Maris Otter All Grain BREAD

[The Pol]

I have made SPENT grain bread before and this offers much more flavor than using bland mush...

 

[eschatz]

In my recipe locator... like as a recipe under my profile?

yeah, that would be sweet. I mean, it is your recipe

 

[The Pol]

I thought that was for beer... I guess it sorta is, I made wort, right?

 

[eschatz]

I don't see why not. Use some Saf05 next time and you'll really have a case!

 

[The Pol]

Ha Ha Ha Ha

 

[eschatz]

You know, this might be an actual legitimate case for using Muntons Dry yeast!

 

[The Pol]

ROFLMAO

Okay okay... stop

 

[DeathBrewer]

I would mash lower.

Yes, it's perfect for Muntons...then it won't go to waste.

 

[The Pol]

Mash lower?? It was mashed at about 150F I presume

 

[eschatz]

I would mash lower.

Classic. It was inevitable that someone would critique his mash schedule!

 

[The Pol]

How'd my crush look?

 

[DeathBrewer]

You said your water was 170°F. You got a 20°F drop??

 

[The Pol]

It was 2.5 cups of water and 1.5 cups of 65F grain... yeah, I dont think that is unreasonable to assume. Hell, I didnt measure the mash temp, so we are really talking about nothing at all HA HA

 

[z987k]

I could pull a cup and a half off my decoction right now and add some flour! I guess my beer can take a small hit in the OG.

 

[DeathBrewer]

lol, as long as it's good.

 

[The Pol]

SWMBO just ate a quarter of a loaf herself... nice.

Well, I still have my beer.

 

[HairyDogBrewing]

I tried this once with a cup of pale ale malt.
But I got the amount of water wrong or something.
It overflowed the bread machine and came really dense and sticky.
Tasted good, but the texture was unbearable.
So much for driving without a map.

But now there's a plan :rockin:

The other thing that occured to me is to do a mashout to make sure
the enzymes don't start converting the flour.

 

[Chello]

Yeah, so now you have to do it with 2-row, munich, and vienna to determine which is the best bread!

Maybe throw in some choc or crystal in that "mash" to really make something special!

 

[DeathBrewer]

vienna and a touch of chocolate sounds really tasty.

 

[The Pol]

I tried this once with a cup of pale ale malt.
But I got the amount of water wrong or something.
It overflowed the bread machine and came really dense and sticky.
Tasted good, but the texture was unbearable.
So much for driving without a map.

But now there's a plan :rockin:

The other thing that occured to me is to do a mashout to make sure
the enzymes don't start converting the flour.

Will it convert flour? Will it convert if it is not malted?

 

[eschatz]

Would adding a WEEEEEEE touch of hops to this be inappropriate?

 

[DeathBrewer]

It could convert if because there are enough enzymes in the malt, but I wouldn't worry about it. As soon as you put that in the oven, it's not going to convert anything.

 

[bmckee56]

Just read every post in this thread and I am talking to the SWMBO about making up some of this stuff over the weekend. Really sounds good. Thanks for the recipe.

Question: How long can you hold steeped or mashed grain if it has been placed into a sanitized container and put in the refrigerator (for use in such a recipe)?

Salute!

 

[HairyDogBrewing]

It could convert if because there are enough enzymes in the malt, but I wouldn't worry about it. As soon as you put that in the oven, it's not going to convert anything.

True, but while it's rising it could convert starches or proteins, depending on the temperature.
The knead and rise cycles add up to more than 2.5 hours at 100F or so.

 

[chefchris]

If I wanted to add some Vienna or Munich would I need to decrease the Maris Otter or just add a little more water? Also, when adding a second grain how much should I add?

I'm trying this tomorrow for sure.

 

[The Pol]

Dude, I dunno... I did this completely off the cuff today.

 

[McKBrew]

Would adding a WEEEEEEE touch of hops to this be inappropriate?

I've made basic beer bread with hoppier beers and didn't much care for it. In small amounts, with the right hops, maybe.

 

[Alewyfe]

I bake a lot of bread. One thing I do is grind up some caramel malt and just add it to the flour (usually a blend of whole wheat and white). I also substitute liquid malt extract for the sweetener (sugar or honey) in a recipe. Deelalicious my DH likes it
a lot.

 

[AFAJ Brew Guy]

I love this forum. It has taught me how to be a better brewer, a darn fine kitchen cleaner, and now it has sent me on the way to baker. What more could a guy ask for. Thanks Pol!

Edit: Oh yeah, and it has also taught me how to love.

 

[DeathBrewer]

aww, that's sweet.

 

[conpewter]

Deelalicious my DH likes it
a lot.

Designated Hitter?

 

[The Pol]

Dwarf Hitler?

 

[AFAJ Brew Guy]

Delicious hottie?

 

[DeathBrewer]

Delectable Hermaphrodite?

 

[chefchris]

 

[AFAJ Brew Guy]

Delirious Hunchback?

 

[PhlyanPan]

Here it is!!! Tasting it in a minute... oh, and look at the time. I can DRINK too!

You check the time before you drink? :cross:



Edit: Devious Homewrecker?

 

[The Pol]

You check the time before you drink? :cross:



Edit: Devious Homewrecker?

Being a reserve pilot, yep!

 

[PhlyanPan]

Yep, that'll do it.

8 hours BTT.

 

[The Pol]

Yep, that'll do it.

8 hours BTT.

12 hours for us...
And definately a no no when on call