Author Topic: Baltic Porter - Guideline ?  (Read 1620 times)

Offline ndcube

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Baltic Porter - Guideline ?
« on: February 08, 2010, 07:10:12 AM »
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?

Offline babalu87

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Re: Baltic Porter - Guideline ?
« Reply #1 on: February 08, 2010, 07:40:26 AM »
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.
Jeff

On draught:
IIPA, Stout, Hefeweizen, Hallertau Pale Ale, Bitter

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Hefeweizen,Berliner Weisse, Mead

Offline pinnah

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Re: Baltic Porter - Guideline ?
« Reply #2 on: February 08, 2010, 10:57:15 AM »
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.

Offline babalu87

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Re: Baltic Porter - Guideline ?
« Reply #3 on: February 08, 2010, 11:00:16 AM »
I'd have to check when I get home.
Brewed it yesterday and 45 is sticking in my head
Jeff

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Offline hamiltont

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Re: Baltic Porter - Guideline ?
« Reply #4 on: February 08, 2010, 03:02:06 PM »

Where do these flavors come from? 
A long boil helps as well.
If Homebrew & BBQ aren't the answer, then you're askin' the wrong questions... Cheers!!!

Offline babalu87

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Re: Baltic Porter - Guideline ?
« Reply #5 on: February 08, 2010, 03:14:26 PM »
48.9 IBU and a 2 hour boil
Jeff

On draught:
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Hefeweizen,Berliner Weisse, Mead

Offline ndcube

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Re: Baltic Porter - Guideline ?
« Reply #6 on: February 09, 2010, 05:34:38 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?

Offline babalu87

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Re: Baltic Porter - Guideline ?
« Reply #7 on: February 09, 2010, 05:37:39 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
Jeff

On draught:
IIPA, Stout, Hefeweizen, Hallertau Pale Ale, Bitter

Primary:
Hefeweizen,Berliner Weisse, Mead

Offline ndcube

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Re: Baltic Porter - Guideline ?
« Reply #8 on: February 09, 2010, 05:44:26 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

Trying to wrap my head around getting plum from a malt but I'll just have to try it and find out 8)

Offline babalu87

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Re: Baltic Porter - Guideline ?
« Reply #9 on: February 09, 2010, 07:01:05 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

Trying to wrap my head around getting plum from a malt but I'll just have to try it and find out 8)

Crystal 120:

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

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Offline blatz

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Re: Baltic Porter - Guideline ?
« Reply #10 on: February 09, 2010, 07:26:44 AM »
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.
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Offline ndcube

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Re: Baltic Porter - Guideline ?
« Reply #11 on: February 09, 2010, 07:52:02 AM »
Thanks.

Offline hokerer

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Re: Baltic Porter - Guideline ?
« Reply #12 on: February 09, 2010, 08:08:56 AM »
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?
Joe

Offline blatz

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Re: Baltic Porter - Guideline ?
« Reply #13 on: February 09, 2010, 08:16:42 AM »
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.
The happiest people don’t necessarily have the best of everything; they just make the best of everything they have.

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Offline pinnah

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Re: Baltic Porter - Guideline ?
« Reply #14 on: February 09, 2010, 10:28:49 AM »
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. ::)