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.
-
-
Als antwoord op @larsga
I had this! Maybe too scared of burning it
1 antwoord 0 retweets 0 vind-ik-leuks -
Als antwoord op @JonMarcStanley
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.
1 antwoord 0 retweets 1 vind-ik-leuk -
Als antwoord op @larsga
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
1 antwoord 0 retweets 0 vind-ik-leuks -
Als antwoord op @JonMarcStanley
Mine is quite full and rounded. Definitely toffee-like. At 55 IBU it’s quite balanced. Scots beer: do you have sources on that?
2 antwoorden 0 retweets 1 vind-ik-leuk
https://books.google.co.uk/books?id=lfZAAQAAMAAJ&pg=PA198&dq=spruce+beer+scotland&hl=en&sa=X&ved=0ahUKEwj8vMbkrbzhAhWlQxUIHZYwA1MQ6AEIKzAB#v=onepage&q=spruce%20beer%20scotland&f=false … Often called black beer. Molasses back then would have been much richer in sugar, almost like dark muscovado
Het laden lijkt wat langer te duren.
Twitter is mogelijk overbelast of ondervindt een tijdelijke onderbreking. Probeer het opnieuw of bekijk de Twitter-status voor meer informatie.