Post Number: 225
Posted From: 188.8.131.52
|Posted on Friday, July 31, 2009 - 02:37 am: ||
Looking to brew the best in the world crazy delicious none better ever Baltic Porter and wanted to tap the experts' advice. Jamil's recipe is less heavy on the specialty malts than some I found searching the archives here, but he makes up for it with 50% munich. Carafa instead of regular chocolate gets a lot of props. What other tips and suggestions are out there?
Post Number: 52
Posted From: 184.108.40.206
|Posted on Friday, July 31, 2009 - 06:43 am: ||
Here is a link to an article about baltic porters. It is written by Jens Eiken, a former head brewer at the Carlsberg. Although he worked for one of the big guys he has done some interesting experiments. I think this article really sums up my own suggestions too.
Post Number: 582
Posted From: 220.127.116.11
|Posted on Friday, July 31, 2009 - 11:20 am: ||
The Baltic Porter I brewed last year is probably my favorite dark beer I have ever drank. It is a much lighter version, more like a Baltika, than Okocim or some of the other really big ones. It's basically a big Schwarzbier but mighty fine to drink. It's big on chocolate and toffee with only moderate roast and low on the dark fruits & alcohol present in the bigger ones.
Beer: Baltic Porter
Style: Baltic Porter
Type: All grain Size: 4.4 gallons
Color: 98 HCU (~35 SRM)
Bitterness: 32 IBU
OG: 1.071 FG: 1.014
Alcohol: 7.4% v/v (5.8% w/w)
6 lb. American 2-row or Pilsner
4 lb. Belgian Munich
8 oz. American crystal 60L
8 oz. Special B
6 oz. American chocolate
6 oz. Carafa Special II
6 oz. Molasses
Mash: 70% efficiency
Boil: minutes SG 1.058 5.4 gallons
.5 oz. Fuggles (4.6% AA, 60 min.)
.25 oz. Magnum (13.2% AA, 60 min.)
.5 oz. Santiam (6.5% AA, 30 min.)
if I were to brew it again, I might kick up the Special B for additional plum/raisin influence and would maybe just brew bigger (but with my mash tun limitation I'd be making a pretty small batch).
Post Number: 704
Posted From: 18.104.22.168
|Posted on Saturday, August 01, 2009 - 03:37 pm: ||
Also pick yeast that acts like a lager or just use a lager strain. Baltic porters are notoriously smooth clean tasting despite the dark roasted malts.
In fact I have a tough time deciphering between Baltic porters and Schwarze beer.
This is my best one............
Chocolate (light version) 6 oz
Belgian pale malt 10 lbs
light munich 3 lbs
Oatmeal flaked 6 oz
Special B 6 oz
25 IBUs Lublin polish hop pellets 2 oz
Mash eff. 75% @ 6.5 gallons total volume
Mashed at 154f/ 90min.
SG 1.060-2 FG 1.012
WY 1007 fermented way to cold 54-56f one week.
Moved to 60f to finish fermenting, then lagered.
Great beer which has been brewed and altered along the way. The only thing I would change on this one is the Chocolate malt depending on the kind you get some have a much stronger taste that others. You might want to switch it for Cara dehusked malt.
Post Number: 10559
Posted From: 22.214.171.124
|Posted on Saturday, August 01, 2009 - 04:11 pm: ||
In my mind a Baltic porter is typically a "bigger" beer than a schwarzbier, with more alcoholic warmth and more flavor complexity from caramel and chocolate malts. Schwarzbier gets its color primarily from debittered carafa malt and has only a little roast character. I agree that both styles use lager or very neutral ale yeast with little if any contribution to the flavor. Moreover, both are generally lagered at cold temperatures.
The most schwarzbier-like of the Baltic porters is the Swedish Carnegie Porter, which is at the low end of the gravity scale for style, and the most porter-like of the schwarzbiers is Sprecher Black Bavarian from Wisconsin, which has quite a bit of dark roast malt. But I think almost anyone would have no trouble distinguishing, for example, between Okocim Porter and Klostritzer Schwarzbier, two good examples of their respective styles.
(Message edited by BillPierce on August 01, 2009)
Post Number: 53
Posted From: 126.96.36.199
|Posted on Sunday, August 02, 2009 - 08:41 am: ||
I agree with Bill. Schwarzbier is often more like a pilsener with respect to alcohol and mouthfeel. Baltic porter is more like imperial stout. In fact many of them are labelled stout (or porter AND stout!).
Post Number: 5913
Posted From: 188.8.131.52
|Posted on Sunday, August 02, 2009 - 11:06 pm: ||
Baltic Porter is a genuine beer for real Nordic men. Maybe it even represents a new Nordic beer style?
I began drinking this style of beer after my 30th birthday. Since then, I have drunk a Baltic Porter every third month – as a special treat before going to sleep. Normally, I am home alone and make myself comfortable with a good book, a magazine or some stimulating music on the stereo. It makes me relax and I sleep so well afterwards.
These are the moments that nurture my love for this style of beer!
Every third month! That means he drinks a Baltic Porter 4 times a year! Doesn't that conflict with those Fascist-like Scandinavian laws about drinking??? Four baltic porters a year....I think this guy needs to check into AA.
Plus, I am pretty sure that the EU has some laws against masturbating while drinking strong dark beer. But I could be wrong.
Post Number: 5914
Posted From: 184.108.40.206
|Posted on Sunday, August 02, 2009 - 11:08 pm: ||
Oh, and thanks for the link, Jesper. All kidding aside, I found it informative.
Post Number: 99
Posted From: 220.127.116.11
|Posted on Monday, August 03, 2009 - 04:39 pm: ||
Well here is my version which has consistently blue ribboned.
12 lb marris otter
7 lb weyerman dark munich
1/4 lb crystal 60
1/4 lb crystal 120
1 lb aromatic
1/4 lb carrafa lll
1/2 ln chocolate
3 ounces special B
1.5 ounces halllertau mittelfruh 4.5% 75 minutes
1 ounce hallertauer mittelfruh 15 minutes
wyeast 2112 calif common lager yeast cake
mash at 152, O.G.= 1.090
Post Number: 445
Posted From: 18.104.22.168
|Posted on Monday, August 03, 2009 - 06:16 pm: ||
ChriSto, you are using 8 oz Special B in a "lighter version" yet you say to kick it up even more. Gregory and Marc are using less. Special B is strong stuff. I'd be afraid of getting too much raisiny character. What do you think?
Post Number: 583
Posted From: 22.214.171.124
|Posted on Monday, August 03, 2009 - 06:53 pm: ||
I don't know if my lhbs gypped me or what (I email him my recipe and he grinds it all up and has it ready for me already combined in a bag), but I got very little raisin note in my beer. It sure seems at 8 oz. I should have had some raisin or plum fruitiness, but really the beer was almost all chocolate and caramel.
The beer was dinged in competition for not having the raisin character and being a little too light in body and alcohol for style, though technically it is within OG/FG limits. I got pounded in one competition and maybe it was a bad bottle. In another I averaged a 34.5 with no off-flavors noted but the other stylistic issues knocked points off. They recommended putting it in as a Schwarzbier. It's still my favorite dark beer for my personal tastes.
(Message edited by christo on August 03, 2009)
Post Number: 1332
Posted From: 126.96.36.199
|Posted on Monday, August 03, 2009 - 09:30 pm: ||
I guess if you like it who cares what the judges say.
Post Number: 1990
Posted From: 188.8.131.52
|Posted on Tuesday, August 04, 2009 - 12:52 pm: ||
Five stars for Paul.