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Old 05-29-2011, 07:28 AM   #111
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I just finished up a lambic and I think the simple grain bill is probably great for the first time making this: 40% torrified wheat, and 60% floor-malted bohemian pilsner malt (a nicer, more rustic taste compared to Weyermann's normal BoPils malt, having eaten a few of both grains side by side). Worn out though, so I'll be sticking the grains in the fridge.

But obviously, despite it being the grain bill for a lambic, I'm not going.to use a lambic as the liquid. It's pretty similar to a wheat beer though, so I'll probably go with a German hefe, unless someone has reason to believe the suspended yeast will make it turn out poorly?

I have plenty of Schneider, Weihanstephan, Erdinger, and Paulaner weissebiers... so I'm a bit spoiled for choice. Not sure which I'd use. Or since it's a very plain grain bill, maybe go with a weizenbock? I have both Aventinus, and the Aventinus eisbock, - I'd definitely get a BIG flavor contribution from both of them, and the latter would be incredible (maybe too much? I dunno).

If a hefe is not a good idea though (and maybe even if a hefe is fine... I dunno), I'm either going to use some Chimay Red, or one of the following Unibroue beers, which all sound amazing for this purpose: Don de Dieu, Maudite, La Fin Du Monde, or Trois Pistoles.

Anybody have any thoughts or suggestions on which of those beers to use?

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Old 07-17-2011, 04:22 AM   #112
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Brewed an English Pale Ale today, cant wait to see how the bread will turn out tomorrow. I have a good amount of spent grains that sat in the freezer for awhile this afternoon, I took em out and put em in the fridge a few hours ago so I didnt have to wait for anything to thaw.

First time bread maker here...

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Old 08-09-2011, 08:53 PM   #113
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doing my first batch of bread friday after all grain hefe mash.

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Old 08-09-2011, 09:44 PM   #114
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Quote:
Originally Posted by starrfish View Post
doing my first batch of bread friday after all grain hefe mash.
Good luck, that should be good. Just be sure to blend up those grains to ensure there aren't large hull pieces. Just made some with grains from a Blonde Ale. I find I get better shelf-life when I use honey as the predominant sugar source.

Spent grain bread toasted with homemade jam on it? YES PLEASE!
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Old 08-09-2011, 10:09 PM   #115
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Plan on running spent grain through blender first, since I am using rice hulls. how much honey for a typical loaf mentioned here. not looking for a sweet bread.

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Old 08-09-2011, 10:11 PM   #116
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may 2 loaves, spent grain bread pudding as a dessert in dutch oven over coals, maybe a bit more hone in that loaf

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Old 08-10-2011, 02:30 AM   #117
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Never done it with rice hulls. Guessing they are going to be even harder to fully pulverize than barley hulls since they are longer and more fibrous. Just blend it till they are totally gone, I guess.

The base recipe you are using will dictate how much honey you need. Last batch I made needed ~1/4 cup in place of what would otherwise have been about 1/4 white sugar or 1/3 cup of brown sugar.

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Old 08-10-2011, 04:16 AM   #118
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nice! just what I needed. got some yeast from grocery stor quick and regular. I can get some yuengling black & tan to mix in blender as sub for water... or yuengling lager... what's on sale.

Can't wait to try this!

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Old 08-10-2011, 07:44 PM   #119
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My way
1 package of yeast
3/4 cup water
1 cup wet spent grain (warm ok, but not hot) right out of the tun
1.5 flour
Mix it well cover and leave overnight.
then add;
1 cup water, using 3/4 cup water and 1/4 cup milk give it more sponge like bread
2tsp salt
2tbsp honey, or 4tbsp dme
4 cups flour
mix, knead till it feels bouncy
put in greased bowl cover let rise till doubled
punch down, knead and form loaves, I put on tiles dusted with corn meal, and cover with greased plastic
after an hour bake at 450 for 12-15 min, or 6min in stone oven
brush with butter 7 min for a softer crust or spray with water for a harder crust

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Old 08-10-2011, 07:59 PM   #120
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I haven't made any bread with my spent grain yet, but I can say that the best breads I've ever made were in a dutch oven. Perfect crust every time! That is now the only way I make bread.

I preheat it in the oven at 500F for 20 minutes. Turn the oven down to 450 and put the dough in the dutch oven. Then cook it for 20 minutes. Remove the lid then 20 - 30 more minutes until the crust is the right color.

Since I've got a sourdough starter I've been feeding for a few months, I'll be making some with some spent grains from a porter I've got in the freezer.

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