By color, taste and aroma, properly made homemade kvass from malt cannot be distinguished from natural store-bought drinks prepared in accordance with GOST. We will look at traditional technology that has been proven for decades.
Theory. Kvass made from fermented rye malt is considered classic, but in the proposed recipe, you can use any other malt in the same proportions, for example, barley or wheat, although the taste will change. Next, let's look at the difference between fermented and unfermented malt.
In the preparation of spirits, we use unfermented malt, which we split into sugar, and then through fermentation we process it into alcohol. But for kvass, it is better to take a more aromatic fermented malt used in bread baking (after sprouting and drying, the grains undergo additional heat treatment at 50-70 ° C in an airless chamber).
Ground rye fermented malt Fermented malt does not participate in fermentation, since high temperature destroys the enzymes in the grains that are responsible for the breakdown of starch into simple sugars, but it makes kvass more aromatic and tastier. To saturate the drink with carbon dioxide, added beet sugar will ferment for several hours.
The minimum amount of sugar (according to the recipe) to obtain carbon dioxide is 100 grams, then be guided by taste. The drink can be further sweetened before bottling. In extreme cases, instead of dry yeast, pressed ones are suitable, but they can give kvass an unpleasant yeasty taste, so it’s better to take dry ones.
After the first preparation, a sediment will remain, which is called "thickness" and is a natural leaven that replaces the yeast. To get kvass from malt without yeast, during the next preparation, add a handful of kvass from the first batch.
Ingredients:
- ground rye fermented malt - 50-80 grams (a little more than half a glass);
- water - 2 liters;
- sugar - 100-150 grams;
- dry yeast (baking) - 5 grams (only for the first batch).
Recipe for kvass from malt
1. Bring water to a boil, remove from stove, cool to 50°C.
2. Slowly add the malt to the hot water, stirring constantly to avoid lumps. You should get a homogeneous mixture, resembling choux pastry. Leave to infuse for 2-3 hours.
3. During the first preparation (if there is no starter), after the kvass wort has cooled to 26-28°C, pour 100 ml of liquid into a glass separately and dilute the yeast in it according to the instructions on the package. If the temperature is above 30°C, the yeast may die.
4. Add diluted yeast or a handful of sourdough (“thick”) to the wort, add sugar.
5. Stir until the sugar is completely dissolved. Cover loosely with a lid, leave for 8 hours to ferment in a dark place (cover) at room temperature (18-26°C).
6. Filter malt kvass through 2-3 layers of gauze.
The sediment can be collected in a separate container and stored in the refrigerator for no more than a day. This is a natural starter that replaces dry yeast in the following servings of the drink.
Thick at the bottom of the jar - yeast for the next batches of kvass 7. Try a drink. Add sugar to taste if desired.
8. Pour kvass into storage containers - plastic or glass bottles, jars. Leave 3-5 cm of free space in each container. Close hermetically.
9. Before use, put the bottles in a refrigerator or cellar at a temperature of 2-10°C for at least 3-4 hours to cool and carbonate (carbonate).
The shelf life of kvass from malt is up to 5 days. The drink is obtained non-alcoholic or with a minimum alcohol content (up to 0.5%).
In the summer heat there is nothing better than a glass of cool. It will quench thirst, help the body endure the high temperature of the environment and give energy.
Interesting: there is evidence of the ability of kvass to stimulate the immune system, increasing the body's resistance to viruses and infections!
At the same time, homemade is definitely more useful than purchased. Let's try to master the intricacies of making kvass from malt by doing "production" at home.
Malt is sprouted grains of various cereals: barley, wheat, oats, buckwheat, rye and even corn. It is in the sprout - the embryo of the future harvest that all strength and energy of the seed. Scientific studies have shown that the percentage of vitamins increases several times compared to what was in unsprouted grain.
This is especially true for vitamins PP, group B, as well as E, which can only be obtained from sprouted grain, it is not in a sleeping grain.
