Baltic Porter

[dwightr8]

Yes, I did. The original recipe was with D-90 but both my LHBS didn't have them on stock only the clear candi sugar in rocks.

Yes, I did. The original recipe was with D-90 but both my LHBS didn't have them on stock only the clear candi sugar in rocks.

Sounds like you need to make your own. It's really pretty easy. I was able to do it and I'm a real klutz when it comes to anything like cooking. Here's a good thread on how to:

https://www.homebrewtalk.com/threads/20-lb-of-sugar-and-a-jar-of-yeast-nutrient.114837/

 

[505-Brewer]

Big fan, I use the Jack's Abbey recipe! It's Devine - even with Lutra!

This is the recipe

https://beerandbrewing.com/jacks-abby-brewings-framinghammer-recipe/

Ive been eyeing that recipe. Not too roasty? Definitely a different way to approach a baltic porter. Rather than mostly munich. brewing something close to it this Wednesday. Might sub some special b for choc malt. 50:50. Increase ibus?
Im going to use wy2206/wlp830 strain.
Love to hear more.
Cheers.

 

[Northern_Brewer]

FWIW I think Gordon Strong's Baltic Porter recipe he says is a scaled up version of Carnegie. But he uses the California Lager yeast steam beer approach as mentioned above.

Wasn't Wyeast 1742 Swedish Porter originally harvested from Carnegie Porter...and then they found it was actually the same as Ringwood?

So I take some of the rigidity on yeast with a huge pinch of salt, European brewers generally have never read a style guide in their life and in the real world break many of the rules that USians would regard as indispensable for defining different styles.

Yes you don't want huge yeast character, but whether that comes from warm-fermented lager yeast or cool-fermented ale yeast, is not super-critical.

 

[Gusso]

Ive been eyeing that recipe. Not too roasty? Definitely a different way to approach a baltic porter. Rather than mostly munich. brewing something close to it this Wednesday. Might sub some special b for choc malt. 50:50. Increase ibus?
Im going to use wy2206/wlp830 strain.
Love to hear more.
Cheers.

I haven't found it too roasty, it's incredibly smooth and ready to drink almost immediately.

 

[505-Brewer]

I haven't found it too roasty, it's incredibly smooth and ready to drink almost immediately.

Thx. I brewed a Baltic Porter based on that recipe last week. Tastes roasty but not burnt. So far so good! I came in at 1.090 for a 12 gal batch in a keggle system. I could have hit target but i didnt want to add another 1 h to the boil. I boiled for 120 min. Will pull a gravity tomorrow to see wheres its at.
Cheers!!

 

[kqngw]

your OG is 1.083.

Do you think 1 pack of yeast is enough? Or are you planning a big starter?

Well, one packet of yeast at high sugar levels should not be enough. I failed once because of such a problem.

 

[505-Brewer]

I haven't found it too roasty, it's incredibly smooth and ready to drink almost immediately.

I agree. Just kegged the beer last week. Alcohol already well integrated. Drinks well. Inagine it will only get better with age. In fact it might need a touch more roast.

 

[Northern_Brewer]

Evan Rail has written a nice obituary for one of the classic "Baltic" porters, Pardubický Porter from Pardubice in Bohemia. Created in 1890, survived communism, but they were forced to sell out to Staropramen (ie MolsonCoors) in 2018 and they're now closing the brewery with the excuse of Covid/Ukraine. Ingredients are given as :

While Pardubický Pivovar could turn out 550 hectoliters (about 470 barrels) of its 5% ABV Pernštejn Pale Lager, a batch of Pardubický Porter was only 320 hectoliters. Brewed to 19º Plato, or 1.0785 on the Specific Gravity scale, a single batch of Pardubický Porter required almost 7 metric tons of grain—Pilsner, Munich, caramel malt, and Czech barvící slad, or “coloring malt”—the equivalent of about 15,400 pounds...

[so 4.3kg in 20 litres, or 9lb in 5 US gallons, or whatever you need to end up with 1.0785 OG]

While the lagering temperature of 2 Celsius (around 36 Fahrenheit) was the same for the brewery’s entire lineup, Václav says that he raised the fermentation temperature by roughly one degree for all Dark Lagers, including Pardubický Porter, with the wort only chilled down to 9 Celsius before the yeast was pitched. On average, primary fermentation took about two weeks, he says...

Lagering Pardubický Porter could take up to 120 days, he says, with a minimum lagering period of 90 days. “To make the beer for Christmas, that meant that you came back from your holidays in August, and the first week of September, you brewed Porter,” he says. “You packaged it around the beginning of December....

any other brewery might have trouble making Pardubický Porter. When Pardubický Pivovar upgraded its brewhouse a few years ago, the first batches of Pardubický Porter didn’t work with the new equipment, Vejr says. Instead, the 15,400 pounds of Czech malt formed a solid block at lautering, leading to a stuck sparge. In order to keep making Pardubický Porter, the brewery had to refit the new brewhouse with additional equipment modeled after the previous version. The same could happen in Ostrava, or anywhere that isn’t already set up to brew a strong Baltic Porter....

It’s a dark beer, slightly more brown than black, capped with a thick cap of khaki-colored foam. It’s not as viscous as it might appear—it’s refreshingly light in the mouth—and there’s a rich “holiday spice” aroma that quickly evokes memories of previous tastings, followed by touches of caramel, licorice, and Dutch cocoa in the finish. Though it is strong for a Czech beer, I don’t notice the alcohol: Pardubický Porter is supposed to have 8% ABV, but I can’t taste it. Nor is there much Czech hop character. Instead, this beer is all about the malt, which makes every sip disappear with a clear invitation to take another.

Setting the glass down, I reflect on the inherent contradiction. I know that Pardubický Porter isn’t brewed with spice, but I keep picking up notes of cinnamon, clove, allspice, and nutmeg as I drink it. It’s probably a trick of the cerebral cortex, some kind of sensory suggestion stemming from the dessert-like sweetness of the malt.

https://www.goodbeerhunting.com/blo...porter-inspired-generations-of-czech-drinkers

 

[cactusgarrett]

Evan Rail has written a nice obituary for one of the classic "Baltic" porters, Pardubický Porter from Pardubice in Bohemia.

It'd be great if we could get a hold of the recipe for this, but Rail's article is the only thing I could find that's come even close.

 

[Northern_Brewer]

It'd be great if we could get a hold of the recipe for this, but Rail's article is the only thing I could find that's come even close.

Might be worth pinging Evan directly - he's on Twitter for instance, given that he's in touch with one of the brewers he might be able to winkle out of them a recipe and pointers on yeast etc.