user 103238
Well-Known Member
- Joined
- Jan 8, 2012
- Messages
- 569
- Reaction score
- 62
Cleaned a couple of kegs, kegged my 30 Below Amber Ale, brewed v2.0 of my Galaxy Pale Ale, pitched it onto half of the BRY-97 yeast cake from the amber.
LoloMT7 said:About to hear the results of my first homebrew comp... come on belgian tripel please win the specialty category
kscarrington said:Dried and ground some spent grain from yesterday's brew day and made a loaf of bread and two pizzas with said spent grain. I'm now enjoying a couple glasses of my recently kegged California common. It's going along quite nicely with dinner. And doubling as dessert.
I'd like to hear more about the grain and recipe.
I ended up taking 2nd in both categories that I entered. My honey ipa for the ipa category and my Belgian tripel for the specialty category.Good luck! And if you don't win that competition you can always mail me a bottle and I'll mail you back a 1st place ribbon in whatever category you want.
Same here
kscarrington said:I used the basic pizza and bread recipes from the America's Test Kitchen Family Cookbook. I'm sure you could adapt the basic principles to any existing recipe, but I can get you exact particulars if you'd like.
The bread recipe calls for 2-3/4 cups of flour, I ended up cutting the flour back by 1/4 cup, and used 1/2 cup of the dried/ground spent grain. I used a similar ratio with the pizza. My wife and daughters went for seconds on the pizza, and they have all been cutting off slices of the bread throughout the day - that's a pretty good measure of success in our household! Previously I've used the moist spent grain, which added a little too much texture to both the bread and the pizza. The last time I tried pizza with the family I used the spent grain from a porter, which didn't meld well with the pizza. The pale ale and a blonde ale grain seem to be a good balance.
I'm definitely pleased with the new process, and I will most likely take the existing ground grain and run it through the food processor to make it even more fine. Looks like I'll be doing some more baking this week for some early Christmas gifts. Also from another thread, I soaked some hops in a bottle of olive oil for the past week, and will be distributing small bottles of the hop-infused oil to those who will appreciate it.
What's the process for drying and grinding the grain? We've made quite a bit of bread with the grain right out of the mash run after it was drained and it makes a very dense, hearty bread I like having lived in Germany. It's also really good to mix cranberries (dried) or other fruit with it.
I'd like to make a lighter, more airy bread as well and it sounds like you've for something like the since it's working for pizza dough.
And what I did today - bottled my six pack of experimental/accidental sour and finished my fermentation fridge with heat.
kscarrington said:I set our oven to the lowest temperature it would go to, layered the spent grain on a rimmed cookie sheet, and just kept tossing it until it was dry. I initially put too much on and it was taking too long. Once it was completely dried, I ran it through my Victoria grain mill a couple of times to break it up. I was in a bit of a hurry with several other projects, so I wasn't quite able to get it to a flour-like consistency. That's where I'll try the food processor later this week.
I haven't yet tried any fruits - looks like I'll be trying some dried cranberries later this week. Thanks for the tip!
jtkratzer said:Makes excellent toast with a bit of butter or cheese.
Agreed!! My toast with 2 eggs this morning was as good as it could be with cheese and bacon!
Last week I brewed two 5 gallon batches which will be ready just in time for me to give birth to my son and celebrate with a home brew. Haven't brewed or enjoyed beer in 8 1/2 months!
Last week I brewed two 5 gallon batches which will be ready just in time for me to give birth to my son and celebrate with a home brew. Haven't brewed or enjoyed beer in 8 1/2 months!
Enter your email address to join: