Tasted my keptinis, and it is quite nice, but it doesn’t taste keptinis. It tastes vossaøl. Clearly 180C wasn’t hot enough in the oven (and too much water in the mash), so I only got boil-like maillard reactions. Not true caramelisation. So must try again.
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I think the important thing is to get the mash up to 160C (at least 110C). It may be the water content is at least as important as the heat. Need to try this again.
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Mine was toffee like but cloyingly sweet too and thin. Oh also fyi Scots beer centuries back used lots of spruce tips for aroma, hops only for bitterness. About 20 to 25 ibu
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