Kvass is made from rye flour and malt.
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Okroshka is kvass, similar in taste to the brew "sour soup". The brew is light, quite sour, a real Russian kvass. Technology of production of kvass - a modern, close to the technology of brewing beer.
Ingredients for Kvass is made from rye flour and malt.
Step by step instruction of cooking Kvass is made from rye flour and malt.
For making kvass must have products from rye flour, wheat or rye malt (preferably both) and water. Of equipment need a big pot and a thermometer (up to 100 degrees C).
First of all, prepare malted milk. This will require wheat and rye malt, water. Measure out 30 grams of wheat malt. My malt was beans, I pre-ground it in a coffee grinder. Pour the malt into a thermos with a wide throat.
Next, measure out 20 g of rye fermentativnogo brown malt and also pour it into a thermos. Pour into a thermos 250 ml of water with a temperature of 50 deg C. Stir, close the thermos lid and leave to infuse for 1 hour. This technique allows to activate the enzymes of malt. If you do not want to complicate your life by cooking malted milk, then you can skip this step, and malt just to add to the rye flour at the stage described below.
Measure out 150 g of rye flour. Flour can take more, 200 g or even 250 g. the more flour, the thicker (denser) and more turbid brew will be, the more foam it will. Thick brew will not please everyone, it is suitable more for hash than for drinking. If you use 150 grams of flour, you get the usual brew (in-store) density.
You are now ready to mashing of the brew. Take the pot volume of about 10 liters, Pour in 6 litres of warm water, add flour (plus malt in the case of simplified technology) and stir with a whisk until lumps disappear. Bring the temperature of the resulting mash to 40 ° C. after half an hour pour into a saucepan malted milk from a thermos. Then slowly, at a rate of 1 degree per minute, heat the mash to a temperature of 79 degrees. But not just heated, but do pause at 54 deg n, 65 deg n, 72 deg C to 79 deg. The duration of each pause is 30 minutes.
Then turn off the heat and leave it there to cool. But still you need to immediately scoop up a Cup of wort and cool it in a suitable glass jar is necessary for preparation of the leaven.
To make the leaven, to set aside a jar of wort, add a teaspoon of sugar and either a teaspoon of dry yeast or a little (25-30 ml) murky yeast sediment from the bottom of the bottle of beer, made once before, or just 100 ml living home brew. Stir the yeast and leave until morning (I cook the wort in the evening, and continue preparation of kvass in the morning when the must has cooled)
Slightly warm the next morning, the wort is filtered through cotton cloth (well suited towel). If everything was done correctly, the wort will be filtered easily and the fluid is not excessively viscous. But if you get something like jelly - there have been mistakes and be ready for the amount of foam in the brew, which is far any champagne. Added to the wort ferment. Added to the wort sugar (boil a Cup of wort, add to it the sugar and pour into the pan). If you wish to aromatize the brew (horseradish root, ginger, cumin, anise, cloves, leaves of currant, etc.), then it must be done at this stage - boil the spices with the sugar, allow to infuse for a while and pour the infusion into the wort. Put a pot of mash in a warm place and let ferment. Will have to wait hours 6 - 8 if everything went normally.