I’m looking into brewing a Baltic Porter sometime this winter. I notice alot of recipes use Vienna, Munich and Pilsen malt.
Would it no longer be the same style if I sub-ed Munich for the Vienna?
It would be a different beer, not necessarily a different style
not sure I follow you - are you saying can you sub Munich in and just do Munich and Pils as your base malts?
Sure. Switching out Munich and Vienna in this style isn’t a deal breaker - the flavor will certainly change a bit, but its still well within guidelines.
In fact, I don’t think I’ve seen many recipes that include Vienna come to think of it (and I would notice being that I really dig vienna).
I’m making a BP next weekend - using Munich I & II and Pils along with chocolate and Carafa II.
Baltic Porters seem to benefit from a diverse grain bill.
These beers have A LOT of character
so you’re saying I should add the vienna as you did in yours? consider it done! (just now it looks just like yours)
Sorry for the confusion. By all munich I guess I meant munich instead of vienna.
I guess I have another question now. Since it’s a darker beer why use Pils and not some MO?
Pils will bring a different layer of flavor in. I never thought of that before and now I’m going to have to try it.
Fred
I wouldnt have gave it to you if I didnt believe in it ;D
Is 1st at the 2009 Northeast Regionals of the NHBC a good barometer 
okay, you’re right, my bad - as is then! you didn’t give a hop schedule - is 34 ibus okay?
All whole leaf
2 oz Perle (5.7%) 90 minutes
.5 oz Mt Hood (5.2%) 15 minutes
.5 oz Mt Hood (5.2%) 5 minutes
LOTS of yeast, like a slurry from something lots
That’s the key to the highway! 