The style guidelines say:
“Complex alcohol and ester profile of moderate strength, and reminiscent of plums, prunes, raisins, cherries or currants, occasionally with a vinous Port-like quality.”
Where do these flavors come from? Are there lager yeasts that have that kind of profile?
Aging and a complex grain bill.
I make my version of a Baltic with 2112,
it could contribute some of those qualities.
babalu, what IBU do you make yours to?
I was a little suprised that “the guidelines” top out at 40.
I’d have to check when I get home.
Brewed it yesterday and 45 is sticking in my head
A long boil helps as well.
48.9 IBU and a 2 hour boil
I guess in my head I had esters associated with yeast. What forms them from the malt? Acids from the malt reacting with the alcohol over time?
3 different base malts for starters.
I think the grain bill on my recipe has 8 different grains with Pils, Munich AND Vienna as the “base” malt
Trying to wrap my head around getting plum from a malt but I’ll just have to try it and find out 8)
Crystal 120:
[quote]A very dark caramel malt that contributes deep red color and pronounced caramel, burnt sugar, raisin, and prune flavor.
[/quote]
yeah - if you use enough 120Lthe plum and raisiny aromas’ll jump out of the glass and grab your nose if you’re not careful.
Thanks.
Special B sounds similar - “147 L. An extremely dark caramel malt with a sharp, almost toffee like flavor. It will impart a heavy caramel taste and is often credited with the raisin-like flavors of some Belgian ales.”
Does it give more or less of the plum/raisin/prune than the Crystal 120?
I can’t stand special B, personally, except in dubbels, etc. Special B seems more intense in those areas, but also borders on being artificial, if that makes any sense. special B always makes me think belgian ale, so I find it hard to use in other styles. YMMV.
I think Special B is stronger than 120 in that respect.
I used both together once and it was too much for me,
some loved it though.
Thanks on the IBU report babalu, um yea, guess I never brew a baltic. Mine are way overhopped. imperial american porter? oh brother. :
I’m curious to see your recipe if you don’t mind sharing.