American Pale Ale
Codename : Westfort Toasted Alethorpe
I think I was watching videos of comedian Paul Taylor when I saw him go into a brewery that made beer with bread. So, this is my attempt at brewing with bread as an adjunct. Spoiler alert, the initial view of the bread soaking in the mash was kind of gross.
Recipe inspiration : https://www.ecoandbeyond.co/recipes/brew-your-own-toast-ale/
- 1 lb 8 oz Golden Promise pale malt (2.4L)
- 6 oz of dried (toasted) bread. See brew notes below.
- 1 oz Crystal medium (67L)
- 1 oz Munich dark malt (9.9L)
- 1 oz oatmeal
- 0.2 oz Cascade hops at 30 minutes
- 0.2 oz Cascade hops at 20 minutes
- 1/4 tsp Irish Moss (optional) at 15 minutes
- 3 ml Nottingham dry ale yeast.
BJCP Style : American Pale Ale
Anticipated ABV : 4.9%
Anticipated IBU : 39
Anticipated SRM : 7
Pre-boil SG : 1.039
Original SG : 1.050
Target SG : 1,013
Brewhouse (in)efficiency : 65%
- Prepare 6.1L strike water, 152F.
- Add the milled grains and bread to the bag.
- Place the bag in the hot water, set the timer for 75 minutes, and maintain the temperature at 152F.
- Stir occasionally.
- Calibrate the sonic screwdriver.
- Lift the bag out of the water, and allow it to drip into the pot. Every bit of sugar that can be extracted will benefit the end ABV.
- Bring up to a boil, 212F, set the timer for 30 minutes. Add hops and Irish moss, as prescribed above.
- Sanitise everything required for fermentation.
- Cool to room temp, an ice-bath or a snowbank work effectively.
- Prepare the yeast mixture.
- Pitch the yeast to the carboy.
- Transfer the wort to the carboy, splash the wort around to aerate the contents.
- Store in a cool dark place for primary fermentation for 7-10 days.
- Detailed instructions.
- Prepare 0.8 oz corn sugar.
- You want to use chunks of bread, not crumbs. Toast the bread in the oven at 200 F for about 10 minutes.
- I got a burner as a retirement gift, so this was my inaugural break in, I need to adjust the boil off calculations, I came up a little short from the anticipated 3.6 L.
- Gravities came in at 1.043 and 1.054, this gives an anticipated ABV of 5.3%
- I could have added a little water to the wort to bring the portions back into alignment, I opted not too.
Brew day : 11-May-2023
Bottling day :