Electric Brewing Supply 30A BCS Giveaway!


Home Brew Forums > Home Brewing Beer > Recipes/Ingredients > Spent grain / small beer
Reply
 
LinkBack Thread Tools
Old 03-12-2014, 02:13 PM   #1
Owly055
Feedback Score: 0 reviews
Recipes 
 
Join Date: Mar 2014
Posts: 684
Liked 83 Times on 63 Posts
Likes Given: 2

Default Spent grain / small beer

I was thinking and reading about small beer.......... low ABV last evening, and it suddenly occurred to me that my local microbrewer makes a couple of BIG BEERS.... a Chimay, and a Barley Wine. Spent grains go to the pigs............ I wonder if it would be possible to talk him into selling me a few buckets of spent grain "hot from the sparge" to rerun and boil down as a "small beer". Kind of a silly idea really, as the cost of the grain bill for a 2% beer is laughable...... about $7 worth of ground grain for a 5 gallon brew...... but it seems like a huge waste!


H.W.

__________________
Owly055 is offline
 
Reply With Quote Quick reply to this message
Old 03-12-2014, 02:17 PM   #2
Yooper
Ale's What Cures You!
HBT_ADMIN.png
Feedback Score: 0 reviews
 
Yooper's Avatar
Recipes 
 
Join Date: Jun 2006
Location: Upper Michigan
Posts: 61,667
Liked 4636 Times on 3367 Posts
Likes Given: 909

Default

You can do something like that with your own grain, without sparging the first run (called a partigyle mash) but if he's disposing of the grain, my guess would be that it would already be spent.

Commercial brewers don't toss out grains that have any usability left to them. They've already been mashed and sparged. You don't want to use those now.

__________________
Broken Leg Brewery
Giving beer a leg to stand on since 2006
Yooper is offline
 
Reply With Quote Quick reply to this message
Old 03-12-2014, 02:23 PM   #3
wilserbrewer
BIAB Expert Tailor
HBT_SPONSOR.png
Vendor Ads 
Feedback Score: 9 reviews
 
wilserbrewer's Avatar
Recipes 
 
Join Date: May 2007
Location: Jersey Shore, Jersey
Posts: 6,974
Liked 503 Times on 418 Posts
Likes Given: 9

Default

Quote:
Originally Posted by Owly055 View Post
Kind of a silly idea really, as the cost of the grain bill for a 2% beer is laughable...... about $7 worth of ground grain for a 5 gallon brew...... but it seems like a huge waste
Not a waste at all, pigs eat spent grain and convert it to bacon The more sugars left in the grain, the more bacon you get.

Likely only about $3.50 if you buy in bulk...perhaps a fun project just to say you did it, but not worth the effort otherwise. A hidden cost could also be the power / fuel required to reduce the weak runnings to proper gravity.

I have heard some small breweries will have a "second runnings giveaway" when the make a large beer, basicly you show up with a container and they give away the "weak" 2nds.
wilserbrewer is offline
 
Reply With Quote Quick reply to this message
Old 03-12-2014, 03:14 PM   #4
Owly055
Feedback Score: 0 reviews
Recipes 
 
Join Date: Mar 2014
Posts: 684
Liked 83 Times on 63 Posts
Likes Given: 2

Default small beer stories

My thinking was that as he is mashing and sparging for a high gravity, there will be a considerable amount of sugar / flavor left in the mash. There are quite a few articles / stories out there on doing exactly this........with your own high gravity beers. You mash and sparge for your high gravity beer, then sparge again for a lower gravity wort. The higher the gravity you are shooting for in your mash, the more is going to remain in the grain. You have to cut off the sparge before it get's too weak if you are making a high gravity beer..... or spend a LOT of time boiling down. Traditionally this was the origin of "small beer".....
A small microbrewer like the local one.........isn't going to do this...........


H.W.

__________________
Owly055 is offline
 
Reply With Quote Quick reply to this message
Old 03-12-2014, 05:57 PM   #5
Yooper
Ale's What Cures You!
HBT_ADMIN.png
Feedback Score: 0 reviews
 
Yooper's Avatar
Recipes 
 
Join Date: Jun 2006
Location: Upper Michigan
Posts: 61,667
Liked 4636 Times on 3367 Posts
Likes Given: 909

Default

Quote:
Originally Posted by Owly055 View Post
My thinking was that as he is mashing and sparging for a high gravity, there will be a considerable amount of sugar / flavor left in the mash. There are quite a few articles / stories out there on doing exactly this........with your own high gravity beers. You mash and sparge for your high gravity beer, then sparge again for a lower gravity wort. The higher the gravity you are shooting for in your mash, the more is going to remain in the grain. You have to cut off the sparge before it get's too weak if you are making a high gravity beer..... or spend a LOT of time boiling down. Traditionally this was the origin of "small beer".....
A small microbrewer like the local one.........isn't going to do this...........


