Author Topic: Rye Bread IPA  (Read 593 times)

Offline firedog23

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Rye Bread IPA
« on: February 26, 2013, 12:47:27 PM »
So I am going to be using rye bread in my next brew. I am doing so for a couple of reasons; 1. to recreate how pub/brewers in old world England did so (used bread in the mashing process on occasion) and; 2. I love the taste of the rye bread from my local baker. I plan to not use any rye malt.

Here is the question. Has anyone else done a beer with bread in the mash? Also, did you get your desired results and is there anything I need to watch out for with bread and the extra ingredients it brings to the table?

I will be using Maris Otter, big hops such as Summit/Simcoe and some Safale-05.

Thoughts?
In the fermenter:


Up coming brews:
First boil in a bag

Offline jeffy

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Re: Rye Bread IPA
« Reply #1 on: February 26, 2013, 03:40:40 PM »
I don't know about bread in the mash, but I made a pilsner once and dry spiced it with caraway seeds so I could serve it with little ruben sandwiches.
I've made a nice rye IPA and spiced it with caraway seeds, too.  The spice makes it taste just like rye bread.
Jeff Gladish, Tampa (989.3, 175.1 Apparent Rennarian)
Homebrewing since 1990
AHA member since 1991, now a lifetime member
BJCP judge since 1995

Offline dordway29

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Re: Rye Bread IPA
« Reply #2 on: February 26, 2013, 03:44:30 PM »
Rice hulls?