[mdyer909]

Spruce Amber beer is in my regular rotation.

Can you post your recipe? 

[goose]

One beer that I brew occasionally is a Baltic Porter.  I can't find Baltika #6 anywhere near me so I brew the style.  Mine always comes out pretty well.

Baltika #6 is one of my Top 5 all-time favorite commercial beers.  There used to be an eastern Europe source in Wisconsin Dells where I would pick some up about once per year but that place changed owners years ago, now I can't find it anymore.  I would love to see your recipe, if it's anything close.

I'll post the recipe and/or send it to you when I get home, Dave.  I don't have it on my laptop in FL.  I think it is pretty close to the Real McCoy  Leaving Thursday and will probably be home probably late Friday depending on how I feel after getting the second Moderna shot.

Goose,

Please post this online if you can.

I'm always on the lookout for a good Baltic Porter recipe.

Will do!

[goose]

I took a flyer, looked on my laptop, and found that I had the Baltic Porter recipe on it.  I put the vital statistics in SG rather than degrees Plato that I use at home.

Batch size: 11 gals
OG: 1.088
FG:  1.025
SRM 28.7
IBU: 32.8
Estimated ABV: 8.4%

90 minute boil

15# 2 row (I now use Maris Otter for this beer)
9# Munich 15 L
5# Vienna  3.5 L
1.5# 120L Crystal
0.5# Carafa II 400 L
0.5# Black Patent 500 L
1.25 oz. Magnum (16.7%) at 60 minutees
3.0 oz. Hallertaauer Hershbrucker (2.6%) at 15 minutes
1.0 oz. Hallertauer Hershbruker (2.6%) at 0 minutes
Wyeast 2124 yeast

Mash at 153 degrees for 60 minutes.  Collect 13.5 gals and boil for 90 minutes adding hops at the specified intervals.  I do not whirlpool so I add the 0 minute addition, let it set for a few minutes and start chilling the beer.  Ferment at 48-50 degrees F until terminal gravity reached.  Keg or bottle as you normally do.

Last step, enjoy!

[EnkAMania]

Spruce Amber beer is in my regular rotation.

Can you post your recipe?

Note, I do 30 minute boil.  Mash temp 153.  The yeast I use is some I wrangled from a Cherry Blossom.  I found the 90 minute whirlpool to be great.  I have the pump on for 30 and let it stew another 60 minutes.

6 Gallon Batch

4 lb 4.0 oz - Pale Malt (2 Row) USMash (37.0%) - 2.0 SRM
4 lb 4.0 oz - Pale Malt, Maris OtterMash (37.0%) - 3.0 SRM
1 lb - Munich II (Weyermann)Mash (8.7%) - 8.5 SRM
8.0 oz - Biscuit (Dingemans)Mash (4.3%) - 22.5 SRM
8.0 oz - Caramel/Crystal Malt - 80LMash (4.3%) - 80.0 SRM
8.0 oz - Crystal 120, 2-Row, (Great Western)Mash (4.3%) - 120.0 SRM
8.0 oz - Crystal 40, 2-Row, (Great Western)Mash (4.3%) - 40.0 SRM
1.0 oz - Centennial First Wort Addition (27.8 IBUs)
3.00 oz - Spruce Tips Boil 15.0 min
3.00 oz - Spruce Tip Whirlpool 90 min at 185.0 F (0.0 IBUs)

[erockrph]

Interesting! Did you plate it, or just add the blossom to some starter wort? My key lime tree hasn't dropped all its blossoms yet, and this has me curious.

Sent from my SM-G975U using Tapatalk

[EnkAMania]

Interesting! Did you plate it, or just add the blossom to some starter wort? My key lime tree hasn't dropped all its blossoms yet, and this has me curious.

Sent from my SM-G975U using Tapatalk

Added blossoms to starter wort and build from there. 

[riceral]

I took a flyer, looked on my laptop, and found that I had the Baltic Porter recipe on it.  I put the vital statistics in SG rather than degrees Plato that I use at home.

Batch size: 11 gals
OG: 1.088
FG:  1.025
SRM 28.7
IBU: 32.8
Estimated ABV: 8.4%

90 minute boil

15# 2 row (I now use Maris Otter for this beer)
9# Munich 15 L
5# Vienna  3.5 L
1.5# 120L Crystal
0.5# Carafa II 400 L
0.5# Black Patent 500 L
1.25 oz. Magnum (16.7%) at 60 minutees
3.0 oz. Hallertaauer Hershbrucker (2.6%) at 15 minutes
1.0 oz. Hallertauer Hershbruker (2.6%) at 0 minutes
Wyeast 2124 yeast

Mash at 153 degrees for 60 minutes.  Collect 13.5 gals and boil for 90 minutes adding hops at the specified intervals.  I do not whirlpool so I add the 0 minute addition, let it set for a few minutes and start chilling the beer.  Ferment at 48-50 degrees F until terminal gravity reached.  Keg or bottle as you normally do.

Last step, enjoy!

Thanks Goose. I appreciate it.

[dmtaylor]

Thank you, Goose!  Looks like a great recipe.  Added to my recipe database. 

[HopDen]

I took a flyer, looked on my laptop, and found that I had the Baltic Porter recipe on it.  I put the vital statistics in SG rather than degrees Plato that I use at home.