Everyone has heard about the benefits of eating sprouted grains. But all the power, energy, healing properties are transferred to both malt and drinks made from it, especially “live”, not pasteurized or distilled. Kvass is the best of them, it has a positive effect on many body functions.
Which one should you buy?
On sale you can find various types of malt. But you should know that not all of them are suitable for kvass:
- barley- an excellent raw material for beer;
- wheat also used in brewing and;
- corn we have a less popular, but also found on sale, raw materials for (corn whiskey);
- oat used to create Chateau beer or in mixtures with other types of malt;
- buckwheat- exotic for us, called Chateau Buckwith. Also used alone or in a mixture with other species is used in;
- rye has a wide range of applications: as an additive to the wort for whiskey, beer, in bakery. It is also considered the best for kvass. It provides a wonderful dark color, sweetness in aroma, refreshing taste.
Peculiarities. We will not argue that only rye malt is suitable for kvass. You can experiment (especially if there are other types). But still take as a basis rye.
Recipe at home
Making malt at home takes a lot of time and requires precise compliance with the requirements at every stage. But if there is such a desire, then there is nothing particularly difficult in this.
Attention. It is unlikely that you will be able to get a fermented product at home.
This is a verified and robotic production process, in which already germinated grain ( green malt) before drying, they warm up for a long time with exact observance of the temperature and time of each stage.
Homemade unfermented malt will produce white () kvass. If you want to paint over it, add a couple of handfuls of crackers from well-fried rye bread to the wort. Note: the taste will also change!
How to make kvass from malt with yeast?
Can be used any kind of malt for kvass:
- wheat;
- barley;
- oat.
According to the reviews of those who tried to cook kvass on malt, it is best to take rye fermented ingredient, as it gives the drink a special taste and pleasant aroma.
Let's take on board such a recipe for kvass from malt. Compound:
- dry yeast (5 g is enough);
- rye fermented malt (50 g);
- sugar (150 g);
- water (2 l).
How to prepare an invigorating drink? First put the water on the fire and bring to a boil. After removing the pan from the stove, add the malt and stir the resulting mass thoroughly to prevent the formation of lumps. Then let the mixture cool to about room temperature.
Next step: pour 100 ml of the substance into which we add the yeast. Make sure that the temperature of the workpiece does not exceed 30ºС, otherwise kvass will not work. Pour the diluted yeast into the bulk, cover with a lid and wait 8 hours.
Then we filter the kvass, bottle it, put it in a cool place. The thick residue after filtering can be removed in the refrigerator and used during the day to prepare a second portion of a refreshing drink.
Cooking without yeast
Now let's try kvass with malt, prepared without yeast. Drink Ingredients:
- sugar (a couple of tablespoons);
- raisins (180-200 g);
- fermented rye malt (5 tablespoons);
- water (3 liters).
We pour a liter of water, heat it and pour malt (3 tablespoons) and all sugar into it. Leaving the wort for 2 hours, we will go about our business. Returning to the kitchen, add raisins and the malt that remains to the mixture. Fill with 2 liters of hot water. If you make this preparation in the evening, in the morning it remains to express it through gauze and, after bottling, put it in the refrigerator. Ready.
Monastery kvass
An interesting recipe for malt kvass is kept by monasteries. The drink turns out to be refreshing, containing many vitamins due to the use of fresh and dried fruits. Cooking products:
- rye malt (400 g);
- rye flour (400 g);
- raisins (2 tablespoons, no need to wash);
- Apple;
- lemon;
- honey (tablespoon);
- cumin (teaspoon);
- some raspberry leaves.
Pour the flour with boiling water (2 cups), bring to the density of sour cream, cool. Cumin is also poured with hot water and filtered: we only need a decoction. Chop fruit: we process apple, raisins, lemon zest in a blender(lemon rind must be cut off). Now we brew malt with raspberry leaves.
