REAL Beer bread

[Matty22]

So I tried this recipe with two different flavor trubs. Both of them turned out bitter as all get out. Both loaves were so bitter that I threw them in the yard for the birds. The IPA loaf was more bitter than the pumpkin porter loaf, but they were both pretty inedible. The consistency was really good (crunchy outside crust with good thick, soft inside).

I think I followed the recipe, but maybe I screwed up somewhere.

 

[Golddiggie]

It makes sense to do this for some spent grain bread. But I won't be making any spent grain bread unless it's from a beer with mostly wheat or rye. I just don't like all of the husks in my bread.

Send the spent grain for a ride in the food processor to break it up better. I did that after my first batch of spent grain bread. Makes for a much better end result. You don't have the husks sticking in your teeth that way. You can also use more spent grain (at least I did) since you get more into the measuring cups that way. Gives more flavor it seems too. Maybe it's because you expose more of the grain to the rest of the ingredients.

Matty22: Did you dry hop the IPA batch? Or how much hops were in the trub? Maybe a high IBU trub should be given some time to mellow in the fridge, and separate better, before you make the bread starter with it. My English IPA has just over 50 IBU in it... Dry hopped with whole hops too.

 

[jonmohno]

Yes on the grinding em up , i used a slap chopper,well a generic one that we had before those even came out, but since i got a corana mill i have pretty good crushes and noticed i dont even have to slap chop the grains before adding to the dough anymore.I think spelt flour makes a good base for a spent grain bread also. I really like the idea of using beer trub/yeast because then you really get some beer flavor i bet.

 

[BamaRooster]

So I tried this recipe with two different flavor trubs. Both of them turned out bitter as all get out. Both loaves were so bitter that I threw them in the yard for the birds. The IPA loaf was more bitter than the pumpkin porter loaf, but they were both pretty inedible. The consistency was really good (crunchy outside crust with good thick, soft inside).

I think I followed the recipe, but maybe I screwed up somewhere.

Not sure Matty22, did either of the batches still have the hops in them, did you dry hop? The last batch I did was from a pretty hoppy brown ale and it had only a slight bitter taste at the end, but it was not overpowering, but I strain wort into the fermenter and did not dry hop. I would think that allot of hop matter in the trub could make a very bitter bread. I would think that an IPA might make a very bitter bread.

 

[Matty22]

The IPA was dry hopped. I don't strain my wort when it goes into the fermenter either so all of the hops from the boil were also in the trub. I don't know if that's what the issue was or if I just used too much of the trub and not enough sugar/water/flour.

I'll have to try again with my next batch.

 

[Tinga]

So I tried this recipe with two different flavor trubs. Both of them turned out bitter as all get out. Both loaves were so bitter that I threw them in the yard for the birds. The IPA loaf was more bitter than the pumpkin porter loaf, but they were both pretty inedible. The consistency was really good (crunchy outside crust with good thick, soft inside).

I think I followed the recipe, but maybe I screwed up somewhere.

Same deal. I think my trub has a lot of hop particles than some others though.

 

[BrewersKaramazov]

Excess hop debris was my first thought when I read this. Seems like this would be great for BIAB where the only thing present is a big fat yeast cake.

 

[Golddiggie]

Or use a hop spider or bags, for the hops during the boil. I'll see how the whole hops separate out in the cake I'll be reserving tonight.

 

[WildGingerBrewing]

I'm brewing my Black IPA again on Saturday. I may just give this a shot! Thanks for the recipe.

 

[rjsnau]

Would washing the yeast and just using the yeast help with hop particles? I have a beer that I will be kegging in the next week or two and would love to do this but I have never seen a trub that looks appetizing at all.

 

[lowtones84]

This sounds really delicious, gonna have to do it some time soon!

 

[HopSong]

Anyone care to post a bread machine version of this.. Maybe a whole wheat? But, the husks might cut the dough.. not sure.. A good white with the grains should be very good tho.

Not so much interested in using any trub... just the spent grains. Guess I could just make cookies for the pooch....

 

[Andrewtherooster]

Think this will work with the cake from a berliner weisse?

