Mountain Goat Recipe??

[timmy]

Hi all,

I was in a pub over the weekend and they had this stuff on tap. I don't know which one it was, but it was quite dark orange and very malty. Does anyone have a recipe for this??

Cheers,

Tim

[rwh]

That would be the hightail. I've got a recipe on my blog, but as it's down at the moment due to a hard drive crash, I'll have to post it a bit later. Try doing a search for Hightail though.

[rwh]

OK, fixed. Hightail recipe. It's a modified kit and kilo. I actually have one in the fermenter at the moment.

[Cortez The Killer]

Mountain Goat Hightail clone 1

* 1.7kg Coopers Real Ale tin (Pale ale if doing Mtn Goat Pale Ale)
* 1kg Light dry malt extract
* 100g Crystal malt (steeped for 20 minutes)
* 100g brewing sugar
* 25g Amarillo hops for the Pale Ale or Goldings/Fuggles for the Hightail, steeped for 10 mins with the LME.

When you say steeped do you mean to first bring the malt to the boil, flame out and then let it sit with the hops for 10mins?

[rwh]

Steeped basically means leave it in 80 degrees C water for 20 minutes. Don't boil it or you'll extract tanins from the grain husks.

[Cortez The Killer]

sorry

i meant the hops

cheers

[rwh]

oh! Yeah, try this:

1. Put a couple of litres of water in a pot, put your crystal in a grain sock and steep at 80 degrees for 20 minutes. Lift out the grain sock and pour another couple of litres of 80 degree water though it.
2. Dissolve the LDME and brewing sugar, bring to boil.
3. Flameout, add hops, put on the lid, leave for 10 minutes.
4. Dissolve the kit, then add the lot to your fermenter, optionally straining out the hops (I don't bother).
5. Top up to 23L with cold.

Should get your temp to be around 25 degrees. You can pitch the yeast at that temp then let it come down to 18-20 for the ferment.

[timmy]

Thanks lads!

Looks like this will be the next one into the fermenter.....

Any ideas on how long to leave it so it's at its best?

[rwh]

Not specifically for this recipe, but as it's got crystal in it, I'd reckon anywhere between 1-3 months in the bottle. I find crystal tastes a bit "grainy" early on, but gets really nice after a while. I mean this goes for just about any ale. It probably peaks at 6-12 months.

[gregb]

Concur with RWH above. Will add stick two tallies in in a cool dark place for 18 - 24 months and see how they mature.

Cheers,
Greg

[timmy]

One more question on this - what would be the best yeast to use for this? Would the yeast from the Coopers Real Ale kit be OK?

Cheers,

Tim

[rwh]

That's what I used. Probably not the "best" though. I'm not expert enough on yeasts yet to make any better recommendation though.

[timmy]

rwh,

Do you have any tasting notes on this one yet?? I'm about to put mine down....

Cheers,

Tim

btw - did you rack this one? if so, how long and what temp? (I have a honey beer in the secondary at 5 deg to see how it clears up)

[DarkFaerytale]

here are some recipes from the old grumpys forum, there all AG and i can't say i'v tryed any of them sorry.

Mountain Goat pale ale.......

Not exactly sure how they would brew it as i'am guessing they would most likely have one hop addition at the start and one at the end.
This is how I do it.
Fresh hallertau is the key with JWM export pilsner malt and wyeast 1028 london ale yeast. I have done it a few times with wyeast 1272 aswell and that comes up a treat. You have to keep the mash temp low, would not go above 66c unless your know your yeast will get down to 1.012-1.013 with a higher mash temp.

all hops are hallertau pellets at 4.2%a.a

recipe for 25 litres at 1.046 finishing at 1.013, 30 IBU, 6 EBC and 75% Effiency mashed at 66c.

