Kvass - All-Grain to PM conversion

[stigs]

Going to give East End Brewing's Kvass recipe (from BYO mag) a shot. My last few batches have been partial mashes which have gone quite well. Trying to convert this recipe to PM and could use a little help since the grain bill is so small.

Orig recipe:
5.5lbs Pilsner malt
1.0 rye malt
.5 brown malt

My conversion so far is:
3lb Pilsner DME
1lb Pilsner malt
1.0 rye
.5 brown

Is this enough Pils to convert the rye? Or should I add another lb of Pilsner and adjust the DME accordingly. Shooting for 1.036-1.4 OG.

Also adding 1 1/2 loaves of homemade rye bread, soaked in near boiling water for a few hours, then pureed. .5oz of Styrian Goldings and .2oz caraway seeds - pitching dry bread yeast.

 

[Oldsock]

You'll be fine, the rye actually has enough enzymes to self-convert. Some more pils wouldn't hurt though, and neither would a handful or two of rice hulls (although probably not necessary if you are just partial mashing in a bag).

Sounds like you are going with the slightly hoppier option, good choice if you like the "clean" character of the original. Still I'd try to move things along quickly and get the bottles refrigerated soon after they are carbonated to further ensure that they don’t sour.

Good luck (for one of the guys who wrote the article).

 

[stigs]

Thanks! Appreciate the article as well. I still may end up going low on the hops or even splitting to 2 small batches and doing one of each. I had East End's Kvass both fresh and at 4 weeks, and loved the sour version.

What temp should the bread yeast ferment at? I'm sure it says in the article but dont have it with me. Is bread yeast as finicky as ale yeast WRT temps?

 

[Oldsock]

We fermented in the mid-70s, only because that is what the basement temps were in summer. If you want clean I'd try to keep temps down in the 60s (lacto loves warm temps). East End was fermented the barrel-aged sour version in the mid-90s ambient, hope I get a chance to try that. Scott was having glycol issues that week and temps were probably a bit higher than he would have wanted on the "clean" portion as well, but I still thought it came out great.

 

[shanecb]

Did you ever get around to brewing this kvass? I live in Pittsburgh, so have tried East End's a number of times and it's a very tasty brew.