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You are here: Home --> Forum Home --> Brewing Forum --> Brewing Discussion --> Spent grain bread...

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homebrewdad
Charter Member
Birmingham, AL
2480 Posts


Dem loaves. :P

Seriously, this is great stuff.







Posted 34 days ago.

Necropaw
Charter Member
Central WI
608 Posts


I tried making stuff with spent grain once. Hated it.

How do you deal with the husks in there? I couldnt chew through them or anything, and they just ended up stuck in my teeth and whatever.




Posted 34 days ago.

homebrewdad
Charter Member
Birmingham, AL
2480 Posts


Run the grains through the food processor for a solid minute before you start. This obliterates the husks pretty well.




Posted 34 days ago.

Necropaw
Charter Member
Central WI
608 Posts


Hmm... Alright, i didnt do that last time.

I think i dehydrated it first, too.




Posted 34 days ago.

homebrewdad
Charter Member
Birmingham, AL
2480 Posts


I just use the grains wet right from the mash tub, and add as much plain flour as is necessary to obtain a proper balance of moisture. Today was the first time I actually had to add a bit of water, as I got it too dry, even using less flour than usual. Recipe and process here.

Which is crazy, as it has rained for two solid days, now.




Posted 34 days ago.

Necropaw
Charter Member
Central WI
608 Posts


Yeah, i havent really tried it since that first stuff, and that was when i first started doing all grain. The dehydrator was handy, so i dehydrated a few lbs of it because why not.




Posted 34 days ago.

homebrewdad
Charter Member
Birmingham, AL
2480 Posts


Well, this is darned tasty. It's dense, brown, crusty bread. All of my kids eat it, which is saying something - I think the only other thing they all eat is chicken nuggets.




Posted 34 days ago.

madcowbrewing
Portland, OR
23 Posts


I don't always have time after brewing to use them wet like I used to. I dry them out in the oven on low temp over night then foor processor them into a flour for use in all recipes calling for flour. I just use it for 30 to 50% of the amount of flour it is asking for.



Posted 34 days ago.

gruuk
Queens, NY
36 Posts


Nice, that bread looks tasty. I didn't know you could use the spend grain wet to make something right away - all that I read always starts with a toasting/drying the grain first, which is what I did (see below). Maybe I should give your way a try, it would be faster.

-------------------------

After I brewed a Brown Ale for the RHC I put aside some of the spent grain and prepared it based on what I found online. Toasted it at 170F for a total of 7 hours, let it cool down and then made flour by milling it using my KitchenAid Grain Mill attachment (which I also use to mill all my grain).

Obligatory pic:
Spent grain
The flour is quite coarse but will be mixed in a 1:1 ratio with regular flour (the color of the last pic is off (stupid phone), it's not really that green).

It's in the freezer right now; I've been meaning to use it to make pancakes or waffles but haven't had the time yet. Maybe I'll just make myself a nighttime breakfast or something soon as I want to see if this is worth repeating.




Posted 34 days ago.

homebrewdad
Charter Member
Birmingham, AL
2480 Posts


It really does work well, and the food processor on the grains removes the husk issue when chewing.




Posted 34 days ago.

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