Beer drinkers from around the world have their own favorite brews. Some people love a good Indian Pale Ale, while others malty taste of a dark Irish stout need. will want to do for many Americans, a Coors or Budweiser, if they relax when they chose a cold Mexican Corona. But if you ask, beer, love to make their own which, in the comfort of home, number one beer recipe, they all praise the Goat Scrotum Ale.
Now I know Goat scrotum sounds like somethingtotally disgusting, but could you be a little surprised there's nothing there, but! In fact, one of the biggest reasons why this beer is so popular because of the variety of ways you can do it. For example, you can mix Goat scrotum tastes bitter-sweet chocolate, a hot spicy liquorice, or even a fruity ginger. The combination is almost endless!
Goat Scrotum Ale was first on the beer scene in the early 1800's, but then it was known as"Stormy Porter. The dark, spicy and very fragrant brew drew the masses ban taken up, and then brew the recipe disappeared and his time for some. Fortunately, man named Charlie Papazian has its own research and more could bring this recipe back to one, to once every brewer.
So now the question remains: What is the recipe, and how does it make homebrew? Well, the top five ingredients pounds dark malt extract, aCrystal malt pound, quarter pound each of chopped black patent leather and crushed roasted barley malt and three and a half ounces Hallertau hops sheet. You also need a cup each of brown sugar and molasses, one pound of sugar, corn, two teaspoons of gypsum, one teaspoon of Irish Moss, and a package of ale yeast. Finally, about three-quarters cups of corn sugar to prime the bottles.
Whew - quite a list of ingredients! But we are not quite ready. Now we have the optionalIngredients that you can use all together, by itself, or mix and adjust as you see fit. The optional ingredients are bake two vor four ounces freshly grated ginger, up to two inches of brewing licorice, two tablespoons pine essence, between one and dried chili pods, 1001-quarter cup lightly crushed juniper berries and / or six ounces unsweetened Baker's chocolate or cocoa powder.
Now for the recipe itself: early, steep the crystalMalt in the brewing water for one hour at 150F. After removing any leftover crystal malt, mix in dark malt extract, brown sugar, syrup and a pound of sugar, the corn. Bring to a soft boil and to ensure that all elements dissolve completely. Next is the hops boil add in a quarter ounce, plus the optional ingredients and fifteen minutes. Next, add another half ounce for an additional fifteen minutes.
Then, in the black paint and add crushed roasted barley malt, boilinganother fifteen minutes. Add water in another quarter of an ounce and hop in the plaster and Irish Moss Boil for 13 minutes. Finally, add the remaining ounce and a half of hops, boil for two more minutes.
Allow the wort to cool to room temperature. Pour the mixture into the fermenter, with all the strain of the cooked products. Once the wort is the temperature of 80F, unlucky in yeast. Finally, once the wort fermented completely, the wort with the primeThree-quarter cups of sugar and corn-bottle. Have fun!
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