I haven't made the move to All Grain Brewing yet but I have been doing partial mashes and extract with Speciality Grains. Monday I brewed my Christmas Beer for this year and had a bit of Crystal 40L and some Chocolate Malt that I had used. In the past I always just pitched the used grains into the trash or spread them around the garden. Now I had seen several articles where brewers were using their spent grains to make bread and decided to give it a shot and just see what all the hoopla was about. Well, I'll tell ya what it's about, it's about some of the best tasting breads made with some of the freshest grains. Here's some shots and below is the recipe I used.
Brewers Bread
3 cups of spent grains right out of the mash / steep
1 1/4 Cups Warm Water
1/4 Cup Sugar
4 to 5 Cups of Flour
1 tsp Salt
1 Egg
1/4 Cup Milk
2 Packet's Dry Yeast or 5 tsp bulk Active Dry Yeast
Mix the yeast, water and sugar in a bowl and allow teh yeast to activate for about 30 minutes.
Add the Yeast starter, salt, egg, spent grains, and milk in a stand mixer and slowly add flour. The original recipe calls for white flour. I used 2 cups King Arthur Whole Wheat and 3 Cups King Arthur Bread Flour.
Kneed till the dough is smooth and silky
Place into a oiled bowl and coat the dough. cover with a damp towel and place in a warm spot for 40 minutes or till the dough has doubled. Punch down the dough and allow it to rise again.
Form the dough into 2 loaves and set aside to proof then into a 375 degree F oven for 35 minutes.
Allow to cool and then enjoy with some butter and a Mug of the beer you brewed with them.
Cheers Y'all
RM
Brewers Bread
3 cups of spent grains right out of the mash / steep
1 1/4 Cups Warm Water
1/4 Cup Sugar
4 to 5 Cups of Flour
1 tsp Salt
1 Egg
1/4 Cup Milk
2 Packet's Dry Yeast or 5 tsp bulk Active Dry Yeast
Mix the yeast, water and sugar in a bowl and allow teh yeast to activate for about 30 minutes.
Add the Yeast starter, salt, egg, spent grains, and milk in a stand mixer and slowly add flour. The original recipe calls for white flour. I used 2 cups King Arthur Whole Wheat and 3 Cups King Arthur Bread Flour.
Kneed till the dough is smooth and silky
Place into a oiled bowl and coat the dough. cover with a damp towel and place in a warm spot for 40 minutes or till the dough has doubled. Punch down the dough and allow it to rise again.
Form the dough into 2 loaves and set aside to proof then into a 375 degree F oven for 35 minutes.
Allow to cool and then enjoy with some butter and a Mug of the beer you brewed with them.
Cheers Y'all
RM