I think I finally figured out how I want to use a couple of yeast strains that I had sitting around the fridge. I want to make a split batch of baltic porter with 1728 and 2565. I'll make a total of 10 gal and use 2 fermenters--one for each yeast. I'm wondering if anyone can come up with a beer similar to Great Divide's Yeti. I'm also considering racking off 1 gal of each into gallon fermenters to add oak. I'm also thinking of adding a significant amount of oats to add body to this beer. Thoughts?
You've been awful tight-lipped in your last dozen posts, mister. pils or 2- row? Ferment high or low?
I'd say, roll with the oats. I just finished a robust porter with oatmeal in it, and it's great. Mashed low too, and still PLENTY of body to it, with an easy to drink, slightly dry roasty finish that makes you take another sip! I used 1968 in mine however, so I can't comment on the yeast choices.
I should have clarified that those are the Kolsch and Scottish strains so people don't need to look them up. Too late now.
I'm a little apprehensive to use a full flavor base malt like MO because of the attenuation rate of the Scottish yeast. It's only 70%. Maybe a bit of MO, Vienna, or Munich.
That would work I guess.. I have a IPA recipe that is a favorite that uses a combo of all 3 of those malts. Depends on how low you want to take it I guess. I like the experiment of the kolsch yeast though.. Let us know how that turns out.
x2 for a 10 gal batch. My brain just doesn't work that way, so here's a standard batch: 11# American 2 Row .5# crystal 40 .5# crystal 120 .5# pale chocolate .25# roasted barley .75# naked oats I'm wondering about a carafa II or dehusked addition. I've never worked with the stuff. It sounds like a substitute for black patent. Mash at 149F for 60 min I'll possibly add .25-.5# of sugar into the scottish ale yeast strain to dry it out if needed after fermentation. Saaz IBU to 30 Ferment in the high 50s for a couple of weeks and hope for the best.
BYO published a Yeti clone recipe: http://www.byo.com/component/resource/article/Indices/25-Cloning/1486-tasting-double (it's towards the bottom of the webpage)
The two items that you mention give long chain sugars and other things that really have no flavor. But.. as I think about this you are asking about a Baltic Porter. Where did I just read about a Baltic Porter being a cross between an Ale and a Larger. I took a quick at BCS and Jamil does use a lager yeast. His base grains are pilsner and munich. Which makes sense. That seems to be a tested approach to an English style without the MO flavor. Jamil also uses a bit of crystal for sweetness, some special B (hmmm?) then the dark malts. CarafaII and choc. Looking at your recipe, if you want to brew to style I don't think that you need the oats. Are these the Simpson Naked Oats? Aren't they 10L? That's a step towards crystal. But with a big malt bill you don't normally need oats.
Taking an existing recipe and adding sugar to it doesn't dry it out, it simply raises the ABV. If you want to dry the beer out then you need to replace some of the base malt with sugar, thus keeping the OG the same but lowering the final gravity.
This one did very well in competitions, and was a favorite of mine. 2010 Baltic Porter A ProMash Recipe Report Recipe Specifics ---------------- Batch Size (Gal): 10.50 Wort Size (Gal): 10.50 Total Grain (Lbs): 32.25 Anticipated OG: 1.079 Plato: 19.18 Anticipated SRM: 47.1 Anticipated IBU: 45.2 Brewhouse Efficiency: 63 % Wort Boil Time: 80 Minutes Formulas Used ------------- Brewhouse Efficiency and Predicted Gravity based on Method #1, Potential Used. Final Gravity Calculation Based on Points. Hard Value of Sucrose applied. Value for recipe: 46.2100 ppppg % Yield Type used in Gravity Prediction: Fine Grind Dry Basis. Color Formula Used: Morey Hop IBU Formula Used: Tinseth Tinseth Concentration Factor: 1.00 Grain/Extract/Sugar % Amount Name Origin Potential SRM ----------------------------------------------------------------------------- 3.1 1.00 lbs. Turbinado Sugar Generic 1.046 0 37.2 12.00 lbs. Vienna Malt Germany 1.037 3 31.0 10.00 lbs. Munich Malt Germany 1.037 8 3.1 1.00 lbs. Pilsener Germany 1.038 2 2.3 0.75 lbs. Molasses Generic 1.036 80 3.1 1.00 lbs. Special B Malt Belgian 1.030 120 3.1 1.00 lbs. CaraMunich 60 France 1.034 60 5.4 1.75 lbs. Chocolate Malt Great Britain 1.034 475 3.1 1.00 lbs. Carafa Germany 1.030 400 Potential represented as SG per pound per gallon. Hops Amount Name Form Alpha IBU Boil Time ----------------------------------------------------------------------------- 2.75 oz. Magnum Whole 10.50 36.5 60 min. 1.00 oz. Nugget Whole 13.00 6.0 10 min. 1.25 oz. Willamette Whole 4.80 2.7 10 min. 2.00 oz. Czech Saaz Whole 3.50 0.0 0 min. Yeast ----- White Labs WLP830 German Lager Cold steep the dark malts. Pitch at 46, fement at 50F Lager for 8 weeks. Age at 50F This one gets better as it ages, and developes dark fruit flavors. Note - there was some DME added to hit target gravity. Hard time getting it to convert, add more pils malt next time.
