Dutto
Landlord.
Just seen this report on AOL ...
http://www.aol.co.uk/2017/02/10/eating-whole-grains-could-help-you-burn-more-calories/?ncid=webmail
... so it looks as if spent grain isn't just cheap it's also good for you! :thumb:
Also, remember the photograph below?
Rather than dump the grains in the bin, I mixed them together without further milling, stirred in a teaspoonful of dried bread yeast and a teaspoonful of salt, slowly added water (and still got it too wet again
), mixed in enough flour to be able to roll it out and then cut it into "scones" with a whisky glass.
After letting them rise for an hour I baked them in a cool oven (160 degrees) until they dried out enough to turn them over and complete the baking.
They are absolutely delicious! Bread with a genuine "malt" taste ('cos they're made from malted barley) ... :thumb:
... but the husks get between my teeth!
Plan B is, rather than mill malted grain specifically to make a malt loaf, I will sieve out most of the flour generated from the next few brews before I mash the cracked grains.
That way, I won't be too worried if I generate some flour during milling; plus I will be leaving out the husks and minimising the chance of "clumping" in a mash and cloudy wort. :thumb:
God I love this hobby! :lol: :lol:
http://www.aol.co.uk/2017/02/10/eating-whole-grains-could-help-you-burn-more-calories/?ncid=webmail
... so it looks as if spent grain isn't just cheap it's also good for you! :thumb:
Also, remember the photograph below?
Rather than dump the grains in the bin, I mixed them together without further milling, stirred in a teaspoonful of dried bread yeast and a teaspoonful of salt, slowly added water (and still got it too wet again
), mixed in enough flour to be able to roll it out and then cut it into "scones" with a whisky glass.After letting them rise for an hour I baked them in a cool oven (160 degrees) until they dried out enough to turn them over and complete the baking.
They are absolutely delicious! Bread with a genuine "malt" taste ('cos they're made from malted barley) ... :thumb:
... but the husks get between my teeth!
Plan B is, rather than mill malted grain specifically to make a malt loaf, I will sieve out most of the flour generated from the next few brews before I mash the cracked grains.
That way, I won't be too worried if I generate some flour during milling; plus I will be leaving out the husks and minimising the chance of "clumping" in a mash and cloudy wort. :thumb:
God I love this hobby! :lol: :lol:
