Bakery Loop Brown Ale
Adding rye bread to this base brown ale creates a soft, bread-like malt flavor and enhances the brown ale’s caramel and chocolate notes by creating a full-bodied mouthfeel and an interesting toasted finish.
Bakery Loop Brown Ale, All-Grain
(5 Gallons/19 L, all-grain)
OG = 1.056 FG = 1.012
ABV = 5.8% IBU = 26 SRM = 19
Ingredients
10 lbs. (4.5 kg) pale 2-row malt
1 lb. (0.45 kg) crystal malt (60 °L)
8 oz. (230 g) Munich malt
5 oz. (140 g) chocolate malt
8 oz. (230 g) day-old rye bread
6 AAU East Kent Golding hops (60 min.) (1 oz./28 g at 6% alpha acids)
3 AAU East Kent Golding hops (10 min.) (0.5 oz./14 g at 6% alpha acids)
SafAle US-05, Wyeast 1056 (American Ale), or White Labs WLP001 (California Ale) yeast
¾ cup corn sugar (if priming)
Step by step
Prepare bread: Remove any crust that has strong seed flavor or toppings. Tear bread into 1-inch (2.5-cm) pieces. Spread evenly on a baking sheet and bake at 200 °F (93 °C) until pieces are dry, about 90 minutes, stirring halfway through. Allow to cool and then crumble into smaller pieces.
Mash grains at 152 °F (67 °C) for 60 minutes. Mash out at 168 °F (76 °C) and collect enough wort to result in 5.5 gallons (21 L) after a 60-minute boil. Boil 60 minutes, adding hops as indicated. At the end of the boil, add bread to wort and let it sit for ten minutes.
Cool wort to 68 °F (20 °C), transfer to your fermenter, and pitch yeast. Ferment at this temperature. When complete, keg and force carbonate or add priming sugar and bottle condition.
Bakery Loop Brown Ale, Extract with Grains
(5 Gallons/19 L, extract with grains)
OG = 1.056 FG = 1.012
ABV = 5.8% IBU = 26 SRM = 19
Ingredients
6.7 lbs. (3 kg) light liquid malt extract
1 lb. (0.45 kg) crystal malt (60 °L)
8 oz. (230 g) Munich malt
5 oz. (140 g) chocolate malt
8 oz. (230 g) day-old rye bread
6 AAU East Kent Golding hops (60 min.) (1 oz./28 g at 6% alpha acids)
3 AAU East Kent Golding hops (10 min.) (0.5 oz./14 g at 6% alpha acids)
SafAle US-05, Wyeast 1056 (American Ale), or White Labs WLP001 (California Ale) yeast
¾ cup corn sugar (if priming)
Step by step
Prepare bread: Remove any crust that has strong seed flavor or toppings. Tear bread into 1-inch (2.5-cm) pieces. Spread evenly on a baking sheet and bake at 200 °F (93 °C) until pieces are dry, about 90 minutes, stirring halfway through. Allow to cool and then crumble into smaller pieces.
Steep the malts in 5.5 gallons (21 L) of 155 °F (68 °C) water for 30 minutes. Remove the grains and bring the liquid to a boil. Turn off heat and stir in the malt extract, then return to boil. Boil 60 minutes, adding hops as indicated. At the end of the boil, add bread to wort and let it sit for ten minutes.
Cool wort to 68 °F (20 °C), transfer to your fermenter, top up to 5.5 gallons (21 L), and pitch yeast. Ferment at this temperature. When complete, keg and force carbonate or add priming sugar and bottle condition.
