Barrel Brew: Baltic Porter

Come and get it! I want to move the barrel.

The Baltic Porter is ready to be picked up! If you brewed for the barrel, bring a vessel to pick up your beer with during the Thursday meeting or drop one off before hand.

Randi and I tested the Baltic and it is good to go. At the next meeting, we will have to decide the time and process by which we'll give you folks back your tasty, tasty porter!

we can test it Saturday!

I have tested the Baltic Porter. To be sure, I tested the entire contents of the barrel with my palate. The contents meet my standards. Nothing else to see here, moving along...



Ah, just kidding. No, Randi and I will put a sanitized thief into the barrel and test the Baltic and post our findings on the forum. Honest.

Has anyone heard how the Baltic Porter is coming along or if Mike has tested it yet??

 

Holy smoke, I'll have to do a wellness check on it and report back!  

Ya, how's it coming? I swear its been like 3 months already. I'm jonesing for some porter!

How is the Porter coming along, or haven't you tested yet?

U bet.

Barrel fill tonight!

7 o'clock tomorrow night

What time are we meeting to fill the barrel?

Its sitting in the secondary - anxiously awaiting to be added to the wooden barrel:cheers: 

Love the porter can't wate to put it in the barrel.

I racked my to the secondary today, what a delicious beer. I used the recipie as posted with saflager.

Yes I do it's ready to get dry hopped.

Everyone got their Baltic's going or planing on doing so soon? This batch needs to be brewed by the 18th this month.

I brewed my batch on July 31st and only had one pack and when I last checked it fermentation appeared to be moving along just fine. I had activity by the next morning.

One sachet of Saflager should be sufficient - it has a yeast cell count high enough to ferment this without any issue.

Gonna brew this one soon - at 18.5 lbs of grain for a 5 gallon batch, will a basic yeast starter do fine or would you suggest bulking it up a bit??

For those of you without ingredients Northerbrewer's all grain Baltic porter is really similar. I am sure that it would work for this brew and is easy to order.

I will not be doing a group order.
Michael Thomas

Yep! You're in Lance!

There's still room for another 3 or 4 batches.

Can I still go in on it

Count me in for 5 gallons as well.

If you are gonna do a group order Thomas then I'll go in with you if you want.

I will plan on doing 5 gallons too

Adam

I'm in for 5 gallons for sure!!

Thanks

I would like to do a group order does anyone else need to order?

I've done this with Wyeast 2308 (Munich Lager) and Saflager. They were both good, but the Munich was maybe a little slow for something like this. I guess I would pick a yeast given your desired fermentation temperature.

I don't think we'll do a group order for this one, unless someone else wants to organize it. It's kind of a PITA. Haha!

I will do a batch. What is your preferred yeast of the 6 listed?

I am in are we doing a group order?

Sign me up maybe this one will turn out okay for me

Count me in for 5 gallons. Can't wait!

Remember, with barrel brews, you get out of them what you put into them. So, please make sure you have your full 5 gallons.

Also, regarding the yeast, the Baltic Porter has a deep malt flavor profile, with just a little dried fruit flavor. If you cannot control your temperatures in the range of the lager yeast, please go with a non lager yeast. Lager yeasts are great, but be sure to use a good sized starter to get the beer finished in time.

As with all barrel brews, your submission will be tasted before we add it to the barrel. If the beer is infected or has other issues, it may not be added.

If you have any questions please feel free to ask. This is a fantastic recipe and one of my all time favorite beers. Some of you may remember, we brewed this as a club in 2011. It didn't stay on tap long.

Cheers!

It's time to reserve your spot in the barrel for the Baltic Porter Brew. We'll start by holding 5 gallon spots. Please respond to this post if you are going to brew a batch for this barrel. Space is limited to the size of the barrel, so it's first come first serve. If we have extra room on July 29th, we'll allow for 10 gallon brews.

Important Dates:
Brew the beer between August 2-18
Put in secondary no later than September 8th
Barrel fill on September 24th


Recipe:
Amt          Name                                              
12 lbs        Pale Malt (Weyermann) (3.3 SRM)            
4 lbs          Munich Malt (9.0 SRM)                              
10.0 oz      Briess Carmel Malt 20L (21.0 SRM)                
10.0 oz      Briess Carmel Malt 80L (81.0 SRM)            
8.0 oz        Roasted Barley (Briess) (300.0 SRM)            
8.0 oz        Smoked Malt (Cherry Wood) (5.0 SRM)          
4.0 oz        Black (Patent) Malt (500.0 SRM)                    
2.75 oz      Hallertauer [4.80 %] - Boil 60.0 min                  
0.75 oz      Saaz [4.00 %] - Boil 15.0 min              

Yeast Options:
-Non lagering conditions:
--Scottish Ale
--German Ale
--California Lager (below 68)

-Lagering:
--Salager S-23
--San Francisco Lager (below 65)
--Bohmemian Lager        

*Download the BeerSmith File: Masher Baltic Porter



40 Gallons Claimed
-Mike P
-TJ
-Mike T
-Ivan
-Jon M
-Adam
-Eric D
-Lance