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**Golddiggie** · 04-06-2011, 04:32 AM

I have a brew-buddy that has a flour mill... I'm thinking about taking a bit of some base malt, and maybe a little of some other malts, and having him turn it into flour for me so that I can use it in a batch of bread. I'll still use regular flour, but I'm not sure if I'll use spent grain still. I do think I'll reserve some wort to put into the bread though (from the same batch)... I could be baking it this weekend. If I do, I'll post up the results.

**Brewsday** · 04-07-2011, 02:09 AM

Spent grain bread is awesome. Interesting to see Red Ale made dark brown bread and IPA made medium brown (both WindRiver extract kits). I still haven't solved the collapsing dome issue (in my bread machine) but I'm experimenting with less yeast and/or less water. No biggie, stand the loaf on end and slice off the crusty rim.

But, I've been wondering if I can freeze the spent grain for later baking?

Anyone have other interesting use? (besides feeding deer...which is noble but we have Lyme Disease here so I don't really want them in the yard!) One guy told me he mixesthem into the garden soil..."I throw them away" seems like a huge lost opportunity!

**Golddiggie** · 04-07-2011, 02:19 AM

You can also use the spent grain to make pet (aka dog) treats... There's a recipe posted, just search for it a bit...

mikebowman · 04-07-2011, 01:22 PM

Quote:

Originally Posted by Brewsday

Spent grain bread is awesome. Interesting to see Red Ale made dark brown bread and IPA made medium brown (both WindRiver extract kits). I still haven't solved the collapsing dome issue (in my bread machine) but I'm experimenting with less yeast and/or less water. No biggie, stand the loaf on end and slice off the crusty rim.

But, I've been wondering if I can freeze the spent grain for later baking?

Anyone have other interesting use? (besides feeding deer...which is noble but we have Lyme Disease here so I don't really want them in the yard!) One guy told me he mixesthem into the garden soil..."I throw them away" seems like a huge lost opportunity!

I've read that that they make great compost

**two_hearted** · 04-07-2011, 01:34 PM

Are you guys making starters with your bread yeast?

I usually do about 1:2 ratio of flour to water, a couple tsp honey and 1/4 tsp instant yeast. Mix and chill overnight. Gets me a better rise and better flavor. For one loaf I go about 5 oz flour, 2 tsp honey, 10 oz water.

Hegh · 04-10-2011, 06:56 PM

Quote:

Originally Posted by Brewsday

... But, I've been wondering if I can freeze the spent grain for later baking? ...

I freeze mine until the beer that the grain came from is ready, so I can use it in the bread. It freezes just fine.

**Brewsday** · 04-11-2011, 11:47 AM

Good to know thanks. I had accumulated 2 partial bags in the fridge and decided to dry them and see if birds would be interested. I spread on a tray, put in the oven, raised the temp to about 300* then shut off (took 2 cycles). This made the house smell like brew day and I had the thought of steeping them in our potpouri mini-crock pot just to have that pleasant odor. But the big surprise to me was how light the result was. It's probably 3-4 cups of stuff and it weighs about 5.5 ounces. Had I done this immediately it seems like these could be added to bread and stored for a very long time. Might also solve the cavig in bread syndrome.
I wonder if you compared the weight of dried spent grains to the original pre-brew grain weight if that would indicate any measure of efficiency...altho probably not worth the time and energy (in my case propane).

ElevenBrewCo · 04-11-2011, 11:27 PM

Soooo i think mine produced a little bit of alcohol! I started a bit to late lastnight so it didnt have time to rise. I left it over night seperated it in the morning. Left it while at work, andit smelt like cheap ass vodka before the bake andafter. Oooops!

Sent from my DROIDX using Home Brew Talk

bcervin · 04-12-2011, 08:31 PM

Just made a double batch. Just one problem with it... It's so good that my roommates eat all of it before I get a piece. Good recipe thanks!

EndlessWinter77 · 04-18-2011, 05:27 PM

Made this yesterday! Made one loaf using the basic recipe, but made this loaf replacing the water with Black Bear XX Stout from Alameda Brewhouse. It adds a nice layer of flavor. Spent grain was ground C40L and a little roasted barley. from a partial grain Pale Ale.