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English Baltic Seaway
Baltic Porter • All Grain • 5 gal
Excellent porter with the characteristic "malty sweetness" from the style guidelines. Will definitely brew this one again.
May 16, 2005 am 01:24am
0.0/5.0 0 ratings
Ingredients (All Grain, 5 gal)
- 6 lbs
Munich Malt
Munich Malt
Sweet, toasted flavor and aroma. For Oktoberfests and malty styles
- 7 lbs
American 6-row Pale
American 6-row Pale
Tends to increase lautering efficiency due to a stiffer husk. May be used as the base malt for any beer style. The enzymes in all varieties of the current crop are sufficient to support high percentages of specialty malts and adjuncts.
- .25 lbs
American Black Patent
American Black Patent
Provides color and sharp flavor in stouts and porters.
- .5 lbs
American Caramel 80°L
American Caramel 80°L
Mild caramel,nutty flavor, sweet. adds color(Red Ale)
- .25 lbs
Crystal Malt 80°L
Crystal Malt 80°L
Body and Richness. Distictive Nutty flavor and or sweet, smooth caramel flavor and a red to deep red color. For porters, old ales.
- .75 lbs
English Chocolate Malt
English Chocolate Malt
Dark malt that gives a rich red or brown color and nutty flavor. Use for: Brown ales, porters, some stouts Maintains some malty flavor, not as dark as roasted malt.
- 1 lbs
Molasses
Molasses
Imparts strong sweet flavor. Use in stouts and porters.
- .5 lbs
Barley Flaked
Barley Flaked
Helps head retention, imparts creamy smoothness. For porters and stouts.
- 1.4 oz
East Kent Goldings - 5.0 AA% pellets; boiled 60 min
East Kent Goldings
Mild, slightly flowery.
- .5 oz
Fuggle - 4.8 AA% pellets; boiled 30 min
Fuggle
Mild. Mainly used for finishing and dry hopping especially pale ales, porters, and stouts. Aroma is mild and pleasant, spicy, and soft.
- .2 oz
Saaz - 5.0 AA% pellets; boiled 2 min
Saaz
Used for finishing pilseners, continental lagers, and wheats. The aroma is spicy and pleasant with fragrant overtones.
-
Wyeast 1335 British Ale II™
Wyeast 1335 British Ale II™
Typical of British and Canadian ale fermentation profile with good flocculating and malty flavor characteristics, crisp finish, clean, fairly dry.
Notes
This beer turned out excellent and I'm very pleased with it. I did two seperate mashes. The Munich Malt was mashed first at 155F only, then boiled the whole time I was mashing the rest. I followed the advice of an article here about getting some of the heavier proteins back in solution. The beer young, has a very smooth taste with the expected aftertaste, but it is well balanced.
Style (BJCP)
Category: 12 - Porter
Subcategory: C - Baltic Porter
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.079 | 1.060 - 1.090 |  |
| Terminal Gravity: | 1.020 | 1.016 - 1.024 | |
| Color: | 31.8 SRM | 17 - 30 | |
| Alcohol: | 7.8% ABV | 5.5% - 9.5% | |
| Bitterness: | 38.8 IBU | 20 - 40 | |
Discussion
Top fermented Baltic Porter?
2005-08-05 7:17am
I would suggest using lager strain, as baltic porter is usually bottom fermented. If brewed with ale strain, try german alt strain and ferment as cold as possible. English strains are to estery and fruity.
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