Jaimez
Well-Known Member
So I started a part time job at a well known Sandwich shop. At the end of the night the past 2 night they threw out over 50 Loaves (2 foot long) of bread each night. I was shocked. i was told i could take it home whenever i want if i close the shop down.
So, I decided to attempt a Bread beer. First of all, i want the Base to be bread. 80% of the grain bill atleast. First thing i want to figure out is how many Points per Gallon does 1 loaf equal? How would i figure this out? Soak 1 loaf in a gallon of water for X amount of time and take a reading? If so, how then do i come up with the ppg?
Second. Since i will probably be using a LOT of bread, what would be the best way to mash/steep it? Dry it out then grind it up then add it to water? tear it in small peices and add it to a mash? I was thinking it may need its own "mash" since it will be so much bread.
Taking into account i want to use enough bread to take up 80% of the grain bill what style should i brew? I really dont want it to hide behind a lot of hops.
So, I decided to attempt a Bread beer. First of all, i want the Base to be bread. 80% of the grain bill atleast. First thing i want to figure out is how many Points per Gallon does 1 loaf equal? How would i figure this out? Soak 1 loaf in a gallon of water for X amount of time and take a reading? If so, how then do i come up with the ppg?
Second. Since i will probably be using a LOT of bread, what would be the best way to mash/steep it? Dry it out then grind it up then add it to water? tear it in small peices and add it to a mash? I was thinking it may need its own "mash" since it will be so much bread.
Taking into account i want to use enough bread to take up 80% of the grain bill what style should i brew? I really dont want it to hide behind a lot of hops.