Formulating a Chocolate Baltic Porter Recipe

Hi All,

I've tasted an Imperial stout that had a very good chocolate-like flavor to it.
It gave me the idea to try and make a beer that will have a strong chocolate aroma (not from cocoa).
So I'm aiming for as low as possible harsh roast tastes, and high toated - chocolate tastes.
I also desided it should have some caramel notes in it and relatively high ABV.
So... this porter is now a Baltic one.

please have a look (sorry for the odd numbers, it's converted from metric)

General
--------------------------------------------------------------------------
Category: Porter
Subcategory: Baltic Porter
Recipe Type: All Grain
Batch Size: 5.28 gal.
Volume Boiled: 6.87 gal.
Mash Efficiency: 70 %
Total Grain/Extract: 14.32 lbs.
Total Hops: 1.1 oz.
Calories (12 fl. oz.): 278.0
Cost to Brew: $29.47 (USD)
Cost per Bottle (12 fl. oz.): $0.52 (USD)

Ingredients
--------------------------------------------------------------------------
5.51 lbs. German Vienna
4.41 lbs. English 2-row Pale
0.66 lbs. German Wheat Malt Light
0.88 lbs. Weyermann Carafa I (350 °L)
0.44 lbs. Weyermann CaraAroma (150 °L)
0.44 lbs. Weyermann CaraMunich III (60 °L)
0.88 lbs. Oats Flaked
1.10 lbs. Light Brown Sugar
1.1 oz. Sterling (Pellets, 6.7 %AA) boiled 60 minutes.
Yeast: White Labs WLP051 California Ale V

Notes
--------------------------------------------------------------------------
oats will be toasted in oven untill golden, then boiled in water and added
to mash.

Vital Statistics
--------------------------------------------------------------------------
Original Gravity: 1.070
Terminal Gravity: 1.018
Color: 26.36 SRM
Bitterness: 31.2 IBU
Alcohol (%volume): 6.9 %

--
Results prepared by BeerTools.com
http://www.beertools.com/

just wondering, but why brown sugar?

scinerd3000 said:

just wondering, but why brown sugar?

Click to expand...

I took from a recipe I found here: http://www.maltosefalcons.com/tech/styleseries/chocolateporter.php

No black patent, chocolate malt, or cocoa in a chocolate baltic porter? Idk man... if you are gonna call it a chocolate baltic it had better bleed flavor.

sirsloop said:

No black patent, chocolate malt, or cocoa in a chocolate baltic porter?

Click to expand...

No black patent, Its a harsh flavor. Carafa IS chocolate malt, and I won't add cocoa.

Do you guys think I should put more black/chocolate malts?

ohad said:

No black patent, Its a harsh flavor. Carafa IS chocolate malt, and I won't add cocoa.

Do you guys think I should put more black/chocolate malts?

Click to expand...

I don't think it's necessary. I think you need to add some dark crystal malt. Also how did you come to the idea of wheat and oats? I think those fits more for a stout, but not the baltic porter.

Also, Baltic Porters are lagers. You might be able to get away with Cal Ale, but you'll want to keep your ferment temps really low.

Baltic porter are usually lagers. they can be clean ales,too.
It is even acceptable by BJCP

Long time since posting this, but how did it turn out? I too am trying to make a baltic porter which is dark and has chocolate notes but not roast, ashy notes.

I ended up making a stout that time.
never got to making it... maybe I should...