Bready/toasty Pale Ale

[NYY]

Hello. I am looking to brew a extract american pale ale type of style that has more of a bready/toasty/grainy malt taste as opposed to something sweeter (caramel) tasting.

I am open is to any suggestions and do not have a recipe worked out to this point. My only other though at this point is most hop additions being late.

Thank you for any advice

 

[BrewerBrad82]

For a good grainy flavor, I would recommend using Pilsner or Munich LME or a combination of them both. For a little more toastiness, try steeping around 8 oz of Briess Victory malt, or a similar Biscuit malt.

 

[Boris2012]

The Black Dog Ale from Midwest is a toasty, low-hop ale.
Don't want sweetness? Good, hard working yeast (WL007 in my opinion), build a starter, proper temperatures, patience, easy on the carbing sugars, etc. Yeast will solve "extract sweetness" if given the proper environment and time.

 

[NYY]

So I just went to my local home brew shop and tried a few different steeping grains. I believe the dingman's biscuit, briess victory toasted and caravienne all fit the bill for what I am looking for.

Was thinking is using pilsner extract along with these grains. Was thinking 8 oz, dingman's biscuit, 4 oz victory and 8 oz caravienne? Would be a 5 gallon batch.

Any thoughts on this? Would this be to many different grains?

 

[unionrdr]

No, the amount of different grains is OK. German grains to me have a fine toasted bread kind of flavor, like Munich 10L. Carared tastes like lightly toasted nuts to me. I also like the Bohemian pilsner malt, but Idk if you can get that as an extract. PM opened up more grains to use for me to get more flavor & color complexities & styles. But you could steep the Munich 10L & carared. Pilsen LME could be used, since the color & some of the other flavors would come from the steep & the hops.
British grains like marris otter & pale malt would give bready flavors as well as a little caramelized flavor with it. I think the English grains give more of a biscotti-like flavor.

 

[Cain]

Did you try this recipe? If so how did it turn out?

 

[m00ps]

I would recommend toasting some 2row or base malt in your oven. I keep 2lbs of toasted oats, wheat, rye and 2row on hand at all times and they impart a great toasty bread flavor in amount of like 8oz in a 5gal batch. Just put your oven to 350 and let them go until your kitchen smells amazing. I try to mix them up and stuff every 20min

 

[brew_ny]

Vienna is bready/toasty tasting

 

[robbyice]

just steeping victory alone wont give you as much breadyness or toastyness as you are looking for especially if its a little hoppy . steep some victory and some munich or biscuit. steeping victory will give you a great orangey color however unless its gets muddled with the LME colors