| Author |
Message |
    
Jim O'Conner
Intermediate Member
Username: Roguejim
Post Number: 318
Registered: 06-2003
| | Posted on Wednesday, September 15, 2004 - 07:42 pm: | 
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I'd sure appreciate a tried and true Baltic Porter recipe. Thanks.
Jim
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davidw
Advanced Member
Username: Davidw
Post Number: 647
Registered: 03-2001
| | Posted on Wednesday, September 15, 2004 - 07:46 pm: |
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If you read the 'ultimate winter brew' thread, Jim, you'll get the basic parameters for the one I've brewed half a dozen times. I can dig up the specifics at home tonight if you're interested. |
Tom Gardner
Intermediate Member
Username: Tom
Post Number: 475
Registered: 01-2001
| | Posted on Thursday, September 16, 2004 - 12:04 am: |
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This is the recipe Nathan Moore came up with. He was one of the folks responsible for bringing it into the BJCP Style Guide. Note that you're supposed to soak the dark grains in cold water over night and just use the liquid, or else cut the dark grains in half. He recommends a lager yeast. Brew on, Tom
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
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
Extras
Amount Name Type Time
--------------------------------------------------------------------------
1.50 Tsp Irish Moss Fining 15 Min.(boil)
Yeast
-----
Water Profile
-------------
Profile:
Profile known for:
Calcium(Ca): 0.0 ppm
Magnesium(Mg): 0.0 ppm
Sodium(Na): 0.0 ppm
Sulfate(SO4): 0.0 ppm
Chloride(Cl): 0.0 ppm
biCarbonate(HCO3): 0.0 ppm
pH: 0.00
Mash Schedule
-------------
Mash Type: Single Step
Grain Lbs: 20.50
Water Qts: 25.63 - Before Additional Infusions
Water Gal: 6.41 - Before Additional Infusions
Qts Water Per Lbs Grain: 1.25 - Before Additional Infusions
Saccharification Rest Temp : 152 Time: 60
Mash-out Rest Temp : 0 Time: 0
Sparge Temp : 0 Time: 0
Total Mash Volume Gal: 8.05 - Dough-In Infusion Only
All temperature measurements are degrees Fahrenheit. |
Paul Hayslett
Intermediate Member
Username: Paulhayslett
Post Number: 485
Registered: 02-2002
| | Posted on Thursday, September 16, 2004 - 02:57 am: |
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You can do a lot worse than the Sinebrychoff (yes, I'm sure I've got all those vowels in the wrong places) recipe in Clone Brews (or is it Beer Captured? Sorry, I'm 1000 from home and my books aren't handy). I've made it and it was heavenly.
The company of those who seek the truth is infinitely to be preferred to the company of those who think they've found it. -- Terry Pratchett
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Jim O'Conner
Intermediate Member
Username: Roguejim
Post Number: 319
Registered: 06-2003
| | Posted on Thursday, September 16, 2004 - 09:37 am: |
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Paul, did you use the Swedish Ale yeast?
Jim
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Rob Beck
Member
Username: Robbeck
Post Number: 132
Registered: 03-2003
| | Posted on Thursday, September 16, 2004 - 02:28 pm: |
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The Zurich Lager yeast is currently availiable from WhiteLabs. It is reported to be the old Hurlmann strain. I'm hoping it will be the perfect yeast for a Baltic porter, as I pitched it last Sunday. |
Jeffery Swearengin
Intermediate Member
Username: Beertracker
Post Number: 415
Registered: 03-2002
| | Posted on Thursday, September 16, 2004 - 02:41 pm: |
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I brewed my BP last November & it's been bottled since March. I was very pleased with the results from the Zurich Lager yeast. Now it's just a matter of staying out of the stash & letting it age. I'm looking to the Beer Gods for strength & will power! 
CHEERS! Beertracker
"From man's sweat and God's love, beer came into the world." ~ Saint Arnold of Metz (580-640) - Patron Saint of Brewers
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Chumley
Senior Member
Username: Chumley
Post Number: 2254
Registered: 02-2003
| | Posted on Thursday, September 16, 2004 - 02:55 pm: |
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I brewed a BP in January 2003 that now officially rocks! Took a long time to mellow out. Too bad I only have 6 bottles left - damn the constant sampling!
Is the Swedish Ale yeast still available? I used it back in 1998/9 and thought it was terrific. Nice fruity esters that went well in a BP as well as a mild and an American wheat that I made with it. Haven't seen it for sale for a couple of years, though. |
Jeffery Swearengin
Intermediate Member
Username: Beertracker
Post Number: 417
Registered: 03-2002
| | Posted on Thursday, September 16, 2004 - 03:20 pm: |
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Chumley,
It's now known as #1187-Ringwood Ale. I use it annually in my house Robust Porter.
Wyeast FAQ #4
CHEERS! Beertracker
"From man's sweat and God's love, beer came into the world." ~ Saint Arnold of Metz (580-640) - Patron Saint of Brewers
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Chumley
Senior Member
Username: Chumley
Post Number: 2256
Registered: 02-2003
| | Posted on Thursday, September 16, 2004 - 04:02 pm: |
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Thanks, Beertracker! This is the best thing I've read on this board in quite some time (well, with exception of the O2 in wort debate  ).
