Coldbreak Brewing Giveaway - Winners Drawn!

Home Brew Forums > Home Brewing Beer > Gluten Free Brewing > Baltic IPA
Reply
 
Thread Tools
Old 01-11-2013, 11:47 PM   #1
thanantos
Feedback Score: 0 reviews
Recipes 
 
Join Date: Apr 2011
Location: , MICHIGAN
Posts: 283
Liked 10 Times on 8 Posts
Likes Given: 4

Default

I like hops. I really like hoppy beer.

For that reason my tastes have always tended towards IPA's. I could appreciate a good stout like I could appreciate the guitar work of guys like Steve Vai, but like Steve Vai's music....it wasn't for me.

That was until I tried, on a whim, Sam Adams Baltic IPA (it was from their short run, craft beer line). A hoppy porter? I could get down with this.

Then igliashon posted his "no nonsense stout" recipe, and I figured, "What the hell? Let's throw some floral hops in there and see what we get."

So, here's my Baltic IPA/Porter recipe:

90 minute boil
5 gallons final volume

2lb Bob's Red Mill Quick Oats (1lb roasted to medium brown and left to waft for a week. 1lb lightly roasted and left overnight) @ steeped together for 30 minutes prior to boil
3lbs Brown rice syrup @ 90
3lbs D-180 @ 90
3.3lbs Sorghum syrup @ flameout


0.5 oz Chinook @ 90
1 oz Hallertau @ 30
1 oz Hallertau @ 20
1 oz Hallertau @ 15
1 oz Hallertau @ 7

The fermantables in my recipe differ slightly from Iglisahon's because I am lazy and the amounts I used fit more easily into how they are packaged.

I called this a Baltic IPA because it is really not a porter. If I understand the difference between a porter and a stout correctly that difference would really be academic when using only GF extracts, but still....it's not a porter. Also, typically a Baltic Porter is made using lager yeast which I have not done.

Let me known what you think and I'll let you know how the results turned out!


thanantos is offline
 
Reply With Quote
Old 01-12-2013, 05:00 AM   #2
Jenkins
Feedback Score: 0 reviews
Recipes 
 
Join Date: Aug 2012
Location: Reno, NV
Posts: 21
Liked 4 Times on 4 Posts
Likes Given: 2

Default

You're gonna post pictures right? I sure hope so! Seems to me like this will work very well. Did you use any maltodextrin?


Jenkins is offline
 
Reply With Quote
Old 01-12-2013, 05:20 PM   #3
igliashon
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2012
Location: Oakland, CA
Posts: 936
Liked 73 Times on 45 Posts
Likes Given: 40

Default

Verrrrrry interesting! I may have to try this.
igliashon is offline
 
Reply With Quote
Old 01-12-2013, 07:35 PM   #4
thanantos
Feedback Score: 0 reviews
Recipes 
 
Join Date: Apr 2011
Location: , MICHIGAN
Posts: 283
Liked 10 Times on 8 Posts
Likes Given: 4

Default

Quote:
Originally Posted by Jenkins View Post
You're gonna post pictures right? I sure hope so! Seems to me like this will work very well. Did you use any maltodextrin?
I will take pics AND I forgot to mention the maltodextrin. I'll use 8oz. Also I'll be subbing 1oz of saaz for one of the hallertau additions. I didn't buy enough.
thanantos is offline
 
Reply With Quote
Old 01-12-2013, 07:52 PM   #5
ChasidicCalvinist
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2012
Location: Hookstown, PA
Posts: 348
Liked 11 Times on 10 Posts
Likes Given: 22

Default

3lbs of candi syrup seems like quite a lot. On the recipe section of their website http://www.candisyrup.com/recipes.html the most they ever use is 2lbs. Usually they recommend between 1/2lb-1lb. They also recommend adding the syrup at flameout.

