Localized Beer Styles

[Lefou]

So, Miraculix ... give us some idea how your version of thick mash "beer bread" ale or keptinis finished up!

 

[Miraculix]

So, Miraculix ... give us some idea how your version of thick mash "beer bread" ale or keptinis finished up!

Well, it was actually a quite enjoyable beer. I brewed it as a lager, so there wasn't much from the yeast. The beer itself was a bit caramelly but also a bit fruity in a very strange way, must have come from the caramelised sugars, just a bit like candy sirup can also be fruity. It was also a bit nutty. Really delicious.

Do not overpower it with hops! No late additions! Only bittering hops!

For the next trial, I would use more water per weight of grain (aproximately 0.7l per kg of grain) and I would use higher temperature and maybe even longer time in the oven.

Overall, totally recommended!

 

[Lefou]

Well, from that description this is something that might be an experiment for Chimay yeast. I expected the flavors you described and think 20-25 IBU of noble hops would be interesting to do, and it might end up sort of like a weaker dubbel or holiday ale as such.
Thanks!

 

[Miraculix]

Well, from that description this is something that might be an experiment for Chimay yeast. I expected the flavors you described and think 20-25 IBU of noble hops would be interesting to do, and it might end up sort of like a weaker dubbel or holiday ale as such.
Thanks!

Yes, I would say 25 to 30 ibus would be the sweet spot, as it finishes a bit sweeter than your would expect from the yeast, so better choose one of the higher attenuating lager yeasts. The one i used would be the easiest one, as it really does well at room temp.

Taste wise it was really unique but delicious. Don't even think about speciality malts, go all pale!

Use a clean yeast first, no crazy Belgian or something like that. At least for the first run. I cannot imagine this taste being improved by strong yeast impact.

 

[mashpaddled]

I don't see why you couldn't brew a keptinis-influenced beer with a more expressive yeast but I agree you do not need to. It is a flavorful and complex beer without help. I brewed a keptinis-inspired beer myself and used London Ale III to ferment (because it was the most appropriate yeast I had on hand) and it turned out really nice. Definitely a messy process though.

 

[Miraculix]

I don't see why you couldn't brew a keptinis-influenced beer with a more expressive yeast but I agree you do not need to. It is a flavorful and complex beer without help. I brewed a keptinis-inspired beer myself and used London Ale III to ferment (because it was the most appropriate yeast I had on hand) and it turned out really nice. Definitely a messy process though.

Of course you can, but as you have not a single idea about how this process affects the taste, you would fly blindly.

Brew a batch as a (California) lager then decide for yourself.

I tried it and for my palate, the taste of it wouldn't be improved by a yeast with a lot of flavour on its own.

It is a very expressive and distinctive taste which I haven't had on any other beer before, so I would strongly suggest getting it to know for yourself before experimenting.

 

[Lefou]

I think the idea of using a nicely flocculating, attenuative ale or lager yeast with few esters or phenolics is a good suggestion. That style of brewing may allow a better appreciation of the flavors before possibly muddling things up with other impressions.
Either way, I still like the idea of a caramelized, baked mash that would throw a spin on a brown ale or porter styled beer that has a very simple grain bill.

Love the viewpoints and opinions, thanks!

 

[Miraculix]

I think the idea of using a nicely flocculating, attenuative ale or lager yeast with few esters or phenolics is a good suggestion. That style of brewing may allow a better appreciation of the flavors before possibly muddling things up with other impressions.
Either way, I still like the idea of a caramelized, baked mash that would throw a spin on a brown ale or porter styled beer that has a very simple grain bill.

Love the viewpoints and opinions, thanks!

I can really see this one as a nutbrown winning competitions. But you have to figure out when the darkness from the baking is correct to get into nutbrown terrain.