I guess the old saying that while Wyeast may change the name, they never change the number, isn't true anymore. I will have to order some WY1187 this fall. |
Beerboy
Intermediate Member
Username: Matfink
Post Number: 443
Registered: 03-2003
| | Posted on Thursday, September 16, 2004 - 04:35 pm: |
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Ringwood is one of the best ale yeasts I've used. I'll have to order some of that too. I'd forgotten all about it! |
Bill Pierce
Moderator
Username: Billpierce
Post Number: 583
Registered: 01-2002
| | Posted on Thursday, September 16, 2004 - 05:00 pm: |
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Wyeast's description of the Ringwood strain (1187) mentions its "notorious" reputation. This yeast has been called the "seven-day wonder" by some brewpubs because it's fast, tolerates relatively high fermentation temperatures and drops bright quickly. However, the downside is that it's prone to diacetyl production if underptiched and/or underaerated. Again this makes it a good strain for commercial breweries, but homebrewers should be careful. |
Chumley
Senior Member
Username: Chumley
Post Number: 2257
Registered: 02-2003
| | Posted on Thursday, September 16, 2004 - 05:14 pm: |
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I see that the 1187 has the same characteristics as the 1742, but has a different description.
1742 Swedish Ale yeast. Stark beer Nordic-style yeast of Scandinavian origin, floral nose malty finish. Flocculation medium; apparent attenuation 68-72%. (64-74o F)
Which reminds me of a question: what the heck is "stark" beer? I saw it posted on a bottle of Carnegie Porter, so I have always assumed that 1742/1187 is the Carnegie Porter yeast (one of my favorite baltic porters).
Hey Fredrik, what's a stark beer? |
Chumley
Senior Member
Username: Chumley
Post Number: 2258
Registered: 02-2003
| | Posted on Thursday, September 16, 2004 - 05:18 pm: |
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duplicate post
(Message edited by chumley on September 16, 2004) |
Bill Pierce
Moderator
Username: Billpierce
Post Number: 586
Registered: 01-2002
| | Posted on Thursday, September 16, 2004 - 05:29 pm: |
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I believe "stark" means "strong" in Swedish. In Sweden the tax is based on the alcohol content, so these beers are taxed at a higher rate. |
Denny Conn
Senior Member
Username: Denny
Post Number: 3507
Registered: 01-2001
| | Posted on Thursday, September 16, 2004 - 05:34 pm: |
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Based on my one use of this yeast, I'd say "stark" means "it sucks"...;)
LIfe begins at 60...1.060, that is.
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Bill Pierce
Moderator
Username: Billpierce
Post Number: 587
Registered: 01-2002
| | Posted on Thursday, September 16, 2004 - 05:34 pm: |
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Duplicate post. Drive through, please.
(Message edited by BillPierce on September 16, 2004) |
Dan Listermann
Intermediate Member
Username: Listermann
Post Number: 479
Registered: 03-2004
| | Posted on Thursday, September 16, 2004 - 06:07 pm: |
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I don't know about Swedish, but "stark" means "strong" in German.
Dan Listermann |
davidw
Advanced Member
Username: Davidw
Post Number: 649
Registered: 03-2001
| | Posted on Thursday, September 16, 2004 - 06:27 pm: |
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Hmmmm, gives a new twist on the phrase 'stark naked'. Heh. |
Dan Listermann
Intermediate Member
Username: Listermann
Post Number: 480
Registered: 03-2004
| | Posted on Thursday, September 16, 2004 - 06:36 pm: |
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I don't know about Swedish, but "stark" means "strong" in German.
Dan Listermann |
Chumley
Senior Member
Username: Chumley
Post Number: 2260
Registered: 02-2003
| | Posted on Thursday, September 16, 2004 - 07:40 pm: |
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Thanks for the info. Posting seems to be kind of •••••• up today, doesn't it? |
PalerThanAle
Senior Member
Username: Palerthanale
Post Number: 1102
Registered: 04-2002
| | Posted on Thursday, September 16, 2004 - 08:11 pm: |
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Thanks for the info. Posting seems to be kind of •••••• up today, doesn't it?
You don't stop laughing because you grow old, you grow old because you stop laughing.
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PalerThanAle
Senior Member
Username: Palerthanale
Post Number: 1103
Registered: 04-2002
| | Posted on Thursday, September 16, 2004 - 08:19 pm: |
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dang.. that back fired.
PTA
(Message edited by palerthanale on September 16, 2004)
You don't stop laughing because you grow old, you grow old because you stop laughing.
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chinook
New Member
Username: Chinook
Post Number: 1
Registered: 09-2004
| | Posted on Friday, September 17, 2004 - 01:06 am: |
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Does anybody know of a source for Polischner Lublin hops? |
Andrew Lawler
New Member
Username: Andrew_lawler
Post Number: 5
Registered: 09-2004
| | Posted on Friday, September 17, 2004 - 02:29 am: |
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Austin Homebrew Supply |
Brews and Views Archive 2004 
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