Thanks to @larsga Ive made a keptinis that really works for me. With the right amount of bitterness and simple grist I've made a lovely English bitter with it. Yeast choice is crucial so the flavours marry well. This latest concoction is a winner and uses 25% oats.
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Awesome, thanks!!
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do you mind sharing how thick your mash was? In
@larsga's experiments he mentions keeping the water/grist ratio fairly low, but in reading his experience with the brewers in Lithuania it sounds like they had a thinner mash. Curious what ratio works for you. -
1:1 for baking. 4:1 for the infusion. The mash is a paste. I dough in at 52 to ensure a protease rest. That helps the Maillard reactions a lot by supplying free amino acids and peptides to the mash.
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