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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:
87 HCU (~32 SRM)
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
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.
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.
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.