Cara-Pils adds body and increases head retention, I've used it a lot with good results. It was an afterthought, as I had 1/4lb in my cupboard. The honey malt was more experimental, it should contribute a touch of malty sweetness.
I like to walk through my LHBS and smell/taste the various grains...you can really get a good idea of what they will taste like in your brew.
__________________ 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 had only saved about 5 cups worth, and put it in the fridge for a week wet.. they were fine for that long.. next batch i will freeze most of it. I will be sure to save a lot more than last time..
I had only saved about 5 cups worth, and put it in the fridge for a week wet.. they were fine for that long..
Good to know, thanks. At the moment, the worms in my compost heap get to eat most of my spent grain, lucky buggers. Not as dramatic as EdWort's deer, I know...
__________________ 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
The last time I picked up an extract kit at the LHBS, they opened a few bins and let me taste some of the barley. It was pretty cool.
I'm making a batch of bread tonight (first time with a machine). The grains still have the same consistency as Sunday, but I'll freeze what's left after another batch.
How long do you guys think the grain will stay good for in the fridge? I brewed Friday night and put aside 1 1/2 cups of grain to hopefully make this bread tonight...still ok?
NEVERMIND - I apparently can't read
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Quote:
Originally Posted by Revvy
Then that means dumping your beer because you think it's bad is tantamount to abortion! And as Big Kahuna says, drinking a beer too soon is tatamount to beer pedophilia...
A couple weeks ago I made a Porter Wheat. I realized that I should have used some of the runnings for the moisture so today I made an IPA Honey Wheat with 1cup (this just seems the right amount) of spent grain and 11oz runings added to a base recipe similar to the OP.
I stopped baking in my bread machine a couple months after I bought it because I hated the way it came out especially since it would always overproof wheat bread and it would fall.
I have since lost the paddle to the machine so I make it all by hand. It takes far less time than it did when I kneaded and proofed in the machine.
Gonna try this today, what about the dregs of a bottle of hefe instead of dry bread yeast? I don't want to mess it up but I don't see why it wouldn't work. Any yeast would work I suppose but my hefes tend to have a lot more yeast in the bottom.
__________________ Brewing Next: Stout Fermenting: APA Kegged: APA, Blonde
Gonna try this today, what about the dregs of a bottle of hefe instead of dry bread yeast? I don't want to mess it up but I don't see why it wouldn't work. Any yeast would work I suppose but my hefes tend to have a lot more yeast in the bottom.
bread and beer yeast are quite a bit different - I don't think the dregs of a bottle would have the effect you need for proper raising of a loaf.
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Official member of HBAMAP (Home Brewers Against Murder and Pedophilia)
Quote:
Originally Posted by Revvy
Then that means dumping your beer because you think it's bad is tantamount to abortion! And as Big Kahuna says, drinking a beer too soon is tatamount to beer pedophilia...
Spent Grain Bread Large 1.5lb Loaf
7.5 ounces of hot water
3 Tbl Honey
2 cups bread flour
1 cup spent grain
1.5 Tbl dry milk
1.25 tsp salt
1.5 Tbl butter or margairn
2 tsp active dry yeast or 1.5 tsp fast rise
Spent Grain Bread Regular 1lb Loaf
5.5 ounces of hot water
2 Tbl Honey
1.5 cups bread flour
2/3 cup spent grain
1 Tbl dry milk
3/4 tsp salt
1 Tbl butter or margairn
1.5 tsp active dry yeast or 1 tsp fast rise
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