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Baltic Porter


read 848 times • 28 replies • posted 12/28/2013 10:27:52 PM

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CLevar 376:10
Originally posted by bitbucket
Originally posted by HornyDevil
Originally posted by bitbucket
Originally posted by SamGamgee
My take. Is that itís a big schwarzbier or tmavy. But thatís a continental Baltic porter. Nordic Baltic porter is another thing altogether and looks more like what you are going for, which is an English porter that might have lager yeast.

So youíre saying it tends to be Continental? But I should go Nordic, which is an imperial brown porter with lager yeast? Am I getting that right? According to the BJCP folks Iím pretty much middle of the road, style-wise, but I tend to the high side on SRM and IBU.

I could go with Carafa to get the color without the roast.


Agreed.

I would substitute Carafa for your Brown and Chocolate. I know that youíd have to use less to get the color the same, but Iím too lazy to do the calculations.

According to the BJCP website: "Brown or amber malt common in historical recipes." The brown malt comes in at 65 SRM, so itís not adding a lot of roast. I did ditch the chocolate in favor or Carafa II but could easily be talked into a somewhat larger amount of Carafa I.





Brown malt also has character that canít really be replicated just by using a mix of roasted and/or caramel malts to hit the SRM. When Iíve tried to do that with Denny Conns Imp Porter, the result left a lot to be desired.
12/29/2013 7:57:14 PM

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bitbucket 2159:63
Originally posted by CLevar
Brown malt also has character that canít really be replicated just by using a mix of roasted and/or caramel malts to hit the SRM. When Iíve tried to do that with Denny Conns Imp Porter, the result left a lot to be desired.

I agree that the brown malt taste canít be duplicated in the the crystal malts. Are you thinking this would be good or bad for my target beverage?
12/30/2013 8:22:00 PM

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CLevar 376:10
Originally posted by bitbucket
Originally posted by CLevar
Brown malt also has character that canít really be replicated just by using a mix of roasted and/or caramel malts to hit the SRM. When Iíve tried to do that with Denny Conns Imp Porter, the result left a lot to be desired.

I agree that the brown malt taste canít be duplicated in the the crystal malts. Are you thinking this would be good or bad for my target beverage?


I donít know. Having never tried to brew one and as I have not done any looking into the style, anything that I say would be pure conjecture.

With that said, Iíd say that if you find reference to brown malt in a number of historical examples of the style or in a lot of contemporary recipes, itís worth including and not subbing out. As I said, in the Imperial Porter that I have brewed many times, I consider it an essential ingredient. Perhaps it would also be "essential" in another style of porter?
12/30/2013 9:43:09 PM

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CLevar 376:10
Reading a porter Wiki article, I really have the hankering to brew a 100% brown malt "porter" now...
12/30/2013 9:46:19 PM

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HornyDevil
Originally posted by bitbucket
Originally posted by HornyDevil
Originally posted by bitbucket
Originally posted by SamGamgee
My take. Is that itís a big schwarzbier or tmavy. But thatís a continental Baltic porter. Nordic Baltic porter is another thing altogether and looks more like what you are going for, which is an English porter that might have lager yeast.

So youíre saying it tends to be Continental? But I should go Nordic, which is an imperial brown porter with lager yeast? Am I getting that right? According to the BJCP folks Iím pretty much middle of the road, style-wise, but I tend to the high side on SRM and IBU.

I could go with Carafa to get the color without the roast.


Agreed.

I would substitute Carafa for your Brown and Chocolate. I know that youíd have to use less to get the color the same, but Iím too lazy to do the calculations.

According to the BJCP website: "Brown or amber malt common in historical recipes." The brown malt comes in at 65 SRM, so itís not adding a lot of roast. I did ditch the chocolate in favor or Carafa II but could easily be talked into a somewhat larger amount of Carafa I.





A nice article on brown malt, if you guys are interested.

http://byo.com/belgian-strong-ale/item/1751-brown-malt
12/31/2013 8:09:52 AM

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SamGamgee 2452:182
Blown brown malt was the main malt in porter before black patent was invented but I would be surprised if anything we recognize as Baltic Porter today is brewed with brown malt. Possible, but itís definitely not a common malt anywhere these days. Plus, brown malt today is just a lightly roasted malt and not the stuff that was used when it could be 100% of the grist. Modern brown malt has no diastatic power and needs to be mashed with base malt in order to convert.
12/31/2013 9:38:32 AM

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CLevar 376:10
Originally posted by SamGamgee
Blown brown malt was the main malt in porter before black patent was invented but I would be surprised if anything we recognize as Baltic Porter today is brewed with brown malt. Possible, but itís definitely not a common malt anywhere these days. Plus, brown malt today is just a lightly roasted malt and not the stuff that was used when it could be 100% of the grist. Modern brown malt has no diastatic power and needs to be mashed with base malt in order to convert.


Any maltsters make an "heirloom" brown malt that could be used to make something approximating ye olde porter?
12/31/2013 10:38:41 AM

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HornyDevil
Originally posted by SamGamgee
Blown brown malt was the main malt in porter before black patent was invented but I would be surprised if anything we recognize as Baltic Porter today is brewed with brown malt. Possible, but itís definitely not a common malt anywhere these days. Plus, brown malt today is just a lightly roasted malt and not the stuff that was used when it could be 100% of the grist. Modern brown malt has no diastatic power and needs to be mashed with base malt in order to convert.


Was going to say this, but nobody would believe it if I said it.
12/31/2013 10:44:44 AM

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CLevar 376:10
I went off topic by going into the 100% brown malt "porter"; I apologize to the OP.

Iíd like to reiterate though, that in the Denny Conn imp porter recipe that I often brew, the addition of "modern" brown malt is key. The extensive thread on that recipe the Northern Brewer Forum also makes that point, multiple times. Is it going to be essential, or impart nice character in OPís baltic porter? No idea. Worth a try though!
12/31/2013 10:57:51 AM

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bitbucket 2159:63
Originally posted by CLevar
I went off topic by going into the 100% brown malt "porter"; I apologize to the OP.

Iíd like to reiterate though, that in the Denny Conn imp porter recipe that I often brew, the addition of "modern" brown malt is key. The extensive thread on that recipe the Northern Brewer Forum also makes that point, multiple times. Is it going to be essential, or impart nice character in OPís baltic porter? No idea. Worth a try though!

Thatís what Iím thinking.

And no need to apologize. If a comment about an imperial porter in a baltic porter thread was as far off topic as things got at Ratebeer, this would be a very different place.
12/31/2013 6:24:49 PM

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