Alright, doing this today.
Had hoped to start this up yesterday and bake the bread/overnight soak in a crockpot, but work called me in and I lost a full day, so this will be truncated a bit.
Grains for 1.5gal S23 Keptinis: Reserving 3# of grain for mash, 14oz for bread.
2lb 2row
10oz Munich 10L
10oz Rye malt
10oz Carastan
From that I mixed all the crushed grains, and removed 14oz of mixed grains and put them into a food processor and ground it to near flour, and mixed in 1oz of sugar. Placed into a mixing bowl and added water slowly until it started to turn to glue, then added a large dollup (1tblspn) of clover honey, and continued mixing. Added regular flour to transfer to a flat sheet with parchment paper and flattened the "bread" down to fill a 13x9 tray. Into the oven at 350F for 45min, watching for browning. Tasted very sweet going into the oven, hoping for some caramelzation at the end of the bake.
Plan is to take that bread, crumble it, and put it with the mash. Mashing 120min at 2qt/gal will give me 1.75gal of first runnings and be enough to clear my 15min boil. Have alfalfa for the MLT, and will be using 0.5oz Pacifica hops in the mash (old, need to get used). Once the mash is done, it's a 15min boil with a 0.5oz Warrior addition at 10min. Then crash cool into fermenter, pitching Safale S04 (Whitbread), and into a water bath with fishtank heater to 78F for 5days then to ambient (65F).
Hoping this goes well! If I can figure out how to get pic's of the wife's Iphone I'll try to get them up here.
EDIT - Baked to 1hr, top and sides are done, bottom's a little sticky yet. Put another piece of parchment paper on it and flipped it, removing the bottom parchement carefully - it's back in the oven for another 15min upside down to finish. Tastes great so far!
Edit 2 - Baked 90min; 60 one side, flipped, 30 the other side. Crust is done, insides at temp, still sugary sticky in the middle. Think the honey had something to do with that - got some "help" to crumble it into the tun.
Edit 3 - 60min into mash, mashed in at 153F @ 2qt/lb. Temp is holding strong at 151.8. Strong odor of "tea" from the alfalfa/hops mix, color looks like tea also. Stirred well, buttoned it up for another 30min.
Edit 4 - Even at 2qt/lb I missed my boil volume. Had to quick sparge to make the 1.85gal I needed for 15min. Shame, had 16.5P on my first runnings. Going into the kettle with 13.8P and a hard boil. Hot break is crazy...
Edit 5 - Final numbers at just over 1.5gal into the fermenter, 15.3P - getting the water bath ready. Not sure if I should start with 78F immediately, or let S04 start then move. S04 takes off and finishes fast, may just put it in immediately and hope for the best.
Now to figure out how to put pics in here.