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Old 10-28-2008, 08:46 PM   #11
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You can also use coffee creamer as a substitute for the dry milk.

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Old 10-28-2008, 08:51 PM   #12
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Milk powder will add protein without additional water.

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Old 10-28-2008, 11:44 PM   #13
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I think I will try this out on Saturday. Thanks.

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Old 10-29-2008, 04:15 AM   #14
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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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Old 11-17-2008, 03:02 AM   #15
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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!

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Old 11-18-2008, 09:42 PM   #16
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Awesome.. looks great!

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Old 11-19-2008, 12:54 AM   #17
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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?

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Old 11-19-2008, 03:44 AM   #18
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Quote:
Originally Posted by thePudwhack View Post
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.
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Old 11-19-2008, 02:59 PM   #19
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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.

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Old 11-19-2008, 10:40 PM   #20
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Quote:
Originally Posted by BlindLemonLars View Post
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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