Originally Posted by Bhladhm
Thanks for all the tips everyone! Wesley, if you could drop any tips from the article or share any information that you think is interesting or useful I would be very grateful. I am baking some rye bread tomorrow so that will, in a way, begin the brewing process. I will share my success/failure story as soon as I get a taste. Thanks again guys!
I'm glad you're experimenting with this. When I read the article I was definitely interested, but didn't plan to attempt it. The recipe provided in BYO to make a more traditional Kvass than what's commonly found today is as follows:
5 gallons, all grain
OG = 1.036
FG = 1.009
SRM = 6.7
5.5 lbs pilsner malt
1 lb rye malt
.5 lb brown malt
.47 AAU Styrian goldings hops (30 min)
(0.1 oz of 4.5% alpha acids)
.2 oz ground caraway (30 min)
Bread yeast (red star or fleischmann's)
Slice a loaf of stale rye bread and soak it in 1 gallon of 190 F water overnight. On brew day mash grains 60 minutes at 152 F.
Purée the loaf of bread and soaking water and add to boil kettle along with mash runnings. Do your best to break apart the bread with a whisk before adding it to the kettle. Due to the short 30 min boil and added bread water make sure not to collect too much wort pre boil.
Stir the beer as it comes to a boil to prevent scorching. Add the hops and caraway at the start of the boil. After 30 min boil chill to 75, aerate, and pitch 1/4 gram of dried bread yeast rehydrated in warm water (90-100 F). Despite the small amount of yeast visible fermentation should begin within 24 hrs.
When fermentation is complete, bottle with 4.5 oz of sugar for medium high carbonation.