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Unboiled (RAW) Bread Stout!
Recreation of a common method of brewing pro and home until large brewing pots became cheaper.
| Brewer: | Tom Healy | Email: | - | |||||
| Beer: | Unboiled (RAW) Bread Stout! | Style: | Brown Porter | |||||
| Type: | All grain | Size: | 6.5 gallons | |||||
| Color: |
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Bitterness: | 61 IBU | |||||
| OG: | 1.054 | FG: | 1.018 | |||||
| Alcohol: | 4.7% v/v (3.7% w/w) | |||||||
| Water: | 1.5 tsp gypsom/ sodium theosulphate to hollywood tap strike water. | |||||||
| Grain: | 6 lb. 10 oz. American 2-row 8 oz. Belgian CaraMunich 8 oz. German Carafa III 8 oz. Roasted barley 4 lb. BREAD,Stale, various types |
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| Mash: | 75% efficiency | |||||||
| 153F° overnight. | ||||||||
| Boil: | 60 minutes | SG 1.054 | 6.5 gallons | |||||
| 12 oz. RAW Cane sugar | ||||||||
| BOIL FOR SPARGE WATER. BOIL HOPS IN SPARGE WATER FOR SIXTY MIN. DO NOT BOIL RUNOFF. SPARGE HOT, LONG MASH AND HOT SPARGE WILL KILL ANY WILD YEAST BACTERIA. |
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| Hops: | 2 oz. Mosaic (12% AA, 60 min.) | |||||||
| Yeast: | YEAST STRAIN: 1318 | London Ale III™ no extra starter | |||||||
| Log: | Pitched at 73 degrees F. Very nice Ale yeast. Heavy bready clean yeast producer. VERY NUTRITIOUS BEER, YOU WONT KNOW ITS NOT BOILED NOR UTILIZING BREADS. |
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| Carbonation: | Bottle condition in keg, at room temp, nice warm beer undercarbed of course at room temp. | |||||||
| Tasting: | Delicious, Hearty, Soft Palete, no evidence or problems from breads ( mostley low oil types). | |||||||
Recipe posted 10/09/16.
