Brew Reuse Recipe
So brewers that step beyond extract brewing (prepackaged malt syrup or malt powder) often find themselves with a lot of left over grain. In the past folks have posted instructions for composting it, turning it into dog treats, and nothing really that I could do. Then I started thinking about the spent grain (grain that was effectively wrung out to make beer) crackers Stone's bistro used to make. So I dug some more, and I found a recipe that I'm willing to use as a starting point and play with it.
Tonight was batches 1, 2, and 3; normal (it pained me, but I did it), honey-blueberry, and cinnamon. I'll let you know how they turn out. In the mean time, in case you want it, the recipe is below. Enjoy.
1 1/2 cup whole wheat flour
1 cup spent grain
1/2 cup water
2 tbsp sugar or honey
2 tbsp vegetable oil
1/2 tsp salt
1) Pulse the wet spent grain in a food processor for 30 seconds or until finely chopped.
2) Mix together all ingredients.
3) Turn out onto floured surface and knead until dough is smooth and shiny, not sticky. Add water or flour as needed.
4) Let rest at room temperature for at least 20m and as long as overnight.
5) Roll out dough to desired thickness (I go around 1/8 inch) and cut into crackers
6) Bake for 20-25m at 300 degrees until golden brown and crisp. Leave on cookie sheet to cool- crackers will continue to crisp up there.
Makes ~3dozen
Tonight was batches 1, 2, and 3; normal (it pained me, but I did it), honey-blueberry, and cinnamon. I'll let you know how they turn out. In the mean time, in case you want it, the recipe is below. Enjoy.
1 1/2 cup whole wheat flour
1 cup spent grain
1/2 cup water
2 tbsp sugar or honey
2 tbsp vegetable oil
1/2 tsp salt
1) Pulse the wet spent grain in a food processor for 30 seconds or until finely chopped.
2) Mix together all ingredients.
3) Turn out onto floured surface and knead until dough is smooth and shiny, not sticky. Add water or flour as needed.
4) Let rest at room temperature for at least 20m and as long as overnight.
5) Roll out dough to desired thickness (I go around 1/8 inch) and cut into crackers
6) Bake for 20-25m at 300 degrees until golden brown and crisp. Leave on cookie sheet to cool- crackers will continue to crisp up there.
Makes ~3dozen