I would like to try my hand at brewing Keptinis (I've read Lar's blog). I would like a recipe geared towards modern homebrewers and I'm most interested in the baking part and how to do that in a standard oven or grill. I think the rest I can figure out with my setup. Thanks!
Recipe that I came up with that I will be brewing after my current one.
100% 2 row pale malt
34 IBUs using noble hops, bittering only
FG unknown, due to caramelization of sugars during baking.
Yeast - any neutrel yeast, but a Saison yeast would be interesting.
- Mash, medium to light body
- Bake in large baking dishes with high lip, sorta like lasagna dish. 450F till dark brown my guess is 3 hours, let cool in oven.
- Sparge baked mash till desired volume and gravity
- make Hop Tea, then add to FV
Take 120g bitter hops (14% alpha acid) and 50g aroma hops (5-6% alpha) and boil them for 30 minutes in 2 liters of water. There was no very clear aroma of hops in the beer, so some noble hop will probably work best. Blockquote
I would scale this down and use 1L of tea, and calculate for 34 IBUs
- Ferment as normal.
I will update this in a few weeks when I finalize the process.
FYI this is a no boil beer.