| Author |
Message |
    
ChriSto
Intermediate Member
Username: Christo
Post Number: 404
Registered: 02-2006
Posted From: 216.176.226.154
| | Posted on Thursday, August 07, 2008 - 01:53 pm: | 
|
Wanted a few opinions on a Baltic Porter Recipe. I've read the "Beer Captured" Baltika recipe which is pale malt based, and then a few others that are Munich malt based. I really like Baltika, so probably going in that direction, which I would consider a little on the dryer roastier side than what I've tasted in competitions and does seem to have less of a munich-type flavor. I'm sure either will be good, just getting any additional pointers or other recipes you may have done.
Beer Captured Baltika clone recipe:
1.072 OG, 1.017 FG, 31 IBUs
12.3 lb Pilsner
.7 lb British Chocolate
.5 lb Caramunich
.4 lb Crystal 55L
.25 lb Black Patent
1.25 oz. Northern Brewer 8.4%AA 60 min.
.25 oz. Hallertauer 4.5%AA 15 min.
"More" Munich Based Recipe:
6 lb. American 2-row
6 lb. Belgian Munich
8 oz. American crystal 60L
8 oz. Special B
6 oz. American chocolate
6 oz. Carafa Special II
1 oz. Northern Brewer (8% AA, 60 min.)
.5 oz. Hallertauer Hersbrucker (3.3% AA, 20 min.)
WL830 or 838 |
Paul Edwards
Senior Member
Username: Pedwards
Post Number: 1615
Registered: 03-2003
Posted From: 76.252.32.167
| | Posted on Thursday, August 07, 2008 - 02:19 pm: |
|
Here's the recipe for my most recent Baltic Porter:
for 10 gallons:
10 lbs Weyermann Munich
10 lbs Weyermann Vienna
7 lbs Munton's Maris Otter
0.5 lb Special B
1 lb Hugh Baird Carastan
0.25 lb Kiln Coffee malt
0.25 lb Carafa III
0.25 lb Black malt
0.75 lb Chocolate malt
3 oz Northern Brewer (8.0 percent alpha - 60 minutes)
2 oz Hallertau (3.9 percent alpha - 45 minutes)
Mashed at 154 deg F for 1 hour, fly sparge
OG 1.082 (19.9 deg Plato) FG - didn't bother to measure
Bitterness estimate (Tinseth) 36 BU
Color 28 Deg L
fermented with Saflager S-23
As you can see, I lean towards the Munich malt sort of Baltic Porter. |
Skotrat
Advanced Member
Username: Skotrat
Post Number: 754
Registered: 07-2007
Posted From: 75.67.98.168
| | Posted on Thursday, August 07, 2008 - 02:40 pm: |
|
I would find the Baltic porter recipe from Nathan Moore |
ChriSto
Intermediate Member
Username: Christo
Post Number: 406
Registered: 02-2006
Posted From: 216.176.226.154
| | Posted on Thursday, August 07, 2008 - 04:06 pm: |
|
Thanks for the recipe hints, guys.
Paul-have you found the S-23 good for Baltics? At what temp are you fermenting? I've read a number of old posts by Denny and others condemning this yeast, at least if fermented at lager temps. |
ChriSto
Intermediate Member
Username: Christo
Post Number: 407
Registered: 02-2006
Posted From: 216.176.226.154
| | Posted on Thursday, August 07, 2008 - 04:29 pm: |
|
Well, had to go ahead and post the Nathan Moore recipe. Looks good too - definitely on the munich side, huh?
Baltic Porter ala Nathi
A ProMash Recipe Report
Recipe Specifics
----------------
Batch Size (Gal): 6.00 Wort Size (Gal): 6.00
Total Grain (Lbs): 22.50
Anticipated OG: 1.089 Plato: 21.4
Anticipated SRM: 73.8
Anticipated IBU: 41.0
Brewhouse Efficiency: 60 %
Wort Boil Time: 90 Minutes
Grain/Extract/Sugar
% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
66.7 15.00 lbs. Munich Malt Belgium 1.038 8
4.4 1.00 lbs. Cara-Pils Dextrine Malt 1.033 2
8.9 2.00 lbs. Crystal 75L Great Britian 1.034 75
4.4 1.00 lbs. Carafa Germany 1.030 400
2.2 0.50 lbs. Chocolate Malt Great Britain 1.034 475
4.4 1.00 lbs. Chocolate Rye Malt Great Britain 1.034 475
8.9 2.00 lbs. Muscovado Sugar 1.047 0
Dark grains steeped in cold water over night or use half the amount shown. Potential represented as SG per pound per gallon.
