Spent Grain - Bread - Page 12 - Home Brew Forums
Home Brew Forums > Food and Beverage > Cooking & Pairing > Spent Grain - Bread

Reply
 
Thread Tools
Old 05-29-2011, 07:28 AM   #111
emjay
Recipes 
 
Jan 2011
Toronto, Ontario
Posts: 12,794
Liked 1719 Times on 1606 Posts


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?

 
Reply With Quote
Old 07-17-2011, 04:22 AM   #112
BBKing
Recipes 
 
Oct 2009
Canton, IL
Posts: 1,145
Liked 52 Times on 52 Posts


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...
__________________
Black Sheep Brewery
Untamed and unapologetic

 
Reply With Quote
Old 08-09-2011, 08:53 PM   #113
starrfish
Recipes 
 
Oct 2008
Florence, SC
Posts: 1,984
Liked 31 Times on 26 Posts


doing my first batch of bread friday after all grain hefe mash.
__________________
Yankee Sand Flea on a Southern Beach.

“Son, you are a walking violation of the laws of nature, but you’re lucky, we don't enforce them laws.”

 
Reply With Quote
Old 08-09-2011, 09:44 PM   #114
Randar
All your Ninkasi are belong to us
HBT_LIFETIMESUPPORTER.png
 
Randar's Avatar
Recipes 
 
Sep 2008
Wheeling, IL
Posts: 40,055
Liked 5298 Times on 5118 Posts


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!
__________________
So, I suffer from ASIA? -TXCrash
Actually, it's all of us that suffer from your ASIA. -KCBrewer

I often feel like the dumbest person in the room here -JuanMoore

 
Reply With Quote
Old 08-09-2011, 10:09 PM   #115
starrfish
Recipes 
 
Oct 2008
Florence, SC
Posts: 1,984
Liked 31 Times on 26 Posts


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.
__________________
Yankee Sand Flea on a Southern Beach.

“Son, you are a walking violation of the laws of nature, but you’re lucky, we don't enforce them laws.”

 
Reply With Quote
Old 08-09-2011, 10:11 PM   #116
starrfish
Recipes 
 
Oct 2008
Florence, SC
Posts: 1,984
Liked 31 Times on 26 Posts


may 2 loaves, spent grain bread pudding as a dessert in dutch oven over coals, maybe a bit more hone in that loaf
__________________
Yankee Sand Flea on a Southern Beach.

“Son, you are a walking violation of the laws of nature, but you’re lucky, we don't enforce them laws.”

 
Reply With Quote
Old 08-10-2011, 02:30 AM   #117
Randar
All your Ninkasi are belong to us
HBT_LIFETIMESUPPORTER.png
 
Randar's Avatar
Recipes 
 
Sep 2008
Wheeling, IL
Posts: 40,055
Liked 5298 Times on 5118 Posts


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.
__________________
So, I suffer from ASIA? -TXCrash
Actually, it's all of us that suffer from your ASIA. -KCBrewer

I often feel like the dumbest person in the room here -JuanMoore

 
Reply With Quote
Old 08-10-2011, 04:16 AM   #118
starrfish
Recipes 
 
Oct 2008
Florence, SC
Posts: 1,984
Liked 31 Times on 26 Posts


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!
__________________
Yankee Sand Flea on a Southern Beach.

“Son, you are a walking violation of the laws of nature, but you’re lucky, we don't enforce them laws.”

 
Reply With Quote
Old 08-10-2011, 07:44 PM   #119
certaut
Recipes 
 
Dec 2010
hughes springs, Texas
Posts: 316
Liked 13 Times on 10 Posts


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
__________________
the brewer makes the beer, not the equipment
let the beer tell you when it is finished

 
Reply With Quote
Old 08-10-2011, 07:59 PM   #120
seabass07
Recipes 
 
Apr 2011
Brothell
Posts: 1,251
Liked 121 Times on 91 Posts


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.

 
Reply With Quote


Reply
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Spent Grain Bread Machine Recipe aekdbbop Cooking & Pairing 55 06-19-2016 01:36 AM
Spent Grain is Gone! EdWort Recipes/Ingredients 16 03-29-2009 05:21 PM
Spent Grain Bread again Kaiser Cooking & Pairing 19 11-17-2008 02:07 PM
Spent yeast for bread making!!! tdavisii General Beer Discussion 8 05-11-2008 02:29 AM
Spent Grain Bread Melana Cooking & Pairing 4 03-04-2008 11:20 PM


Forum Jump