What are some of your favorite grain choices to impart a bready character in beer. In general any beer, but in particular a lager.
I got that from both Crisp Hana and Rahr North Star pils malts
Munich
Do you find that it is more apparent when doing a multi-step mash or would a single infusion work as well?
For “bready” or “doughy”, I like a Pale Wheat Malt.
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. 
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.
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.
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.
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.
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.
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?
Biscuit malt gets its name from “biscuits”…cookies.
I use them separately. Usually as 95-100% of the grist.
But they are “bready”… not sweet cookies like we think of in America.
yep
Yeast can play a vital role here as well. Especially certain English strains. WLP007 with some good English crystal malt and a bit of biscuit malt is pretty darn bready to me.
Yes, I love the white bread character I get from Barke so much
+1
I am a big fan of the Weyermann floor-malted Bohemian pilsner malt. How does the Barke malt compare to that?