Buzzing
Well-Known Member
- Joined
- May 31, 2011
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I tried to brew a Baltic Porter. Not having the oppertunity to get hold of any of these in sunny SA, I had to work on descriptions by others to get a recipe going, which might or might not come out OK.
I used :
4.0kg Pale Malt
2.5kg Munich Malt
0.2 kg Chocolate Malt
0.2 kg Crystal Malt
I used Saaz hops to get to a 25 IBU.
OG came to about 1.065. The pre-boil SG was on the low side and I decided to supplement with some demerera sugar to get the gravity up (I had no stock of DME). My initial calcs showed almost 600g sugar is needed to get to 1.060. Thankfully I first put in about 250g about mid-boil and re-tested. The SG came to 1.065 ! Is the pre-boil SG generally an accurate indication ? For some reason, this time it caught me. Glad I re-tested, but am not happy about putting in some sugar. Would this affect the character and taste of the porter negatively ?
I do no temp-control (yet) and being Winter (12-16 ambient temps) it's a bit too hot for lager yeasts and a bit too cold for most ale yeats ? I went for a SAFALE S.04 yeast, that states a temp envelope of 15`C to 22`C.
I chose this one, as I read that the earlier Baltic Porters were brewed using ale yeasts towards the low ranges of the temps.
The brew is sitting at 16`C, bubbling steadily after only 12 hrs.
Hoping for a clean finish and that the complex taste of the Chocolate malt and munich malts, allowed to get to the front of the line with the 24 IBU saaz hop aroma in the background, will be enough to mask any possible negative effects of the added 250g of demerera sugars.
What would the correct carbonation target for this one be and would this one need a lengthy (longer than usual) maturation time ?
I used :
4.0kg Pale Malt
2.5kg Munich Malt
0.2 kg Chocolate Malt
0.2 kg Crystal Malt
I used Saaz hops to get to a 25 IBU.
OG came to about 1.065. The pre-boil SG was on the low side and I decided to supplement with some demerera sugar to get the gravity up (I had no stock of DME). My initial calcs showed almost 600g sugar is needed to get to 1.060. Thankfully I first put in about 250g about mid-boil and re-tested. The SG came to 1.065 ! Is the pre-boil SG generally an accurate indication ? For some reason, this time it caught me. Glad I re-tested, but am not happy about putting in some sugar. Would this affect the character and taste of the porter negatively ?
I do no temp-control (yet) and being Winter (12-16 ambient temps) it's a bit too hot for lager yeasts and a bit too cold for most ale yeats ? I went for a SAFALE S.04 yeast, that states a temp envelope of 15`C to 22`C.
I chose this one, as I read that the earlier Baltic Porters were brewed using ale yeasts towards the low ranges of the temps.
The brew is sitting at 16`C, bubbling steadily after only 12 hrs.
Hoping for a clean finish and that the complex taste of the Chocolate malt and munich malts, allowed to get to the front of the line with the 24 IBU saaz hop aroma in the background, will be enough to mask any possible negative effects of the added 250g of demerera sugars.
What would the correct carbonation target for this one be and would this one need a lengthy (longer than usual) maturation time ?
