Interesting. I've not tried using Spent grains for baking. A nice added touch of fiber I suppose to your bread. This caramel apple mead sounds intriguing, but I am shooting for some similar flavors to that in a brandy or even a bourbon, so the sweet raisin/prune flavors from a dark crystal malt might be good for the brandyish flavor or a lighter crystal malt like 40l for a bourbon-esque flavor. I plan on oaking for a good long time after using the specialty grains also. I guess really the only way I'll know for sure is to try it. Thanks for the replies.