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Author Topic: Baltic Porter :: Baltic & Mediterranean Avenue  (Read 3020 times)

Offline Hawoh

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Baltic Porter :: Baltic & Mediterranean Avenue
« on: November 11, 2011, 10:28:12 PM »
OG: 1.092
FG: 1.024
IBU: 38
SRM: 29
Efficiency 70%

Grains:
6.0 kg Pilsner
2.0 kg Munich
250g CaraMunich II
250g CaraMunich III (72L)
230g Molasses
120g Black Patent
120g Chocolate Malt

Hops:
90g Saaz [4%] @ 80
30g Saaz [4%] @ 10

Yeast:
Lager yeast or cold fermented ale yeast

Offline Dave Savoie

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Re: Baltic Porter :: Baltic & Mediterranean Avenue
« Reply #1 on: November 12, 2011, 08:00:15 AM »
Looks tasty !!!
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Offline Hawoh

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Re: Baltic Porter :: Baltic & Mediterranean Avenue
« Reply #2 on: November 12, 2011, 09:18:53 AM »
I hope it turns out tasty. I'm a big porter fan, but for some reason I've never done a Baltic Porter before...

Offline Dave Savoie

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Re: Baltic Porter :: Baltic & Mediterranean Avenue
« Reply #3 on: November 12, 2011, 09:23:03 AM »
I love carafa in Porters give a nice silky roast flavor different from a stout
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Offline Thomas

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Re: Baltic Porter :: Baltic & Mediterranean Avenue
« Reply #4 on: November 12, 2011, 10:54:45 AM »
by cold fermented ale yeast, do you mean to ferment using a regular strain like 1056 at the lower range of its tolerance? Or something like a Kolsch yeast

Offline Shawn

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Re: Baltic Porter :: Baltic & Mediterranean Avenue
« Reply #5 on: November 12, 2011, 11:17:30 AM »
What type of molasses did you go with?

Offline Dave Savoie

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Re: Baltic Porter :: Baltic & Mediterranean Avenue
« Reply #6 on: November 12, 2011, 12:43:23 PM »
US-05 can be fermented at 58-60 F makes a nice crisp ale
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Offline Hawoh

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Re: Baltic Porter :: Baltic & Mediterranean Avenue
« Reply #7 on: November 12, 2011, 01:00:25 PM »
Quote from: "Thomas"
by cold fermented ale yeast, do you mean to ferment using a regular strain like 1056 at the lower range of its tolerance? Or something like a Kolsch yeast


Kolsch would be a good example. (I'm mid-boil on a batch right now actually)

Others would be some of the dry yeasts, Nottingham, Cooper's, etc..  They all work well down below standard ale temperatures, particularly the ranges listed on liquid yeasts, and they stay pretty neutral/clean at those ranges. Using lager yeast and temps would probably be best, but that's my time restrained way of getting around it. It's not perfect, but it gets you pretty close.

Offline Hawoh

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Re: Baltic Porter :: Baltic & Mediterranean Avenue
« Reply #8 on: November 12, 2011, 02:25:35 PM »
Quote from: "Shawn"
What type of molasses did you go with?


ye ole standard household "Fancy Molasses"