Hi GEB team. I found this really interesting and would like to try it on a home-brew scale (I already have a large, deep catering size stainless steel oven tray that should do the job). I guess this process would mimic some of the effects of decoction mashing? Thanks for the recent videos - I've particularly enjoyed those that show brewing in action. Lots of inspiration for 2023.
I’m half Lithuanian and the cook of the household. I love this experiment. What you could do is finish with a mash as hot is possible, steaming hot, drain and while it is still steaming hot you want to lay the mash on the floor, flat and thin as possible and let it steam dry. You could then use a propane burning to do the last drying and first caramelization. Or all caramelization, since putting the mash in high trays will not result in full caramelization if that’s the goal. You may miss out on other tastes, but anyway. Using a handheld burner adds control. Or, use the wood fired oven later, when the temps have come down a bit and caramelize slow. You’re trying to make pizza, not lasagna, maybe… anyway good luck with the experiments, I’ll give a try also.
Thanks for the tips. The final beer was aged in rum barrels for 18 months. It is a fantastic beer and a favourite of ours. www.ourbrewerygeb.com/razma-keptinis-beer/
You might want to check in with Latvian brewery Labietis or Lithuanian brewery Dundulis, for some traditional types of ales, especially ones which contain zero hops. These are great local breweries which often experiment in ancient styles, adding uncommon ingredients, great results nonetheless.
Well done. Excellent. I look forward to seeing and hearing you drink this. I did my own oven baked version, following the ideas of the "Basic Brewing" duo in Arkansas - and I was very satisfied with the result . . . good job I have lots of patience, with 3 hours baking before the same final process you followed.
Hi guys, so when Ive doen this there's a few things I do. 1. If using ANY unmalted grain ill make a thin mash first with all of the unmalted grain and a bit of base malt to help get enzymes into the grain, then add more base malt after to thicken it. Final mash ratio is 1:1 for the bake. 2. I'll add some old yeast into the mash before baking to ensure nutrient in there. 3. I'll mash a longer protein rest first, about 50 degrees, to there's plenty of goodies for melanoidination during that bake, this helps relly get it nice and dark and not simply burnt. 4. I'll dial up the IBU 30 to 50% more than you'd expect for the OG because of how sweet the unfermented surgars that remain at FG are.
Wow, that makes for a long brew day, would be great to see how you cost it out per pint if it where to become a commercial option. Brill experiment though👍
I could not believe how great this beer was, I've never had anything like it.
Hi GEB team. I found this really interesting and would like to try it on a home-brew scale (I already have a large, deep catering size stainless steel oven tray that should do the job). I guess this process would mimic some of the effects of decoction mashing? Thanks for the recent videos - I've particularly enjoyed those that show brewing in action. Lots of inspiration for 2023.
I’m half Lithuanian and the cook of the household. I love this experiment.
What you could do is finish with a mash as hot is possible, steaming hot, drain and while it is still steaming hot you want to lay the mash on the floor, flat and thin as possible and let it steam dry. You could then use a propane burning to do the last drying and first caramelization. Or all caramelization, since putting the mash in high trays will not result in full caramelization if that’s the goal. You may miss out on other tastes, but anyway. Using a handheld burner adds control. Or, use the wood fired oven later, when the temps have come down a bit and caramelize slow. You’re trying to make pizza, not lasagna, maybe… anyway good luck with the experiments, I’ll give a try also.
Thanks for the tips.
The final beer was aged in rum barrels for 18 months. It is a fantastic beer and a favourite of ours. www.ourbrewerygeb.com/razma-keptinis-beer/
Wow. Amazing process🍻
Yeah it was a lot of fun
You might want to check in with Latvian brewery Labietis or Lithuanian brewery Dundulis, for some traditional types of ales, especially ones which contain zero hops. These are great local breweries which often experiment in ancient styles, adding uncommon ingredients, great results nonetheless.
Thanks for this
Well done. Excellent. I look forward to seeing and hearing you drink this. I did my own oven baked version, following the ideas of the "Basic Brewing" duo in Arkansas - and I was very satisfied with the result . . . good job I have lots of patience, with 3 hours baking before the same final process you followed.
Thanks we are really looking forward to seeing how this evolves also
Hi guys, so when Ive doen this there's a few things I do.
1. If using ANY unmalted grain ill make a thin mash first with all of the unmalted grain and a bit of base malt to help get enzymes into the grain, then add more base malt after to thicken it. Final mash ratio is 1:1 for the bake.
2. I'll add some old yeast into the mash before baking to ensure nutrient in there.
3. I'll mash a longer protein rest first, about 50 degrees, to there's plenty of goodies for melanoidination during that bake, this helps relly get it nice and dark and not simply burnt.
4. I'll dial up the IBU 30 to 50% more than you'd expect for the OG because of how sweet the unfermented surgars that remain at FG are.
Awesome thanks for sharing your experiences
Cool ,,,,my favorite,,,farmhouse ales ,,,where I USA can I get Mimi keg bottle tops
How did it turn out? This is on my list, too
We popped it into Ex Rum barrels to age before packaging, we are doing a check of the barrel cellar mid march so ill know more then
Wow, that makes for a long brew day, would be great to see how you cost it out per pint if it where to become a commercial option. Brill experiment though👍
Aren’t you creating Enzyms while malting?