diff options
Diffstat (limited to 'kvass.cook')
| -rw-r--r-- | kvass.cook | 10 |
1 files changed, 6 insertions, 4 deletions
@@ -1,10 +1,12 @@ +== Starter == + 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. +== Wort == 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 @@ -19,11 +21,11 @@ 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 +> You can dry the malt and use it for other recipes like cookies. It's very flavorful. +== Fermentation == + Toast @rye bread{1%cup} cut in cubes in the #{oven} for ~{20%min} at 180 degrees Celsius. |