Test batch using store-bought artisanal bread. If this works the final recipe will be used with leftover communion bread (which is high quality, artisanal sourdough) from my church...hence the name.
Fermentables
39% - 2-Row - US
1.5
37
1
Mash
32% - Whole Grain Bread
1.25
32
30
Mash
10% - Crystal 40L - CA
0.375
34
40
Mash
10% - Dry Malt Extract - Amber
0.4
42
10
Extract
6% - Wheat - US
0.25
39
1
Mash
3% - Maltodextrin - US
0.1
39
0
Late
Hops
Citra
0.25
Pellet
Boil
30 min(s)
12
21.6
Chinook
0.15
Pellet
Boil
10 min(s)
13
6.6
Citra
0.15
Pellet
Boil
10 min(s)
12
6.1
Yeast
White Labs California Ale WLP001
70%
Other Stuff
Irish Moss
0.25
tsp
Boil
Mash Steps
No mash steps in this recipe
Special Instructions
1.Cut the bread into 1 in. slices, then lightly toast in a 250 degree oven for about 30-45 minutes. This is more to dry out the bread then toast it.
2.Crush dried bread into small pieces. You don't need to make flour, but you don't want full size slices of bread going into the mash
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https://brewgr.com/Media/img/mug/15_t.jpg
