Baltic Porter
16-bits Bryggeri
15 januari 2016 kl 10:43
Rökporter
| Volym | Koktid | OG | FG | IBU | ABV | Kalorier/L | Färg |
|---|---|---|---|---|---|---|---|
| 23,0 L | 90 min | 1.062 SG | 1.014 SG | 41 | 6,3% | 565 |
54 EBC
|
| IBU | ABV | Kalorier/L | Färg |
|---|---|---|---|
| 41 | 6,3% | 565 |
54 EBC
|
| Namn | Mängd | % | Typ | Färg | |
|---|---|---|---|---|---|
| Pale Malt, Maris Otter | 3,08 kg | 50,5% | Malt |
6 EBC
|
|
|
Typ:
Malt Premium base malt from the UK. Popular for many English styles of beer including ales, pale ales and bitters. |
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| Smoked Malt (Weyermann) | 1,25 kg | 20,4% | Malt |
4 EBC
|
|
|
Typ:
Malt Smoked flavor and aroma base malt. Used in smoked ales, lagers and wheat beers, primarily German styles. |
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| Munich II (Weyermann) | 0,42 kg | 6,8% | Malt |
17 EBC
|
|
|
Typ:
Malt Darker Munich Malt. Used as a base malt in many German beer styles. Fest beers, bocks and ales. Enhances malt flavour and aroma |
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| Caraamber (Weyermann) | 0,39 kg | 6,4% | Malt |
71 EBC
|
|
|
Typ:
Malt Medium colored caramel malt. Bocks, dark ales, red and amber lagers and ales.
|
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| Caramunich II (Weyermann) | 0,39 kg | 6,4% | Malt |
124 EBC
|
|
|
Typ:
Malt German crystal malt. Adds maltiness, aroma, color. |
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| Carafa I (Weyermann) | 0,19 kg | 3,2% | Malt |
630 EBC
|
|
|
Typ:
Malt Chocolate malt. Dark beers, Alts, Bockbiers. Adds color and aroma. |
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| Carafa Special I (Weyermann) | 0,19 kg | 3,2% | Malt |
630 EBC
|
|
|
Typ:
Malt Chocolate malt. Dark beers, Alts, Bockbiers. Adds color and aroma. De-husked, smoother tasting |
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| Chocolate Wheat (Weyermann) | 0,19 kg | 3,2% | Malt |
818 EBC
|
|
|
Typ:
Malt Chocholate malt made with a wheat base. Adds aroma and color. Alts and dark wheat beers. |
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| Namn | Mängd | Tid | Användning | Form | Alfa | IBU | gr/L | |
|---|---|---|---|---|---|---|---|---|
| Magnum | 20 gr | 60 min | Kok | Pellets | 13,50% | 27,2 | 0,9 | |
|
Användning: Kok High-alpha hop with clean, neutral bitterness. Can be used in almost any recipe.
|
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| East Kent Goldings (EKG) | 14 gr | 60 min | Kok | Pellets | 5,00% | 6,9 | 0,6 | |
|
Användning: Kok 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.
|
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| East Kent Goldings (EKG) | 23 gr | 20 min | Kok | Pellets | 5,00% | 6,9 | 1,0 | |
|
Användning: Kok 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.
|
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| East Kent Goldings (EKG) | 23 gr | 0 min | Kok | Pellets | 5,00% | 0,0 | 1,0 | |
|
Användning: Kok 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.
|
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| Namn | Temp. | Tid | Höjningstid | Typ | Vatten | |
|---|---|---|---|---|---|---|
| Inmäskning | 66°C | 75 min | 2 min | Infusion | 15,92 L | |
|
Höjningstid: 2 min |
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1.060 - 1.090
1.016 - 1.024
20 - 40
33 - 59
A Baltic Porter often has the malt flavors reminiscent of an English brown porter and the restrained roast of a schwarzbier, but with a higher OG and alcohol content than either. Very complex, with multi-layered flavors. Traditional beer from countries bordering the Baltic Sea. Derived from English porters but influenced by Russian Imperial Stouts. May also be described as an Imperial Porter, although heavily roasted or hopped versions should be entered as either Imperial Stouts (13F) or Specialty Beers (23).
Sinebrychoff Porter (Finland), Okocim Porter (Poland), Zywiec Porter (Poland), Baltika #6 Porter (Russia), Carnegie Stark Porter (Sweden), Aldaris Porteris (Latvia), Utenos Porter (Lithuania), Stepan Razin Porter (Russia), Nøgne ø porter (Norway), Neuzeller Kloster-Bräu Neuzeller Porter (Germany), Southampton Imperial Baltic Porter
Generally lager yeast (cold fermented if using ale yeast). Debittered chocolate or black malt. Munich or Vienna base malt. Continental hops. May contain crystal malts and/or adjuncts. Brown or amber malt common in historical recipes.
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; no diacetyl. 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 (Lublin or Saaz types) ranges from none to medium-low. Mouthfeel: Generally quite full-bodied and smooth, with a well-aged alcohol warmth (although the rarer lower gravity Carnegie-style versions will have a medium body and less warmth). Medium to medium-high carbonation, making it seem even more mouth-filling. Not heavy on the tongue due to carbonation level. Most versions are in the 7-8.5% ABV range.
