During our extended stay in Cedar Key, FL I was finally able to make some motorhome brew. As I noted previously this was my first all grain brew and I was surprised just how much grain it took to make a 1 gallon batch. I didn’t want to throw it away but there was a lot of grain and I had no use for it. Luckily one of our fellow full time RVers stepped up to plate and made good use of the spent grain. I asked Elaine to write a post about her grain baking experience and without further ado here it is:
We have a fellow rv’er who decided to make beer in his rv. Part of the process means having “spent” grain left over. Asked if anyone in our park at that time wanted the grain for baking bread or pizza dough I initially said no. Being of Scottish descent and also from hearty, thrifty New England stock I started thinking about what I could do with the spent grain so I went to my iPad and looked it up on the Internet.
I found several really good pages of information on usages. The first and most popular was for feeding cows, chickens or making dog biscuits. Not having any of these animals I forged on and came up with some very good information on how to dry the grain, grind it in my blender and finally some recipes I felt I could make in my rv.
The only recipe I found initially that used the wet grain was for pancakes. Not having worked with wet grain before I decided to consult with my pastry chef daughter. Meredith said that I should at least separate the eggs and whip the whites up to fold into the batter last to add volume to the batter and make fluffier cakes. I did this and am glad because I think the batter might have been a little heavy if I had not.
The next thing I did was dry a pan of the grain for using dry. I have a propane oven in the coach so I set the temp on very low and stirred every couple of hours. The grain was still wet when I went to bed so I just turned off the oven and let the pilot light do it’s work overnight. The second batch of grain I dried I just put in the oven with only the pilot light on and stirred only once or twice over the next 24 hours as it dried.
I tried two more recipes found on brooklynbrewshop.com‘s website. I did not grind the grain for the cheese biscuits or the applesauce muffins, wanting to see how the two recipes worked with the nuttiness of the unground grain. Each recipe came out very good – moist and tasty in each case. I even made a vegan version of the biscuit with olive oil, soy milk and no cheese… Yummy. I did have to cut the liquid in the vegan version. The applesauce muffins were very good served with a slight “schmear” of cream cheese.
My final recipe test was grinding the grain and using it in the applesauce muffins. As I mixed in the dry ingredients to the wet I felt that I might need more moisture. The batter seemed a little dry, but not wanting to overwork the batter,
just decided to bake and see how they turned out. As expected. They were a little dry, but with a bit of butter or cream cheese, just as delicious. You don’t get quite the nuttiness as you would with the whole spent grain, but still a wonderful muffin.
Next stop…adapting my banana sauce-spice cake recipe. Yes, I did say banana sauce. This recipe has already been adapted from an applesauce cake recipe….should be really good with the nutty taste of the spent grain. Maybe add in some rum soaked raisins!