[HopDen]

What are some of your favorite grain choices to impart a bready character in beer. In general any beer, but in particular a lager.

[denny]

I got that from both Crisp Hana and Rahr North Star pils malts

[Iliff Ave]

Munich

[HopDen]

I got that from both Crisp Hana and Rahr North Star pils malts

Do you find that it is more apparent when doing a multi-step mash or would a single infusion work as well?

[Megary]

For "bready" or "doughy", I like a Pale Wheat Malt. 

[Village Taphouse]

When I think "bready character" I think English Ale yeast.  If definitely brings fresh-baked bread to a beer.  Munich Dark also has a "toasty" character.  Make a beer with pale ale malt, Munich 2 and English Ale yeast and your neighbors might think you opened a bakery. 

[denny]

I got that from both Crisp Hana and Rahr North Star pils malts

Do you find that it is more apparent when doing a multi-step mash or would a single infusion work as well?

Depends on the malt. Both of those malts recommend a step mash, so that's what I usually do.  But I doubt that influences flavor.

[ynotbrusum]

All of the above are good ones - another might be biscuit malt.  I haven't tried the Hana from Crisp, though.  North Star is definitely a rich flavored pilsner malt.

[hopfenundmalz]

What kind of bread are you asking about?

Light, dark, wheat, rye, Wonderbread?

I enjoy the bready flavor I get from Weyermann Barke Pilner Malt.

[HopDen]

All of the above are good ones - another might be biscuit malt.  I haven't tried the Hana from Crisp, though.  North Star is definitely a rich flavored pilsner malt.

Yes, I thought of trying some biscuit malt but thought it may be more cracker like then bread. I use it 5-6% in a belgian single recipe.

[HopDen]

What kind of bread are you asking about?

Light, dark, wheat, rye, Wonderbread?

I enjoy the bready flavor I get from Weyermann Barke Pilner Malt.

Inquiring about a czech premium lager in particular. Some background on my current grain bill for it as follows: 84% weyermann floor malted pils, 14% weyermann carafoam, 2% weyermann acidulated. Single infusion @150* although I have step mashed before and I can't tell if it really makes much difference.

[HopDen]

I got that from both Crisp Hana and Rahr North Star pils malts

Just now looked up these two grains. I am very much interested in trying after reading the descriptions. I am curious Denny, do you use these in tandem or independent of one another?

[denny]

All of the above are good ones - another might be biscuit malt.  I haven't tried the Hana from Crisp, though.  North Star is definitely a rich flavored pilsner malt.

Yes, I thought of trying some biscuit malt but thought it may be more cracker like then bread. I use it 5-6% in a belgian single recipe.

Biscuit malt gets its name from "biscuits"....cookies.

[denny]

I got that from both Crisp Hana and Rahr North Star pils malts

Just now looked up these two grains. I am very much interested in trying after reading the descriptions. I am curious Denny, do you use these in tandem or independent of one another?

I use them separately. Usually as 95-100% of the grist.

[majorvices]

All of the above are good ones - another might be biscuit malt.  I haven't tried the Hana from Crisp, though.  North Star is definitely a rich flavored pilsner malt.

Yes, I thought of trying some biscuit malt but thought it may be more cracker like then bread. I use it 5-6% in a belgian single recipe.

Biscuit malt gets its name from "biscuits"....cookies.

But they are "bready"... not sweet cookies like we think of in America.