June 18, 2010 - 9:46am
Spent Grains
I attended a local homebrew club meeting the other evening (looking for another way to interact with yeast) and one of the member's asked if I ever used spent grains in my bread baking. I said no but I would look into it. I looked throught the archives a bit but saw nothing about storing spent grains until used. I can get lots of spent grains but since not much is required for my baking needs is it possible to store them for any length of time or is it best to get them fresh as they become available and use them right away?
Thanks for any input.
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I'm interested in knowing how to store and how long it can be stored for as well... I assume that it would be best to freeze the grains, but I would suggest freezing in small amounts per bread batches so it doesn't go to waste.
Hope this works for you,
Dennis
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I use spent grains when I can get it. (Yes, brewers will often trade spent grain for bread but they have a habit of sending to the pigs before I can get it!) Put it in small plastic bags - a half or quarter cup per bag depending on the recipes you use. There is a great spent grain recipe in Reinhart's Whole Graing Bread book.
Bake On1
Jay
I've made Reinhart's recipe from his "Whole Grain Book" and it is very delicious. The spent grain can be stored frozen and will last about three months.
Incidentally, I lately made Hamelman"s "Beer Bread with Roasted Barley" from his "Bread" cookbook and it was just as good. My selection of beer, a pale ale, was too weak I think as the baked bread flavor had a gentle beer aroma. I want a little more 'umph'!
The beer brewing store directed me toward Carafa II malted barley, a dark roast so I'm hoping to try it with a more "stouter" beer next time.