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Keptin-ish (Keptinis-ish) (Lithuanian Farmhouse Ale)

238 calories 17.1 g 12 oz
Beer Stats
Method: All Grain
Style: Experimental Beer
Boil Time: 50 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 6.3 gallons
Post Boil Size: 5.05 gallons
Pre Boil Gravity: 1.059 (recipe based estimate)
Post Boil Gravity: 1.073 (recipe based estimate)
Efficiency: 62% (brew house)
Source: Simon Pratt
Calories: 238 calories (Per 12oz)
Carbs: 17.1 g (Per 12oz)
Created Saturday September 26th 2020
Amount Fermentable Cost PPG °L Bill %
16 lb Briess - Pale Ale Malt 2-Row16 lb Pale Ale Malt 2-Row 36.8 3.5 100%
16 lbs / 0.00
Amount Variety Cost Type AA Use Time IBU Bill %
28.30 g Azacca28.3 g Azacca Hops Pellet 12 Boil 30 min 32.41 73.9%
10 g Willamette10 g Willamette Hops Pellet 4.5 Boil 30 min 4.29 26.1%
38.30 g / 0.00
Other Ingredients
Amount Name Cost Type Use Time
3 g Gypsum Water Agt Mash 1 hr.
5 g Lactic acid Water Agt Mash 1 hr.
Fermentis - Safale - American Ale Yeast US-05
1 Each
Attenuation (custom):
Optimum Temp:
54 - 77 °F
Fermentation Temp:
Pitch Rate:
0.35 (M cells / ml / ° P) 118 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Method: dextrose       Amount: 4.6 oz       Temp: 68 °F       CO2 Level: 2.44 Volumes
Target Water Profile
Pilsen (Light Lager)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
30.7 0 0 0 73.7 0
Mash Chemistry and Brewing Water Calculator

Note to future self: Ground malt to midway between the 0.05 and 0.025 settings (so 0.0375?), and ended up too fine and it didn't drain well from the mash tun.

This recipe is based on Vytautas Jančys's Keptinis recipe from Historical Brewing Techniques by Lars Marius Garshol.

Related blog posts:

Otherwise, very normal brew until the end of the mash at which point I covered a baking sheet in spent grain (this was only a small portion of the overall grain), and baked it. Since the wort wasn't draining well from the mash tun, I spent a long time trying to stir the wort out of the mash, and scooping it out and pressing it through strainers. I think it was about an hour before I could get about 6G from the mash tun and began the boil. I boiled it for about 20 minutes before adding my bittering hops, then 15 minutes and added my immersion cooler, then another 15 minutes and then added my flavour hops before starting to cool the wort.

I only cooled the wort down to about 60 or 70C, at which point I put it back into the mash tun (with most of the grain removed), then I dumped in the baked grain to soak for 30 minutes to an hour before draining again (this time much easier since there was very little grain) into a bucket where I pitched my kveik and went to bed.

About 5 hours later I got up and saw that the kveik wasn't doing anything, so I pitched another pack of kveik I had and waited 4 more hours, before finally giving up and pitching a pack of dry US-05 which grew a krausen within minutes.

To be fair, the packs of kveik I had were pretty old. If this brew turns out even moderately well, I'll want to try it again with kveik.

After the gravity dropped by about 30 points (about 12 hours after I pitched the US-05, 21 hours total from transferring to the open bucket), I transferred to a glass carboy.

See the tilt graph here:

Within about 16 more hours (37 hours total), it had gone from 1.073 to 1.016. It stayed at about 30C pretty much the entire time, which is well above US-05's temperature max recommended temp of 25. It's been about a week since I made this, and I'm planning to wait another week before bottling.

Note that about a week after brewing, it looked like it was stable at 1.015, but then I accidentally jostled the carboy a bit and the SG dropped to 1.011. My best guess is that the floating hydrometer was pressed up against the side of the carboy, so it wasn't giving a valid reading until I jostled it.

Another note: from watching I gather that it's pronounced KEPTEENEE.

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  • Public: Yup, Shared
  • Last Updated: 2020-10-14 18:17 UTC
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