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.
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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Mine is quite full and rounded. Definitely toffee-like. At 55 IBU it’s quite balanced. Scots beer: do you have sources on that?
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Wow. I think yes that toffiness needs descents ibus. Will send email. It's pretty well known tbh. Spruce beer was distinct. Heather tips were widely used too. Fraoch is a modern Heather ale
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