Author Topic: Rye Bread IPA  (Read 952 times)

Offline firedog23

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Rye Bread IPA
« on: February 26, 2013, 07:47:27 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.

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, 10:40:40 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
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Offline dordway29

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Re: Rye Bread IPA
« Reply #2 on: February 26, 2013, 10:44:30 PM »
Rice hulls?