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-   -   Cooking with spent grains, anyone done this? (http://www.homebrewtalk.com/f56/cooking-spent-grains-anyone-done-314154/)

glockspeed31 03-18-2012 07:59 PM

Cooking with spent grains, anyone done this?
Well, after starting my first (real) home brew, which is a Killians red ale clone, I decided to use the spent mixed grains in the crock pot with a corned beef. Put the corned beef in the pot and laid the muslin bag with the grains on top and filled with water to the top. Been cooking since last night and smells great.

Anyone else cooked any food with spent grains or even unspent grains?? If so, what did you make?

I saw the posting about the bread and cookies already.

deepcdan99 03-18-2012 08:15 PM

Makes great dog treats!!! And yes I have tried a bite of one...LOL!

passedpawn 03-18-2012 08:19 PM

I made granola once. Not so good. If I was starving I'd eat it though.

deepcdan99 03-18-2012 08:23 PM

Dog Treat thread here...

jholen 03-18-2012 08:34 PM

+1 dog treats

Little guy loves them...

glockspeed31 03-18-2012 08:36 PM

Ok, anything other than dog treats? Looking for people food ideas.

jmtwo 03-18-2012 08:47 PM


zachattack 03-18-2012 09:05 PM

I've made these and they were awesome:


Google "spent grain recipes" and a ton of things will come up. Most popular appear to be bread, pizza dough, and dog treats.

KavDaven 04-01-2012 02:36 PM

Sinnamon Rolls
1 Attachment(s)
I've just started using brewing leftovers in my bread baking. I finished a True Brew Porter and I decided to use the left over chocolate grain malt in the dough. In the attached pic, you can see the specks of chocolate malt grain. How does this make my sinnamon rolls better? Hmm, more rustic the wife says. I think this addition provides more texture, chewiness, and richer bread. See the recipe below.

Dough Formula
Whole wheat flour: 100%
Milk or buttermilk: 58%
Egg: 12.4%
Honey: 18.8%
Butter, melted: 6.2%
Salt: 2%
Instant yeast: 1.3%

Dough Ingredients
Whole wheat flour: 450 grams
Lukewarm buttermilk: 275 grams
Egg: 1 large, lightly beaten
Honey: 85 grams
Butter, melted: 28 grams
Salt: 9 grams
Instant yeast: 6 grams

Filling ingredients
Brown sugar: 210 grams
Egg White: 1 large
Cinnamon: 14 grams
Salt: Just a pinch
Currants or raisins: 100 g
Chopped pecans: 60 grams 6 MONTH BOURBON SOAKED

Cinnamon Roll Glaze
Powdered sugar: 120 grams
Lemon juice or milk: 15-30 grams

Mix the milk, egg, honey and butter. Mix the flour, salt and yeast in a separate bowl, and then add to the liquids.
Develop dough.
Dough will be ready in about 2 hours.

Filling and Glaze
mix everything together until smooth except the dried fruit.
mix up the glaze and cover.

Grease a 9x13 inch pan.
Then, on a lighlty floured surface, roll out the dough into a rectangle that's roughly 12x16 inches. Spread the filling over the dough, leaving a margin of about an inch on the top and bottom edges. Scatter the dried fruit and the nuts over the filling.

Roll the dough into a log and then, using a serrated knife or some dental floss, divide the log in half. Cut the two halves in half. Finally, divide each of these sections into three so you end up with 12 buns. Place the buns in the pan.
Cover the pan with plastic and pop them in the refrigerator. The next morning, let them warm up with the oven light on until they begin to touch.

Bake at 350 degrees for about 30 minutes.
Leave the rolls in the pan and drizzle the glaze over them.
Cool for 20-30 minutes.

Original Recipe from the Fresh Loaf:

polsen3p 07-10-2012 07:07 PM

1 Attachment(s)
It makes great treat for the chickens and goats

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