 

[seabass07]

Would washing the yeast and just using the yeast help with hop particles? I have a beer that I will be kegging in the next week or two and would love to do this but I have never seen a trub that looks appetizing at all.

Funny you should mention this. I just washed some yeast from an oatmeal stout because I don't want too much roasty flavor making it's way to some rolls I'll be making for thanksgiving.

 

[JaYsOuL]

Nice post, aside from brewing I love to cook and try new things...will definitely try this.

 

[BamaRooster]

Think this will work with the cake from a berliner weisse?

If it were me, I would give it a try

 

[BrewersKaramazov]

Think this will work with the cake from a berliner weisse?

That could be excellent. Save a sponge of the dough just in case you want to make it again.

 

[Mpavlik22]

Place the loaf on a baking sheet that has been covered with corn meal cover with a towel and let it rise a second time until it is double to triple the original size. Bake for 40 minutes on 450 degrees

If I wanted to bake this in bread loaf pans, would I put the dough in the pan before or after the rise mentioned above? I mean should I let it rise on a baking sheet and then put it in a loaf pan or let it rise in the loaf pan?

Also how long is the rise mentioned above take? A couple hours or overnight?

Thanks in advance!

 

[passedpawn]

Nice!

I've been trying to perfect the perfect Berliner Weisse sourdough. I'm with you on this.

I've made two bread batches with BW yeast, still not perfected. This weekend, next try. Good flavor, but it isn't rising correctly.

 

[BamaRooster]

If I wanted to bake this in bread loaf pans, would I put the dough in the pan before or after the rise mentioned above? I mean should I let it rise on a baking sheet and then put it in a loaf pan or let it rise in the loaf pan?

Also how long is the rise mentioned above take? A couple hours or overnight?

Thanks in advance!

You would place the bread in the pan before the second rise. Goodluck!!

 

[HopSong]

BuMP.. no help with a breadmaker recipe??? Surely someone must have one. I'm just not sure how much spent grain to add to the normal mix..

 

[Candace]

This recipe is awesome!!! I'm playing with adding the spent grains into the dough.

 

[shadows69]

I had 2 year old Lager yeast that i have been using to make lagers. I figured rather then throw it out i would use it to make bread. Very good stuff!

 

[Kent88]

Just found this and so I saved the dregs from 2 1-gallon (have to separate them for the mini-fridge) kolsches (wyeast 1007) that were just finishing up in secondary. I didn't read the directions well, so I ended up adding too much starter and had to almost double the amount of flour. My flour selection was limited, so mine was probably 50/50 whole wheat and all purpose. This was the first "beer-bread" that I've made with homemade beer that didn't taste like intense (and nasty) banana. I added some spent grain to the dough as well, and it turned out ok. I think it tastes alright.

It was a bit underwhelming, it didn't taste much different from the stuff my wife makes with quick bread yeast and was more effort. I think next time I'll have everything ready to go and just dump the yeast cake directly into the dry ingredients for the dough, mix it in, and let it sit overnight. Maybe cut back slightly on the whole wheat flour.

Looking forward to tweaking this after I brew up some vienna lager.

 

[epimortum]

If it tastes as good as it looks then man. That is a beautiful crumb and crust.
It looks wonderful chewy like you would make a delicious anyting

Maybe you can look at some of the other advice here and turn it into a Sourdough.
I usually make sourdough toast from whole Rye flour and water.
and let all the different buggies do their thing over several weeks period of maintaining the starter.

Now to think of it I bet with this mix of grains a Kentucky Common would make a very interesting bread ( Rye, corn, barley).

 

[ericfromcowtown]

My wife and I tried this recipe over the weekend. I think you could call it a partial success. One mason jar of not-so-yummy trub was collected. This was from an American Stout partial-extract recipe kit.

This was then used to make the starter and the bread.

When "done," the bread was somewhat reminiscent of a misshapen turkey.

After cutting into the thick, hard crust, we found that we hadn't baked it sufficiently. It was definitely under-baked and a little doughy. We messed up. We were able to salvage a few pieces. It was definitely a bit bitter and unlike any bread I've had before. Our young boys devoured what we gave them. We're disappointed with our results, but we're not giving up. My next batch of beer will be an IPA in a month or so, and we'll give it a second try.