Lithuanian Baked Beer

Get advice on making beer from raw ingredients (malt, hops, water and yeast)
Post Reply
Robwalkeragain
Steady Drinker
Posts: 37
Joined: Tue Jun 05, 2018 9:19 am

Lithuanian Baked Beer

Post by Robwalkeragain » Thu Jul 12, 2018 11:03 am

http://www.garshol.priv.no/blog/327.html

Came across this article on Lithuanian farmhouse baked beer. The basic principle is to start with pale malt, mash, then once the mash has completed bake the whole thing in the oven for 3 hours to form a lot of colour and flavour. They drain it off, boil some hops in water and add this to the mix and start the ferment. It says it's raw ale but if anything it's considerably less raw than any beer I've ever had.
Looks interesting! Might employ the technique for a Scottish ale towards the autumn.

User avatar
HTH1975
Steady Drinker
Posts: 82
Joined: Sat Aug 12, 2017 8:24 pm
Location: Thirsk, North Yorks (ex-pat Geordie)

Re: Lithuanian Baked Beer

Post by HTH1975 » Thu Jul 12, 2018 7:31 pm

I read it that you do a mash, bake it, then add it to another mash before running off. So essentially, the baked loaf is kind of home-made crystal/amber/chocolate malt to give complexity of flavour to the pale malt base.

legion
Hollow Legs
Posts: 424
Joined: Mon Feb 16, 2009 1:55 pm

Re: Lithuanian Baked Beer

Post by legion » Fri Jul 13, 2018 10:17 pm

Timely

At the London homebrew comp during Lars Garshol talk he showed a slide of a beer where the mash was put in the oven and caramalized then brewed with no boil. I couldnt find any info for it online on his log. But was intrigued and wanted to give this wacky brew ago. The closest was keptinis Lithuanian baked beer, but that has thicker mash made into loaves and then baked until brown.
The beer below is 58% pilsner 42% dark Munich plus 500g of amber spray malt. Aurora hops. It was in the oven for oven an hour at 200c. I added my bittering hops whilst in the oven.
Did a dunk sparge afterwards removing the grain via my biab bag. I attained nearly 90% efficiency! No boil. 1061og Pitched simonaitis Lithuanian farmhouse yeast at 32c.
So far it's tasting good 😀

Pictures at https://m.facebook.com/groups/650458288 ... 4567323124
Maidstone Brewers Homebrew Meets - Next Meet 14:00 Wednesday 27 December
https://Twitter.com/maidstonebrews https://www.facebook.com/groups/maidstonebrewers

Robwalkeragain
Steady Drinker
Posts: 37
Joined: Tue Jun 05, 2018 9:19 am

Re: Lithuanian Baked Beer

Post by Robwalkeragain » Sun Jul 15, 2018 7:52 am

Awesome! Have you tried the wort to see if you got much bitterness yet? Was it a thick layer of malt? I suppose no boil is fairly logical as it'll still sterilise fine, and being farmhouse ale I doubt break clarity is regarded as an issue.
legion wrote:
Fri Jul 13, 2018 10:17 pm
Timely

At the London homebrew comp during Lars Garshol talk he showed a slide of a beer where the mash was put in the oven and caramalized then brewed with no boil. I couldnt find any info for it online on his log. But was intrigued and wanted to give this wacky brew ago. The closest was keptinis Lithuanian baked beer, but that has thicker mash made into loaves and then baked until brown.
The beer below is 58% pilsner 42% dark Munich plus 500g of amber spray malt. Aurora hops. It was in the oven for oven an hour at 200c. I added my bittering hops whilst in the oven.
Did a dunk sparge afterwards removing the grain via my biab bag. I attained nearly 90% efficiency! No boil. 1061og Pitched simonaitis Lithuanian farmhouse yeast at 32c.
So far it's tasting good 😀

Pictures at https://m.facebook.com/groups/650458288 ... 4567323124

Post Reply