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Old 02-07-2010, 05:11 PM   #1
benko's Avatar
Jan 2008
Wilmington, NC
Posts: 161
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I'm trying to brew something that really embodies the term liquid bread. I'm looking for a really bready, toasty, grainy beer. Something along the lines of an Oktoberfest, but even breadier than that. Just like the term suggests, basically a warm loaf of fresh bread in a glass. I'm looking for malt suggestions. I'm thinking a combination of lighter specialty malts added to some good malty base malts. Here's what I'm thinking so far:

Base Malts: A 50/50 combination of Marris Otter and Vienna, and maybe a pound of Munich
Specialty: Biscuit, Aromatic, Caravienne

Any other good malt suggestions? As far as yeast goes, I like Wyeast 1272 American Ale II for its mostly clean and slighty nutty profile.

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Old 02-07-2010, 05:27 PM   #2
May 2008
Oakland, California
Posts: 1,415
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I would think about using .5-.75# combo of flaked wheat/oats/rye to this, I think it'll add a nice thick head and get some of those unmalted beady grainy notes that are in bread.

Also, I've never used it, but I hear that 6-row is very grainy flavored.
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Old 02-07-2010, 07:15 PM   #3
May 2009
Posts: 95
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I'm guessing this would be more subtly bready than you are looking for but this recipe had a good hop backbone that stood up to his bready/maltiness. I made it once and it was good. You could try playing with it for ideas or whatever you wants...


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