Keptinis - Beer Recipe - Brewer's Friend

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Keptinis

292 calories 28.5 g 12 oz
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Beer Stats
Method: All Grain
Style: Experimental Beer
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 11 gallons
Post Boil Size: 10 gallons
Pre Boil Gravity: 1.080 (recipe based estimate)
Post Boil Gravity: 1.088 (recipe based estimate)
Efficiency: 75% (brew house)
Calories: 292 calories (Per 12oz)
Carbs: 28.5 g (Per 12oz)
Created: Thursday July 30th 2020
1.088
1.020
8.8%
7.8
4.9
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
15.80 lb US - Pale 2-Row15.8 lb Pale 2-Row 37 1.8 100%
15.80 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Saaz1 oz Saaz Hops Pellet 3.5 Boil 30 min 7.83 100%
1 oz / $ 0.00
 
Yeast
- Bread Yeast
Amount:
1 Each
Cost:
Attenuation (avg):
65%
Flocculation:
Low
Optimum Temp:
65 - 78 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 140 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 0 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
24.8 qt Strike 165 °F 151 °F 60 min
Starting Mash Thickness: 1.24 qt/lb
Starting Grain Temp: 64.9 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.24 qt/lb 4.9 19.6  
Mash volume with grains 6.16 24.6  
Grain absorption losses -1.98 -7.9  
Remaining sparge water volume (equipment estimates 3.86 g | 15.5 qt) 8.33 33.3  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.54 g | 26.2 qt) 11 44  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.2  
Post boil Volume (equipment estimates 5 g | 20 qt) 10 40  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 10 g | 40 qt) 5 20  
Total: 13.23 52.9
Equipment Profile Used: System Default
 
Notes

The best temperature seems to be 190C with the fan on, until the top starts heading toward black.
Use small pans: the reactions you're looking for happen around the edges.
Try to keep the amount of water in the mash to a minimum.
Use a pizza stone/quarry tile if you can.
Leave room for the mash to swell.
Put something underneath the pans to catch stuff that boils over.
Stop once the top starts going really dark brown. (Although you don't have to. Some keptinis has traditionally been baked totally black.)
And, last but not least, don't worry too much about burning the mash. You get interesting flavours anyway.

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  • Last Updated: 2020-07-30 17:53 UTC