After brewing, I mainly end up with two things: about five gallons of what eventually becomes beer and about ten pounds of spent grain - the leftovers of the brewing process. I know what to do with the beer, but the grain is a bit trickier to deal with since I don't like just throwing it away.
Spent grain. It's used quite a bit for composting, livestock feed, and as a mushroom growing medium (seriously, commercial mushroom farms love this stuff). Now composting and fungiculture are great things, but they aren't practical solutions for me. And my dogs are the closest thing I have to livestock, but the prospect of feeding them 10 pounds of grain sounds...messy. Thankfully, spent grain also makes a great kitchen ingredient. I use it all the time.
Bread I baked with spent grain (pale malt and caramel malt). It's pretty basic, but it goes great with a bit of butter or cheese or cured meat or a pint of pale ale.
Drinking: IPA, wheat, brown ale, robust porter
Bottling conditioning: American pale ale
Fermenting: Special bitter
Planning: Maybe a brown ale
Thursday, March 24, 2011
Loaf
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2 comments:
3 questions:
What does the spent grain do to the bread? Makes the bread intoxicating?
Would whole wheat flour work well?
Are you selling the bread?
1. Texture, taste, nutrition. The bread is not intoxicating, but the beer it comes from sure is.
2. Yes.
3. If by selling you mean smashing into my mouth, then yes.
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