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ABV: 5,4%
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Rocksolid Brewing
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ABV: 4,8%
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ABV: 10,0%
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ABV: 9,6%
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Baltic Porter v1.0

Baltic Porter v1.0

Baltic Porter
668.se Brewery
13 januari 2017 kl 18:57

Prototyp Baltic Porter

Offentlig 1 kommentar 0 gillade 40 nedladdningar

Ölrecept

Mängd Koktid IBU OG FG ABV Kalorier / L Färg
23,0 L 60 min 22 1.066 SG 1.016 SG 6,7% 427 56 EBC
 

Malt

Namn Mängd % Typ Färg
Pale Malt, Maris Otter 5,00 kg 74,5% Malt 6 EBC
 

Malningsgrad: 1,50%
Fuktighet: 3,00%
Utbyte: 83%
Potential: 1.038 SG
Enzymatisk aktivitet: 120,0 Lintner
Rekommenderad max giva: 100%
Protein: 11,7%
Mäskning rekommenderad: Ja
Ursprung: Storbritannien
Leverantör: Maris Otter

Premium base malt from the UK. Popular for many English styles of beer including ales, pale ales and bitters.

Caramunich I (Weyermann) 0,50 kg 7,5% Malt 100 EBC
 

Malningsgrad: 0,00%
Fuktighet: 5,50%
Utbyte: 78%
Potential: 1.036 SG
Enzymatisk aktivitet: 0,0 Lintner
Rekommenderad max giva: 10%
Protein: 0,0%
Ursprung: Germany
Leverantör: Weyermann

German crystal malt. Adds maltiness, flavor, color and aroma.

Munich I (Weyermann) 0,50 kg 7,5% Malt 14 EBC
 

Malningsgrad: 1,50%
Fuktighet: 3,30%
Utbyte: 82%
Potential: 1.038 SG
Enzymatisk aktivitet: 50,0 Lintner
Rekommenderad max giva: 100%
Protein: 10,6%
Mäskning rekommenderad: Ja
Ursprung: Germany
Leverantör: Weyermann

Light Munich malt. May be used as a base for many German beer styles. Fest beers, bocks, ales. Enhances malty flavour and aroma

Chocolate Rye (Weyermann) 0,31 kg 4,6% Malt 483 EBC
 

Malningsgrad: 1,50%
Fuktighet: 4,00%
Utbyte: 70%
Potential: 1.032 SG
Enzymatisk aktivitet: 0,0 Lintner
Rekommenderad max giva: 5%
Protein: 12,0%
Ursprung: Germany
Leverantör: Weyermann

Roasted malt made with a rye base. Adds aroma, flavor and color. Used in rye styles.

Cara-Pils/Dextrine 0,20 kg 3,0% Malt 4 EBC
 

Malningsgrad: 1,50%
Fuktighet: 4,00%
Utbyte: 72%
Potential: 1.033 SG
Enzymatisk aktivitet: 0,0 Lintner
Rekommenderad max giva: 20%
Protein: 13,2%
Ursprung: US

Significantly increases foam/head retention and body of the beer.
Also sold under the names "Dextrine" and "Cara-Foam"

Carafa Special II (Weyermann) 0,20 kg 3,0% Malt 818 EBC
 

Malningsgrad: 1,50%
Fuktighet: 3,00%
Utbyte: 78%
Potential: 1.036 SG
Enzymatisk aktivitet: 0,0 Lintner
Rekommenderad max giva: 5%
Protein: 10,0%
Ursprung: Germany
Leverantör: Weyermann

De-husked chocolate malt for a smoother flavor. Adds body, color, aroma. Dark beers, Alts, Bockbiers

Humle

Namn Mängd Tid Användning Form Alfa IBU gr/L
East Kent Goldings (EKG) 34 gr 60 min Kok Pellets 4,50% 14,6 1,5

6.7 mg/L AA
5,4 AAU
Beta: 3,50%
HSI: 35,00%
Ursprung: Storbritannien

Also known as Canterbury Hops by some, although others will dispute this fact. East Kent Goldings gracefully defines the English Pale Ales and Ales produced by the region, it is quintessentially English.
Used for: English Ale, Porter, Scottish and Irish Ale, Stout, Strong Ale, ESB, Saison, Barleywine.
Aroma: Floral, aromatic, earthy, slightly sweet spicy flavor
Substitutes: First Gold, Fuggles, other Golding varieties, Progress, Target, and Whitbread Golding
Storage: Good/Fair 965-80% AA after 6 months at 20 C)
4-7% AA / 1.9-2.8% Beta

Fuggle 17 gr 30 min Kok Pellets 4,50% 5,6 0,7

3.3 mg/L AA
2,7 AAU
Beta: 2,50%
HSI: 60,00%
Ursprung: Storbritannien

Traditional English-type aroma hop.
Used for: English Ales, ESB, Bitter, Lagers
Aroma: Mild, soft, fruity, spicy, woody
Substitute: Fuggle (U.S.), Willamette, Styrian Golding
Storage: Good/Very Good (70-80% AA after 6 months at 20 C)
3-5.6% AA 2-3% Beta

