Daily Bread Ale


First off I have to say that I modified a recipe I found on the internet Toast Ale

The roasted grains in this recipe are all home roasted Brewout Home Roasting

My recipe is in the imperial system instead of metric because I’m from the United States and we are weird like that.


Daily Bread Ale

O.G. 1.055

F.G. 1.09

ABV 6%


7 pounds of 2 row male

1 pound of home roasted grain

5 pounds of bread

0.5 pounds of carapils


1.5 oz Cluster hops

1.5 oz East Kent Golding



I took 5 pounds of bread.  I had French bread, 9-grain bread, and oat bread.  I don’t know if the type of bread will change the flavor of the beer.

I sliced the bread up and dried the bread out at 190 F for 1 hour.


I found not all bread dried the same.  I had to put some bread back into the oven for another hour at 190 F

After I got all of the bread dry and the bread felt like croutons.  I broke the big pieces of bread down to smaller pieces.

I put all the pieces into a big trash bag so I could take them to the brewing area.

I layered the mash.  I put in grain, rice hulls, bread, grain, rice hulls, ect.


I mashed in 4 gallons of water at 150 F for 1 hour.

Keep the mash moving every 15 minutes.  I found this to be a very sticky mash.


After the hour, I sparged with 5 gallons of 170 F water.  I only sparged out about half the water.  I made sure I could fill up the brew pot and I brought the brew pot up to 170 and held the temperature steady for close to 45 minutes.


I drained the wort into the brew pots and boiled with 1.5 oz of Cluster for 60 minutes and 1.5 oz East Kent Goldings for 30 minutes.

I cooled the wort down to room temp.  Pitched the yeast and let it ferment for 2 weeks.  I let the beer sit in the fridge for 2 weeks in the keg before tapping.


The beer is peppery, I don’t know if that is from the 9-grain bread.  Malt, roasty, and a little bit of hops.  I think the next time I brew this it could use more hops.  I would also like to try all rye or darker bread.

I would describe the beer as a wheat beer with an English brown ale.  The way I made it there are no harsh flavors, no real bitter hops.  I think it is a nice easy drinking beer.




Home Roasting

I’ve roasted my own grains before based on a website I found Home Roasting Grains

I think home roasting adds new flavors to your beer because at home barley does not get roasted evenly.

For my home roasting you need:

1 pound of barley, I roast uncrushed but I’ve heard of people roasting crushed barley

cookie sheet and oven


I put the oven on 375 F, and put the unroasted barley in



After 30 minutes at 375 F


See how there is uneven roast.  That’s ok it adds a unique taste.

I scooped off half of the barley and put the rest in spreading out over a thin layer.

After 50 minutes at 375 F

50 mins

The barley is resting in paper bags for the next week or two until I’m ready to brew.  Home roasting is a fun way to add a unique taste to your homebrew.

I just used an oven. I’ve heard of people getting fancier with their roast with this




Make prison wine experiment

Prison wine experiment

I’ve been reading several blogs about how to make prison wine. One thing I thought when reading the blogs is any sugar source will ferment; I’m going to try my experiment with just sugar water. I’m not using orange juice or any other juice. My thought is does bread have enough yeast to actually ferment anything? Basically, fermentation is when yeast eats sugar and produces C02 and alcohol.

My hypothesis is bread will not cause fermentation; it will be a big mold mess.

Most guys in prison use freezer bags to ferment in. I work full time and I don’t have time to babysit a freezer bag and release pressure from fermentation. If the freezer bag gets too full of C02 from the fermentation the bag will explode.

To do this experiment I have:
½ gallon growler
6.5 rubber stopper with a hole for airlock

I put 1 cup of sugar in the growler


I put in around 32 oz of warm tap water from the tap on the sugar.


2 piece of grocery store white bread


I crumpled up the bread with my bare hands, then took an original gravity reading.

I took a refractor meter reading. After the bread was put in the original gravity read is 1.055

I put the airlock on and waited for the best.


24 hours no activity, I swirled the growler like I’m making a starter.


36 hours airlock activity!


I didn’t see any changes after 72 hours. Look similar to lemonade.


After 6 days I opened the airlock, filtered out the bread and took refractor meter readings.
The bread I filtered off smelled like old bread and gym socks.

I showed a final gravity read of 1.054 or 1.053, when doing calculation the wine came out to be 0.42% ABV or 0.75% ABV. So it did ferment, but not much.

The Taste!

I had to wash away the taste with homebrew beer.