We mix all the resulting broths, when they cool down, add chopped fruits, fill with water. 2-3 days the wort should be infused, fermented. When fermentation begins, it must be filtered.
The last step: we pour kvass into bottles so that 1 third of the volume remains free, close the lids. When the bottles begin to inflate, put them in the refrigerator.
Have you ever tried to make kvass yourself? Share the recipes - we will be happy to replenish our piggy bank!
The most delicious and healthy "live" rye kvass in the old days was prepared from rye malt. But the process of preparing such kvass was quite long and laborious. To obtain malt, rye grain was first sieved and thoroughly washed. Then it was soaked until it germinated. After that, the germinated rye grain was dried, steamed, ground - and only after all these procedures was the rye malt for kvass ready. But in Russia there was also an easier and faster way to make rye kvass - from dried rye bread.
Here we have collected for you the most interesting recipes for making rye kvass from malt, rye bread and rye flour.
Kvass recipes based on rye malt
Due to the fact that it is usually very problematic to buy rye malt for kvass in any store, we suggest you prepare the malt yourself as follows:
It is necessary to sift and wash the grains of rye and soak them in an enamel pan for 25-30 hours. Every 7-10 hours, the grains should change the water, leaving them periodically without water for 2-3 hours (this is necessary for the access of oxygen, which activates various biological processes in rye grain). After soaking, rye should be placed in low enameled dishes (or low plastic trays) and germinated for 3.5 days (it is best to germinate rye grain at a temperature of 20 - 22 ° C.). During germination, rye grains must be periodically moistened and ted. For 2-3 days, roots should appear in the grains. Germination can be completed on the 3rd-4th day, when the length of the roots reaches 0.75 of the size of the grain itself. The rye malt obtained in this way can be stored for no more than 2-3 days. But you can also prepare malt for a longer period. To do this, it must be dried at a temperature of 60-70 degrees for 24 hours, then it must be cleaned of sprouts and ground. Dried and crushed malt is best stored in a closed container in a cool place.
In some kvass recipes below, in addition to rye malt, barley malt is also used. It is prepared in the same way as rye, but there are some differences. In the manufacture of barley malt, the soaking of barley grains should last 50-60 hours, the time of germination at room temperature of barley grains is 6-7 days. In addition, at the end of germination, barley grain sprouts should not exceed 1.5-2 the size of the barley grain itself.
Kvass from rye malt "Peasant"
For 1 liter of water, 1 glass of rye malt, 10 g of yeast, 100 g of sugar are required.
Boil water in an enamel pan, add rye malt there, and let stand for 2.5 hours. Then pour the malt infusion into a glass dish, add sugar, add diluted yeast and put in a cool place for 7 hours.
Kvass Moscow shchi
Ingredients: 250 g rye malt, water, 15 yeast, 0.75 cup flour, 0.5 teaspoon sugar, 3 g mint, 250 g honey
For making sourdough you need: mix the yeast with sugar, flour and warm water (0.5 cups) and put in a warm place for 1.5-2 hours.
Pour rye malt with 2-2.5 cups of boiling water, replace the thick dough and put it in a warm place for 2-3 hours. After the dough is suitable, dilute it evenly with 8 liters of boiling water and let it brew. Carefully pour the upper transparent part of the wort into another bowl, add the starter, honey and leave to ferment (to prepare the starter you need: mix the yeast with sugar, flour and warm water (0.5 cup) and put in a warm place for 1.5-2 hours ). Strain kvass, pour into bottles, cork the raft, keep one night in a warm place. After that, put the bottle in the refrigerator. After 3 days, kvass is ready for use.
Kvass "Bread and malt"
Required: 10 liters of water, 2 cups of rye malt, 0.5 loaves of rye bread, 1 cup of flour, 2 cups of sugar, 20 g of dry yeast, some raisins.
