Baltic Porter | Whirlpool Hops | How To Brew Beer
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- เผยแพร่เมื่อ 10 ก.พ. 2020
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Recipe for 5 gallons:
10 lbs Light Munich
5 lbs Pilsner; German
8.0 oz Carafa II
8.0 oz Caramel 60
4.0 oz Pale Chocolate (225.0 SRM)
1.50 oz Perle Pellets [7.00 %] - Boil 60.0 min
1.00 oz Styrian Golding Pellets [3.80 %] - Steep/Whirlpool Hop
1.0 pkg German Lager (White Labs #WLP830)
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Join me on my Homebrew Challenge to brew all 99 BJCP beer styles:
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Wow sounds and looks amazing both cheese and porter, great combination and watch them hips with all them calories.
😆
Another great video thank you so much for posting. Who put a thumbs down on this, must be wine drinkers.
Pretty simple grist. I like having a crazy bill. Just me. My preferred hop is bramling cross hops. Adds this dark fruit flavor that plays well with high abv dark beers. I added in coffee to a batch mmm.
love the intro music , great video!
Thanks !
Great vid as always! Getting ready for my first all electric brew day soon, hating this downtime from brewing in the process. Cheers! Still going to make it to you someday! Haha
Sweet - brewing indoors is hard to beat in the winter :)
BJCP guidelines are pretty lax on what a Baltic Porter should be. It's a very typical style in Poland, where pretty much every brewery, craft or industrial alike, will have this style on offer. Our guidelines are more restrictive: OG 1074-1092, ABV 8-10%, IBU 25-45, EBC 45-75 (that's 23-38 SRM). We also have another style called Imperial Baltic Porter, not recognised internationally, with an OG over 1092, with 1100 being a rather popular OG, with numerous commercial examples. Not that I'm bashing BJCP or anything, but I think the low end of the gravities they consider as "true to the style" are way too watered down to be considered an actual Baltic Porter.
Love the videos ! And hello from a Wiltshire yocal
Thanks 😊
Martin, maybe you could add some detail in one of your videos about how you're selecting these recipes. Since I assume you're aiming to brew iconic versions of the styles, picking the right recipe has added weight vs. the average "wing it" situation. Your videos are top notch! Cheers
Thank you. I do plan to address this in an upcoming video. But basically I start with the BJCP guidelines, look up existing recipes online, then tailor to my own tastes and ingredients I have on hand.
Cheers!
Another week, another brew challenge. This looks cracking Martin, this is on my list. BTW, started my NEIPA session at 2pm and finished clearing away at 10 pm Sunday...I don't know how you do it or find the time :) Cheers.
A NEIPA would really hit the spot right now - let me know how it turns out.
The cows drink beer in Australia, that's why the cheese pairs well!
Really nice man. How did you settle on the Unibrau? I love the modularity. Have been considering the Ancil Foundry.
What sort of boil off do you get w the Unibrau?
Hi! Usually Baltic Porter made in Poland lager for at least 6 months before you can find them on the shelf's. Did you keep some bottles of this one to try later ?
If I missed it in one of your previous videos, forgive my question. Have you brewed a Starkbier (strong beer) that is drank in early Spring in Munich?
I find the sweetness evolves into greater complexity with age, one to two years. I brew one every two years.
That sounds wonderful. I should bottle some and hide it.
Curious about sanitizing the immersion chiller. Is that so you don't have to boil for 10 minutes? I reckon that would help by not getting in the way of additions in the last 10 minutes.
Great series! You should try twitch and live stream some brew days once in a while. Not a lot of that on there. You'd get my twitch prime every month for sure.
Yeah would be cool to try a live stream at some point.
Great video, thank you. Do you also cool down your lager yeast starter before pitching ?
Thanks. I’ll typically have the lager yeast in the fridge then sit out at room temperature for 15 mins. Very scientific 🧪
Martin, how long from the start of fermentation to taste test? How long in fermentation?
Did you do a massive starter? In Beersmith its saying that I need around 550M cells? Even with three packs im looking at a 2L starter.
Another great video, thank you for that!
One small question. Where did you find this stone "wand" for oxygenation? I usually use a silicone tube which I can never straighten up so easily.
Gosh I honestly don’t remember. Amazon probably. Have had it a good while.
