Hey y’all!
Not sure if I should post this in the fermentation/yeast section or the mash section. Sorry if this is the wrong place.
I have a question about fermentable sugars in my sourdough bread to use in a single grain (sourdough bread) brew.
I’m gonna try my hand at a Kvass basically. All recipes call for added sugar which seems to be strictly for the yeast and not flavor. I’m trying to find information on what kind of fermentable sugars I can get just out of the bread. Looks like people pour boiling water over the bread and let soak for 24 hours- which would be considered the mash? (Sorry new to home brewing and experimental brewing makes it even trickier for my brain to grasp lol).
I can also bring it to certain temps for certain amounts of time like a standard mash but not really seeing any information for that regarding a bread mash without any other grains.
maybe follow directions for like an all wheat mash?
as of right now, I am planning to do the 24hr soak but nothing is set in stone.
okay so, to ferment the “kvass” I will be using my sourdough starter.
I understand, I think, that when I ferment the dough the yeast is turning those starches into sugars by enzymes.
Are there just not enough sugars left for my yeast to ferment in the wort by the time the dough has been fermented and baked? Would I say, get more a better gravity of fermentable sugars if I purposely under-fermented the bread I use in the kvass? would that result in sugars left over that I can mash for my yeast to eat in primary?
I also will be toasting and caramelizing the bread in the oven, which seems to be another way to grab the breads sugars. But is this only to add sweetness?
Sorry, I’m all new to this.
Goal is to not add any extra sugar to the wort. Not sure why this is a “goal” for me but it would be nice to get by without, if I can and focus on grabbing those sugars in the bread.
I’m not too worried about ABV but I do want to ferment this to it’s full potential and dry hop it. I know most people just consume the kvass within a couple days of fermentation, when its only like 1% abv. Going the whole way until fermentation is fully complete, I would really love it 3.5-5%ABV range.
Here’s my basic plan for the brew:
I’ll use 2 Loaves of my Sourdough Bread (Flour, Water, Salt - no added oils or anything)
The grain mix is 80% Bread Flour and 20% Whole Wheat. They're both Hard Red American Wheat.
I’m doing a gallon batch but pre-boil will be 1.7 gallons will be initially brought to a boil and then poured over the bread and left covered, soaking for 24hrs
Next day I’ll strain and boil the wort for 90 minutes, cool down, and add it to my fermenter with 100g of my sourdough yeast slurry and just let it ferment until it’s done.
then I’m gonna dry hop it with some low aa German hop pellets, just .05oz.
I’m hoping my sourdough starter won’t have trouble fermenting since it’s working with all the same stuff at the same temperature it’s already used to: just a little more hydrated.
So I guess my question is how can I get the most fermentable sugars out of my bread?
And is it possible by purposely under fermenting my bread will help with having more for the yeast to eat in the primary fermentation.
Ok sorry for being confusing and rambling. Any information is great! Thanks!
Not sure if I should post this in the fermentation/yeast section or the mash section. Sorry if this is the wrong place.
I have a question about fermentable sugars in my sourdough bread to use in a single grain (sourdough bread) brew.
I’m gonna try my hand at a Kvass basically. All recipes call for added sugar which seems to be strictly for the yeast and not flavor. I’m trying to find information on what kind of fermentable sugars I can get just out of the bread. Looks like people pour boiling water over the bread and let soak for 24 hours- which would be considered the mash? (Sorry new to home brewing and experimental brewing makes it even trickier for my brain to grasp lol).
I can also bring it to certain temps for certain amounts of time like a standard mash but not really seeing any information for that regarding a bread mash without any other grains.
maybe follow directions for like an all wheat mash?
as of right now, I am planning to do the 24hr soak but nothing is set in stone.
okay so, to ferment the “kvass” I will be using my sourdough starter.
I understand, I think, that when I ferment the dough the yeast is turning those starches into sugars by enzymes.
Are there just not enough sugars left for my yeast to ferment in the wort by the time the dough has been fermented and baked? Would I say, get more a better gravity of fermentable sugars if I purposely under-fermented the bread I use in the kvass? would that result in sugars left over that I can mash for my yeast to eat in primary?
I also will be toasting and caramelizing the bread in the oven, which seems to be another way to grab the breads sugars. But is this only to add sweetness?
Sorry, I’m all new to this.
Goal is to not add any extra sugar to the wort. Not sure why this is a “goal” for me but it would be nice to get by without, if I can and focus on grabbing those sugars in the bread.
I’m not too worried about ABV but I do want to ferment this to it’s full potential and dry hop it. I know most people just consume the kvass within a couple days of fermentation, when its only like 1% abv. Going the whole way until fermentation is fully complete, I would really love it 3.5-5%ABV range.
Here’s my basic plan for the brew:
I’ll use 2 Loaves of my Sourdough Bread (Flour, Water, Salt - no added oils or anything)
The grain mix is 80% Bread Flour and 20% Whole Wheat. They're both Hard Red American Wheat.
I’m doing a gallon batch but pre-boil will be 1.7 gallons will be initially brought to a boil and then poured over the bread and left covered, soaking for 24hrs
Next day I’ll strain and boil the wort for 90 minutes, cool down, and add it to my fermenter with 100g of my sourdough yeast slurry and just let it ferment until it’s done.
then I’m gonna dry hop it with some low aa German hop pellets, just .05oz.
I’m hoping my sourdough starter won’t have trouble fermenting since it’s working with all the same stuff at the same temperature it’s already used to: just a little more hydrated.
So I guess my question is how can I get the most fermentable sugars out of my bread?
And is it possible by purposely under fermenting my bread will help with having more for the yeast to eat in the primary fermentation.
Ok sorry for being confusing and rambling. Any information is great! Thanks!
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