Boil water, add rye malt, bread, flour to it and brew everything. After the mass has cooled, it should be filtered and sugar and yeast added to it. Then mix everything and let stand for 1 hour. Pour ready-made rye kvass into bottles (put 3-4 raisins in each bottle), cork and store in the refrigerator
Okroshochny "white" kvass (old recipe)
Ingredients: water, 200 g rye malt (crushed), 100 g barley malt, 200 g wheat flour, 800 g rye flour, 10 g yeast.
Mix barley and rye malt with warm water, add rye and wheat flour there, mix, pour boiling water while stirring and knead the dough. Transfer the resulting dough into a barrel and put in a warm place for 5-6 hours. Then pour 3 liters of boiling water into the dough and mix thoroughly (but so that “lumps” do not form). Add yeast starter to warm dough, then put in a cold place for 2 days. The resulting mass is filtered through cheesecloth. Ready rye kvass pour into glassware and store in a cold place.
Red kvass (old recipe)
Required: 250 chopped rye malt (can be replaced with barley or wheat), 0.5 kg of rye flour, 50 g of yeast, 150 g of wheat flour, 25 g of mint.
Mix the malt with flour, add warm water and replace the thick dough. Then brew the dough with boiling water, knead well and leave for 24 hours in a warm place. Add 2.5 boiling water to the resulting mass, stir and add another 5 liters of chilled boiled water. Mix the kvass wort, cool and let it settle. Then pour the wort into a wooden barrel, add yeast, brewed mint infusion and put in a cold place. After 3 days, rye kvass is ready.
Kvass "Monastyrsky"
Required: 1 glass of rye malt, 1 glass of rye flour (can be replaced with oatmeal, buckwheat or wheat flour), 2 liters of water, 2 tbsp. spoons of raisins, 1 apple, 1 lemon, 1 tbsp. a spoonful of honey, 1 teaspoon of dried raspberry leaves.
Boil rye flour with a small amount of boiling water and let cool. Skip the washed raisins, lemon, apple through a meat grinder. Add crushed raspberry leaves, honey, crushed mass of raisins, apple and lemon, and boiled rye flour to rye malt. Mix everything thoroughly with the remaining amount of water and leave to ferment in a warm place for several days. Then strain the resulting mass. Pour the resulting kvass into bottles and refrigerate, while the thick can be used as a starter.
Kvass recipes based on rye bread (bread kvass)
Kvass "Russian"
Ingredients: 1 kg rye bread, 6 l water 200 g sugar, 40 g yeast
Rye bread cut into pieces and dry in the oven. Then put in an enamel pan and pour boiling water over it, close the lid and let stand for 7 hours. After that, filter the mass, add sugar and pre-diluted yeast, and leave for 10 hours in a warm place. Pour the finished rye kvass into bottles, adding a few raisins to each. Cork the bottles and put them in the refrigerator in a horizontal position. After 2-3 days, kvass can be drunk.
Kvass for okroshka
Required: 7 liters of water, 2 kg of rye bread, 100 g of sugar, 50 g of flour, 50 g of yeast
Rye bread cut into small slices and lightly dry in the oven. Then put the slices in a saucepan, pour boiling water, and leave for 3-4 hours under a closed lid. Then strain the resulting infusion, add yeast and sugar to it and put it in a warm place for 3.5 hours. After 3.5 hours, cool kvass, strain again and pour into a bottle.
Kvass "homemade" with mint and blackcurrant leaf
Required: 500 rye crackers, 6 liters of water, 300 g of sugar, 20 g of yeast, 50 g of raisins, 5 g of mint, 10 black currant leaves
Pour boiling water over rye crackers and let stand for 12 hours, then strain. Then add sugar, yeast and a pre-prepared infusion of brewed mint and currant leaves to this wort. Let it brew for 6 hours. Then remove the foam and bottle (add a little raisins to each bottle), cork and refrigerate. After 3 days, kvass is ready for use.
