|First kvass Homebrew (Feb. 2011)|
I brought a bottle to my interview at New Holland.
|Brew Day inventory (300+ Loaves)|
|Every type of bread|
To the mash:
- 200 Ibs Pilsner Malt
- 50 Ibs various malted grain (Abbey, Special B, Ruby, Pale, Crystal 45)
- 300 Loaves of bread (Wheat, White, Rye, Raisin, Spiced, Multigrain, even some cheddar bread!)
- 20 x Cinnamon Sticks
- 1 Ib crushed Coriander
The decision behind this recipe was to use the malt to be more of a fermentable sugar and biscuit backbone to fuel the bready flavor profile. Using just the bread would not get my intended gravity of 2-3.5% ABV (though the traditional Kvass stands only between .5% and 1.5% ABV). Similarly, Kvass utilized whatever ingredients could offer a source of sugar, therefore to comply with that tradition, I used whatever stale grains that were left in partial bags around the brewery. The cinnamon sticks and coriander further encouraged some bready, spiced complexity.
I preheated the mash and began mixing in the grain. Once all the grain was added, I continued to maintain temperature around 160 to ensure enough body and residual sugar in the finished product. My next step was to add the bread. This took quite sometime, as half the loaves were whole and unsliced. I did my best to slice all the bread. The mashing process took a little over an hour. One recommendation here is to use as much water as possible so as you work on adding the bread, the grain bed settles and the makes its own floating mash and doesn't make a sticky aggregate of soup, thus potentially clogging the mash when it comes to sparging.
|Filled the entire Mash-Tun with bread!|
The run-off went well and the boil lasted 90 min, during which 1 Ib of cascade was added and 2.5 gallons of molassas. I used our normal house yeast for fermentation of which will take an undecided extent of time. Gravity came out to be around 9.5 Plato, and it's finishing around 4.5-5.0 Plato. This ultimately will get us an alcohol of 2.5% ABV...Perfectly sessionable. The wort smelled of ginger snap cookies and toasted rye bread.
I will post tasting notes upon its packaging.