Spent Grain Bread Machine Recipe

It's a recipe, and an update on brewing!

Brewing Update

Brewing extravaganza with Sharon today. First, we brewed up the simplest Stout I can given the equipment: 10 lbs. DME, 2 lbs crystal malt, fuggles at 60m, english ale yeast.

Thing is, no one will drink it. To keep the vanillin levels up, I got a handle of Jim Beam (thanks, Mike!) that I'll dump into the beer after fermentaion. It may be sampled now and again, but it's basically a beer that'll sit in the barrel keeping it conditioned, and when the level gets low, another handle of whiskey will go in.

Meanwhile, we filtered the cocoa nibs and fruit out of Sharon's “Black Forest Stout,” and my “Cascadian Fruit Stout,” which are essentially the same thing, save that Sharon's has cocoa in it. Mine ended up pretty tart and more ale-like, and hers was smooth with a strong chocolate hit backed by the fruit. I think we both liked each version. Fruit was set aside for eventual ice cream testing. Beer is in the keg.

Then, we dumped a bunch of ingredients for my next experiment, called “Flätpak” for reasons that will eventually become obvious.

We then bottled the stuff that was supposed to be apple cider, but ended up somewhere closer to brandy– so we kept it still. It's way^27 better room-temperature than it is cold, and at this point, I've tested. Flip top bottles all around for that one, and we still got something just under four gallons out of it, following my mishap back when we started with the barrel aging. I'm promising myself the next cider that goes in there for aging will be bottled and carbonated just like my usual.

Following that, my experiment from January appears to have fermented to dryness, and by some back-of-the-hand calculations that should mean I have a drink somewhere aroud 20 proof. So, half of that, and a very sweet lemonade goes into the keg, for five gallons of of Mike's clone I've been calling “Mika's Hard Lemonade,” given that it's essentially highly flavored kilju. Can't taste the booze in it at all, which makes sense as 10 proof is way lower than I usually go. And it's a bit sweeter than I would normally do, but it's more for our own John Lee (Bridget) than it is us beer drinkers. I'm promising myself I'll do something a lot more tart with the other half of the unflavored kilju, which I've got in a tank for later.

So I've got a spent grain recipe in the bread maker, enough beer to stun or kill a sizeable frat, and I'm going to bed now. Goodnight!


Trying this now, got it from here, using the specialty grain from my steeping bag from my most recent beer, which is basically just crystal malt.

Amt What
1 1/8 cups water
3 cups bread flour (white, wheat or a combination)
1 1/2 tablespoons powdered milk
1 1/2 tablespoons honey
1 1/2 teaspoons salt
2 tablespoons butter
2 teaspoons fast rise yeast1)
1 cupspent grain (or more)
  1. Add everything to the Bread machine, in the order listed. (If your grain is particularly wet, you may need to add more flour.).
  2. If your Bread Machine has “Large loaf”and “Dark crust” settings use those. Otherwise, you could just use the machine to mix the dough then bake it in the oven at 350 Degrees Fahrenheit for approximately 20 minutes
  3. Enjoy with a glass of whatever beer the grain was from.


or 3 teaspoons active dry yeast