H.W.

Well, you could ask him, but my guess is that when they make a big beer they do mash and sparge it well, to avoid paying more per batch.

I understand the origin of small beer and partgyle brewing- but it won't "work" if they already max out the volume of liquid they put through the grain- you'd only be extracting tannins.

If you ask the brewer what brix they stop the sparge at, and it's higher than 4 brix (unlikely), then it's possible that the grain would be usable for a partigyle. It is however unlikely.

If there was enough left in the grain for a small beer, a smart brewmaster would make his own small beer.

When you brew your own high gravity beer, you tend to not sparge as much (as you noted, due to volume constraints), and so that makes a partigyle batch a wise choice.
__________________
Broken Leg Brewery
Giving beer a leg to stand on since 2006
Yooper is offline
 
Reply With Quote Quick reply to this message
Old 03-13-2014, 03:55 PM   #6
Owly055
Feedback Score: 0 reviews
Recipes 
 
Join Date: Mar 2014
Posts: 684
Liked 83 Times on 63 Posts
Likes Given: 2

Default Partigyle Batch

Quote:
Originally Posted by Yooper View Post
Well, you could ask him, but my guess is that when they make a big beer they do mash and sparge it well, to avoid paying more per batch.

I understand the origin of small beer and partgyle brewing- but it won't "work" if they already max out the volume of liquid they put through the grain- you'd only be extracting tannins.

If you ask the brewer what brix they stop the sparge at, and it's higher than 4 brix (unlikely), then it's possible that the grain would be usable for a partigyle. It is however unlikely.

If there was enough left in the grain for a small beer, a smart brewmaster would make his own small beer.

When you brew your own high gravity beer, you tend to not sparge as much (as you noted, due to volume constraints), and so that makes a partigyle batch a wise choice.
I spoke to my friend last evening.... Stopped in to give him a gallon of vinegar I made from one of his beers.......... one of the occasional beers that ends up sitting in the cooler too long and becomes unmarketable. I've actually been on the receiving end of 10 gallons in the past few months.......cleaning out the cooler during an ownership change.... which I distilled......but we're not supposed to talk about that here ;-) The beer vinegar was lovely..........They were enthusiastic about it and will be using it with their condiments. It took about 4 months to make. I also took him a liter of my latest kombucha experiment, as I often do. he has 5 gallons on tap right now that he can't legally sell as it wasn't made in a certified kitchen..... We're going to begin brewing it for the tap...... he's been giving this away to friends and customers, and drinking it himself.
I explained the concept of small beer /partigyle batches to him......... something he had never heard of or thought of apparently. Anchor Brewing sells one by the way. He's about to run a Barley Wine........ an excellent candidate for this. Once he got the concept of setting aside the secondary wort until the main wort has been boiled, then boiling & hopping, and steeping crystal, etc, to make it a completely different and unrelated beer, the light finally flashed on BRIGHT..... He realized that we were talking about "beer for free". Well not quite free, but a second brew with virtually no cash outlay, and very little time..........The mashing after all is already done, and the grain already bought.

He has no facility for experimental R&D brewing.........just 200 gallon brew tanks, mash tun, bright tank, etc. That doesn't mean however that he needs to sparge out another 200 gallons worth......... a 1 or 2 barrel sparge would probably yield a wort of decent OG. The trick would be to have a target pre boil gravity, and sparge until you reach that gravity. If your target ABV was 3.2% like the older lagers, or 2.4% like Bud Select 55, you might end up with a considerable amount of wort. There is a demand for light beer, and many occasions when people would rather drink a low cal low abv beer than get stinking drunk! Best of all he could sell it at a lower price and still make a great profit.

H.W.
__________________
Owly055 is offline
 
Reply With Quote Quick reply to this message
Reply



Quick Reply
Message:
Options
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
How to make short beers from imperial beer spent grain? ImperialStout All Grain & Partial Mash Brewing 6 10-09-2013 12:49 PM
Does anyone have a spent grain bread recipe? That is with 70-75% spent grains... Elysium Cooking & Pairing 9 09-22-2013 10:46 PM
Spent Grain Beer Bread sublimnl Cooking & Pairing 20 09-18-2012 05:12 PM
Making beer with spent grain ImperialStout All Grain & Partial Mash Brewing 6 10-30-2011 01:28 AM
Spent Grain Beer Bread Recipe jbrookeiv Cooking & Pairing 13 10-18-2010 12:04 AM