Cooking with spent grains, anyone done this? - Home Brew Forums
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Old 03-18-2012, 07:59 PM   #1
glockspeed31
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Mar 2012
Locust Grove, Georgia
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Well, after starting my first (real) home brew, which is a Killians red ale clone, I decided to use the spent mixed grains in the crock pot with a corned beef. Put the corned beef in the pot and laid the muslin bag with the grains on top and filled with water to the top. Been cooking since last night and smells great.

Anyone else cooked any food with spent grains or even unspent grains?? If so, what did you make?

I saw the posting about the bread and cookies already.



 
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Old 03-18-2012, 08:15 PM   #2
deepcdan99
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Oct 2009
Ludlow, Ma
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Makes great dog treats!!! And yes I have tried a bite of one...LOL!



 
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Old 03-18-2012, 08:19 PM   #3
passedpawn
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I made granola once. Not so good. If I was starving I'd eat it though.
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Old 03-18-2012, 08:23 PM   #4
deepcdan99
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Oct 2009
Ludlow, Ma
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Dog Treat thread here...
http://www.homebrewtalk.com/f39/spen...cookies-87097/

 
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Old 03-18-2012, 08:34 PM   #5
jholen
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Nov 2011
Sammamish, WA
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+1 dog treats

Little guy loves them...

 
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Old 03-18-2012, 08:36 PM   #6
glockspeed31
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Mar 2012
Locust Grove, Georgia
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Ok, anything other than dog treats? Looking for people food ideas.
Thanks

 
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Old 03-18-2012, 08:47 PM   #7
jmtwo
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Mar 2012
Texas, TX
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http://brooklynbrewshop.com/themash/...pentgrainchef/

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Old 03-18-2012, 09:05 PM   #8
zachattack
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Mar 2012
, MA
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I've made these and they were awesome:

http://www.omnomicon.com/spent-grain-cookies

Google "spent grain recipes" and a ton of things will come up. Most popular appear to be bread, pizza dough, and dog treats.

 
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Old 04-01-2012, 02:36 PM   #9
KavDaven
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Mar 2012
Greensboro, NC
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I've just started using brewing leftovers in my bread baking. I finished a True Brew Porter and I decided to use the left over chocolate grain malt in the dough. In the attached pic, you can see the specks of chocolate malt grain. How does this make my sinnamon rolls better? Hmm, more rustic the wife says. I think this addition provides more texture, chewiness, and richer bread. See the recipe below.

Dough Formula
Whole wheat flour: 100%
Milk or buttermilk: 58%
Egg: 12.4%
Honey: 18.8%
Butter, melted: 6.2%
Salt: 2%
Instant yeast: 1.3%

Dough Ingredients
Whole wheat flour: 450 grams
Lukewarm buttermilk: 275 grams
Egg: 1 large, lightly beaten
Honey: 85 grams
Butter, melted: 28 grams
Salt: 9 grams
Instant yeast: 6 grams
CHOCOLATE GRAIN MALT: 2 Tablespoons

Filling ingredients
Brown sugar: 210 grams
Egg White: 1 large
Cinnamon: 14 grams
Salt: Just a pinch
Currants or raisins: 100 g
Chopped pecans: 60 grams 6 MONTH BOURBON SOAKED

Cinnamon Roll Glaze
Powdered sugar: 120 grams
Lemon juice or milk: 15-30 grams

Mixing
Mix the milk, egg, honey and butter. Mix the flour, salt and yeast in a separate bowl, and then add to the liquids.
Develop dough.
Dough will be ready in about 2 hours.

Filling and Glaze
mix everything together until smooth except the dried fruit.
mix up the glaze and cover.

Shaping
Grease a 9x13 inch pan.
Then, on a lighlty floured surface, roll out the dough into a rectangle that's roughly 12x16 inches. Spread the filling over the dough, leaving a margin of about an inch on the top and bottom edges. Scatter the dried fruit and the nuts over the filling.

Roll the dough into a log and then, using a serrated knife or some dental floss, divide the log in half. Cut the two halves in half. Finally, divide each of these sections into three so you end up with 12 buns. Place the buns in the pan.
Cover the pan with plastic and pop them in the refrigerator. The next morning, let them warm up with the oven light on until they begin to touch.

Baking
Bake at 350 degrees for about 30 minutes.
Leave the rolls in the pan and drizzle the glaze over them.
Cool for 20-30 minutes.

Original Recipe from the Fresh Loaf:
http://www.thefreshloaf.com/handbook...mp-sticky-buns
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Old 07-10-2012, 07:07 PM   #10
polsen3p
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Nov 2011
fallon, nv
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It makes great treat for the chickens and goats


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