My first Baltic Porter recipe... Please critique

[harry-wang]

Batch Size: 5.50 gal
Est Original Gravity: 1.093 SG
Est Final Gravity: 1.026 SG
Estimated Alcohol by Vol: 8.9 %
Bitterness: 43.0 IBUs
Est Color: 34.5 SRM

9 lbs 8.0 oz Pale Ale (3.5 SRM)
5 lbs 8.0 oz Munich (7.6 SRM)
3 lbs Munich Dark (12.7 SRM)
1 lbs Caramunich I (51.0 SRM)
12.0 oz Chocolate Malt (350.0 SRM)
12.0 oz Oats, Malted (1.0 SRM)
8.0 oz Special B Malt (180.0 SRM)
4.0 oz Roasted Barley (300.0 SRM)
2.00 oz Hallertau [4.80 %] - Boil 60.0 min Hop 9 26.7 IBUs
1.00 oz Saaz [3.75 %] - Boil 30.0 min Hop 10 8.0 IBUs
.50 stick Licorice, Brewers (Boil 20.0 mins) (OPTIONAL)
1.00 oz Mt. Hood [6.00 %] - Boil 15.0 min Hop 12 8.3 IBUs

Mash Name: 05 Medum/Full Body Profile (154F)


I'm really hoping I can get the plum, raisin, stone fruit flavors to pop.

 

[bmaupin]

I think your recipe looks good, but I would up the Special B to 1 lb if you want more stone fruit character.

I brewed a couple baltic porters this weekend, one inspired by the CSI recipe (http://www.candisyrup.com/uploads/6/0/3/5/6035776/baltic_porter_-_004x.pdf) and the other is more of a lagered stout. I am trying CaraAroma for the first time instead of using Special B.

Batch Size 5.250 gal
Boil Size 6.500 gal
Boil Time 1.000 hr
Efficiency 80%
OG 1.071 sg
FG 1.019 sg
ABV 7.2%
Bitterness 25.0 IBU (Tinseth)
Color 43.7 srm (Morey)

Fermentables
=============================================
Name Amount Color
Simpsons - Maris Otter 6.0 lb 3 srm
Weyermann - Light Munich Malt 4.0 lb 7 srm
Candi Sugar, Dark D-180 1.0 lb 180 srm
Caraaroma 1.0 lb 130 srm
Caramunich malt, Belgian 1.0 lb 56 srm
Pale Chocolate 8.0 oz 200 srm
Roasted Barley 8.0 oz 300 srm
Weyermann - Dehusked Carafa III 4.0 oz 520 srm
Total grain: 14.250 lb

Hops
=============================================
Name Alpha Amount Use Time Form IBU
Fuggles 5.7% 1.000 oz Boil 1.000 hr Pellet 15.6
Saaz (Czech Republic) 2.8% 1.600 oz Boil 30.000 min Pellet 9.4

Yeasts
=============================================
WLP833 - German Bock Lager

Mash @ 150 for 60 minutes. I have an eHERMS and I find my FG is too high for the temp that the mash tun reads (my handheld thermometer is probably a degree or 2 off, but at least consistent) - shooting for 1.020ish FG.

 

[harry-wang]

I read some where not to add more then .5lbs of Special B.

also any thoughts on the licorice stick?

 

[bmaupin]

I read some where not to add more then .5lbs of Special B.

also any thoughts on the licorice stick?

I made a doppelbock recently w/ 10 oz of Special B and I could not detect that it was there - only dark malts were 8 oz Carafa II and 6 oz Choc Wheat - both bitter less. I just made a Belgian Dark Strong w/ 1.5 lb Special B and it is just right - I was afraid that would be too much before tasting. It probably is too much when it's not the flavor you're looking for - like in an IPA. ??

I don't like licorice, so no comment from me on that one.

 

[NoIguanaForZ]

Consider one of the debittered Carafa malts instead of roasted barley. It'll be more in line with the style profile.

 

[harry-wang]

Batch Size: 5.50 gal
Est Original Gravity: 1.098 SG
Est Final Gravity: 1.026 SG
Estimated Alcohol by Vol: 9.4 %
Bitterness: 41.6 IBUs
Est Color: 46.5 SRM

9 lbs 8.0 oz Pale Ale (3.5 SRM)
5 lbs 8.0 oz Munich (7.6 SRM)
3 lbs Munich Dark (12.7 SRM)
1 lbs 12.0 oz Special B Malt (180.0 SRM)
1 lbs Caramunich I (51.0 SRM)
12.0 oz Chocolate Malt (350.0 SRM)
12.0 oz Oats, Malted (1.0 SRM)
4.0 oz Carafa III (525.0 SRM)
2.00 oz Hallertau [4.80 %] - Boil 60.0 min Hop 9 26.7 IBUs
1.00 oz Saaz [3.75 %] - Boil 30.0 min Hop 10 8.0 IBUs
1.00 oz Mt. Hood [6.00 %] - Boil 15.0 min Hop 12 8.3 IBUs


Should I increase the amount of Carafa III?

also is 41.6 IBU's too much? I don't want it to be too sweet.

 

[bmaupin]

I think that a baltic porter is really much like a doppelbock; malty but with a regular amount of crystal malt rather than little to none. The carafa doesn't really provide any roastiness, and sure it is to style, but after making a doppelbock I decided I like at least a little bit of roastiness. I'd back down on the Special B to around a pound as mashing at 154 will make it sweet on its own. I think the IBUs are fine as it pairs with the ABV.

 

[JKaranka]

Looks too complicated to me. You are looking for something fairly clean and relatively easy drinking in a Baltic porter. Pilsner / Munich as a base with some regular crystal malt and carafa should be enough. I have a couple of Sinebrychoff porters in the fridge, lovely stuff. I'd look at a lighter colour as well, around 30 SRM.

 

[harry-wang]

I'm really shooting for the raisin, plum, stone fruit flavors... never had brewed this style I understand that you want the grain bill to be complex.

 

[JKaranka]

I think those flavours are overstated in the BJCP descriptors. Yes, there is some fruitiness, but the traditional porters I've drunk from Poland, Finland and Russia tend to have a deep malt flavour and a bitterness that makes them bittersweet. You often get some umami and a prominent sweet rye bread type flavour. A bit like eating mämmi if you can ever get hold of it around there.