Grain bill: Pale Malt 3.5kg, dry bread 1.5Kg (equivalent to 2.5kg fresh bread), CaraMalt 150g, Munich Malt 150g, Oat Husks 500g Steep the grains in 15.7L of water at 67°C and mix. Cover and leave for 60 minutes.

Drain the liquid from the bottom of the mash tun (lauter) whilst rinsing the grains with 78°C water from the top to extract additional sugars (sparge) until you’ve reached 25L – you’ll use about 20L 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.

Bring the wort to a boil. Add 5g 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 12g Cascade hops and 10g Centennial hops. As you take the wort off the boil (i.e. after 90 minutes), add the final hops – 25g Cascade, 10g Centennial and 25g Bramling Cross. These are the aromatic hops that add a fruity, refreshing punch to Toast.

Cool the wort to 20°C. You can use an ice bucket, but don’t mix unboiled water with your wort, which has been sterilised by the boiling. Add a 11.5g sachet of Safale US-05 rehydrated yeast to the cooled wort. Let the yeast get to work fermenting. Try to keep your wort at around 18°C for 7 days. After five days, add another 60g Cascade hops and 35g Bramling Cross hops. Siphon the beer into sterile bottles, primed for carbonation. You should never pour the beer as this adds oxygen that will spoil the beer. Seal the bottles and leave in a cool, dark place (at around 12°C) for two weeks. This is a secondary fermentation stage that allows the beer to get some fizz and condition nicely.