Method:All Grain Style:
Raw Ale Boil Time:60 min Batch Size:15 gallons
(fermentor volume) Pre Boil Size:18.61 gallons Post Boil Size:17 gallons Pre Boil Gravity:1.057
(recipe based estimate)
Post Boil Gravity:1.062
(recipe based estimate)
Efficiency: 75%
(brew house) Source:Daniel Dorst Hop Utilization:97% Calories:204 calories
(Per 12oz)
Carbs:18.5 g
(Per 12oz)
The process for an authentic Lithuanian raw ale is published in the May/June 2025 magazine of Zymurgy. (Saules Jojimas Keptinis p. 47) The original style is not boiled, however for packaging and equipment concerns, my intent is to process the mash normal and only add the baking process of the Keptinis beer (think decoction). In the article, it describes transferring the mash to bread pans and baking for 3 hours at 375F. The "bread" is then returned to the mash and recirculated. Additional information and the original Lithuanian process can be found in the article, however it is likely something I will not follow. In this version of beer, it is processed after the mash like any other beer.
Because the malt is never heated, proteins remain in the beer, making what is actually a dry beer seem a bit on the sweet side. While all beer has a shelf life, this particular style is best enjoyed fresh, within one month of brewing. (Lithuanian Raw Ale).
But, because the yeast is Voss Kveik, this beer is my version of a Norwegian Keptinis Ale, not a Lithuanian Raw Ale by process or yeast.
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Last Updated: 2025-10-15 23:03 UTC
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NEW Water Requirements:
Northern Lights Keptinis Ale
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Water Requirements:
Northern Lights Keptinis Ale
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Recipe Cost
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Cost %
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Steeping Grains (Extract Only)
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Hops
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Yeast
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