What an interesting video! I purchased the book and am thoroughly enjoying every page. Thank you very much for all the work and effort that goes into your channel.
The positive reaction from you both and the "this is different" factor means I'll definitely be putting caramelising mashed grain on my list of techniques to play with. I'll investigate the originating Lithuanian technique too. Thanks for sharing.
More malty... You might also try stirring while in the oven, it would also darken it towards the porter/stout color range. Steve was blown away by this... and quite a few of your small batch experiments.
Outstanding video!! I like to experiment, I like to try recreating "old" beers using "old" techniques. I was planning to caramelize part of the mash but I was not sure about the results. Thanks for sharing this, you made my day!!
you want hint - here you are. use less water for mashing (like 1:2 - one part water and 2 parts of malt) and bake mashed barley in same pot. Then do the rest - sparge, boil etc...
I got the book just for Keptinis inspiration and got a whole bunch more. I was hoping to use the technique in a historical porter and haven't figured out a way to accomplish it. I like your method of reserving the mashed wort and wonder if I can do two mashes; one with pale malt and then another with the rest of the grains while the pale is baking. Many possibilities! I'm excited. Thanks!
I think I am at the “skill level” now to give it a try. This beer really interests me. So the boil was only 30 minutes and not 90 when using Pilsner malt in this one?
Hey James. Great episode. Quick question. You said you put the grains back in with the wort and brought it to 163. How long did you keep it there? Thanks.
How can you sleep at night not answering the bat-phone? The live via satellite delay is funny Steve is agreeing with bullet points out of sink. Live! Not a bad yield at all.
What an interesting video! I purchased the book and am thoroughly enjoying every page. Thank you very much for all the work and effort that goes into your channel.
I must try this technique and this recipe, looks like you've got a winner here! Cheers from Devon UK
The positive reaction from you both and the "this is different" factor means I'll definitely be putting caramelising mashed grain on my list of techniques to play with. I'll investigate the originating Lithuanian technique too. Thanks for sharing.
More malty... You might also try stirring while in the oven, it would also darken it towards the porter/stout color range.
Steve was blown away by this... and quite a few of your small batch experiments.
I'll do this but on my next brew. I might add more hops to balance the sweetness.
Or use baking sheets in order to expose more of the grains to the heat.
Todaaay is gonna be a weird one! You weren't kidding. Glad it turned great. Cheerz.
Outstanding video!! I like to experiment, I like to try recreating "old" beers using "old" techniques. I was planning to caramelize part of the mash but I was not sure about the results. Thanks for sharing this, you made my day!!
you want hint - here you are.
use less water for mashing (like 1:2 - one part water and 2 parts of malt) and bake mashed barley in same pot.
Then do the rest - sparge, boil etc...
I would like to thank you guys for the suggestion of the two hearted ale clone its delicious
I recently picked up some Simonaitis. I may try a beer like this with that yeast.
I'm brewing one right now!! The mash is in the oven and baking!! Brew day tomorrow
Great video. Very similar to a decoction mash but in the oven. Good work! 👍
great video interesting technique I would like to try that beer. can't wait to see you two back in the kitchen together again
This looks good, thanks for the inspiration
I got the book just for Keptinis inspiration and got a whole bunch more. I was hoping to use the technique in a historical porter and haven't figured out a way to accomplish it. I like your method of reserving the mashed wort and wonder if I can do two mashes; one with pale malt and then another with the rest of the grains while the pale is baking. Many possibilities! I'm excited. Thanks!
LOL. When I read the title I thought you were calling it a "Kept Inside" beer. Cheers.
I think I will try this with a 30 minute mash to hold onto some of the sugars for the baking....I'll let you know how it works out!
Going to tell my mom and dad about this one.
My mom told me not to play around with my Malt but might give it a try. Thank you!
Could also tell from the progression in the video it is 8%...
Dave Somers Second episode of the evening. 🍻
I’ll be trying this technique soon.😁🍻
Try making Gira or Kvass. Very similar.
I think I am at the “skill level” now to give it a try. This beer really interests me. So the boil was only 30 minutes and not 90 when using Pilsner malt in this one?
Yes. Give it a try. Check out Larsblog to see how it is more traditionally done. -James
Really want to try this when the weather gets cooler and I can heat up the house. Thoughts on a one gallon recipe?
Hey James. Great episode. Quick question. You said you put the grains back in with the wort and brought it to 163. How long did you keep it there? Thanks.
How can you sleep at night not answering the bat-phone? The live via satellite delay is funny Steve is agreeing with bullet points out of sink. Live! Not a bad yield at all.
Hmmmmm......I think is see a beer made with Life cereal in your future!
Damn that looks good
Nice recipe 🍻, was sugar added at any stage?
No. Just Pilsner malt. 🍻
James, it looks like you are not keeping up with eating your daily fruit juding by all of those oranges on your kitchen countertop
Those are for the orioles. 🍻