Baltic Porter is a bit of a misnomer because it's actually a dark strong lager! Beer history is funYeah ..that's just dawned on me....stout porter is porter's stronger sister...why is it called Baltic Porter? Good looking brew there!
Baltic Porter is a bit of a misnomer because it's actually a dark strong lager! Beer history is funYeah ..that's just dawned on me....stout porter is porter's stronger sister...why is it called Baltic Porter? Good looking brew there!
Be careful with Special B. You can easily go over the cliff with that. You might consider using an English Crystal malt instead of Briess. I find the English crystals give a more rich flavor.I definitely used Special B did you look at the recipe? I used about 3% because I wasn't sure what to expect. Now I know next time that I can up it a bit without worry!
This batch was 3% Special B, next time I would increase to 5-6%, so still pretty low. I picked C60 over British caramel malts cuz I like it betterBe careful with Special B. You can easily go over the cliff with that. You might consider using an English Crystal malt instead of Briess. I find the English crystals give a more rich flavor.
Beer history is fun
Sorry - didn't see the recipe! Special B is a favorite of mine for those dark fruit notes.I definitely used Special B did you look at the recipe? I used about 3% because I wasn't sure what to expect. Now I know next time that I can up it a bit without worry!
I don't think they'd started using the ale/lager yeast division when this was named. They'd have just been cashing in on the trendy beer style of the era, just like most new styles these days are something IPA.Baltic Porter is a bit of a misnomer because it's actually a dark strong lager! Beer history is fun
That lines up with what I've readI don't think they'd started using the ale/lager yeast division when this was named. They'd have just been cashing in on the trendy beer style of the era, just like most new styles these days are something IPA.
Wasn't it the English naming it as a porter that was sent to the Baltic region? Like there was an Indian porter and Australian porter. I think the English did this to make it sound exotic when they sold it to the locals.
Then the Baltic countries started brewing it themselves, changed it gradually to what it is today but kept the name. That's my memory or reading bits and pieces, and likely to be missing something.
Your Baltic Porter recipe looks well thought out and in line with the style you're aiming for. Baltic Porters are known for their strong malt character, dark fruit flavors, and smooth lager fermentation. Here are a few suggestions and tips to consider:Hello all! I would like to brew a Baltic Porter. I've sampled maybe half a dozen different ones trying to research the style and here are some of my goals for this beer:
Clean lager fermentation
7.5-8.5% abv
Strong malty flavors
Present, but not overwhelming, dark fruit/plum/raisin flavors
Dark color without strong roast flavors
Low-medium hop flavor
Balanced bitterness
Full bodied
Here's the recipe I've been working on. I read a few articles and learned that most have 2:1 Munich to Pilsner for base malt, a medium caramel, a dark caramel, and a roast malt. Pitch LOTS of lager yeast for the fermentation (it's a big beer). I chose Styrian Goldings as the flavor hop because it's grown in the Baltic region and the flavor profile seems complementary to the malt profile. I think my FG is a little low for the style, but I don't think I'll actually get 83% attenuation from the 34/70.
Anyway, anyone ever brewed a Baltic Porter before? Any tips or strategies? Any ingredients that you tried and hated? Thanks!!
https://www.brewersfriend.com/homebrew/recipe/view/1249875/kaedweni-stout-ii
Also I know the beer name says stout but I'm still shooting for a Baltic Porter if anyone doesn't recognize the name, it's from The Witcher universe concrete sealing minneapolis. I'm creating and brewing recipes of 4 of the fictional beers from The Witcher video games for my Twitch channel