After my recent brew session, I got to pondering on how malt extract is made and what it is used for. After spending more time than I should've Googling the subject, I discovered that malt is used with more frequency in foods than it is in beer. So, there sat a hot pile of freshly sparged grain with plenty of moisture remaining in it, destined for my chickens and the compost heap.
Instead of just lugging it out and dumping it, I squeezed as much moisture as I could possible get out of it and drained that into a soup pan. Then I left it on low heat to evaporate the water, until it became a thick molasses-like syrup...or malt syrup to be exact I suppose.
It is AMAZING!!! Roasted chicken never tasted so good! And I can make an excellent malted milkshake or cold malt and coffee drink. It adds depth and flavor to food, without adding a sugary sweetness. And on chicken and turkey, it gives the skin that rich, chestnut brown glow, while permeating the meat and keeping it juicy. From here on out, I will use every last drop from my grain!
Does anyone else have suggestions for frugal use of spent grain or yeast? Ways to get more bang for the buck, homesteading style.