Add the yeast when cool. Bottle when fermentation is complete.
When ready, chill, serve, close your eyes and slip back into the eighteenth century. It is a good porter!