Kvass Petrovsky
Ingredients: 5 liters of water, 800 g of rye crackers, 2 cups of sugar, 25 g of yeast, 100 g of table horseradish, 100 g of honey.
Pour boiling water over rye crackers and leave for 3-4 hours. Strain the resulting wort, add sugar, yeast diluted in a small amount of wort and put in a warm place for 11-12 hours. Then strain the infusion again, pour into 0.5 liter bottles, putting 10 g of horseradish and 10 g of honey into each. Put tightly closed bottles for 1 day in a cold place.
Kvass from rye bread "Classic"
Required: 7 liters of water, 1 kg of rye bread, 30 g of yeast, 500 g of sugar, 2 tbsp. a spoonful of flour
Rye bread, cut into slices, slightly dry in the oven. Then put it in an enamel pan, pour boiling water over it, and let it brew under the lid for 3-4 hours, then strain. Mix yeast with flour, dilute in warm water and leave for 1 hour. Add sugar, infused yeast to the resulting wort and put it in a warm place. After 4-6 hours, cool the wort. Rye kvass is ready. Now it needs to be bottled, corked and stored in the refrigerator.
Ginger kvass "Lithuanian style"
Ingredients: 5 l of water, 800 g of rye bread (or 500 g of rye crackers), 1.25 cups of sugar, 35 g of yeast, 1.5 l of apple syrup, 6 g of ginger.
Rye bread dry, pour boiling water and leave for 5-6 hours. Then drain the resulting wort. Boil ginger for 30 minutes in water. Then strain the ginger, mix with the wort, bring to a boil and cool. Add yeast diluted with water, sugar, apple syrup to the chilled wort, mix and put in a warm place for fermentation for 12 hours. Pour the finished rye kvass into bottles and store tightly closed in the refrigerator.
Kvass "Rye-fruit"
Required: 10 liters of water, 800 g of rye crackers, 3 cups of sugar, 0.5 kg of dried fruits, 40 g of yeast, raisins.
Thoroughly washed dried fruits pour 3-4 liters of water and cook for 10-15 minutes. Pour boiling water over rye crackers and leave for 1 hour. Strain the boiled fruits, strain also the bread infusion. Mix both broths, add yeast, sugar ground with sugar, mix everything and put in a warm place for fermentation. After fermentation, pour ready-made rye kvass into bottles, adding 2-3 raisins to each bottle. Put tightly sealed bottles in a cold place and after 3-4 days kvass is ready.
Bread kvass with raisins and mint
Ingredients: 8-10 liters of water, 1 kg of rye bread, 1 cup of sugar, 25 g of yeast, 50 g of dry mint, 50 g of raisins
Dry the sliced rye bread in the oven, put it in an enamel pan (or bucket), pour boiling water over it and leave for 3-4 hours. Strain the resulting infusion and add sugar, yeast, mint to it (you can also add a little cinnamon) and leave at room temperature for fermentation for 5-6 hours. When the finished rye kvass begins to foam, strain it and bottle it, adding 2-4 raisins to each of them. Cork bottles and put in the refrigerator. After 2-3 days, rye kvass is ready for use.
Rye kvass with cumin
Required: 10 liters of water, 1 kg of rye bread, 2 cups of sugar, 40-50 g of cumin, 25 yeast
Cut rye bread into slices and dry in the oven. Pour boiling water over rye crackers and leave for 3-4 hours. Then strain, add sugar, yeast, cumin and leave to ferment in a warm place. After 2-3 days, strain the rye kvass and then store in a cool place.
Kvass recipes based on rye flour
Peasant kvass from rye flour (according to an old recipe)
Required: 500-600 g of rye flour, 8-10 liters of water, 0.5 cups of sugar, 10-15 g of yeast.
