The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Making bread with homebrew mash

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KristinP's picture
KristinP

Making bread with homebrew mash

So I'm wondering if anyone's made bread from their homebrew mash.  I'm a baker and a brewer and I've tried making bread with my mash before but the bread always turns out waaaaay to wet.  I'll cook it for ever and the inside never gets done.  I've tried a few ratios of flour to mash, always more than 50% bread flour, though.  I'm just having a hard time finding a recipe that make a bread that will bake all the way through.  Has anyone else had success?  What are your thoughts?


 


Kristin

spriolo's picture
spriolo

Do you allow the spent mash to dry?  If not, how are you removing the hulls?  I would suggest placing a few pounds on a cookie sheet and baking it at 200 degrees for a few hours to help dry it (or if you live in a sunny warm spot to use some solar power to help you dry it out).


I have to believe that removing the hulls is a number one priority, they are very important during the mash and sparge phase of brewing, but would ruin any flour you might try to make out of spent malted barley.


Let us know what your "pre-bread" procedures are.

KristinP's picture
KristinP

Hmmm.... I've never removed the hulls and it's never even crossed my mind.  I'll definitely try that tomorrow after brewing.  Do you just heat them at a low temp and then they brush off?  Then what ratios do you use with normal bread flour?


 


Thanks!

clazar123's picture
clazar123

I googles "SPent Grain Bread and got lots of hits-some forums,some recipes. Looks like there is flavorful bread to be made!


I also just entered spent grain in the search box here and there are recipes posted.Look around a little.

spriolo's picture
spriolo

This recipe only has 3/4 cup to about a pound of flour (in the soaker and the biga).  So it looks like a tiny bit of spent grain ratio.


When I brew i have about 11 or 12 pounds of spent grains... so 3/4 cup seems like a small handful compared to a whole Coleman cooler of mash.


Let us know how it comes out!

possum-liz's picture
possum-liz

I've used the spent grain(when I can get it) to make a really nice bread. I use the 123 Sourdough recipe and use about 120 grams of well drained spent grain to 100 g starter, 200 g water and 300 g flour. I usually use about half whole wheat and half bread flour. If the mash is really wet, just hold back a little water. The hulls don't seem to be too much of an issue at that ratio. I freeze the mash in recipe size lots. If you have any friends that bake offer to share some with them.

tsaint's picture
tsaint

I'm a baker and my husband is the brewer, and after a couple of hours of draining the grain (it just sits in a colander after being taken out of the beer), I always use the spent grain in all my breads! I use about one cup of grain per whatever recipe (which usually makes 2 big loaves). I used to put it in right away, but I read somewhere that big grains could cut the gluten strands, so now I knead it in at the end of kneading the dough. I also freeze them in small bags. I never find it too wet.. 


I'm not sure if this is what you mean by homebrew mash.. 


I have a couple of pics of it on my blog if interested http://breadnbeer.wordpress.com/

fmlyhntr's picture
fmlyhntr

I just learned one of my co-workers makes his own brews, so I excitedly asked him if I could have some of the leftover mash--he looked at me blankly, but said yes.

I know nothing of home brewing, but he does flavored ones (apples and other fruits). Are these remains going to be in the mash/spent grains? Do I need to pick them out? He also uses corn...is this a problem?

What do I need to know about the mash to successfully make P.R. recipe?