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.