Cooking with spent grains?

[onipar]

I'm fairly certain this is a stupid question, but I can't find any specification on it.

I've found different threads and websites that have recipes for "spent grains." I don't brew all grain yet, but I do use specialty grains with my extract brews. I'm wondering if I can use these "specialty grains" in recipes that call for "spent grains?"

The reason I was unsure is I know the process of mashing is much different than simply steeping grains for color/flavor (as I do for my brews), and I wasn't sure if spent specialty grains of the type I have can be used in the same way for cooking.

Thanks.

 

[Sithdad]

If you're going to be baking with them as long as they've softened up you're fine. If you're making dog biscuits the won't care if the grains are a little crunchy. I'd say go ahead and use them 30' of steeping should soften them up nicely.

 

[onipar]

Thanks, Sithdad. Yeah, I do about 30 minutes of steeping at between 145-160 degrees depending on the recipe (I shoot for about 155, and it drops to 145 by the end of the 30 minutes).

And besides the grain being soft enough, i assume the hulls break down enough that they aren't nasty in the food? I was thinking of making stuff for myself and family to eat, but I guess the dog could get it if they come out gross.

EDIT: I'm also assuming it doesn't matter what type of grains? My last brew used a mix of five different specialty grains.

 

[dwarven_stout]

I tend to use spent grain from lighter to medium colored beers, and stay away from those with roasted barley, large proportions of flaked adjunct and so forth. Doesn't matter a whole lot, though.

 

[drathbone]

I've used lighter colored specialty grains in bread and my pizza dough. I've read something about darker grains do something that might be undesirable, but I can't remember what. Also, in my bread and dough recipes I replace the water ingredients with homebrew, adds a nice touch. I'm sure this would work with other things.

 

[Sithdad]

I just made some bread with the grains from my latest stout (Marris Otter, roasted barley and pale chocolate, flaked oats, and Crystal 80). I used 1/3 cup of grains in the dough and I drained off some wort (~3 cups) and simmered it until it reduced to 2 cups and used that as the liquid and the sugar for the dough. The beer turned out with a slightly darker hue and tasted great.

 

[onipar]

Sounds great, everybody. Thanks!

I can see why you may not want to use the darker stuff. I may avoid the very dark grains in cooking unless I was making something that might go well with that roasted/burnt flavor.

 

[KnowledgeableDrunk]

found this recipe about cooking with spent grain http://brooklynbrewshop.com/themash/category/spentgrainchef/

I'm drying out my grain now

 

[lumpher]

my 2 dogs favorite treats are what i call ( and they recognize as ) "doggie brews" the recipe is all over here, but is basically:
4 cups flour
a cup of peanut butter
2 cups used ( spent ) grain
2 eggs

blend and smash it onto a pizza pan
cook at 350 for 30 to dry out
cut into small squares
cook at 225 for 3 hours to dry out
put in a baggie

 

[C-Rider]

I make dog treats. I've tasted them before cooking and the hulls from the grain make it hard to chew. Perhaps in smaller amts it would not be noticed.

 

[shelly_belly]

Steal some grain AND wort from the mash and use in your bread recipe - it's much better than spent grains alone.

 

[unionrdr]

Thanks for the link! a lot of good ideas there. Especially about drying out the grains for proper storage. didn't think of that. They def need it to be saved,even for a short time as I've found. now I can dry them & have more time to figure out how to use them.