oogaboogachiefwalkingdeer
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Turn them into big brown eggs with the help of the feathered disposals.
Dog Treats! Really simple recipe:
2C Flour
1C Spent Grain
2 L eggs
1C pumpkin or peanut butter
Bake em at 325 for 30 min, then down to 225 for about an hour to dry out completely
I make dog treats as well.
I may have tried a couple myself...
For those of you that are making bread, are you drying the grains, milling it to flour and then using the flour mixed with other flours or are you using the wet grain like you would other whole grains in a bread recipe?
Here (Tucson), it's quail. Pitch the grains over the wall (no one behind me), usually the quail are there the next day. Grains gone in three days.
Dry them in a 200F oven, turning every 30 minutes until dry & fluffy. Cool, then store in 1 gallon zip lock freezer bags. I label'em for what beer they were used for.
i have a Mr Coffee burr grinder I use on the finest espresso setting to get a nice flour out of them. This site has a lot of recipes for spent grains/flour; http://brooklynbrewshop.com/themash/category/spentgrainchef/
Adding some peanut butter &/or bacon drippin's is always good too.
during the summer i would either put them in our compost pile or use them to mulch my hop plants...now that winter is upon us i'm going to make a pile behind the garden and in the spring use them to make a mushroom patch
I'm at a beer tasting that my LHBS has on the last Saturday of each month. The owner's wife made pizza using the spent grains for the crust dough. Omg it's phenomenalView attachment 292261
Another one for using it in pizza dough. I'm still experimenting with how much I can add, I bet it is a lot more than I am using now.
@stever1000 I basically use this recipe for pizza dough, but I sub in whole wheat flour for an equal weight of dried spent grain "flour". I bet one could also sub some of the bread flour for equal weight of spent grain flour as well, but start with just sub'ing the whole wheat flour. I sometimes sub the sugar with DME, too. Pizza stones are great things, BTW.
@stever1000 when you are wrapping up with sparging set the oven as low as it will go (it is probably still hot enough to discourage souring bacteria). While you're waiting for your wort to boil line a big cookie sheet with something and spread the spent grain out as best you can and put it in the oven. When you're done chilling the wort and you've got it in your fermenter with yeast pitched, so you can actually pay attention to the spent grain, bump the oven temperature up to 200F to 210F and just let them sit for several hours.
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