Basically the recipe consists of using the proportion of 1 Russian
bucket or 'vyedro' (12 litres or 3 U.S. gals) of water for 2 Russian
pounds or 'funt' (approx 2 lb or 918 g) of couch roots. For 6 US gals
(24 l) you need 4 lbs (approx 2 kg) of finely cut couch roots. Soak
them overnight and then boil until they sink to the bottom. This mash
is then sparged by pouring into a tub with a tap, and with its bottom
lined with straw which is weighed down with stones.
Hops and yeast are added. It is bottled with residual sugar for the
secondary fermentation process in the bottles.