5.20 kg JWM Export Pilsner
31g Hallertau 60 min
31g Hallertau 30 min
20g Hallertau 10 min
20g Hallertau 5 min

I'll get the other goats up another nite but thats a start.
Cheers
Jayse



Here is my take on Mountain Goat IPA:

4.25 kg Weyermann Pilsner (4 EBC) Grain 81.0 %
1.00 kg Weyermann Munich I (16 EBC) Grain 19.0 %
15.00 gm Pacific Gem [14.4%](60 min)Hops 32.3IBU
10.00 gm Pacific Gem [14.4%](15 min)Hops 5.7 IBU
10.00 gm Pacific Gem [14.4%](2 min)Hops 3.6 IBU
Wyeast Labs #1056

OG 1050
IBU's 38

Lasted 3 weeks in the keg.
Did not use organic malt as could not be arsed finding it.

C&B
TDA



Heres my hightail. Cheers to TDA for his IPA recipe.

Hightail it outta here ale.

5.00 kg Barret Burstons Ale Malt (6 EBC) Grain 93.8 %
0.25 kg Caramunich II (124 EBC) Grain 4.7 %
0.08 kg TF Chocolate Malt (940 EBC) Grain 1.5 %
35.00 gm Cascade [4.5%] (60 min) Hops 18.8 IBU
35.00 gm Cascade [4.5%] (30 min) Hops 9.6 IBU
15.00 gm Cascade [4.5%] (10 min) Hops 1.6 IBU
15.00 gm Cascade [4.5%] (5 min) Hops 1.3 IBU
1 Pkgs Northwest Ale (Wyeast Labs #1332) Yeast-Ale

25 litres at 1.050, 32 IBU, 25EBC.

As thomas said i'am pretty sure all these beers use 1028, the stout uses 1084 i'am led to believe. Pretty sure they said the hightail uses pilsner malt aswell but I used ale malt in this one.

Cheers
Jayse


thanx to jayse and the drunk arab
-Phill

[tazman67]

Would the Safeale US 56 yeast be ok for this recipe? Still thinking about which yeast to use? Go liquid, kit or US56

[DarkFaerytale]

how about culturing from the bottle tazman?

http://www.grumpys.com.au/m1.php3?manualid=11

-Phill

[tazman67]

I might have a supply problem down here in bush-fire smokey Hobart? But will have a search around, see if I can find some.Might need a least a six-pack

[timmy]

Update:
I put this one down on Saturday (3 days ago). I pitched at about 28 degrees and bought it down to 20deg by immersing the fermenter in a bath of cold water. But I didn't once see it bubbling in the airlock. I'm pretty sure the seals were good (squeezing the fermenter caused the airlock water to move). The SG is around 1012 now, so some fermentation must have occurred. I have seen this happen on one of my previous brews but am still stumped on how it happened. Can anyone enlighten me? I'm planning to rack this in the next few days and chuck it in the fridge to CC for a week or so (i have done this on 2 previous brews and it really makes the beer much clearer/less sediment).

Cheers,

Tim

[velophile]

<snip>

Heres my hightail. Cheers to TDA for his IPA recipe.

Hightail it outta here ale.

5.00 kg Barret Burstons Ale Malt (6 EBC) Grain 93.8 %
0.25 kg Caramunich II (124 EBC) Grain 4.7 %
0.08 kg TF Chocolate Malt (940 EBC) Grain 1.5 %
35.00 gm Cascade [4.5%] (60 min) Hops 18.8 IBU
35.00 gm Cascade [4.5%] (30 min) Hops 9.6 IBU
15.00 gm Cascade [4.5%] (10 min) Hops 1.6 IBU
15.00 gm Cascade [4.5%] (5 min) Hops 1.3 IBU
1 Pkgs Northwest Ale (Wyeast Labs #1332) Yeast-Ale

25 litres at 1.050, 32 IBU, 25EBC.

As thomas said i'am pretty sure all these beers use 1028, the stout uses 1084 i'am led to believe. Pretty sure they said the hightail uses pilsner malt aswell but I used ale malt in this one.

Cheers
Jayse


thanx to jayse and the drunk arab
-Phill

I think Mtn Goat are now using JW ale malt instead of pilsner in the Hightail. They use POR for bittering too.

[timmy]

Quick update on this one....

I tried one of these (from Cortez's recipe, above) and I couldn't tell the difference between the bought stuff (on tap) and the one I made. And it's only been a month since I brewed it. Can't wait to see how it matures!!!

Cheers again for the recipe...

Tim