Hops
Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
0.25 oz. Mt. Hood Whole 6.50 3.4 First WH
1.00 oz. Saaz Whole 5.40 11.3 First WH
2.00 oz. Saaz Whole 5.40 26.3 60 min.
1.00 oz. Goldings - E.K. Whole 4.75 0.0 Dry Hop
Also checked out the "Camel Back Porter" I believe it was called which is somewhat similar to the Beer Captured recipe. I guess you can really run the gamut in this style. |
Bill Pierce
Moderator
Username: Billpierce
Post Number: 9103
Registered: 01-2002
Posted From: 69.157.28.226
| | Posted on Thursday, August 07, 2008 - 04:33 pm: |
|
We did a group baltic porter recipe about six years ago here on B&V. I believe it was called "Baltic Camel" after the old joke about a camel being a horse designed by a committee. I'm not at home at the moment, but I may post the recipe later. |
ChriSto
Intermediate Member
Username: Christo
Post Number: 408
Registered: 02-2006
Posted From: 216.176.226.154
| | Posted on Thursday, August 07, 2008 - 04:37 pm: |
|
Oops. That's what I meant by "Camel Back". That one looks good as well. Thanks. |
Chumley
Senior Member
Username: Chumley
Post Number: 5517
Registered: 02-2003
Posted From: 63.118.227.254
| | Posted on Thursday, August 07, 2008 - 04:54 pm: |
|
Here's the one I have lagering. It is designed to be a clone of Okocim.
12 lbs. 2-row
2.5 lbs. munich
1 lb. Dingemann caramunich
1 lb. Weyerman carafa special II
0.5 lbs. Dingemann aromatic
0.5 lbs. Dingemann Special B
1 oz. Marynka 6.2% 60 min
2 oz. Lublin 4.2% 30 min
half stick licorice last 10 min of the boil
S-189 yeast
OG 1.082 |
Paul Edwards
Senior Member
Username: Pedwards
Post Number: 1616
Registered: 03-2003
Posted From: 76.252.32.167
| | Posted on Thursday, August 07, 2008 - 07:15 pm: |
|
ChriSto,
This is the first time I've used S-23, so the only thing I can say is that I like it for this beer. I split the batch and fermented the other five gallons with US-05. Both were fermented at cool basement temps(upper 50's/lower 60's deg F)
It was one of those "Hey, I can brew tomorrow beers, and I didn't have time to make starters like I always do when I use Wyeast. So I used 2 packets of each dry yeast for each 5 gallon half. We haven't tapped into the half fermented with US-05. |
Bill Pierce
Moderator
Username: Billpierce
Post Number: 9105
Registered: 01-2002
Posted From: 24.150.192.193
| | Posted on Thursday, August 07, 2008 - 07:32 pm: |
|
Here's the "Baltic Camel" recipe. I never brewed it myself, and I am generally skeptical of recipes where someone says "I've never brewed it, but..." However, a little more than a year after we posted the recipe I got an e-mail from a longtime lurker on the board. He said he liked it well enough to have brewed it twice.
Baltic Camel Porter
A ProMash Recipe Report
Recipe Specifics
----------------
Batch Size (Gal): 5.25 Wort Size (Gal): 5.25
Total Grain (Lbs): 15.69
Anticipated OG: 1.0802 Plato: 19.38
Anticipated SRM: 30.7
Anticipated IBU: 37.8
Brewhouse Efficiency: 75 %
Wort Boil Time: 90 Minutes
Formulas Used
-------------
Color Formula Used: Morey
Hop IBU Formula Used: Tinseth
Tinseth Concentration Factor: 1.19
Additional Utilization Used For Pellet Hops: 5 %
Grain/Extract/Sugar
% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
70.1 11.00 lbs. Pale Malt(2-row) America 1.0360 2
12.7 2.00 lbs. Munich Malt(light) America 1.0330 10
4.8 0.75 lbs. Crystal 80L America 1.0330 80
3.2 0.50 lbs. Chocolate Malt America 1.0290 350
3.2 0.50 lbs. Special B Malt Belgium 1.0300 100
1.2 0.19 lbs. Black Patent Malt America 1.0280 525
4.8 0.75 lbs. Muscovado Sugar, Dark Mauritius 1.0400 10
Potential represented as SG per pound per gallon.
Hops
Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
1.00 oz. Northern Brewer Pellet 9.00 27.8 75 min.
1.00 oz. Santiam Pellet 6.80 10.0 15 min.
