[ndcube]

The style guidelines say:

"Complex alcohol and ester profile of moderate strength, and reminiscent of plums, prunes, raisins, cherries or currants, occasionally with a vinous Port-like quality."

Where do these flavors come from?  Are there lager yeasts that have that kind of profile?

[babalu87]

The style guidelines say:

"Complex alcohol and ester profile of moderate strength, and reminiscent of plums, prunes, raisins, cherries or currants, occasionally with a vinous Port-like quality."

Where do these flavors come from?   Are there lager yeasts that have that kind of profile?

Aging and a complex grain bill.

[pinnah]

I make my version of a Baltic with 2112,
it could contribute some of those qualities.

babalu, what IBU do you make yours to?
I was a little suprised that "the guidelines" top out at 40.

[babalu87]

I'd have to check when I get home.
Brewed it yesterday and 45 is sticking in my head

[hamiltont]

Where do these flavors come from? 

A long boil helps as well.

[babalu87]

48.9 IBU and a 2 hour boil

[ndcube]

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?

[babalu87]

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

[ndcube]

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

Trying to wrap my head around getting plum from a malt but I'll just have to try it and find out

[babalu87]

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

Trying to wrap my head around getting plum from a malt but I'll just have to try it and find out

Crystal 120:

 

A very dark caramel malt that contributes deep red color and pronounced caramel, burnt sugar, raisin, and prune flavor.

[blatz]

yeah - if you use enough 120Lthe plum and raisiny aromas'll  jump out of the glass and grab your nose if you're not careful.

[ndcube]

Thanks.

[Hokerer]

yeah - if you use enough 120Lthe plum and raisiny aromas'll  jump out of the glass and grab your nose if you're not careful.

Special B sounds similar - "147 L. An extremely dark caramel malt with a sharp, almost toffee like flavor. It will impart a heavy caramel taste and is often credited with the raisin-like flavors of some Belgian ales."

Does it give more or less of the plum/raisin/prune than the Crystal 120?

[blatz]

I can't stand special B, personally, except in dubbels, etc.  Special B seems more intense in those areas, but also borders on being artificial, if that makes any sense.  special B always makes me think belgian ale, so I find it hard to use in other styles.  YMMV.

[pinnah]

I think Special B is stronger than 120 in that respect.

I used both together once and it was too much for me,
some loved it though.

Thanks on the IBU report babalu, um yea, guess I never brew a baltic. Mine are way overhopped.  imperial american porter?  oh brother.