Has anyone attempted making a kvass with an elevated ABV yet? Know any recipes? I'm pretty interested in brewing one of these, but I'd like to sort of supplement fermentables in the drink with a bit of malted barley to increase body and ABV.
Yep, same recipes (East End's "standard" version, Smoked Gruit, and Pumpernickel Porter) although the efficiency and batch size were all standardized for BYO. The article has a lot more polish though, as well as some bread recipes, kvass lore etc...That article was written by Oldsock (TMF). The recipes are probably similar, if not the same, but I have not checked.