Pour boiling water over rye flour and knead like a dough (until the consistency of thick sour cream). Cool the resulting dough to 32-35 degrees. Then dilute the dough with warm boiled water, add yeast starter and sugar, and leave for 0.5-1 day in a warm place. Then strain the finished rye kvass, pour into bottles and refrigerate for 1.5-2 days. According to an old recipe, rye flour was sprinkled lightly with water before making kvass and left for a short time in a warm place.
Rye kvass with honey and raisins (old recipe)
Required: 2 cups rye flour, 0.5 cup rye malt, water, 2 cups uncandied honey, 1 cup raisins
Boil rye flour with rye malt in a glass or enamel bowl. Stir so that there are no lumps (until the density of sour cream). Let stand 1 hour under a towel. Then put in the oven for 4-5 hours before evaporation. After that, add boiling water, stir and leave for a day. Put the evaporated dough into an oak barrel, adding raisins and 5 liters of hot water there. Mix everything thoroughly and leave for 9 hours. When the wort ferments, strain it into a glass dish. After a day, add honey to the wort, mix thoroughly and let stand 5-6 at room temperature. Strain the finished rye kvass, pour into bottles, cork them tightly and put in a cool place. Kvass will be ready for use in 3-4 days.
For more than a thousand years, the Slavic peoples have revered the sweet and sour fragrant foamy drink - kvass. Since ancient times in Russia, kvass was loved by commoners, rich people, and even monarchs. Today, in most settlements of Russia, in the summer you can find kvass tents and draft drink vendors, and plastic bottles with carbonated dark kvass often stand in a row on store shelves. But with real homemade kvass purchased drinks, unfortunately, can not be compared. Because shop kvass is a soda drink flavored with flavors, dyes and flavors.
Almost every lover of a traditional drink has his own secrets of its preparation. Kvass is made, for example, from whey, vegetable ingredients (apples, lemon, rhubarb, carrots, beets, cabbage, cranberries, currants, etc.), rye bread and crackers. To give the drink a special aroma and taste, herbs (thyme, oregano, mint, lemon balm), pine and spruce needles, raisins, honey are added to kvass. They even make kvass from celandine, horseradish, instant coffee, banana peel - such unusual, seemingly components. but classic kvass- one that was prepared either from crackers, or from rye malt.
Kvass is used as the basis for okroshka. Borscht is also made from this drink, it is used in the preparation of marinades for chicken and meat. Instead of water, kvass is used when baking bread. Sweet tooths make jelly, ice cream, cookies from a foamy drink. Fans of intoxicating drinks prepare from kvass.
Composition, calorie content, kvass strength
If we talk about classic malt kvass, then it is impossible not to appreciate its high fortification. This drink contains vitamins(E, H, B, PP), trace elements(fluorine, phosphorus, zinc, cobalt, copper, iron, molybdenum), amino acids(leucine, phenylalanine, lysine, valine, etc.). Fragrant herbs and fruits added to kvass multiply the benefits of the drink, add variety to the taste of the drink.The calorie content of home-cooked kvass is low - no more than 30 kcal (per 100 g), it contains no fats at all, few proteins, the amount of carbohydrates is about 5-5.2 g per 100 g of product. Kvass is a drink in which alcohol usually does not exceed 2.5%. But sometimes connoisseurs make all kinds of cocktails, which include kvass and. Naturally, the strength of the drink with such mixing increases significantly, but its taste becomes quite rough.
The benefits and harms of kvass
Kvass improves metabolism, has a beneficial effect on the digestive tract. During the fermentation of kvass, substances are formed that normalize digestion and eliminate the consequences of dysbacteriosis. It normalizes the functioning of the heart muscle, blood vessels. An ancient Slavic drink is used in case of loss of strength, fatigue, and a decrease in the level of immunity. Vitamins and amino acids in kvass help fight viral and bacterial infections. A real find is kvass for people with vision problems (cataract, optic nerve atrophy, glaucoma).Despite all the healing properties of kvass, it also has contraindications. Kvass is used with caution in diseases of the kidneys and liver. This drink is undesirable for people suffering from stomach ulcers. Pregnant and lactating women should drink kvass with caution because of the threat of fluid retention in the body. Drivers will also have to refuse a mug of cold kvass, since even a small percentage of alcohol can lead to unpleasant consequences.
