Many experienced homebrewers prefer to use whole grains for the mash rather than malt extracts. This gives more control over the final product and provides more opportunities for customization, but using that method also results in a few pounds of leftover wet grain. Try mixing a cup of the leftover grains in your next batch of bread to keep wastes down and experiment with new flavors.
The Michigan Beer Blog shares a basic recipe for bread using whole grains in addition to flour?the whole grains make a nice addition to the flour but in their current condition you don't want to use more than a cup in each loaf. Depending on how large your batch of homebrew is you might have to make several loaves (freeze the ones you won't eat right away) to go through the grain. Try a slice with a thick schmear of Marmite.
Traditionally spent grain from the brewing process has been used as livestock feed, but if you don't have any pigs or cows nearby this seems like a great way to avoid sending a useful food item to the compost bin.
Spent Grain Bread | The Michigan Beer Blog
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