Pages: 1
Baltic Porter
On the first of October my Mom and I made a Baltic Porter. My Mom was in town from Rhode Island and really wanted to give the Brew Magic a run for its money with this hefty style. Everything went well, although I damn near had a stuck mash and had a few nasty dough balls with the excessive grain bill. Within 10 minutes everything was going smoothly as usual.
This is my first attempt at this style but from what I've read and some more obvious tips to this style I knew that I would need a huge pitch of clean lager yeast and lots of Munich malt. I kind of used this beer to help clear out some inventory that I had but didn't have any plans for. So there are quite a few ingredients but I feel they all will work very well with this beer.
Unfortunately there are very few good examples of this style that are available to the average consumer (especially in Utah) but I think with enough research I should be hitting something fairly accurate to the style guidlines.
Baltic Porter
Boil Volume: 13 gals.
Batch size: 11.25 gals.
Boil time: 90 min.
Brewhouse efficiency: 73%
OG: 1.082
SRM: 27.6
IBU's: 31.8
21 lbs. Munich malt 10L
11 lbs. German Pilsner malt
1.08 lbs. Special B malt
0.89 lbs Brown malt
0.54 lbs. Amber malt
0.5 lbs. Carafa II malt
0.25 lbs. Chocolate malt
5 ozs. Czech Saaz hops (whole) 3.4% 60 min.
0.49 oz. Magnum hops (pellet) 12.7% 60 min.
0.25 oz. Magnum hops (pellet) 14.4% 60 min.
1 oz. Czech Saaz hops (whole) 3.4% hop back
2 pkgs. Wyeast #2206 Bavarian Lager yeast in a 6 L starter on stir plate
2 pkgs. Wyeast #2308 Munich Lager yeast in a 4 L starter on stir plate
The different yeast varieties were seperated into 2 different carboys so that a comparison may be done to the effect each had on this recipe. I expect there to be some but with how big and malty this beer is going to be I doubt the impact will be very noticeable.
This was mashed at 150 F for 90 minutes with 46 qts. of filtered water and then the temperature was raised to 167 over 25 minutes and then allowed to rest for 10 minutes.
Ferment at 52 F for 22 days and then racked into kegs for lagering.
andrew jensen wrote:
On the first of October my Mom and I made a Baltic Porter.
Your mom is badass.
I thought porter was an ale.... or is it just baltic porter that uses lager yeast?
She is a bad ass, haha. She has made one batch, an English Dark Mild, on her own and has the stuff to do an Ordinary Bitter as well.
Porters are typically ales, but a Baltic Porter generally uses lager yeast but you can brew it with an ale yeast at lower temps.
That recipe looks really good. I have been meaning to do one of these myself, my last few dark lagers have been dopples so I am ready for this style. The only thing I would be curious is to how that much spec b will affect an already maltbomb. I love using the stuff, I just find much more than half a pound yields some cloyingness. Is Zywiec available anywhere out there? My favorite example of the style.
I hope its not too cloying, but I think with the low mash temp and the heavy pitch with plenty of aeration I should be alright. I have never seen Zywiec out here or on any of my travels. Would love to try it though.
andrew jensen wrote:
I I have never seen Zywiec out here or on any of my travels. Would love to try it though.
Check your PMs yo!
Just won a silver medal for this beer in the 2nd annual BeeHive Brew Off. First time I've entered a comp since the Long Shot in '06 so Im pretty stoked about it. Haven't gotten my score sheet back yet but a friend entered one as well and scored a 37 and didn't medal.
Good job man! We still need to do that swap!!
Congrats! Very nice.
Which yeast did you end up liking better?
Which one did you enter?
Thirsty, I have to apologize. I have had a box sitting waiting to ship out to you a couple times and always end up raiding it. My softball team heads over to my house after every game and practice and we are always thirsty (no pun intended.) Needless to say I have had a bit of a hard time keeping up the supply this summer and I really hadn't been brewing much. I would still love to do it and I'm brewing like a mad man now so fairly soon I should be back to having an assortment.
GTF, to be honest I really couldn't tell much of a difference. If I had to comment on the differences I guess I would say the Bavarian was a bit smoother and perhaps lent more to the mouthfeel whereas the Munich was a bit breadier. Hard to say with this beer though. I think using these two yeasts in a Helles would be a better way to compare the two. Hmmm...might have to try that.
I ended up entering the Munich 2308 strain because it's all I had left.
Pages: 1
Search Home Brewing Knowledge Base
Custom Search
|