Baltic Porter recipe first time - help!

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Brewpastor

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I am trying to design a baltic porter. I have never made one, never tried one, but why should that stop me? I have read a bit on them and come up with the following. Please note that the hops are not tradition and may be completely wrong, but I have a ton of them and so I will use them - unless I am convinced otherwise. The guidelines say it should be a little like a huge English Porter and more like a huge Schwartz bier. With that in mind, what about this:

Baltic porter
A ProMash Recipe Report
BJCP Style and Style Guidelines
-------------------------------
12-C Porter, Baltic Porter
Min OG: 1.060 Max OG: 1.090
Min IBU: 20 Max IBU: 40
Min Clr: 17 Max Clr: 30 Color in SRM, Lovibond
Recipe Specifics
----------------
Batch Size (Gal): 20.00 Wort Size (Gal): 20.00
Total Grain (Lbs): 76.75
Anticipated OG: 1.09465 Plato: 22.584
Anticipated SRM: 28.1
Anticipated IBU: 38.8
Brewhouse Efficiency: 65 %
Wort Boil Time: 60 Minutes

Formulas Used
-------------
Brewhouse Efficiency and Predicted Gravity based on Method #1, Potential Used.
Final Gravity Calculation Based on Points.
Hard Value of Sucrose applied. Value for recipe: 46.2100 ppppg
% Yield Type used in Gravity Prediction: Fine Grind Dry Basis.
Color Formula Used: Morey
Hop IBU Formula Used: Rager
Additional Utilization Used For Plug Hops: 2 %
Additional Utilization Used For Pellet Hops: 10 %

Grain/Extract/Sugar
% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
52.1 40.00 lbs. Pale Malt (Golden Promise) Great Britian 1.03800 3
39.1 30.00 lbs. Pale Malt(2-row) America 1.03600 2
3.3 2.50 lbs. Cane Sugar Generic 1.04621 0
2.0 1.50 lbs. Special B Malt Belgian 1.03000 120
1.0 0.75 lbs. Chocolate Malt Great Britain 1.03400 475
1.0 0.75 lbs. Chocolate malt light Great Britain 1.03600 200
1.0 0.75 lbs. Carafa Germany 1.03000 400
0.7 0.50 lbs. Roasted Barley Great Britain 1.02900 575
Potential represented as SG per pound per gallon.

Hops
Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
3.00 oz. Centennial Pellet 10.50 31.7 60 min.
2.00 oz. Centennial Pellet 10.50 7.1 20 min.
2.00 oz. Centennial Pellet 10.50 0.0 0 min.

Yeast
-----
WYeast 2007 Pilsen Lager


Mash Schedule
-------------
Mash Type: Single Step
Grain Lbs: 74.25
Water Qts: 94.38 - Before Additional Infusions
Water Gal: 23.59 - Before Additional Infusions
Qts Water Per Lbs Grain: 1.27 - Before Additional Infusions
Saccharification Rest Temp : 154 Time: 75
Mash-out Rest Temp : 0 Time: 0
Sparge Temp : 168 Time: 90

Total Mash Volume Gal: 29.54 - Dough-In Infusion Only
All temperature measurements are degrees Fahrenheit.
 

Chairman Cheyco

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Looks awesome, that cane sugar will dry it out nicely. Is that the de-husked Carafa Secial you're using? From what I recall of these is that the roastiness isn't too heavy.
 
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Chairman Cheyco said:
Looks awesome, that cane sugar will dry it out nicely. Is that the de-husked Carafa Secial you're using? From what I recall of these is that the roastiness isn't too heavy.
Yes, it is the de-husked. I think the roast is supposed to be just on the edge. I am not sure about the cane, but I was thinking a highish mash temp of 154 might need a little drying help. I think it needs to stop in the upper 20s but I am not real sure on this one!
 

Professor Frink

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Looks like a good recipe. I think there's lots of wiggle room with a baltic porter - as long as you use lager yeast or ferment really cool with ale yeast. I made a baltic porter a month ago with munich as my base malt - so far so good. Here's the recipe:

11-25-2007 Baltic Porter

A ProMash Brewing Session Report
--------------------------------

Brewing Date: Sunday November 25, 2007
Head Brewer: Evan
Asst Brewer:
Recipe: Baltic Porter

BJCP Style and Style Guidelines
-------------------------------
12-C Porter, Baltic Porter
Min OG: 1.060 Max OG: 1.090
Min IBU: 20 Max IBU: 40
Min Clr: 17 Max Clr: 30 Color in SRM, Lovibond

Recipe Specifics
----------------

Batch Size (Gal): 5.00 Wort Size (Gal): 5.00
Total Grain (Lbs): 15.75
Anticipated OG: 1.079 Plato: 19.09
Anticipated SRM: 24.6
Anticipated IBU: 27.6
Brewhouse Efficiency: 69 %
Wort Boil Time: 60 Minutes

Actual OG: 1.064 Plato: 15.67
Actual FG: 1.023 Plato: 5.83

Alc by Weight: 4.19 by Volume: 5.42 From Measured Gravities.
ADF: 62.8 RDF 52.9 Apparent & Real Degree of Fermentation.

Actual Mash System Efficiency: 60 %
Anticipated Points From Mash: 78.94
Actual Points From Mash: 69.05

Grain/Extract/Sugar

% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
6.3 1.00 lbs. Pilsener Germany 1.038 2
12.7 2.00 lbs. Vienna Malt America 1.035 4
1.6 0.25 lbs. Chocolate malt light Great Britian 1.036 200
3.2 0.50 lbs. Coffee Malt 1.030 150
69.8 11.00 lbs. Munich Malt Germany 1.037 8
3.2 0.50 lbs. CaraMunich 80 France 1.034 80
3.2 0.50 lbs. Brown Malt Great Britain 1.032 70

Potential represented as SG per pound per gallon.


Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
1.00 oz. Saazer Pellet 3.20 13.8 60 min.
0.50 oz. Fuggle Pellet 4.00 7.7 45 min.
0.50 oz. Styrian Goldings Pellet 4.30 4.7 30 min.
0.50 oz. Saazer Pellet 3.20 1.4 10 min.


Yeast
-----

WYeast 2112 California Lager
 
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I was thinking the 2112 would be a good yeast to use. I like its character. I just noted the 2007 as a fill in. I was considering a Munich base, but thought I would go with the Golden Promise/pale malt to get the particular malt character they bring. I have never used coffee malt. What is it like?
 

AdIn

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Pastor, I'm not exactly sure if candy sugar is appropriate for this style, I'd rather use DME to bump up the gravity.

Here is what I have in my plans based on Zyvech clone recipe from "Beer Captured":

12-C Baltic Porter

Size: 6.5 gal
Efficiency: 65%
Attenuation: 75.0%
Calories: 294.96 per 12.0 fl oz

Original Gravity: 1.088 (1.060 - 1.090)
Terminal Gravity: 1.022 (1.016 - 1.024)
Color: 28.7 (17.0 - 30.0)
Alcohol: 8.73% (5.5% - 9.5%)
Bitterness: 32.34 (20.0 - 40.0)

Ingredients:
23 lbs Pilsner Malt
1 lbs Belgian Caramunich
10 oz German Dark Crystal
6 oz German Carafa III
16 oz Chocolate Malt (Organic)
3 oz Lublin (4.5%) - added during boil, boiled 60 min

I think I'll go with Saflager S-23 yeast which is suppose to add a bit of fruity notes which would be appropriate for porter. One thing I'm not sure is if I'll use Pilsner malt or sub it for some British or US 2-row.
 

Professor Frink

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I really like the coffee malt, my LHBS just started selling it. It has a pretty strong coffee smell but gives just the slightest coffee flavor to the beer, but without any bitterness.

I tried the Munich base kind of just for the hell of it, my efficiency was kind of low with it, but it gives it a nice malty backbone, almost like an Oktoberfest maltyness. I just tried my California Common for the first time tonight - between that and the Baltic Porter I LOVE that yeast.
 

TexLaw

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I'd stick with continental malts and hops and also agree with striking the cane sugar. Baltic Porters aren't supposed to be dry. Rather, they are rich and malty with good dark malt character.

If you have the December 2004 issue of BYO, there is a great article in there about Baltic Porters with some recipes. I'll see if I can dig it up. I did a partial mash one about that time, and I'll see if I can find that recipe, as well. I also still have a bottle or two from that batch. Maybe it's time to see how things went!


TL
 
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Here is a revised recipe that utilizes Munich malt and makes a few other changes. I want to use the Golden Promise because it is an interesting grain and I believe will give a nice complexity to this beer. I have kept the Centennials for a couple reasons, first, I have 15 pounds of them and second, I have 15 pounds of them. I am wondering about using a bock yeast, and also still considering the 2112. We used the RUSH (2112) yeast at the brewery for our lager, bock and pils and I have always loved it.

Baltic porter
A ProMash Recipe Report
BJCP Style and Style Guidelines
-------------------------------
12-C Porter, Baltic Porter
Min OG: 1.060 Max OG: 1.090
Min IBU: 20 Max IBU: 40
Min Clr: 17 Max Clr: 30 Color in SRM, Lovibond

Recipe Specifics
----------------
Batch Size (Gal): 20.00 Wort Size (Gal): 20.00
Total Grain (Lbs): 84.75
Anticipated OG: 1.09459 Plato: 22.573
Anticipated SRM: 31.0
Anticipated IBU: 37.4
Brewhouse Efficiency: 60 %
Wort Boil Time: 60 Minutes

Grain/Extract/Sugar
% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
47.2 40.00 lbs. Pale Malt (Golden Promise) Great Britian 1.03800 3
47.2 40.00 lbs. Munich Malt Germany 1.03700 8
1.2 1.00 lbs. Carafa Special Germany 1.03000 600
1.8 1.50 lbs. Special B Malt Belgian 1.03000 120
0.6 0.50 lbs. Chocolate Malt Great Britain 1.03400 475
0.9 0.75 lbs. Chocolate malt light Great Britain 1.03600 200
1.2 1.00 lbs. Crystal 60L America 1.03400 60
Potential represented as SG per pound per gallon.

Hops
Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
3.00 oz. Centennial Pellet 10.50 31.7 60 min.
2.00 oz. Centennial Pellet 10.50 5.6 15 min.

Yeast
-----
WYeast 2007 Pilsen Lager
 

TexLaw

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I haven't found my recipe (it's at home, I hope), but that revised one looks a lot like what I did before. I think I used carafa (400L - not carafa special) instead of British chocolate. I don't remember what yeast I used, but it wasn't the 2007. WYeast 2112 sounds pretty good, actually.

I also used Saaz or Styrian Goldings hops, but I didn't have 15 pounds of Centennial hanging around, either!


TL
 

Indiana Red

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This is just the thread I was looking for. Getting ready to make a BP for the first time. Agree with Tex's appraisel of the malty and rich rather than dry, for a Baltic. That is what I am after. When I get close I'll post my recipe and progress as well.
 
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I noticed you took the roasted out on your revised recipe. I was gonna suggest before I read it. Isn't the big difference in stouts an porters roast vs. patent?
 

pickles

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I know this is an old thread, but how did it turn out? I'm looking to due a plum porter and was thinking a baltic porter would be a good style to try it on.
 
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