Dry Cocked Ale

[Pabst Blue Robot]

So, it has come to pass that my good brew buddy is joining the ranks of those whose beer making is mitigated by the addition of a SWMBO. I want to brew him an honestly disgusting beer in honor of the occasion, as well as have something on hand for a little bit of good old fashioned bachelor party mischief.

Here's what I want to do: Brew a simple, inexpensive extract batch, no steeped grains or fancy hop schedules, probably a 1-3 gallon batch. Then boil some chicken base in a little bit of water, cool it, and add it to the secondary. My main concern is that the salt and/or preservatives in the chicken base may kill off or impair the yeast, in which case I'd have to force carb and I'm not eager to put this creation into one of my cornies if I can avoid it!

So, does anyone have any suggestions? I'm thinking single bittering hop addition, maybe EKG, but how many IBU's? I'll probably use amber extract to get the color that I'd like. The base uses 1 tsp per cup to make stock, so I'll need to play around with how much of that to add, maybe 2-3 tsp per gallon.

I hope you guys can help me make this as fowl as possible!


:fro:

 

[Orfy]

How about just get all the stag buddies to stick there cocks in it and then let him drink it alone.






I'll go get my coat.








Don't worry about salt/preservatives follow the real cock ale recipe.

lassification: cock ale, historical, 1500s, chicken, meat Source: Chris Sutherland ([email protected]), 6/20/93
The recipe for authentic Cock Ale has finally arrived. Boy it sure is scary: COCK ALE (circa the 1500's) A real recipe from some obscure text found in the Scottish Highlands... Enjoy....
Procedure:

"Take 10 gallons of ale and a large cock, the older the better; parboil the cock, flay him, and stamp him in a stone mortar until his bones are broken (you must gut him when you flaw him). Then, put the cock into two quarts of sack, and put to it five pounds of raisins of the sun - stoned; some blades of mace, and a few cloves. Put all these into a canvas bag, and a little before you find the ale has been working, put the bag and ale together in vessel. In a week or nine days bottle it up, fill the bottle just above the neck and give it the same time to ripen as other ale."
Alternate recipe:

Brutal, eh? I was also given a modern recipe written by some guy named C.J.J. Berry.... Here goes this one... "Take a few pieces of _cooked_ chicken and a few chicken bones (approx one tenth of the edible portion of the bird) well crushed or minced.
Also take half of pound of raisins, a very little mace, and one or maybe two cloves. Add all these ingrediants to half a bottle of string country white wine. Soak for 24 hrs. Then make on gallon of beer as follows:
1 lb Malt extract
1 Oz Hops
1/2 lb demerarra sugar
1 gallon water
Yeast and nutrient

Add the whole of the chicken mixture to the beer at the end of the second day. Fermentation will last six or seven days longer than usual and the ale should be matured at least one month in the bottle. This cock ale is of the barley wine type.

 

[Desert_Sky]

Don't worry about salt/preservatives follow the real cock ale recipe.

lassification: cock ale, historical, 1500s, chicken, meat Source: Chris Sutherland ([email protected]), 6/20/93
The recipe for authentic Cock Ale has finally arrived. Boy it sure is scary: COCK ALE (circa the 1500's) A real recipe from some obscure text found in the Scottish Highlands... Enjoy....
Procedure:

"Take 10 gallons of ale and a large cock, the older the better; parboil the cock, flay him, and stamp him in a stone mortar until his bones are broken (you must gut him when you flaw him). Then, put the cock into two quarts of sack, and put to it five pounds of raisins of the sun - stoned; some blades of mace, and a few cloves. Put all these into a canvas bag, and a little before you find the ale has been working, put the bag and ale together in vessel. In a week or nine days bottle it up, fill the bottle just above the neck and give it the same time to ripen as other ale."
Alternate recipe:

Brutal, eh? I was also given a modern recipe written by some guy named C.J.J. Berry.... Here goes this one... "Take a few pieces of _cooked_ chicken and a few chicken bones (approx one tenth of the edible portion of the bird) well crushed or minced.
Also take half of pound of raisins, a very little mace, and one or maybe two cloves. Add all these ingrediants to half a bottle of string country white wine. Soak for 24 hrs. Then make on gallon of beer as follows:
1 lb Malt extract
1 Oz Hops
1/2 lb demerarra sugar
1 gallon water
Yeast and nutrient

Add the whole of the chicken mixture to the beer at the end of the second day. Fermentation will last six or seven days longer than usual and the ale should be matured at least one month in the bottle. This cock ale is of the barley wine type.

 

[Pabst Blue Robot]

Thanks for the info orfy, the spices and style stuff should be helpful. I am, however, too chicken to use real poultry, even the cooked variety. I don't want to kill him or anything, that will be up to the Mrs.!