Now, all of that being said, their recipes are not GF and I know GF is a whole different bag. when I do 5 gallons I'll use 2lbs but I've never used 3. I'm not saying don't do it, I'm interested to see what happens, just a heads up. If you are going to use 3lbs you may want to do 2lbs of 180 and 1lb of 90 just to see what kind of complexity that brings.

EDIT...there is also a baltic porter listed on their site if you are interested in it: http://www.candisyrup.com/uploads/6/...ter_-_002x.pdf
__________________
so whether you eat or drink, whatever you do, do it all for the glory of God.

http://acts2815.wordpress.com
ChasidicCalvinist is offline
 
Reply With Quote
Old 01-12-2013, 08:24 PM   #6
igliashon
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2012
Location: Oakland, CA
Posts: 936
Liked 73 Times on 45 Posts
Likes Given: 40

Default

I use 2 pounds of D180 in my 3-gallon stout recipes, so 3 lbs in a 5-gallon recipe will be just fine.
igliashon is offline
 
Reply With Quote
Old 01-14-2013, 12:40 AM   #7
thanantos
Feedback Score: 0 reviews
Recipes 
 
Join Date: Apr 2011
Location: , MICHIGAN
Posts: 283
Liked 10 Times on 8 Posts
Likes Given: 4

Default

I get what you are saying CC, and I appreciate the constructive criticism.

I am not recommending any one do this at this point, but I am also not too terribly reluctant to try to on my own because of igliashon's success.

Here's a pic of the roasted oatmeal. You can see the medium and light roasted colors. Although the medium is not very dark it did have a slightly burned smell to it even after wafting for a week.



This is the wort after steeping the oatmeal for 30 minutes



This is the finished product wort. Black as coal and very sweet.



Fished gravity was 1.07
thanantos is offline
 
Reply With Quote
Old 01-14-2013, 10:28 PM   #8
Jenkins
Feedback Score: 0 reviews
Recipes 
 
Join Date: Aug 2012
Location: Reno, NV
Posts: 21
Liked 4 Times on 4 Posts
Likes Given: 2

Default

Oh, wow. I'm really glad I noticed this post before my first brew day. Thanks a lot Thanatos for uploading pictures of what your oats look like. I haven't had any solid clue as to what they should look like. I now notice that you're using quick oats; I have access to both quick and regular; is there a difference in roasting process and outcome between the two? I bought 2lbs. of regular gluten free oats, soaked them slightly, let them dry a bit, then roasted to a medium color in the oven at 350. They look nothing like what you have here. I'm assuming I've done something wrong...
Jenkins is offline
 
Reply With Quote
Old 01-14-2013, 11:15 PM   #9
igliashon
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2012
Location: Oakland, CA
Posts: 936
Liked 73 Times on 45 Posts
Likes Given: 40

Default

Soaked and roasted oats can vary considerably in their appearance. Thanatos's don't look much like mine usually do, either (the oats are more identifiable in mine). Don't worry about it, Jenkins, if they're brown and smell good, you'll be fine.
igliashon is offline
 
Reply With Quote
Old 01-15-2013, 02:07 AM   #10
Jenkins
Feedback Score: 0 reviews
Recipes 
 
Join Date: Aug 2012
Location: Reno, NV
Posts: 21
Liked 4 Times on 4 Posts
Likes Given: 2

Default

Okay then! Pot is on the stove now and I'm rolling with it. Thanks!


Jenkins is offline
 
Reply With Quote
Reply


Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Baltic Rye Porter BeerLogic Porter 3 07-01-2012 04:20 AM
Baltic Porter BigJB Porter 7 05-22-2011 06:15 PM
Baltic Porter jitteringjr Recipes/Ingredients 0 11-30-2010 07:41 AM
Baltic Porter Dry Hop? doggage Recipes/Ingredients 3 10-17-2010 11:37 AM
Baltic Porter Turricaine Recipes/Ingredients 8 10-04-2006 06:45 PM


Forum Jump

Newest Threads

LATEST SPONSOR DEALS