Primum Kvass
Posted: Tue Mar 15, 2011 10:52 am
Primum Kvass
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Brewer: siouxbrewer
Style: Kvass
Batch: 5.00 gal All Grain
Characteristics
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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%
Ingredients
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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
Notes
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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!
------------
Brewer: siouxbrewer
Style: Kvass
Batch: 5.00 gal All Grain
Characteristics
---------------
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%
Ingredients
-----------
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
Notes
-----
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!