@@TheHomebrewChallenge thank you. Found it.. OxyWand is the name.
Make kvass, the more you can drink the healthier so keep it traditional
This may be a silly question, but couldnt you have just used your sparge-arm to whirlpool or nah?
Fun fact about Baltic Porters...they can be made with ale yeast as well as lager yeast, but need to be fermented on the colder side with the ale yeast.
How did the whirlpooling effect the clarity of the wort after boiling? Was there a nice cone in the center? Perhaps highlight this again with a pale beer. 🍻
Right not all that apparent given the dark color. Will try this again with a lighter beer.
Any diacetyl rest? Only fermenting at 15C?
I'm having flask envy at 7:20
LOL
You should try it out with polish smoked cheese since it is a baltic porter
I've never had Polish smoked cheese. Sign me up.
Martin the way you pull these videos together is insane. Narrated story with awesome B Roll. Then come tasting you've got three cameras setup with front, side and top! How much work do you put into these videos? :o Never mind brewing the actual beer. Do you do all of this yourself? Where did you learn all of this? Love love love your work!
Thank you so much. I'm happy to finally have a 3 camera setup for these tasting sessions. Not to mention cheese :) My fav hobbies are brewing beer and making videos so combining the two is ideal. Really appreciate your kind words.
@@TheHomebrewChallenge I've been a part-time pro photographer for a while now and enjoying learning the video side of things using my Sony a7iii Your channel has been an inspiration!
What makes it baltic?
Instead of German lager yeast, which other lager (or ale) yeast would you suggest to use in this recepy? Btw your videos are super interesting, the pairing with cheese was a nice touch
A clean fermenting ale yeast fermented at a low temperature would be interesting.
You should give Saflager 34/70 a go. It's the Weihenstephan lager strain.
No lagering?
So i am really new to home brewing and currently using just a stock pot on my burner for all my needs. Can i do all grain with that and grain bags. Or is it better for me to use more malts when i brew until i get a bigger place and have more room for better equipment
Yeah you can absolutely use what you have for all grain. Take a look at some brew in a bag videos. So long as you can keep a somewhat stable temp during mash rest you’ll be good
Keep in mind that if you're doing single vessel brewing with grain bag (BIAB), then your boil pot needs to be MUCH bigger than the typical stockpot for extract brewing. This is because you'll need to accommodate higher volumes for mashing and sparging. Thigh you could brew a smaller batch; just meaning if you want to produce the standard 5gal (19l) batch.
@@scottzielinski9942 is 20 quarts ok in my last batch i did and a few lbs of llm to the boil also
So why don't you use the counterflow chiller I see? I feel like the whirlpool with be more efficient if it wasn't obstructed by the immersion chiller? I use a plate chiller and it works fine with the whirlpool setup.
You weren't supposed to spot that counterflow chiller til next week.. ;-)
@@TheHomebrewChallenge Oops! I mean... What counterflow chiller?
So 5 gallons of water then?
Cheddar should be from my home county Somerset in England lol, but g'day from Australia
What a coincidence. I was born in Yeovil Somerset. I fully concur!
Great vídeo, Legend in portuguese please :)
What was your fermentation schedule like?
Fermented initially at 50F, raising to 55F near the end of fermentation.
How long should this beer age before drinking it?
I aged for about a month. But I think I big beer like this would benefit from a bit longer.
You should use Polish hops marynka nad lubelski, and yuse smoked plums. And do not tell anyone ;).
You boiled down to 4 gallons of wort. Was that the plan? Or did I miss something? Cheers!
Hmm did I? Looks like there was a little over 5 gallons during chilling.
@@TheHomebrewChallenge at 7:02 it showed close to 4 gallons when adding oxygen. At 6:00 when adding hops you were over 4 gallons. I would think it would change the flavor and gravity? Maybe for the better? I'm curious to see if it did taste better. Thanks!
Try it with a good quality blue cheese.
FYI... You missed the 10#s of Munich malt in your recipe.
Thanks, fixed.
Posted 33 seconds ago :))))
here i am thinking 52 seconds would get me in first lol
Cheese Gromit!!!!!!!!
Who eats Australian cheese? I mean, I do but I live here
It sure beats American "sharp" cheddar
@@TheHomebrewChallenge Fair enough
5 Weeks? are you serious? five months about is the minimum.
these videos would be so much better without the music