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| -rw-r--r-- | kvass.cook | 40 |
1 files changed, 40 insertions, 0 deletions
diff --git a/kvass.cook b/kvass.cook new file mode 100644 index 0000000..8460e53 --- /dev/null +++ b/kvass.cook @@ -0,0 +1,40 @@ +Mix @water{1/2%l}, @rye bread{1%cup} cubes, @sugar{2%tbsp} and +@sourdough{1%tbsp} for the starter, if you don't have any. Let it ferment for +~{36%hours}. + +For the sugars, use wort. + +NOTE: This is a standard wort recipe. + +Heat @water{2%l} to 65-70 degrees Celsius, add the @Munich type II malt{1/2%kg} +and steep for at least ~{1%hour}. Do not heat over 71 degrees Celsius, that +would kill the enzymes that convert the starches to sugars we need for the +fermentation! + +Once the steeping is done, remove the malt, and strain with a #{mesh}. After +straining, pour hot water over the malt to make sure you extract all the sugars +from it. + +Bring the liquid to a boil and boil it for some minutes, until the solids start +to appear. You can strain it with a fine #{cheesecloth} or use the gravity to +remove the solids. + +NOTE: End of the standard wort recipe. + +NOTE: You can dry the malt and use it for other recipes like cookies. It's very +flavorful. + +Toast @rye bread{1%cup} cut in cubes in the #{oven} for ~{20%min} at 180 +degrees Celsius. + +With all the ingredients cool, mix the wort, the rye bread and the starter +together, put in a #{glass container} cover with a #{cloth} to keep flies away. +Let it ferment for ~{24%hours}. + +Strain with a #{cheesecloth} and mix with @honey{1%tbsp} for the second +fermentation in bottle. Bottle it in #{glass bottles} that can keep pressure +with a couple of @raisins per bottle. + +Ferment in bottle for ~{1%day} (or two) or until the raisins start to float. + +The resulting wet bread can be used for the starter of the next batch. |