1 kg rye malt 1 kg of barley malt
1 kg of wheat flour
1 / 2 rye flour
1 kg of buckwheat flour
7.8 liters of water
1 tablespoon fresh yeast
raisins
1 cup. infusions of mint
Knead dough on a thick boiling water, carefully pouring a thin stream and its stirring, to avoid lumps. The resulting test to give brodit for 3 hours, then diluted with boiling water. When the water has cooled, diluted with water, add yeast and the infusion of mint. The resulting wort stand until the end of fermentation. Then upheld kvass Express breast and bottle, placing first in each of several highlights. Bottles keep plugged in a cool place.
