Goat Scrotum Stout

This very well may be my most famous of all brews.  It’s “kitchen sink beer,” to be brewed with whatever else you happen to have hanging around from a number of other batches.  The ingredient list should be taken as a mere suggestion.  The last two ingredients have no measure nor quantity, and should be added to taste or whim, whatever comes first.  I’ve found some that will not drink it, not on a bus, nor with great fuss.  I’ve found others who can not get enough of it.  Brew, and drink, at your own risk

Ingredients

• 3.3 Lbs Dark Malt Extract
• 1.5 Lbs Crystal Malt
• ½ lb Black Patent Malt
• ¼ lb Roasted Barley
• 1 oz Willamete Hops (boiling)
• ½ oz Willamete Hops (finishing)
• 2 tsp Irish Moss
• 1 cup Molasses
• 1 lb corn sugar
• Szechuan Chile peppers
• Bakers Chocolate
• Chocolate Extract

Method

Boil the malt with one gallon of water, slowly raising the temperature, for 20 minutes.  Sparge into your brew pot with 3 more gallons of water, add the malt extract, and bring to the foam break.  After the foam break, boil for 50 minutes with the boiling hops, chocolate (powder and extract), and peppers.  For the last five minutes, add the Irish moss and finishing hops.  Bottle with the corn sugar.