Kali / Kvas - Beer Recipe - Brewer's Friend

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Kali / Kvas

104 calories 9.1 g 330 ml
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Beer Stats
Method: All Grain
Style: No Profile Selected
Boil Time: 0 min
Batch Size: 20 liters (fermentor volume)
Pre Boil Size: 20 liters
Pre Boil Gravity: 8.7 °P (recipe based estimate)
Efficiency: 15% (brew house)
Source: Guido/Mikk
Calories: 104 calories (Per 330ml)
Carbs: 9.1 g (Per 330ml)
Created: Sunday August 6th 2017
8.7 °P
1.6 °P
3.8%
0.0
50.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
1 kg Belgian Candi Sugar - Clear/Blond (0L)1 kg Belgian Candi Sugar - Clear/Blond (0L) 38 0 9.1%
10 kg Tuoppi Kaljamallas (dark rye)10 kg Tuoppi Kaljamallas (dark rye) 30 90 90.9%
11 kg / 0.00 €
 
Yeast
Danstar - London ESB Yeast
Amount:
1 Each
Cost:
Attenuation (avg):
70%
Flocculation:
Low
Optimum Temp:
18 - 22 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 61 B cells required
0.00 € Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Adavere vesi
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
102 38 7 20 42 174
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
-- -- 69 °C 60 min
Starting Mash Thickness: 20 L/kg
Quick Water Requirements
Water Liters
WARNING: Mash tun capacity exceeded. Volume required: 206.6 L. Suggest reducing strike water volume to 38.8 L and adding 161.2 L sparge/top-off. 200
WARNING: Based on your provided mash thickness (20 L/kg), your strike volume will exceeds the total water needed for the recipe (30.2 L). Reduce mash thickness to 2.99 L/kg or increase pre-boil volume to 189.8 L.  
Strike water volume at mash thickness of 20 L/kg 200
Mash volume with grains 206.6
Grain absorption losses -10
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0.7
Pre boil volume 20
Boil off losses  
Post boil Volume 20
Going into fermentor 20
Total: 30.2  
Equipment Profile Used: System Default
 
Notes

In Estonian language Kvass is Kali and this has been tratitional drink centuries.
In this recipe I used Kotikalja grains. Basically its dark malted rye. http://laihianmallas.fi/tuotteet/kotitaloudet/kotikaljat

I used LondonESB yeast because it has low attenuation% and suits well with Kvass.

OG: 7.2, PH 5.7

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  • Last Updated: 2018-01-30 14:26 UTC