Re: Bread Mash (msg 4060)
Chapter 5 deals with Mash recipes.
Chapters 7 and 10 deal with starch material.
I collected over a period 7kg of left-over bread. Dried it to make
sure it did not go mouldy, and just treated it like a milled and
cooked grain. You have the option of adding 10% malt to convert the
starch to sugars or using amylase enzymes. Yield is apparently about
60% sugar from the starch in the bread.
I used 1 kg bread/5 litres of water. (1 lb - 2 lb/gal seems the norm)
Crush bread (gelatines easier)
Raise temperature of water to 75C ( I used a 60 litre HDPE open-top
plastic drum with 2/1500W jug elements screwed in)
Add crushed bread
Wait for temperature to drop to 65C
Add malt or amylase enzymes (I used enzymes)
Hold at 65C for at least 1 hour.
Cool to 24C (overnight)
Add yeast (You could first strain off the sugar rich liquid for a