Beer from bread

[mr hoppy]

Anybody tried using toasted bread as mash adjunct like described in this article?

https://byo.com/stories/issue/item/3432-toast-ale

The recipe in the article implies it has the same gravity as base malt, which I'll believe when I see it. Not seen too much chatter about it either, as opposed to kvass, on this or other message boards.

Thinking of giving it a go - using it instead of Vienna for a portion of the grist in a Belgian Pale Ale recipe.

[irish_goat]

Haven't tried it but I got a bottle of this today. Will crack it this weekend. http://www.toastale.com

[TheSumOfAllBeers]

I have had the recipe and they came to us a while back to talk about tweaking their recipe.

It's a decent beer, but early versions of it they were learning about using it as an adjunct:
- some exhibited detectable salinity from the bread
- If the bread was not toasted, its flavour contribution was negligible
- also they wanted to use more bread in their recipes

[mr hoppy]

Thanks Sum. Interesting point about salinity. 1% salt in the bread I'm using so 800g = 8g, not too much in a 22 litre brew, but I can see how it would add up.

Have they thought about doing a gose?

[mr hoppy]

Brewed this tonight with bread prepped last night. Put 800 g of bread in oven at 50 c for 60 min bumped it to 180 for 10 mins and broke each slice into 5-6 pieces. No negative effect on efficiency either. Seems to have converted like grain - I.e. 37 ppg


Sent from my iPhone using Tapatalk

[TheSumOfAllBeers]

Have they thought about doing a gose?

We suggested it! But they obviously wanted mass appeal, as that allows them to divert more waste bread from landfill, if they can package it up in a beer that is accessible to many.

Later versions of the beer that I tried have fixed the salinity issue.