Grod1
Well-Known Member
- Joined
- Feb 3, 2015
- Messages
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I started up a Kvass yesterday. It doesn't seem like to many people are brewing them.I wasn't to excited to start, now i feel like there are so many possibilities to make decent beers with varying levels of sourness. I can see myself doing a dozen of these.
This peasant drank traditional has an abv of .5-2 but newer comercial varieties reach upwards of 5%I am going to aim for 5 because i cant help myself.
Step one i got a large bag of stale rye bread from a local baker. it was covered in caraway seeds and hard as rocks.
I tore the bread open with hammers and a screwdriver to break it into small pieces, i then toasted very lightly, just until i could smell it.
This got rehydrated in 5 gallons of 90F water & 1.5# honey.Along with about 80 billion lacto cells. (puritains pride probiotic 10)<-- this stuff works amazing. Pelicalls in less then 24 hours and super effective at dropping ph.
After about 40 hours at 90F i am going to boil/blend with a rye forward grain bill.
I have some extra dark malts because i originally had planed to burn some bread but decided against it.
So only 25% of the final kvass will have been soured.I plan on using 001 for fermentation, but im not set on that and i still might long term sour some with bugs.
i am undecided on raisons, lemon peel or additional caraways seeds in primary flame out. I plan on doing one more with dates and one with hemp seeds(5#s25$). Brewing tomorrow.
18 lb 2-Row 63%
8 lb Rye 28%
1.3lb - Crystal Rye 4.6%
1 lb Honey(not malt) 3.5%
0.25 lb Midnight Wheat Malt <1%
Hops 12.17 IBU
1 oz Summer Pellet 7.8 Boil 50 min 8.15
1 oz East Kent Goldings Pellet 5 Boil 15 min 2.73
1 oz East Kent Goldings Pellet 5 Boil 5 min 1.1
1 oz Domestic Hallertau Pellet 4 Boil 1 min 0.19
This peasant drank traditional has an abv of .5-2 but newer comercial varieties reach upwards of 5%I am going to aim for 5 because i cant help myself.
Step one i got a large bag of stale rye bread from a local baker. it was covered in caraway seeds and hard as rocks.
I tore the bread open with hammers and a screwdriver to break it into small pieces, i then toasted very lightly, just until i could smell it.
This got rehydrated in 5 gallons of 90F water & 1.5# honey.Along with about 80 billion lacto cells. (puritains pride probiotic 10)<-- this stuff works amazing. Pelicalls in less then 24 hours and super effective at dropping ph.
After about 40 hours at 90F i am going to boil/blend with a rye forward grain bill.
I have some extra dark malts because i originally had planed to burn some bread but decided against it.
So only 25% of the final kvass will have been soured.I plan on using 001 for fermentation, but im not set on that and i still might long term sour some with bugs.
i am undecided on raisons, lemon peel or additional caraways seeds in primary flame out. I plan on doing one more with dates and one with hemp seeds(5#s25$). Brewing tomorrow.
18 lb 2-Row 63%
8 lb Rye 28%
1.3lb - Crystal Rye 4.6%
1 lb Honey(not malt) 3.5%
0.25 lb Midnight Wheat Malt <1%
Hops 12.17 IBU
1 oz Summer Pellet 7.8 Boil 50 min 8.15
1 oz East Kent Goldings Pellet 5 Boil 15 min 2.73
1 oz East Kent Goldings Pellet 5 Boil 5 min 1.1
1 oz Domestic Hallertau Pellet 4 Boil 1 min 0.19
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