Huh. Three hours in the oven at 250C, last 45 minutes with the hot-air fan on to blow out moisture, and the center temperature remained stubbornly stuck at 100C the entire time. I burned the surface black, so must have been hotter than in Lithuania.
what's it like once it is lautered? Pumpernickel is cooked at low moist heat but for many hours traditionally. Maybe that's what needed, long time at low intensity heat
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Tastes coffee, black toast, dark rye malts. Very interesting. Not sure how easy it will be to drink a lot of this once it’s dried out after fermentation. Will be interesting to see.
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rye...ooo...you'll need a lot of ibu then. Will be interesting.
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