Author Topic: Baltic Porter - All Munich?  (Read 2542 times)

Offline ndcube

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Baltic Porter - All Munich?
« on: November 13, 2009, 06:56:52 AM »
I'm looking into brewing a Baltic Porter sometime this winter.  I notice alot of recipes use Vienna, Munich and Pilsen malt.

Would it no longer be the same style if I sub-ed Munich for the Vienna?

Offline bonjour

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Re: Baltic Porter - All Munich?
« Reply #1 on: November 13, 2009, 07:05:59 AM »
It would be a different beer, not necessarily a different style
Fred Bonjour
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Offline blatz

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Re: Baltic Porter - All Munich?
« Reply #2 on: November 13, 2009, 09:05:43 AM »
I'm looking into brewing a Baltic Porter sometime this winter.  I notice alot of recipes use Vienna, Munich and Pilsen malt.

Would it no longer be the same style if I sub-ed Munich for the Vienna?

not sure I follow you - are you saying can you sub Munich in and just do Munich and Pils as your base malts?

Sure.  Switching out Munich and Vienna in this style isn't a deal breaker - the flavor will certainly change a bit, but its still well within guidelines.

In fact, I don't think I've seen many recipes that include Vienna come to think of it (and I would notice being that I really dig vienna).

I'm making a BP next weekend - using Munich I & II and Pils along with chocolate and Carafa II.
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 babalu87

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Re: Baltic Porter - All Munich?
« Reply #3 on: November 13, 2009, 09:12:27 AM »
Baltic Porters seem to benefit from a diverse grain bill.
These beers have A LOT of character

Jeff

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Offline blatz

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Re: Baltic Porter - All Munich?
« Reply #4 on: November 13, 2009, 09:20:09 AM »
so you're saying I should add the vienna as you did in yours?  consider it done! (just now it looks just like yours)
The happiest people don’t necessarily have the best of everything; they just make the best of everything they have.

BJCP National: F0281

Offline ndcube

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Re: Baltic Porter - All Munich?
« Reply #5 on: November 13, 2009, 09:29:54 AM »
Sorry for the confusion.  By all munich I guess I meant munich instead of vienna.

I guess I have another question now.  Since it's a darker beer why use Pils and not some MO?


Offline bonjour

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Re: Baltic Porter - All Munich?
« Reply #6 on: November 13, 2009, 09:51:19 AM »
Pils will bring a different layer of flavor in.  I never thought of that before and now I'm going to have to try it.

Fred
Fred Bonjour
Co-Chair Mashing in Michigan 2014 AHA Conference in Grand Rapids, Michigan
AHA Governing Committee; AHA Conference, Club Support & Web Subcommittees



Everything under 1.100 is a 'session' beer ;)

Offline babalu87

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Re: Baltic Porter - All Munich?
« Reply #7 on: November 13, 2009, 08:32:12 PM »
so you're saying I should add the vienna as you did in yours?  consider it done! (just now it looks just like yours)

I wouldnt have gave it to you if I didnt believe in it  ;D

Is 1st at the 2009 Northeast Regionals of the NHBC a good barometer   :P
Jeff

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

Primary:
Hefeweizen,Berliner Weisse, Mead

Offline blatz

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Re: Baltic Porter - All Munich?
« Reply #8 on: November 13, 2009, 09:05:30 PM »
so you're saying I should add the vienna as you did in yours?  consider it done! (just now it looks just like yours)

I wouldnt have gave it to you if I didnt believe in it  ;D

Is 1st at the 2009 Northeast Regionals of the NHBC a good barometer   :P

okay, you're right, my bad - as is then! you didn't give a hop schedule - is 34 ibus okay?
The happiest people don’t necessarily have the best of everything; they just make the best of everything they have.

BJCP National: F0281

Offline babalu87

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Re: Baltic Porter - All Munich?
« Reply #9 on: November 13, 2009, 09:32:15 PM »
All whole leaf

2 oz Perle (5.7%) 90 minutes
.5 oz Mt Hood (5.2%) 15 minutes
.5 oz Mt Hood (5.2%) 5 minutes

LOTS of yeast, like a slurry from something lots
Jeff

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

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Offline bluesman

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Re: Baltic Porter - All Munich?
« Reply #10 on: November 13, 2009, 10:07:36 PM »
LOTS of yeast, like a slurry from something lots


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