Kernza® is the trademark name for the grain produced from the plant intermediate wheatgrass (Thinopyrum intermedium). The plant is native to western Asia, and this perennial “cousin” of wheat has historically been grown in the US and across the globe to feed livestock. The Land Institute is developing it to serve as a perennial grain source for people and working toward a future that includes multiple varieties of Kernza® that are economical for farmers around the world to produce at a large scale.

-The Land Institute

Kernza grains are really tiny compared to standard barley/wheat, so instead of pointlessly pouring them through my malt mill, I sent them through my flour mill on a coarser setting to get a little crush on them without completely turning them into flour. Talking to a local brewery that has brewed a few kernza beers, they told me they don’t mill the kernza at all. They just dump it straight into the mash and don’t really expect to get much sugar extraction from the kernza addition. They’re just adding it for flavor, which is often described as similar to rye. The grain also contains a lot of beta-glucan (also similar to rye).

Recipe for 5 gallons:

  • 85% Best Pils
  • 15% raw Kernza

Single Infusion Mash at 150°F/65°C

  • 1oz Summer hops 8.3% @60 min (31.4 IBU)
  • 1oz Summer hops 8.3% hopstand for 10 min (6.6 IBU)

I got these for free, apparently Summer is no longer being grown anywhere which is a shame :(

Fermented at 75-80°F/24-27°C for about 3-4 weeks with a wild yeast culture I captured from a bunch of juniper berries foraged on the side of a hiking trail on Granddad’s Bluff outside of LaCrosse, WI.

OG: 1.050/12°P FG: 1.004/1°P

Bottled a week ago with enough priming sugar for 4 volumes. Could use a little more time to fully prime, but patience is difficult.

Tastes really good, I’m not sure if I can pick out the kernza or not, but the beer is really nicely fruity with some earthy/pastoral undertones.