Broken Bread Ale 
All Grain Recipe
Submitted By: phillyhomebrew (Shared)
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| Brewer: Jimmy | |
| Batch Size: 5.00 gal | Style: American Pale Ale (10A) |
| Boil Size: 5.72 gal | Style Guide: BJCP 2008 |
| Color: 8.1 SRM | Equipment: My Equipment |
| Bitterness: 47.2 IBUs | Boil Time: 60 min |
| Est OG: 1.049 (12.1° P) | Mash Profile: Single Infusion, Medium Body |
| Est FG: 1.014 SG (3.5° P) | Fermentation: My Aging Profile |
| ABV: 4.6% | Taste Rating: 35.0 |
Ingredients
| Amount |
Name |
Type |
# |
| 8 lbs |
Pale Malt (2 Row) US (2.0 SRM) |
Grain |
1 |
| 8.00 oz |
Caramel/Crystal Malt - 60L (60.0 SRM) |
Grain |
2 |
| 8.00 oz |
Honey Malt (25.0 SRM) |
Grain |
3 |
| 1.00 oz |
Centennial [10.0%] - Boil 60 min |
Hops |
4 |
| 1.00 oz |
Amarillo Gold [8.5%] - Boil 5 min |
Hops |
5 |
| 1.0 pkgs |
My Yeast Culture (Home Fridge #) |
Yeast |
6 |
Notes
Had about 2 lbs of stale bread. Mostly an full rye bread with sunflowers, but about 1/4 of the bread was also a WW loaf. Soaked the bread in warm water, mashed it up and threw it in the mash along with the other grains. Just an experiment. Need to update the tasting notes upon completion.This Recipe Has Not Been Rated
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