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Author Topic: Baltic Porter - Guideline ?  (Read 5411 times)

Offline ndcube

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Re: Baltic Porter - Guideline ?
« Reply #15 on: February 11, 2010, 11:45:27 am »
I guess in my head I had esters associated with yeast.  What forms them from the malt?  Acids from the malt reacting with the alcohol over time?

3 different base malts for starters.
I think the grain bill on my recipe has 8 different grains with Pils, Munich AND Vienna as the "base" malt

I'm curious to see your recipe if you don't mind sharing.