Recipe for kvass from fermented rye malt
For the manufacture of fragrant kvass at home, fermented malt is taken (the one whose grains have been germinated, dried and heat-treated at a temperature of about 60 degrees). True, for a drink with fermented malt, yeast will also be required, since such malt has lost its fermentation properties due to high temperature. However, it is from such malt that the most aromatic and tasty drink is obtained. You can buy fermented rye malt at a retail price of about 150-250 rubles per kilogram.Ingredients
- Malt - 100 g;
- Sugar - 200 g;
- Water - 4 l;
- Dry yeast (for baking) - 10 g.
Cooking process
If desired, ready-made kvass can be made sweeter by adding a certain amount of sugar to it at the end of fermentation. Such a drink is stored in a refrigerator or cellar at a temperature not exceeding 10-15 degrees for 5 days.
According to the specified recipe, the first sourdough for homemade kvass is made. For the second and subsequent times, you can make a drink in which kvass sediment is used instead of yeast. It is added at the stage when the malt-water mixture cools down to a temperature of about 25-28 degrees, it is thoroughly mixed, sugar is added and set for fermentation, repeating the same steps as in the indicated recipe.
Recipe for kvass from unfermented malt
If desired, you can make kvass from malt that has not undergone heat treatment. The cost of unfermented and fermented malt is about the same.Ingredients
- Malt (unfermented ground) - 100 g;
- Flour (wheat) - 100 g;
- Water - 3 l;
- Raisins - a small handful (20-25 pieces).
Cooking process
This recipe is closest to the old, traditional ones. Traditionally, malt, berries and fruits were used to make kvass. There were no other sources of sugar, because refined sugar appeared in Russia only in the 17th century, and it was not cheap. Later, in cities where access to malt was limited, bread was used in the preparation of kvass as a substitute for malt. So gradually bread kvass replaced malt kvass as a traditional drink.
Ingredients for "Traditional Malt Kvass":
- (non-fermented wheat (700g) and fermented rye (300g)) - 1000 g
- — 5 l
Cooking time: 1440 minutes
Servings: 10
Recipe "Traditional malt kvass":
Before preparing kvass, it is necessary to prepare the sourdough. I will not publish the sourdough recipe, there are a lot of them on the site. You can use any. For example: "Sourdough for bread "Eternal"" by a-lesa cook or "Bread kvass and eternal sourdough" from Mary Stone
Any malt can be used in this recipe: barley, wheat, rye, buckwheat, etc.
For this kvass, you will need 2 types of malt - white (non-fermented) for saccharification and black (fermented) for taste and color.
I have white - wheat and black - rye.
Grind malt. Pour into a saucepan with a thick bottom. To fill with water.
Let's start mashing the wort.
With continuous stirring, constantly monitoring the temperature with a thermometer, heat the wort to 72 gr. WITH
Temperature control is extremely important. After all, this recipe does not use additional sugar, except for the sugars contained in the malt starch. Therefore, it is necessary to properly activate the enzymes that break down starch into simple sugars. Saccharification begins already at 64 gr. C. When the temperature exceeds 75 gr. With enzymes "cooked" and will not be able to work.
When the temperature reaches 72 gr. C, remove the pan from the burner, close the lid, wrap it in blankets for a couple of hours (most conveniently at night).
If everything is done correctly, at the end of the mash, you can immediately see that the wort has become much thinner.
You can verify the complete saccharification of the wort by conducting an iodine test. To do this, pour a teaspoon of wort on a plate and drop iodine on it. With complete saccharification, the color of iodine will not change. If the wort contains starch, the iodine will turn blue or black.
In this case, the wort will need to be heated again to 72g. C and wrap for a couple of hours.
