Grain bill: Pale Malt 7.7 lbs, dry bread 3.3 lbs (equivalent to 5.5 lbs fresh bread), CaraMalt 5.3 oz, Munich Malt 5.3 oz, Oat Husks 17.6 oz
Steep the grains in 531 FL OZ of water at 153°F and mix. Cover and leave for 60 minutes.
2. Sparge and lauter
Drain the liquid from the bottom of the mash tun (lauter) whilst rinsing the grains with 172°F water from the top to extract additional sugars (sparge) until you’ve reached 845 FL OZ – you’ll use about 676 FL OZ of water. Sparge using a watering can or colander so that the water is distributed in a spray rather than the continuous gush of a hose. The back of a spoon also works. While sparging, don’t be tempted to push the wort through the wet grains. Grains in the wort may create unwanted tanin tastes.
3. Boil and add hops
Hops: 0.2oz of German Hallertau Tradition, 1.28oz Cascade, 0.7oz Centennial and 0.88oz Bramling Cross
Bring the wort to a boil. Add 0.2 oz of German Hallertau Tradition hops immediately at 90 minutes. These are the ‘bittering’ hops that give Toast its lip-smacking bitter taste. At 15 minutes (i.e. 75 minutes of boiling), add 1 tsp Protofloc, also called Irish Moss, which makes a brighter tasting wort. At 5 minutes (i.e. after 85 minutes), add 0.4 oz Cascade hops and 0.35 oz Centennial hops. As you take the wort off the boil (i.e. after 90 minutes), add the final hops – 0.88 oz Cascade, 0.35 oz Centennial and 0.88 oz Bramling Cross. These are the aromatic hops that add a fruity, refreshing punch to Toast.