help me classify this - baltic porter?

Beer Recipes
1

From memory:
68% Pilsner
22% Munich II (9L)
4% Caramunich III
3% Amber Malt
3% Carafa Special III

~37 IBUs Magnum FWH

OG 1.078
FG 1.010
ABV 8.9%
IBU ~37
SRM 27

I know that the inquiry will be ‘what does it taste like?’. I don’t think I have ever had a baltic porter before so I am not sure if it is similar or not. From what I understand baltic porters can have a smoother less roasted quality which this definitely does. There is some alcohol bite but I would think it would be an acceptable amount. Definitely has some notes of chocolate and black licorice with very subdued roast. Hop bitterness is balancing but otherwise not apparent. I went with a higher mash pH (5.57) which really helped and am very please with how smooth this beer is.

I suppose it could just be a high gravity brown ale? Any thoughts?

2

What yeast and fermentation profile?

3

US05 @ 63F until activity slowed then let free rise to 70. Still carbing in bottles and needs some additional conditioning time.

4

Okay just glanced at the guidelines again and this seems to nail it. It is basically an imperialized version of my schwarzbier. I realize that lager yeast is more traditional but says that ale yeast can work too. Sorry, I didn’t realize it would be so cut and clear…

Overall Impression:
A Baltic Porter often has the malt flavors reminiscent of an English porter and the restrained
roast of a schwarzbier, but with a higher OG and alcohol content than either. Very complex, with multi-layered malt and dark fruit flavors.

Aroma:
Rich malty sweetness often containing caramel, toffee, nutty to deep toast, and/or licorice notes. Complex
alcohol and ester profile of moderate strength, and reminiscent of plums, prunes, raisins, cherries or currants, occasionally with a vinous Port-like quality. Some darker malt character that is deep chocolate, coffee or molasses but never burnt. No hops. No sourness. Very smooth.

5

Sounds like a good beer regardless !

6

I am very pleased with it up to this point. I was worried it would be too dry considering how low it finished but I like it. I just hope I can recreate it with a scaled up batch size…

7

Could be a Baltic porter, although most Baltics I have tasted have had lower attenuation and a good load of sweetness.  This doesn’t appear to taste that way.  It might be better to refer to this as a specialty Imperial Schwarzbier!?

8

Yeah I was very suprised by the attenuation. That reminds me, I did add some light brown sugar (~3%) to make up for my low efficiency. That would obviously help with attenuation but I will still surprised with the 86% or whatever it was.

I had planned to adjust mash temps and remove sugar accordingly for next batch but the way that it tastes I may not change a thing. It tastes sweeter than I would expect for 1.010 but yes probably not as sweet as a baltic porter should be.

9

True.  Baltic Porter would normally be several points higher on FG.  Imperial Schwarzbier, I like it !

EDIT -  Still sounds tasty.

10

That works! Yes it looks like I am 6 points below the low end of the style guidelines.

Anyone got any recommendations for widely available commercial examples of Baltic Porters? I think I have maybe seen Zywiec and maybe Baltika #6 around…

11

I love Okocim porter. Haven’t had it in a couple years but it’s very nice, aside from the ones you mentioned.

EDIT -  Makes me want to find some Okocim soon. It’s a great beer.

12

Baltika #6 is in my all-time favorite Top 10 beers that I have ever tasted.  It is really THAT good.  Get it.

13

You might be able to find Sinebrychoff at a good bottle shop. And it is well worth the search, I might add.