Hooch by Scott Meyer

Author:Scott Meyer [Meyer, Scott]
Language: eng
Format: epub, mobi
ISBN: 9780762448296
Publisher: Running Press

Sparging Grain

GRAINS TO GOODIES

WHEN YOU’RE DONE MASHING AND SPARGING, YOU HAVE WORT AND A POT FULL of soggy grain—as much as 15 pounds of it. While you’ve extracted much of the sugar resulting from the mashing process, the malted grains do contain enough to use them for baking into bread, biscuits, cookies, and more.

You have a few choices when it comes to baking with them. You can pour them fresh from the mash tun into a porous bag and squeeze the bag to get as much liquid out of the grains as possible (do not squeeze the liquid into your wort—it will introduce off-flavors into it). Put the grains in a food processor and grind them roughly. Then you can keep them refrigerated and covered for up to a week or freeze them in fist-size clumps in plastic wrap. You can use these cracked grains in bread or muffins as a substitute for oats or other whole grains.

Turning spent grains into flour takes longer, but it keeps without refrigeration and it can be used in more finely textured cookies and cakes. Start by drying the wet grains in the sun on a plastic sheet (or any large, clean surface you can provide). Try to turn them every couple of hours to get them to dry evenly. When the grains snap rather than bend when you squeeze them, they’re fully dry. A coffee grinder is the best way to turn the dry grains into flour, but a food processor works, too. Sift out any remaining husks or large pieces and store the flour as you would any other. You can use the flour in any recipe, but not as the only flour. For a light, malty flavor, use about ½ cup of spent grains to each 1½ to 2 cups of all-purpose flour.

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