Can you post your recipe?
Will do!
I took a flyer, looked on my laptop, and found that I had the Baltic Porter recipe on it. I put the vital statistics in SG rather than degrees Plato that I use at home.
Batch size: 11 gals
OG: 1.088
FG: 1.025
SRM 28.7
IBU: 32.8
Estimated ABV: 8.4%
90 minute boil
15# 2 row (I now use Maris Otter for this beer)
9# Munich 15 L
5# Vienna 3.5 L
1.5# 120L Crystal
0.5# Carafa II 400 L
0.5# Black Patent 500 L
1.25 oz. Magnum (16.7%) at 60 minutees
3.0 oz. Hallertaauer Hershbrucker (2.6%) at 15 minutes
1.0 oz. Hallertauer Hershbruker (2.6%) at 0 minutes
Wyeast 2124 yeast
Mash at 153 degrees for 60 minutes. Collect 13.5 gals and boil for 90 minutes adding hops at the specified intervals. I do not whirlpool so I add the 0 minute addition, let it set for a few minutes and start chilling the beer. Ferment at 48-50 degrees F until terminal gravity reached. Keg or bottle as you normally do.
Last step, enjoy!
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Note, I do 30 minute boil. Mash temp 153. The yeast I use is some I wrangled from a Cherry Blossom. I found the 90 minute whirlpool to be great. I have the pump on for 30 and let it stew another 60 minutes.
6 Gallon Batch
4 lb 4.0 oz - Pale Malt (2 Row) USMash (37.0%) - 2.0 SRM
4 lb 4.0 oz - Pale Malt, Maris OtterMash (37.0%) - 3.0 SRM
1 lb - Munich II (Weyermann)Mash (8.7%) - 8.5 SRM
8.0 oz - Biscuit (Dingemans)Mash (4.3%) - 22.5 SRM
8.0 oz - Caramel/Crystal Malt - 80LMash (4.3%) - 80.0 SRM
8.0 oz - Crystal 120, 2-Row, (Great Western)Mash (4.3%) - 120.0 SRM
8.0 oz - Crystal 40, 2-Row, (Great Western)Mash (4.3%) - 40.0 SRM
1.0 oz - Centennial First Wort Addition (27.8 IBUs)
3.00 oz - Spruce Tips Boil 15.0 min
3.00 oz - Spruce Tip Whirlpool 90 min at 185.0 F (0.0 IBUs)
[quote=“EnkAMania, post:64, topic:31104, username:EnkAMania”]
Interesting! Did you plate it, or just add the blossom to some starter wort? My key lime tree hasn’t dropped all its blossoms yet, and this has me curious.
[quote=“erockrph, post:65, topic:31104, username:erockrph”]
Added blossoms to starter wort and build from there.
Thanks Goose. I appreciate it.
Thank you, Goose! Looks like a great recipe. Added to my recipe database. 
Goose, I’m wondering if you have been to Birdfish brewing in Columbiana. They make a spruce beer and it is very good. Great name too, Spruce Willis. Now I think I may just use your recipe and brew one too!!
I brew ~95% of everything I drink, in part because I can’t buy anything like any of my beers commercially, and what I can by I don’t like as much as my own brews, with a couple of exceptions.
Only beers I really like to buy are from samuel smith. But do enjoy seeing what other brewers have to offer. But nothing beats that cold beer in the basement from your keezer
I enjoyed the Samuel Smith pubs in London. If you wanted beer-flavored beer for a reasonable price they were always a solid choice.
I can’t wait till we make our way there
Just saw this. No I have not been to Birdfish. Stayed pretty close to home (both here and at the condo in FL) with COVID pandemic and now that we have been totally vaccinated, will be looking for some breweries to visit in the coming months.
Yes, that is a great feeling that we are starting to re-open. As I said, Birdfish is a must visit!!
Cheers!
Thanks for the inspiration.
Brewed one up on Saturday, used a bit of Magnum to aid in getting to the IBU - as well as 34/70 yeast. It takes so much Saaz to get to 40 IBU with how low their AA % is - I was worried about some hop grassiness. I still ended up using 4oz total hops though. Can’t wait to try it in a couple months.
Goose, has your recipe evolved since you last discussed it? I’m going to brew a small batch of Baltic Porter, and after reading dozens of recipes I think I have the general direction, but any insights are more than welcome (from anyone). The style is kind of a head-scratcher for me, but it sounds as if going close to 50% MO (or sometimes Continental Pils) and then balancing that with mix of Munich and Vienna is a start, with just enough of something else to make it dark but not bitter or roasty. Plus hops, and then pick a yeast, any yeast…
I’m not a goose, not even a bird. but what he has there looks like a spot on as expected classic style of baltic porter. i think there are different ones out there, including ale yeast ones, but it’s been a long time since i had one unfortunately - re: the concept of this thread.
i try to write in my brewing software a big note so i never forget: “DONT BREW ANYTHING YOU CAN BUY”. and by this i just mean if there is a beer out there similar to it i should really consider not brewing it. this is because i only have so much time and space to brew beer. i usually just do about 10 batches a year i think.
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I brew lots of beers I can buy. At least partially to see how much better they are than my versions, and give me ideas to improve mine.
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No the recipe has not evolved since I started using Maris Otter in it. The old motto is “If it ain’t broke, don’t fix it” works for this recipe and it was well received. I have always been happy with this recipe and need to brew it again one of these days. Too many other beers in the pipeline right now. Sorry for the late response, I didn’t do a deep dive into this thread until I saw it pop up again on the new forum format.
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