Kickin' Kvass - Beer Recipe - Brewer's Friend

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Kickin' Kvass

134 calories 13.3 g 330 ml
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Beer Stats
Method: All Grain
Style: Experimental Beer
Boil Time: 60 min
Batch Size: 20 liters (fermentor volume)
Pre Boil Size: 20 liters
Pre Boil Gravity: 1.044 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 134 calories (Per 330ml)
Carbs: 13.3 g (Per 330ml)
Created: Friday November 17th 2017
1.044
1.010
4.5%
9.9
20.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2,600 g German - Pilsner2600 g Pilsner 38 1.6 51%
500 g German - Pale Ale500 g Pale Ale 39 2.3 9.8%
2 kg Rye bread2 kg Rye bread 16 50 39.2%
5,100 g / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
15 g Hallertau Hersbrucker15 g Hallertau Hersbrucker Hops Pellet 4 Boil 60 min 8.04 60%
10 g Hallertau Mittelfruh10 g Hallertau Mittelfruh Hops Pellet 3.75 Boil 10 min 1.82 40%
25 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
100 g Raisins Other Primary 7 days
5 each Lemon juice Flavor Primary 7 days
 
Yeast
Fermentis - Safale - English Ale Yeast S-04
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
High
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
20 °C
Pitch Rate:
-
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Copenhagen
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100 21 30 53 57 3
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
12 L Infusion -- 65 °C 60 min
12 L Mash out Infusion -- 73 °C 10 min
11 L Sparge -- 73 °C 60 min
Starting Mash Thickness: 2.5 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 2.5 L/kg 12.8
Mash volume with grains 16.1
Grain absorption losses -5.1
Remaining sparge water volume (equipment estimates 19.1 L) 13.3
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 25.8 L) 20
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume 20
Going into fermentor 20
Total: 26  
Equipment Profile Used: System Default
 
Notes

Experimental "imperial" kvass with leftover rye bread from the canteen at Work. Will update as soon as its doen. It is only going to ferment for five days to a week, and then being bottled.

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  • Public: Yup, Shared
  • Last Updated: 2017-11-19 17:35 UTC