Batch size: 11 gals
OG: 1.088
FG:  1.025
SRM 28.7
IBU: 32.8
Estimated ABV: 8.4%

90 minute boil

15# 2 row (I now use Maris Otter for this beer)
9# Munich 15 L
5# Vienna  3.5 L
1.5# 120L Crystal
0.5# Carafa II 400 L
0.5# Black Patent 500 L
1.25 oz. Magnum (16.7%) at 60 minutees
3.0 oz. Hallertaauer Hershbrucker (2.6%) at 15 minutes
1.0 oz. Hallertauer Hershbruker (2.6%) at 0 minutes
Wyeast 2124 yeast

Mash at 153 degrees for 60 minutes.  Collect 13.5 gals and boil for 90 minutes adding hops at the specified intervals.  I do not whirlpool so I add the 0 minute addition, let it set for a few minutes and start chilling the beer.  Ferment at 48-50 degrees F until terminal gravity reached.  Keg or bottle as you normally do.

Last step, enjoy!

Goose, I’m wondering if you have been to Birdfish brewing in Columbiana. They make a spruce beer and it is very good. Great name too, Spruce Willis. Now I think I may just use your recipe and brew one too!!

[waterbull66]

    I brew ~95% of everything I drink, in part because I can't buy anything like any of my beers commercially, and what I can by I don't like as much as my own brews, with a couple of exceptions.

[Oiscout]

    I brew ~95% of everything I drink, in part because I can't buy anything like any of my beers commercially, and what I can by I don't like as much as my own brews, with a couple of exceptions.

Only beers I really like to buy are from samuel smith. But do enjoy seeing what other brewers have to offer. But nothing beats that cold beer in the basement from your keezer

Sent from my Pixel 3 XL using Tapatalk

[nateo]

    I brew ~95% of everything I drink, in part because I can't buy anything like any of my beers commercially, and what I can by I don't like as much as my own brews, with a couple of exceptions.

Only beers I really like to buy are from samuel smith. But do enjoy seeing what other brewers have to offer. But nothing beats that cold beer in the basement from your keezer

Sent from my Pixel 3 XL using Tapatalk

I enjoyed the Samuel Smith pubs in London. If you wanted beer-flavored beer for a reasonable price they were always a solid choice.

[Oiscout]

I can't wait till we make our way there

Sent from my Pixel 3 XL using Tapatalk

[goose]

I took a flyer, looked on my laptop, and found that I had the Baltic Porter recipe on it.  I put the vital statistics in SG rather than degrees Plato that I use at home.

Batch size: 11 gals
OG: 1.088
FG:  1.025
SRM 28.7
IBU: 32.8
Estimated ABV: 8.4%

90 minute boil

15# 2 row (I now use Maris Otter for this beer)
9# Munich 15 L
5# Vienna  3.5 L
1.5# 120L Crystal
0.5# Carafa II 400 L
0.5# Black Patent 500 L
1.25 oz. Magnum (16.7%) at 60 minutees
3.0 oz. Hallertaauer Hershbrucker (2.6%) at 15 minutes
1.0 oz. Hallertauer Hershbruker (2.6%) at 0 minutes
Wyeast 2124 yeast

Mash at 153 degrees for 60 minutes.  Collect 13.5 gals and boil for 90 minutes adding hops at the specified intervals.  I do not whirlpool so I add the 0 minute addition, let it set for a few minutes and start chilling the beer.  Ferment at 48-50 degrees F until terminal gravity reached.  Keg or bottle as you normally do.

Last step, enjoy!

Goose, I’m wondering if you have been to Birdfish brewing in Columbiana. They make a spruce beer and it is very good. Great name too, Spruce Willis. Now I think I may just use your recipe and brew one too!!

Just saw this.  No I have not been to Birdfish.  Stayed pretty close to home (both here and at the condo in FL) with COVID pandemic and now that we have been totally vaccinated, will be looking for some breweries to visit in the coming months.

[HopDen]

I took a flyer, looked on my laptop, and found that I had the Baltic Porter recipe on it.  I put the vital statistics in SG rather than degrees Plato that I use at home.

Batch size: 11 gals
OG: 1.088
FG:  1.025
SRM 28.7
IBU: 32.8
Estimated ABV: 8.4%

90 minute boil

15# 2 row (I now use Maris Otter for this beer)
9# Munich 15 L
5# Vienna  3.5 L
1.5# 120L Crystal
0.5# Carafa II 400 L
0.5# Black Patent 500 L
1.25 oz. Magnum (16.7%) at 60 minutees
3.0 oz. Hallertaauer Hershbrucker (2.6%) at 15 minutes
1.0 oz. Hallertauer Hershbruker (2.6%) at 0 minutes
Wyeast 2124 yeast

Mash at 153 degrees for 60 minutes.  Collect 13.5 gals and boil for 90 minutes adding hops at the specified intervals.  I do not whirlpool so I add the 0 minute addition, let it set for a few minutes and start chilling the beer.  Ferment at 48-50 degrees F until terminal gravity reached.  Keg or bottle as you normally do.

Last step, enjoy!

Goose, I’m wondering if you have been to Birdfish brewing in Columbiana. They make a spruce beer and it is very good. Great name too, Spruce Willis. Now I think I may just use your recipe and brew one too!!

Just saw this.  No I have not been to Birdfish.  Stayed pretty close to home (both here and at the condo in FL) with COVID pandemic and now that we have been totally vaccinated, will be looking for some breweries to visit in the coming months.

Yes, that is a great feeling that we are starting to re-open. As I said, Birdfish is a must visit!!

Cheers!