MG1602

Recipes 

I am making a baltic porter tomorrow.

7lbs Munich
3lbs Vienna
3lbs Marris Otter
12.8 oz Brown malt
8 oz Flaked Oats
8 oz Carafa II special
4 oz C120
1.6 oz Special B
1.6 oz Chocolate malt

0.55 oz Galena 60min
0.25 oz Perle 30min
0.5 oz Cascade 5 min

Approx 31 IBU and 1.075 SG

Water- 1 tsp CaCl/5 gal CaC03 in mash to get right pH, if needed.
Mash 152
WLP810
Ferment 60 or 62?

What do you think?

JimTheHick

Recipes 

I just did a Baltic a few weeks back.

Your ferment temp is right on - I did mine at 61f.

Looks like a tasty brew - Do you like some of EDIT black malt? I put 8 oz in mine. Maybe that is too much. You have brown malt which I've never used.

For hops i am staying away from any addition less than 15 to end of boil. I really like glacier.

MG1602

Recipes 

I really was trying to avoid the roastiness of black malt. I used the chocolate for roastiness, but now looking, I may need to add a little more roastiness. Will post when I try it out!

advogold

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I have a recipe from zymurgy mag. Sept/Oct 2012 and i'm considering it I like to use the marris Otter so it's nice to see it's in your recipe. I was wanting to do a christmas brew either adding pumpkin or spices to mine.

MG1602

Recipes 

The recipe turned out real nice. Turned it in for a competition, and received a 39. Not bad. Points were taken off Due to not being completely true to style. Was told it should be deemed a foreign export.

advogold

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What was not true to style about it? The fact it wasn't a robust porter?

MG1602

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They told me it lacked enough roast character for the BP. I have tasted two commercial baltics, and sweetness has stood out more than roast to me.

MG1602

Recipes 

My was not sweet though.

CTownBrewer

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The recipe looks good for a baltic porter. Here are some of my thoughts...

- I've read a common problem homebrewers have with Baltic Porters is that they finish too sweet because the yeast can sometimes crap out too soon if the correct amount of healthy/active yeast isn't used. I mashed at 150 F to add a little more fermentable sugars to help with that.

- I agree with not using any hops any later than 15 minutes remaining in the boil.

- For the grain bill, I used some pilsner in place of the maris otter/vienna. I like a tad more chocolate flavor in mine too, so I used 1/2 lb chocolate & 1/4 lb carafa, but your roasted malts are probably closer to style.

- If you're trying to stay true to style & have the ability to lager, I'd use one of the German lager yeasts which can really help accentuate the malt profile. My Baltic Porter is in the fermenter right now using Wyeast Bavarian Lager yeast @ 50 F.

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advogold

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Maybe try pacman yeast if you can get your hands on it from wyeast