Fuggle 16 gr 10 min Kok Pellets 4,50% 2,5 0,7

3.1 mg/L AA
2,5 AAU
Beta: 2,50%
HSI: 60,00%
Ursprung: Storbritannien

Traditional English-type aroma hop.
Used for: English Ales, ESB, Bitter, Lagers
Aroma: Mild, soft, fruity, spicy, woody
Substitute: Fuggle (U.S.), Willamette, Styrian Golding
Storage: Good/Very Good (70-80% AA after 6 months at 20 C)
3-5.6% AA 2-3% Beta

East Kent Goldings (EKG) 8 gr 0 min Kok Pellets 5,00% 0,0 0,3

1.7 mg/L AA
1,4 AAU
Beta: 3,50%
HSI: 35,00%
Ursprung: Storbritannien

Also known as Canterbury Hops by some, although others will dispute this fact. East Kent Goldings gracefully defines the English Pale Ales and Ales produced by the region, it is quintessentially English.
Used for: English Ale, Porter, Scottish and Irish Ale, Stout, Strong Ale, ESB, Saison, Barleywine.
Aroma: Floral, aromatic, earthy, slightly sweet spicy flavor
Substitutes: First Gold, Fuggles, other Golding varieties, Progress, Target, and Whitbread Golding
Storage: Good/Fair 965-80% AA after 6 months at 20 C)
4-7% AA / 1.9-2.8% Beta

Fuggle 8 gr 0 min Kok Pellets 4,50% 0,0 0,3

1.6 mg/L AA
1,3 AAU
Beta: 2,50%
HSI: 60,00%
Ursprung: Storbritannien

Traditional English-type aroma hop.
Used for: English Ales, ESB, Bitter, Lagers
Aroma: Mild, soft, fruity, spicy, woody
Substitute: Fuggle (U.S.), Willamette, Styrian Golding
Storage: Good/Very Good (70-80% AA after 6 months at 20 C)
3-5.6% AA 2-3% Beta

Övriga ingredienser

Namn Mängd Typ Användning Tid
Irish Moss 1 gr Klarning Kok 10 min

Används till: Clarity

Fining agent that aids in the post-boil protein break. Reduces protein chill haze and improves beer clarity.

Mäskning

Namn Typ Vatten Stegtemperatur Höjningstid Stegtid
Försockringsrast Infusion 18,12 L 66°C 0 min 60 min
Utmäskning Temperatur 0,00 L 75°C 5 min 10 min

Malt

Humle

9C. Strong European Beer

Stilguide

BJCP 2015

Typ

Ale

OG

1.060 - 1.090

FG

1.016 - 1.024

IBU

20 - 40

Färg

33 - 59

Anteckningar

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. History: Traditional beer from countries bordering the Baltic Sea, developed indigenously after higher-gravity export brown or imperial stouts from England were established. Historically top-fermented, many breweries adapted the recipes for bottom-fermenting yeast along with the rest of their production. Style Comparison: Much less roasted and smoother than an Imperial Stout, typically with less alcohol. Lacks the roasty qualities of stouts in general, more taking on the roasted-but-not-burnt characteristics of a schwarzbier. Quite fruity compared to other porters. Higher alcohol than other porters.

Förebild

Aldaris Porteris, Baltika #6 Porter, Devils Backbone Danzig, Okocim Porter, Sinebrychoff Porter, Zywiec Porter

Ingredienser

Generally lager yeast (cold fermented if using ale yeast, as is required when brewed in Russia). Debittered chocolate or black malt. Munich or Vienna base malt. Continental hops (Saazer-type, typically). May contain crystal malts and/or adjuncts. Brown or amber malt common in historical recipes.

Profil

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. Appearance: Dark reddish-copper to opaque dark brown (not black). Thick, persistent tan-colored head. Clear, although darker versions can be opaque. Flavor: As with aroma, has a rich malty sweetness with a complex blend of deep malt, dried fruit esters, and alcohol. Has a prominent yet smooth schwarzbier-like roasted flavor that stops short of burnt. Mouth-filling and very smooth. Clean lager character. Starts sweet but darker malt flavors quickly dominates and persists through finish. Just a touch dry with a hint of roast coffee or licorice in the finish. Malt can have a caramel, toffee, nutty, molasses and/or licorice complexity. Light hints of black currant and dark fruits. Medium-low to medium bitterness from malt and hops, just to provide balance. Hop flavor from slightly spicy hops ranges from none to medium-low. Mouthfeel: Generally quite full-bodied and smooth, with a well-aged alcohol warmth. Medium to medium-high carbonation, making it seem even more mouth-filling. Not heavy on the tongue due to carbonation level. Comments: May also be described today as an Imperial Porter, although heavily roasted or hopped versions are not appropriate for this style. Most versions are in the 7–8.5% ABV range. Danish breweries often refer to them as Stouts, which indicates their historic lineage from the days when Porter was used as a generic name for Porter and Stout.