Spent grain pizza

[MikeRLynch]

I'm sure this has been brought up before, but what techniques/types of grains do you guys use for spent grain pizzas?

Cambridge House in CT makes some very good spent grain pizzas, and it inspired us to do the same. We didn't have a beer going, but we did have an old grain bill from an irish red kicking around. We figured it was too old to use for beer, so we used it for pizza. One thing we did different was to actually mash the grains in a pot for a little while on the stove. Then we used the "wort" as the liquid for making the dough. We sprinkled some of the grains themselves into the dough, and it came out quite nice.

 

[Joe C]

...Pictures?

 

[MikeRLynch]

Lol, with all the toppings, it just looked like a regular pizza.

Plus it didn't last long enough for pictures to be taken. There will be more though, o yes, there will be more...

 

[HVBrewtality]

i would love some recipes for this!

 

[kjung]

i would love some recipes for this!

YES ! We need a recipe for the dough !!

 

[MikeRLynch]

It was a pretty basic flatbread dough recipe, nothing too special. Only real difference was instead of activating the bread yeast in warm water, we used warm wort. A kind-of recipe below:

1 cup of warm wort
1/4 packet bread yeast
2 to 2.5 cups bread flour
1 tsp salt

Combine the dry ingredients in a large bowl. Add the activated yeast liquid to the flour and beat until it makes a dough. Add water or flour to get the correct consistancy (not just tacky but sticky). Sprinkle a handful or two of the spent grains from the mash into the dough and mix.

Roll the dough into a ball and place it in a bowl, covered with a towel. Let it rise over the the next 30 to 60 minutes. When ready, punch down the risen dough and cut off a peice for your pizzas (depending on the size you're going for.) When the crust is rolled out it looks kind of like whole grain bread with all the spent grains running throughout it.

It's not a huge flavor difference from normal pizzas, but it is kind of fun to make an "end of your brewday" snack from some of your beer ingredients.

 

[kjung]

You said that this was a spent grain crust, though. Did you substitute any of the bread flour for grain ?

 

[MikeRLynch]

Nope, we just folded in the wet spent grains with the dough. Like I said it looks kind of like whole grain bread with bits of grain in it.

I think I see what you're saying though; to try and use ground up brewing grains in place of flour. I'm not sure what pulverizing the grains would do to the dough, you probably wouldn't be able to get the grains down to the powdery consistancy of flour. The texture might be too gritty.

 

[Absolut_Ninja]

I never tried to replace water with wort; that's a good idea. This is similar to yours pizza dough

I use hefe specialty grains (actually approx 2 cups) and always add some honey. I tried to mix hefe wash yeast with the bakers yeast, but do not know if I just tasted the honey or if it actually worked. Really tasty though.

 

[Joe C]

Going to make this now, will post pics

 

[Dr_Deathweed]

I have done the same thing in the past and it has turned out awesome! just fold some spent grains into the crust and cook as normal. I like to give it an extra rise so it is a thicker, breadier crust, and a lot more hearty. Load this down with sauce and veggies..... *drool*

 

[Joe C]

Here's my rendition on it
https://www.homebrewtalk.com/f56/porter-pizza-143256/

 

[bmckee56]

I add 1 Tbs of EVOO and use 2 Tbs. honey to my pizza dough. Essentially the same dry mix as originally posted. I also use 1 tsp. of kosher salt.

My next dough day is this Tuesday, so I will add in some of the spent grain I have frozen from a previous mash. I will post pics when the pizza is put together.

Salute!