If you, like me, do not like to waste food, then you too has to think sometimes about recipes to use leftovers or byproducts. Such a byproduct is the spent grain, a leftover from our homebrewing. I added a part of it directly to a bread and dried the remaining spent grain overnight in the oven. I found this great idea on this site.
During the night a delicious malt odour filled our flat and spent grain was compeltely dry. Milling with my home mill was easy. I got a slightly coarse flour with a slightly sweet malt taste. Its taste reminds me strongly of roasted grain “coffee”. I think it will make a great substitution for bread and rolls or whole grain cookies or even for the dough of a quiche. And beeing figh fibere (50%) and high protein (23%) makes it a healthy substitution, too.
Another interesting point for me is the fact that 1.5 kg malt yields only 500g Spent Grain Flour. That means that about 1 kg starch is converted to sugar during the mashing process. Now that it does not amaze me any longer that the wurt was so sticky.
Spent Grain Flour
Distribute the spent grain over three baking trays and dry it in the oven at 60°C on convection mode. Leave the oven door open ajar.
Depending on the amount of spend grain it will take about 6 hours or longer to dry out completely.
Let the dried spent grain cool down and grind in a mill to flour.