I've recently stumbeled apon a few recipes for kvass after buying radical brews by Randy mosher and as I'm feeling poor this month I thought i might give it a try as a cheaper alternitive.
I've also been getting interested in the idea of doing a sour mash and i wondered if the two might combine well.
My plan is to make something with the spirit of kvass, a cheap rustic homebrew that is made from stuff i have lying around the house. I have heard some people put lemons in and that using bread yeast can create lactic acid. The one part i'm not so keen is the idea of drinking it during is first fermentation a few days old. But having not tried it yet, who knows?
Anyway, Here's what I'm thinking:
Add boiling water to 100% rye bread crumbs in mash tun. When temp cools to 150f chuck in some pilsner malt and flaked rye. leave over night for a sour mash. Then add some sugar and DME. Maybe do a short boil with a 1/4 oz of hops, Maybe not.