A Few Words on … reusing homebrew ingredients

Reusing grain? The power is yours!

Note: While this post may seem solely for homebrewers, don’t be shy about trying this yourself. Or just start homebrewing. Either way is good by me.

I am not an all-grain brewer. Extract is the name of my game. Half the effort and some still pretty damned good homebrew.

But, like my time-consumed all-grain brethren, I still use grains to help provide starches/sugar and body to my brews. I usually end up using somewhere around a pound of grain, give or take, and sadly I have no use for them after my beer. Being a somewhat sustainable person – but not one who lives on a farm – I don’t have an easy way to get rid of my spent grain aside from chucking it in the garbage. (The Missus doesn’t like it in our compost pile because it attracts too many ants near our home)

“Reduce, reuse, recycle, y’all!”

So I was very excited to find the Spent Grain Chef over on The Brooklyn Brew Shop‘s blog, The Mash. There are 24 recipes for a variety of foods where – you guessed it – that soggy mashed grain turns into something rather useful. Why do I think this is a great idea, aside from reducing, reusing and recycling? Not only do you get really great-tasting options, but all these recipes can be altered by the type of grain you decide to use. A quick glance at the sheer volume of grain used in homebrewing offers a glimpse into how creative you can get in the kitchen.

Hit the jump to see some great recipes you may be interested in. Mouth watering is optional.

As a primer, you’ll want to start with their directions of how to properly dry used grain. Aside from the seven-hour wait time, there’s really nothing else to do. Sit back, relax and have a homebrew. This seems optimized for a lazy NFL Sunday during the fall.

Once you’ve got that done, here are a few of my favorite recipes I came across that I’d like to try. I’m going to come right out and say that the peach cobbler is probably a must, along with these:

Does anyone else have good suggestions for what they like to do with used ingredients from homebrew? I’ll be damned if I could find a good use for any liquid malt extract left over…

Also, if you’re interested in learning more about the homebrew process, I highly recommend HomebrewManual.com. John knows his stuff and makes homebrewing very easily accessible to anyone.

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2 thoughts on “A Few Words on … reusing homebrew ingredients

  1. That’s very kind of you to mention my blog – thanks indeed.

    It’s great to get some ideas for what to do with spent grain, as throwing it away always seems very wasteful. Those recipes are certainly tempting.

    One of these days I’m going to reuse the grain straight away in another brew (I think this is called parti-gyle brewing), possibly with a little more speciality malt added to liven it up a bit. A good way to make the most of brew day and the malt sugars.

    Sorry, no suggestions for spent malt extract!

    • If I had the space, I’d probably try the same thing with the brew-in-a-bag technique you use to reuse grain. The Missus will hear nothing of it!

      Hope one of these recipes (or another) turns out to be useful for you. Cheers!

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