Great post Rob !

(As always on that forum :mrgreen: )



I myself make some bread with all the used grains.

My advice is to chop them (not too too much) thin in a blender.



My first bread with the whole used grains was difficult to swallow because of the little “leaves” and shell stuffs around the grains themselves.



The korean baking yeast makes honestly everything taste awful, so I would recommend using beer yeast instead of baking yeast. Makes it taste even better ! Use a few teaspoons of slurry. (or 1 pack of dry yeast)

This is in order to "raise" the bread.



Instead of the 2 cups of warm water I use warm - previously boiled- beer.

Adding some -not too thin- chopped nuts is incredible !



As I had the same experience than Rob for my first bread, I would recommend to heat the wet grain in the oven at 50c for 10-20mn on a leaf of cooking paper. Or just let it dry naturally for a while.



I hope that these tips about bread, coming from a french man can have some credibility ! :mrgreen:



Enjoy !

I've thought about getting a bread maker as I don't have an oven for this. I've also read you can make dog treats out of spent grain.

Easy enough... http://www.homebrewtalk.com/f39/spent-grain-make-your-best-friend-cookies-87097/ : )

I made Maggie some treats using that same recipe last year. They were a big hit!!!

I've mentioned before, but I think before you got here, that I have been giving my spent grain to a friend who uses it for bedding in a wormery. Same idea as composting, I think, but with worms to accelerate the process, and they need bedding so the vegetal trash doesn't make the soil too wet. If dried out, spent grains are excellent for this.



I did make a few loaves of spent grain bread, but it tended not to expand as I wanted. Also, I found it a bit hard on my guts, I think probably because there were some grains that were only cracked in the batch I used. (And they hardened when baked.) But I found they lent a nice flavor and texture to the bread. I'd probably mill them a little more before using again, though.



Also, if you let the grains drip before drying, you can use the thin wort as a replacement for water in baking. You could also boil it and use it to feed a starter, though, since it's full of the nutrients that yeasts need.

I'm not a brewer myself, however my husband does some brewing so we have our fair share of spent grains to use up. Although I don't brew, I've ALWAYS been a kitchen experimenter and have worked out some fairly fantastic recipes featuring spent grains and thought I'd share them with you all in case you're craving some goods and wanting to use up the grains.

I've done the Dog Treats mentioned above and they are a HUGE hit! (uses 4 cups spent grains)

I've also done:

Home-made Crackers (taste insanely like Wheat Thins, uses 1 cup of spent grains)
http://519kitchen.blogspot.com/2011/12/spent-grain-crackers.html

Pancakes - (also uses 1 cup spent grains)
http://519kitchen.blogspot.com/2012/02/spent-grain-pancakes.html

And three types of cookies - all of which have been fluffy, soft and absolutely delcious. (Uses 1-3 cups of spent grains, if you use 1 then you'll need 2 cups of oats to add to the cookies)

Pumpkin Chocolate Chip: http://519kitchen.blogspot.com/2011/11/choco-chip-spent-grain-pumpkin-cookies.html

Peanut Butter: http://519kitchen.blogspot.com/2012/01/peanut-butter-spent-grain-cookies.html

Nutella Chocolate Chip: http://519kitchen.blogspot.com/2012/03/nutella-chocolate-chip-spent-grain.html

I've also added them to banana breads, but haven't had the perfect result yet.

After a brew day, I just freeze up the spent grains in 4 cup bags. Thaw when needed. To get a bit more moisture out of them, I stab the bag with a fork a couple times, and squeeze the moisture out. All of the above recipes will likely require you to add flour to work up to the proper consistency. With cookies or dog treats or even pancakes you can just bake a couple and see if they come out too flat/wet/etc. and adjust as needed.

Hope someone feels a bit experimental with their grains, I've really enjoyed using them and discovering different ways to make the most of having the grains on hand.

We had some bread made by the baker's table with some of the spent grain from the CDA brew on Sunday and it was excellent!

Yeah. He really perfected it. It seemed like the key wasn't to make "beer bread" with a ton of grain. Just enough to add some color and texture. It was amazing. We really want him to do some pretzels for us.

(I mean fresh not spent)

You can (supposedly) make granola by roasting it in a work and adding oats and fruit. GRanola bars, too, if you add honey to cake it together.

You can make vegetarian burgers with it, apparently.

Composting?

Here is a website I keep intending to use: http://brooklynbrewshop.com/themash/category/spentgrainchef/

I've made spent grain a number of times now and its always fantastic, although I much prefer the lighter grains of a ipa to roasty ones.

Aaaaaaaand... I tried the peanut butter cookie recipe! Great stuff... Jihyun's not so into it, but I love them. Next, the pumpkin cookies, with some grain from a mash that had flaked rye in it. Should be interesting! Thanks for the recipes...

Unless you have an oven like mine, at which point you end up needing an hour to get the damned cookies done. But it still works...