i was bored so i brewed Biermunchers belgian wit and used the grain and some of the pale ale to make the treberbrot. Turned out pretty well although i like it better with just plain water. Next time millk it is
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I gave this a try today, while boiling my ESB. I just used my normal wheat bread recipe, but replaced a cup of flour with 1.5 cups of spent grain. Damn, this stuff is great! I was afraid the fiber content would be over the top, but it's not at all. This is going to become a regular part of my brew-day routine. The machine makes it so easy, it would be foolish not to!
__________________ FERMENTING: Members Only Maibock, Apfelwein KEGGED / BOTTLED: Düsseldorf Altbier, Honeydripper Hefe, High Yellow Strong Belgian Ale, Irish Red Ale, Canned Heat Wee Heavy ON TAP: Ó Flannagáin Extra Stout, Squeeze My Lemon Summer Blonde, Apfelwein ON DECK: Munich Helles, Ó Flannagáin Extra Stout, Cold Shot ESB
Hey, nice loaf. I brewed a batch of ESB this weekend too, and I saved some of the grains. Hopefully, it will be fine in the fridge until I stop at Publix tomorrow.
My favorite ESB is by Redhook, hands down. What's yours?
Hey, nice loaf. I brewed a batch of ESB this weekend too, and I saved some of the grains. Hopefully, it will be fine in the fridge until I stop at Publix tomorrow.
My favorite ESB is by Redhook, hands down. What's yours?
I was wondering the same, about keeping the spent grain around to bake with. Next brewday, I may try freezing a few cups. Or I've got two bread machines, maybe I'll just run them both and freeze one loaf.
I'm a big fan of Fuller's ESB, my "Cold Shot" recipe started life as an extract Redhook clone, but little by little I've steered it towards a more British style. I brewed it Sunday, but switched it up a little by adding some honey malt and CaraPils, and replacing the final aroma hop with EKG.
__________________ FERMENTING: Members Only Maibock, Apfelwein KEGGED / BOTTLED: Düsseldorf Altbier, Honeydripper Hefe, High Yellow Strong Belgian Ale, Irish Red Ale, Canned Heat Wee Heavy ON TAP: Ó Flannagáin Extra Stout, Squeeze My Lemon Summer Blonde, Apfelwein ON DECK: Munich Helles, Ó Flannagáin Extra Stout, Cold Shot ESB
I usually freeze a couple of cups of spent grain to have on hand when I put together some bread, though I don't use a machine. I then take the container and nuke it for a minute and scrap semi defrosted grain into the mix and 3-4 hours later I have some bread delightfulness.
I'm a big fan of Fuller's ESB, my "Cold Shot" recipe started life as an extract Redhook clone, but little by little I've steered it towards a more British style. I brewed it Sunday, but switched it up a little by adding some honey malt and CaraPils, and replacing the final aroma hop with EKG.
I haven't tried the Fuller's yet, a few may come home with me on my next trip to Total Wine. I didn't use Morris Otter in this batch, but I did pitch S-04, the English stuff. A few people said this will give it some fruity notes. I would like to do another batch with the American strain and compare.
Are you just experimenting with the Honey/Car-Pills? Would this lend more body, maltiness ? I'm still new to AG and would love to know what this would do.
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