Spent Grain Recipies

[LeverTime]

Are the spent grain recipes for bread (I found a bunch online) meant for spent grain from all-grain brewing, or for the grain that you steep at the beginning of an extract brew, or both?

I am brewing an extract brew now, and thought I might try making some bread with the grain I steeped, if that is appropriate.

 

[beergolf]

Spent grains work gret for bread.

If you have a dog search for making treats for your best friend. My dogs absolutely love the treats I make from spent grains.

 

[Corner_House]

also a good treat for your vegan/vegetarian friends

 

[onipar]

I don't mean to hijack the thread, but I have a related question:

After my last brew I was thinking of using the spent grain to make cookies, bread etc. My brother and I decided to taste the spent grain first, and what we realized is that all those hulls are in there still (obviously, duh!). :cross:

We go worried that if we used to it bake the hulls would remain prevelant and tough in the finished cookies or bread.

Can anyone confirm or deny this? I'd love to recycle the grains in food, but not if it comes out gross. (Then maybe just the dog biscuits).

 

[dnslater]

I don't mean to hijack the thread, but I have a related question:

After my last brew I was thinking of using the spent grain to make cookies, bread etc. My brother and I decided to taste the spent grain first, and what we realized is that all those hulls are in there still (obviously, duh!). :cross:

We go worried that if we used to it bake the hulls would remain prevelant and tough in the finished cookies or bread.

Can anyone confirm or deny this? I'd love to recycle the grains in food, but not if it comes out gross. (Then maybe just the dog biscuits).

I made some granola last weekend using my typical granola recipe, only substituting a couple of cups of spent grain for some of the Oats and nuts. Overall the spent grain was around 20% of the total granola content. It is ok, but the hulls are very chewy, almost to the point where I worry for my fillings. I probably will not try this again.

 

[onipar]

I made some granola last weekend using my typical granola recipe, only substituting a couple of cups of spent grain for some of the Oats and nuts. Overall the spent grain was around 20% of the total granola content. It is ok, but the hulls are very chewy, almost to the point where I worry for my fillings. I probably will not try this again.

That's what I was afraid of. Maybe if I dry it out and put it into the food processor to break it up a bit more...

Anyone else with experience cooking spent grains?

Oh, and just so I don't completely hijack: LeverTime, I asked a similar question a while back, and I was told that as long as you don't have a large percent of very dark and/or roasted grains, they should be good for cooking with. Specialty grains tend to have more color, while the majority of AG grains might be lighter "base" grains. Hope that makes sense.

 

[LeverTime]

Oh, and just so I don't completely hijack: LeverTime, I asked a similar question a while back, and I was told that as long as you don't have a large percent of very dark and/or roasted grains, they should be good for cooking with. Specialty grains tend to have more color, while the majority of AG grains might be lighter "base" grains. Hope that makes sense.

Thanks for the reply. I'm making a stout with 5 oz roasted barley, 5 oz black patent malt, and 6 oz 120L crystal. This sounds like it's not a good candidate for bread.

 

[onipar]

Thanks for the reply. I'm making a stout with 5 oz roasted barley, 5 oz black patent malt, and 6 oz 120L crystal. This sounds like it's not a good candidate for bread.

Probably not in large quantities, but maybe as a 1/4 cup addition for texture? After you use the grains, give them a taste. If they taste burnt/bitter/ or like something you wouldn't want in your bread, skip it. If they taste okay, maybe try as a small addition at first. It's worth experimenting with at least. Let us know if you do it, and how it comes if you do. Good luck!

 

[LeverTime]

Probably not in large quantities, but maybe as a 1/4 cup addition for texture? After you use the grains, give them a taste. If they taste burnt/bitter/ or like something you wouldn't want in your bread, skip it. If they taste okay, maybe try as a small addition at first. It's worth experimenting with at least. Let us know if you do it, and how it comes if you do. Good luck!

Tasting them probably would have been a good idea, but right after posting my last message I dumped them in my compost! I'll try tasting them the next time I made a roasty beer.

 

[onipar]

Oh, here's my old thread I was referring to, asking the same type of question: https://www.homebrewtalk.com/f39/cooking-spent-grains-250881/

EDIT: Yeah, there's always next time. i keep dumping mine and thinking "next time" as well.

 

[jonmohno]

Ive made both but recommend grinding them up. I used a slapchopper type deal.Basically for a 3# large loaf subb a cup of flour out i do 3.5 cups flour and 2 cups chop/grinded spent grain.Watch your texture depending how moist the grain is for using your warm water.The darker beers may not work so well.
I also used some to fill in a grass patch after it was struggeling to fill in. I seen somebody post about that and it worked, i throw some in my grass sometimes in bad spots, i also give some to my local farmer who feeds his chickens with every time i go get milk/eggs/meat.

 

[diS]

My wife made chocolate cookies from spent grains from last batch (Hefeweizen):

They are delicious. I am wondering what they would be like with some other grains (crystal, chocolate, roasted..).. and there is no doubt that I"ll find out.

 

[declanhalpin]

My wife uses my grains as a mulch material. Apparently you can purchase barley hulls from fancy landscape companies, but they're really expensive. So suddenly SWMBO is asking me to brew!