Extras
Amount Name Type Time
--------------------------------------------------------------------------
1.00 Tsp Irish Moss Fining 15 Min.(boil)
Yeast
-----
White Labs WLP920 Old Bavarian Lager
Mash Schedule
-------------
Mash Type: Single Step
Grain Lbs: 14.94
Water Qts: 18.67 - Before Additional Infusions
Water Gal: 4.67 - Before Additional Infusions
Qts Water Per Lbs Grain: 1.25 - Before Additional Infusions
Saccharification Rest Temp : 152 Time: 60
Mash-out Rest Temp : 168 Time: 10
Sparge Temp : 170 Time: 45
Total Mash Volume Gal: 5.86 - Dough-In Infusion Only
All temperature measurements are degrees Fahrenheit. |
Dave Witt
Senior Member
Username: Davew
Post Number: 1153
Registered: 03-2003
Posted From: 71.194.189.126
| | Posted on Monday, August 11, 2008 - 01:39 am: |
|
My brewing partner and I brewed this BP a couple yrs ago and it turned out nice. It won the club only comp at our club early this year and scored a 41 in the 2nd round. Paul Edwards judged it in the 2nd rd. As you can see it was a "kitchen sink" type grain bill.
Baltic Avenue Porter
A ProMash Recipe Report
BJCP Style and Style Guidelines
-------------------------------
12-c Porter, Baltic Porter
Min OG: 1.060 Max OG: 1.090
Min IBU: 20 Max IBU: 40
Min Clr: 17 Max Clr: 30 Color in SRM, Lovibond
Recipe Specifics
----------------
Batch Size (Gal): 11.00 Wort Size (Gal): 11.00
Total Grain (Lbs): 35.50
Anticipated OG: 1.081 Plato: 19.51
Anticipated SRM: 33.0
Anticipated IBU: 49.3
Brewhouse Efficiency: 66 %
Wort Boil Time: 90 Minutes
Grain/Extract/Sugar
% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
45.1 16.00 lbs. Munich Malt Germany 1.037 8
22.5 8.00 lbs. Pale Malt(2-row) America 1.036 2
11.3 4.00 lbs. Pale Malt(6-row) America 1.035 2
5.6 2.00 lbs. Brown Sugar (dark) Generic 1.046 60
2.8 1.00 lbs. Biscuit Malt Belgium 1.035 24
2.8 1.00 lbs. Chocolate Malt Great Britain 1.034 475
2.8 1.00 lbs. Crystal 75L Great Britian 1.034 75
2.8 1.00 lbs. Special B Malt Belgian 1.030 120
2.8 1.00 lbs. Wheat Malt Belgium 1.038 2
1.4 0.50 lbs. Crystal 80L 1.033 80
Potential represented as SG per pound per gallon.
Hops
Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
1.50 oz. Horizon Pellet 13.40 40.3 70 min.
2.00 oz. Styrian Goldings Whole 3.95 9.1 20 min.
Yeast
-----
WYeast 2000 Budvar
Mash Schedule
-------------
Mash Type: Single Step
Grain Lbs: 33.50
Water Qts: 41.60 - Before Additional Infusions
Water Gal: 10.40 - Before Additional Infusions
Qts Water Per Lbs Grain: 1.24 - Before Additional Infusions
Saccharification Rest Temp : 152 Time: 60
Mash-out Rest Temp : 168 Time: 10
Sparge Temp : 170 Time: 55
Total Mash Volume Gal: 13.08 - Dough-In Infusion Only
All temperature measurements are degrees Fahrenheit.
Notes
-----
Actually, 2# of Chocolate malt is cold steeped to reduce the roastiness while still adding plenty of color.
1# was entered in the grain bill to better
represent the color contribution.
Also, brown sugar (dark) is actually
"extra dark molasses sugar".
Awards
------
1st place 2005 CBS Spooky Brew Review porter and brown ale category.
1st place
2008 club only comp. Scored 41 in second rd. but did not place. |
Dan Listermann
Senior Member
Username: Listermann
Post Number: 5740
Registered: 03-2004
Posted From: 65.29.223.32
| | Posted on Monday, August 11, 2008 - 02:07 am: |
|
The brown sugar's potential extract is listed at 1.046. That seems rather high for a moist sugar considering that dry sugar has the same extract potential.
I think I saw that lactose is listed at 1.030 which seems low for a dry sugar when syrup is usually around 1.036. |
Paul Edwards
Senior Member
Username: Pedwards
Post Number: 1617
Registered: 03-2003
Posted From: 76.240.204.73
| | Posted on Monday, August 11, 2008 - 02:20 pm: |
|
Dave, The COC for Porter was fierce.
We had something like 65 entries. I remember that my table put up a couple of Baltic Porters to the BoS round. Sounds like one of them was yours. |
Brews and Views Archive 2008 
Closed: New threads not accepted on this page