Sourdough Rye Kvass (Oktoberfest) - Beer Recipe - Brewer's Friend

Brewer's Friend

Print

Sourdough Rye Kvass (Oktoberfest)

138 calories 14.7 g 12 oz
brewer logo
Beer Stats
Method: All Grain
Style: Munich Dunkel
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.1 gallons
Pre Boil Gravity: 1.032 (recipe based estimate)
Efficiency: 62% (brew house)
Calories: 138 calories (Per 12oz)
Carbs: 14.7 g (Per 12oz)
Created: Thursday August 15th 2019
1.042
1.011
4.0%
0.0
3.8
5.8
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
8 lb American - Pilsner8 lb Pilsner 37 1.8 80%
2 lb American - Rye2 lb Rye 38 3.5 20%
10 lbs / $ 0.00
 
Yeast
White Labs - Whitbread Ale Yeast WLP017
Amount:
1 Each
Cost:
Attenuation (custom):
72%
Flocculation:
High
Optimum Temp:
66 - 70 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 76 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.44 Volumes
 
Target Water Profile
Jersey City Heights Water
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
3.5 gal Infusion -- 152 °F 60 min
Starting Mash Thickness: 1.25 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.25 qt/lb 3.13 12.5  
Mash volume with grains 3.93 15.7  
Grain absorption losses -1.25 -5  
Remaining sparge water volume (equipment estimates 5.38 g | 21.5 qt) 5.48 21.9  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7 g | 28 qt) 7.1 28.4  
Boil off losses -1.5 -6  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 8.6 34.4
Equipment Profile Used: System Default
 
Notes

https://www.themadfermentationist.com/2010/10/brewing-kvass-at-east-end.html

1 loaf of sourdough rye bread
6g ground caraway

Mashed at 152 added some boiling water to bring the temp up before running off the first runnings. Batch sparged with ~2 gallon of water.

3 g Willamette and 6 g ground caraway added at the start of the boil along with 1 gallon of water with a loaf of home baked sourdough rye bread that had been soaked overnight in 190 degree water then pureed with a stick blender.

Chilled to 75. Aerated with pure oxygen for 20-30 seconds. Added ~1/4 g of Fleischmann's dry yeast, did not rehydrate. Left in Nathan's basement ~75-80.

Last Updated and Sharing
 
431
Views
0
Brews
Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2019-08-15 14:48 UTC