{"id":339,"date":"2012-11-22T01:52:45","date_gmt":"2012-11-22T01:52:45","guid":{"rendered":"http:\/\/www.ancientartpodcast.org\/brew\/?p=339"},"modified":"2013-01-20T22:54:43","modified_gmt":"2013-01-20T22:54:43","slug":"ipa-honey-oat-homebrewed-beer-grain-bread","status":"publish","type":"post","link":"https:\/\/www.ancientartpodcast.org\/brew\/ipa-honey-oat-homebrewed-beer-grain-bread\/","title":{"rendered":"IPA Honey Oat Homebrewed Beer Grain Bread"},"content":{"rendered":"

\"Tilted<\/a><\/p>\n

Throwing out those precious beer grains after barely steeping them in hot water for 20 minutes seems like such a waste and tears at my environmentalist heartstrings. So, as with many environmentally conscious brewers, I’ve taken to re-purposing those “spent grains” in various ways. An co-worked and friend, whose husband homebrews, pointed me to the helpful resource Spent Grain Recipes and Homebrew Cooking Recipes<\/a><\/em>. After doing a little digging, I also found the recipe Jasmine’s Spent Grain Beer Bread<\/a><\/em>.<\/p>\n

\"Tilted<\/a>First up, bread.<\/p>\n

After a trip to the store, I grabbed my grains and got to work. First and foremost, though, Step 1 to anything related to homebrewing is, of course, “Relax, don’t worry, have a homebrew!”<\/strong><\/p>\n

Seldom being one to follow baking instructions to the letter, I improvised a bit on the aforementioned Jasmine’s<\/em> recipe. For some odd reason, we seem to have three buckets of oats kicking around in our cupboard. Might as well put them to good use.<\/p>\n

3 cups all purpose flour
\n1 cup wheat flour
\n1 cup oats [this was my addition to the recipe]
\n2 tsp. salt
\n2 tsp. yeast
\n3 cups spent grain (ground, in my case in a juicer)
\n1\/4 cup honey (could use sugar, molasses, or LME)
\n1\/4 cup butter (could use olive oil)
\n1 egg, beaten (or juiced, as it were)
\nup to 1 cup milk (varies, depending on how wet the grain is)<\/p><\/blockquote>\n

I blended the grains, honey, butter, egg, milk, and salt on low in our Living Well | Montel HealthMaster juicer.<\/strong> That thing’s a beast!<\/p>\n

The following directions come from Jasmine’s Spent Grain Beer Bread<\/em> except the bracketed parts<\/strong>:<\/p>\n

Mix together dry, then wet [c.f. the juicer<\/strong>] ingredients until dough pulls away from sides of bowl and all ingredients are incorporated. Knead for 10 min by hand or 5 min by mixer.<\/p>\n

Shape into ball and let rise in oiled bowl until double\u2013about 90 min. Punch down and divide. I usually get 3 average sized loaves out of this. Let it rise again in greased loaf pans or cookie sheet until doubled, (or slightly more as this is dense bread, takes about 1 hr.). Score top of loaves.<\/p><\/blockquote>\n