Primum Kvass

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Primum Kvass

#1 Post by meisel » Tue Mar 15, 2011 10:52 am

Primum Kvass
Brewer: siouxbrewer
Style: Kvass
Batch: 5.00 gal All Grain

Recipe Gravity: 1.043 OG
Recipe Bitterness: 0 IBU
Recipe Color: 3° SRM
Estimated FG: 1.011
Alcohol by Volume: 4.1%
Alcohol by Weight: 3.3%

Canadian two-row 5.00 lb, Grain, Mashed
Flaked rye 2.00 lb, Adjunct, Mashed

Saaz 0.10 oz, Pellet, 0 minutes

Rye Bread 1.00 unit, Other, Homemade sourdough rye

Recipe Notes:
Tear bread into small pieces and hydrate with warm, filtered water overnite. Dump the bread "goop" into a colander or strainer nested in your boil vessel. Any remaining solids left over will be added to the mash. Alternately, you can puree the bread "goop" with a stick blender and add the entire contents to your boil vessel.

Mash at 150F. A 24 hour mash can be done with this style. Collect mash runnings and sparge until you reach your boil volume. Add hops and bring to a boil. When you reach a boil, shut off the heat and begin chilling. Ferment at 70F using 1/4tsp of red star or fleischmann's bread yeast.

Feel free to experiment with specialty grains, breads, spices or fruit. Sourdough starter can be added at any or all stages for a sour kvass. 100% rye malt can be substituted for 2-row. Have fun!
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Primum Brewery

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Re: Primum Kvass

#2 Post by cog_nate » Sat Mar 19, 2011 6:52 pm

This recipe makes me ridiculously happy to be in this club. Hellschka yeahsky, COMRADE.

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Dale Wheeler
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Re: Primum Kvass

#3 Post by Dale Wheeler » Thu Jun 23, 2011 9:40 am

Lee, i'm brewing your recipe this weekend. got the rye bread in the oven now. How did yours turn out?
How long for fermentation?
Final gravity?
Did you secondary, or go straight to keg/bottle?
What is the shelf life? I've read that it is likely to get incredibly sour in a hurry.
Anyone else try this?
Dale Wheeler

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