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Titties Stout

Titties Stout

Sweet Stout : All Grain : 17 gal

timmomyces

Sweet nectar

March 30, 2013 at 03:25am

0.0/5.0 0 ratings

Ingredients (All Grain17 gal)

  • 25 lbs Maris Otter Pale

    Maris Otter Pale

    An English thoroughbred and a favored choice of malt for many brewers. Simpsons' Maris Otter has a rich and nutty flavor and despite its small, berry size has a strong husk. This malt delivers predictable brewhouse performance with modest, yet consistent extracts. Brewers can expect good runoffs with clear wort.

  • 2 lbs English Brown Malt

    English Brown Malt

    Imparts a dry, biscuit flavor. Used in nut brown ales, porters and some Belgian ales.

  • 2 lbs Pale Chocolate; Crisp

    Pale Chocolate; Crisp

    Roasted coffee flavor.

  • 2 lbs Roasted Barley; Briess

    Roasted Barley; Briess

    Intensely bitter coffee flavor. Characteristics & Applications: • Use 3-7% for coffee flavor in Porter and Stout • Use 2-5% in Nut Brown Ales. • Use Chocolate Malt or Black Malt in combination with Roasted Barley to obtain desired color. • Produced from AMBA/BMBRI recommended 6-Row Malting Barley varieties.

  • 1 lbs Crystal Malt 60°L

    Crystal Malt 60°L

    Sweet caramel flavor, deep golden to red color. For dark amber and brown ales.

  • 1 lbs Caramel Malt 120L; Briess

    Caramel Malt 120L; Briess

    Pronounced caramel, burnt sugar, raisiny, prunes flavor. Characteristics & Applications: • In contrast to Brewers Malt, glassiness is a distinguishing characteristic of Caramel Malt. The glassy endosperm creates the desirable non-fermentable components giving true Caramel Malt the ability to contribute body (mouthfeel), foam, foam retention, and extended beer stability, while contributing color and unique caramel flavor. • 20Row Caramel Malt 120L is a roasted caramel malt that imparts deep red color. • Use 3-15% in Amber and Red beers. • Use 10-15% in Bock beers. • Use 7-15% in Dark beers. • Use 10-15% in Porter and Stout. • Produced from AMBA/BMBRI recommended 2-Row Malting Barley varieties.

  • 1 lbs Black Barley; Briess

    Black Barley; Briess

    Coffee, Intense Bitter, Dry. Characteristics & Applications: • Black Barley provides the color and rich, sharp flavor which is characteristic of Stouts and some Porters. • Black Barley contributes a dryness to the Stout or Porter. It is not interchangeable with Black Malt. Black Malt may be used in conjunction with Black Barley to achieve the desired color. • Use 3-7% for a dry Porter. • Use 5-15% for a dry Stout • Produced from AMBA/BMBRI recommended 6-Row Malting Barley varieties.

  • 1 lbs Weyermann Carafa® TYPE III; Weyermann

    Weyermann Carafa® TYPE III; Weyermann

    Raw Material Source: German-grown two-row spring barley (2004 harvest). Product Characteristics: Carefully roasted to add coffee-brown color, espresso-like bouquet, dark-beer aroma, and body to finished beer. Produces opaque beer with mild, but noticeable roasted aftertaste. Recommended Quantities: Up to 5% of total grain bill Suitability (beer styles): Lagers: Dunkel, Doppelbock Ales: Dark, Stout, Altbier

  • 5 lbs Munich 10L Malt; Briess

    Munich 10L Malt; Briess

    Robust malty flavor. Characteristics & Applications: • Adds a pronounced malty flavor without adding non-fermentables or affecting foam. • Small amounts added to the grist will improve the malty flavor and give a richer color to low gravity brews. • Produced from AMBA/BMBRI recommended 6-Row Malting Barley varieties.

  • 3 lbs Lactose

    Lactose

    Adds sweetness and body. Use in sweet or milk stouts.

  • 2.75 lbs Oats Flaked

    Oats Flaked

    Belgian White Ale(wit), other specialty beers.

  • 1.5 oz Magnum - 16.4 AA% whole; boiled 90 min

    Magnum

    A West Coast hop with high Alpha Acid. Excellent bittering hop.

  • 1 oz Willamette - 5.0 AA% whole; boiled 10 min

    Willamette

    This hop is used for finishing and dry hopping American and British style ales. Aroma is mild and pleasant ans slightly spicy

  • WYeast 1968 London ESB Ale™

    WYeast 1968 London ESB Ale™

    Highly flocculant top-fermenting strain with rich, malty character and balanced fruitiness. This strain is so flocculant that additional aeration and agitation is needed. An excellent strain for cask-conditioned ales.

Style (BJCP)

Category: 13 - Stout

Subcategory: B - Sweet Stout

Range for this Style
Original Gravity: 1.076 1.044 - 1.060
Terminal Gravity: 1.025 1.012 - 1.024
Color: 32.6 SRM 30 - 40
Alcohol: 6.7% ABV 4.00% - 6.00%
Bitterness: 32.2 IBU 20.00 - 40.00

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