Designed to be a malty / bready London Brown. The color of the beer will change from the maillard reaction created by baking the grains in a bread pan at 375F for ~ 3 hours. This will caramelize the sugars and give a fuller "breadier" taste to the final beer. Due to the software limitations, this cannot be simulated in the SRM index for this beer. Results of the beer in the photos. This is a BIAB method with mash performed in 1 kettle and final boil performed in a larger secondary kettle.
Recipe Photos
Last Updated and Sharing
5
Views
0
Brews
Public: Yup, Shared
Last Updated: 2025-09-05 13:25 UTC
For quick copying and pasting to a text based forum or email.
Click the Download as HTML file button below.
Paste the following into your website / publishing platform:
* The height/width of the iframe can be set as a percentage of the container
(width="95%"), or in pixels (width="500px").
Looks good at any width above 320px.
Updates to the recipe automatically flow through.
The recipe's view count is incremented when someone views the recipe at your site!
Embedded recipes appear with no ads.
NEW Water Requirements:
London Bread Street
Equipment Profile Used
System Default
Close
Print
Water Requirements:
London Bread Street
Close
Print
Recipe Cost
$ (USD)
Recipe costs can be adjusted by changing the batch size. They won't be saved but will give you an idea of costs if your final yield was different.
Gallons
Cost $
Cost %
Fermentables
$
Steeping Grains (Extract Only)
$
Hops
$
Yeast
$
Other
$
Cost Per Barrel
$0.00
Cost Per Pint
$0.00
Total Cost
$0.00
Ok
Discussion about this recipe:
You must be logged in to add comments.
If you do not yet have an account, you may register here.
Recipe Tools ▼
Brew!
