Baltic Porter or Imperial Stout?

[matt76]

Thinking ahead to the winter months I thought I might be a strong dark beer - either the Baltic Porter or the Russian Imperial Stout from the GH book...

I did his Brown Porter a few months ago which was superb so I'm leaning towards the porter, although the current warm weather vs. need for a lager yeast is a concern.

Anyone got any experience of either of these brews?

(SWMBO is out tonight so might seize the opportunity once the kids are in bed)

 

[user 23602]

Do the Impy! A solid 10% ABV boozy, oily, thick stout that is aged in a grand cognac cask for 4-5 months. Then feel free to send me 5!

 

[Zephyr259]

Do you not have any way of cold fermentation? I've been considering a Baltic Porter for ages now and was thinking of using Wyeast 1728 Scottish Ale for it since it's clean and works down to 13c for a bit of a pseudo-lager. Or I might just use Voss Kveik since it did a good job on my "California" Common at 25c, going to try it down at 20c next.

Both those recipes look appealing, the porter being all munich base malt should be very tasty. I've made the Bourbon Vanilla Stout (with Voss Kveik) and it's very tasty, I'd call it a porter personally as it's only chocolate malt for roast which means it's very smooth and not as intense as I'd expect of a stout.

 

[matt76]

Nope, no temperature control apart from nature.

I would probably go with WY2124 which is ok for the style and good up to 20degC (used it recently on a Märzen).

But even so it's still a tad too warm right now.

Decided in the end I'm gonna make a Black IPA tonight which I had planned anyway, and take a little longer to mull over the stout Vs porter dilemma.

 

[MyQul]

Nope, no temperature control apart from nature.

I would probably go with WY2124 which is ok for the style and good up to 20degC (used it recently on a Märzen).

But even so it's still a tad too warm right now.

Decided in the end I'm gonna make a Black IPA tonight which I had planned anyway, and take a little longer to mull over the stout Vs porter dilemma.

I've always liked notty for stouts and porters, espcially as, like me you rely on ambient temps and notty has such a wide tepm range

 

[matt76]

I've always liked notty for stouts and porters, espcially as, like me you rely on ambient temps and notty has such a wide tepm range

Thanks MyQul. Weirdly, the Baltic Porter seems typically to be made with lager yeast - and hops, recipe says saaz but I might go with h.mit.fruh as I have some in stock.

Anyhoo, according to Wyeast, 1728 Scottish Ale is also a good fit so might go with that as it's good up to 24degC.

 

[MyQul]

Thanks MyQul. Weirdly, the Baltic Porter seems typically to be made with lager yeast - and hops, recipe says saaz but I might go with h.mit.fruh as I have some in stock.

Anyhoo, according to Wyeast, 1728 Scottish Ale is also a good fit so might go with that as it's good up to 24degC.

Baltic porter is supposed to be lagered. I imagine to mimic the conditions that porter would go through on it's way from London to the baltic countries

 

[matt76]

I think it's actually that porter was originally imported to the Baltic region from England but then evolved to be brewed locally using local methods, hence lager yeast and European hops.

Some interesting articles here:
https://beerandbrewing.com/make-your-best-baltic-porter/
https://beerandbrewing.com/baltic-porter-lagers-answer-to-imperial-stout/