Wheeler Brewing Kvass
Posted: Wed Jun 29, 2011 10:27 am
My first attempt at kvass:
Kvass
Overnight mash:
5 lbs Belgian pils malt
2 lbs flaked barley
Bread:
2 med size loaves dark rye bread, homemade
Sliced and mashed overnight with a handful of malt
Sunday, 6/26/11
Mashed grains in a bag in a cooler the night before. Rinsed with 170 deg sparge water.
Collected about 3 ½ gal wort.
Used a stick blender to liquefy the mashed bread, poured slurry in with wort.
Added about 6 mt.hood hop pellets
Boiled 30 min.
Chilled to 85 deg with immersion wort chiller.
Collected about 3 ½ gal chilled wort @ 1.042 OG. Lots of junk in the bottom of the kettle.
Added another 3 qts of filtered water to bring total fermentation to 4 + gallons.
Added ¼ teaspoon rapid rise bread yeast.
Fermented in garage, daytime air temp 80 deg.
Wednesday, 6/29.
After immediate and steady fermentation, no more co2 pushing through airlock this AM.
Gravity: 1.012.
Aroma from fermenter: sweet rye bread, hints of caraway.
Flavor: Surprisingly clean. Similar to a wit but minimal citrusy flavors. A slight sour note, but likely from the rye at this point. Right now, if this was chilled and carbonated, would be a decent light summer belgiany ale.
Will let it sit til the weekend to see if it drops a couple more points in gravity. Then bottle.
I’ll be curious to see if and when the intense sourness sets in, as others have reported will happen.
Kvass
Overnight mash:
5 lbs Belgian pils malt
2 lbs flaked barley
Bread:
2 med size loaves dark rye bread, homemade
Sliced and mashed overnight with a handful of malt
Sunday, 6/26/11
Mashed grains in a bag in a cooler the night before. Rinsed with 170 deg sparge water.
Collected about 3 ½ gal wort.
Used a stick blender to liquefy the mashed bread, poured slurry in with wort.
Added about 6 mt.hood hop pellets
Boiled 30 min.
Chilled to 85 deg with immersion wort chiller.
Collected about 3 ½ gal chilled wort @ 1.042 OG. Lots of junk in the bottom of the kettle.
Added another 3 qts of filtered water to bring total fermentation to 4 + gallons.
Added ¼ teaspoon rapid rise bread yeast.
Fermented in garage, daytime air temp 80 deg.
Wednesday, 6/29.
After immediate and steady fermentation, no more co2 pushing through airlock this AM.
Gravity: 1.012.
Aroma from fermenter: sweet rye bread, hints of caraway.
Flavor: Surprisingly clean. Similar to a wit but minimal citrusy flavors. A slight sour note, but likely from the rye at this point. Right now, if this was chilled and carbonated, would be a decent light summer belgiany ale.
Will let it sit til the weekend to see if it drops a couple more points in gravity. Then bottle.
I’ll be curious to see if and when the intense sourness sets in, as others have reported will happen.