Print Story beer bread the second, further experiments with brewing by-products
By misslake (Wed Jan 14, 2009 at 07:52:05 PM EST) vagina full of centipedes, minty fresh vagina, beer, bread, recipes (all tags)
several awesome things happened to me today.
  1. 2 bags of plug spawn came for me in the mail
  2. i got a letter from Service Canada
  3. i learnt more about beer and beer making
  4. started another batch of beer
  5. i made beer bread
  6. i made spicy papaya salad

today ni and i started our second batch of beer (pumpkin beer seems to be a stuck ferment, or some other kind of failure, nothing has happened at all since we racked it. no fizz, no bubbles, nothing.)
naturally, we approached this batch with a different method.
rather than using pumpkin and malt extract, we are using malted barley grain and dry malt extract.

in the tradition of our scientific brewing process, when we took the bag of soggy barley grain malt out of the water, it looked yummy enough that we tasted it.
it was delicious. still slightly sweet, warm, malty and satisfying.

at first, i immediately thought to feed it to bravo, my degu. all this delicious grain would be a nice treat for him. after munching on quite a bit of it ourselves, we became worried that it might be too sweet for him. degus don't digest sugar the way other mammals do, and are extremely prone to diabetes. they were first domesticated for diabetes research.
this spent grain was irresistibly sweet to our palates, despite being chewy and fibrous.
so degu feed was ruled out.
spiny the elder continues to refuse my love and any foods other than dry cat chow and peanut butter. so no grain for the hedgehog.
i wondered, perhaps we can toast this and grind it into flour?
but our grinder is ancient and difficult to use, it took me the better part of an hour to grind the almonds into flour for the christmas cookies.

we look online.
there we find info on how spent grain is used by breweries. in order of size, breweries sell it for cattle feed, compost it, sell it to make ethanol, sell it for growing mushrooms or in the case of a few small kraft breweries, bake it into bread.

since i just got some lovely plug spawn in the mail today for glow in the dark mushrooms and for blue oyster mushrooms, i decide to set some of the grain aside for that purpose.
the rest, i use to bake bread.

i used this  here recipe as my guide, and also consulted my robot bread maker's recipe book. here is what i did:
add 1 1/2 cups water to 3 cups spent barley malt grain
blend mercilessly with ni's hand blender.
the resultant sludge was put into the bread pan.
added: 1/4 cup molasses
1/4 cup oil
1 tsp salt
1/3 cup oats
3 1/2 cups flour (one and a bit of whole wheat, the rest all purpose cause that's all we had)
i added 1 1/2 tsp yeast and set machine to dough cycle.
it came out very sticky, and i added more flour. i think it would benefit from adding at least another 1/2 cup at the beginning.

now it is resting, i have set 6 nice balls in a muffin tin, oiled them and covered them with a wet tea towel. they are resting and rising in the cold oven until morning, then i will bake them into buns for breakfast. the rest of the dough is waiting in the fridge.
i will report tomorrow on the bread's deliciousness.

this beer will be an India Pale Ale. it looks rather dark to me for something called a pale ale. this is explained by the origin of india pale ales. the legend tells that beer often went bad during shipping to england's distant indian colonies. hops tend to have a preserving effect on beers, so a special kind of beer was developed that was rather bitter, and had extra hops added to it after it had been fermenting for a little while. this resulted in a beer that was stable enough to keep for the long sea voyage to india. they tended to be lighter than the beer made for domestic consumption, but it is the addition of the dry hops and the bitterness that characterizes an IPA, not it's colour.

further to the awesome things that happened today, the government has determined that i am doing such a good job of being unemployed that they are giving me a raise. my EI payments are rolling in.

i think it might be time to eat some spicy papaya salad.
yum yum yum

< a request for help from the collective Husian Jewry | Dear Weather, >
beer bread the second, further experiments with brewing by-products | 10 comments (10 topical, 0 hidden)
With regard to the vagina-related tags... by chuckles (4.00 / 2) #1 Wed Jan 14, 2009 at 08:49:42 PM EST
You do realize that bread requires a completely different kind of yeast, right?

"The one absolutely certain way of bringing this nation to ruin [...] would be to permit it to become a tangle of squabbling nationalities"
Grains by Gedvondur (2.00 / 0) #2 Thu Jan 15, 2009 at 02:51:03 AM EST
I think your bread will turn out different depending on the recipe that you are brewing.

I think the grains you had were uncommonly dark for an IPA, but consistent with the clone you were making.

When you get some crystal L10 and Victory malt, that will make a much different bread, I would think.

Also, when you brew with malt extract, (which I do as well) there is usually some darkening due to scorching in the brewpot.  There isn't a lot you can do about it, but it's actually harder to make a light colored beer, especially with malt extract (liquid is worse for this) than it is to make a darker one.  That being said, the flavor of the beer won't really change with a few more degrees SRM from the brewpot.


"I love my brain. It's the only organ I can afford to lose." --frijolito
thanks! by misslake (4.00 / 1) #5 Thu Jan 15, 2009 at 07:25:11 AM EST
i appreciate all your help and input you've given!

i am enjoying learning about beer as we make it.
i never really drank much beer. i would enjoy drinking guiness, but when i drank beer it was just a glass of whatever was in the pitcher to be social. i didn't develop many clear preferences. just situational ideas of what beer was appropriate, like corona or dos equis while in mexico, or bottles of molson with family during sports games.
now i am refining my tastes.

i am eager to make bread with the next beer we make.

[ Parent ]
IPA built an Empire. by Breaker (2.00 / 0) #3 Thu Jan 15, 2009 at 04:50:41 AM EST
Go easy!

With any luck by ni (4.00 / 1) #6 Thu Jan 15, 2009 at 12:39:05 PM EST
it will build another.

"These days it seems like sometimes dreams of Italian hyper-gonadism are all a man's got to keep him going." -- CRwM
[ Parent ]
(Comment Deleted) by Breaker (2.00 / 0) #7 Thu Jan 15, 2009 at 01:38:38 PM EST

This comment has been deleted by Breaker

[ Parent ]
beer bread deliciousness report by misslake (4.00 / 1) #4 Thu Jan 15, 2009 at 07:13:41 AM EST
the buns rose impressively overnight.

they didn't rise at all in the oven, and sort of flopped over and lost thier spherical shape and became muffin-y.
the crust was dark and rough.
they smelled incredible.
they were tasty, rich and very malty!
very heavy and filling too, where we usually polish off 6 of the usual muffin pan bus that i make, we each ate only one and a half and were saited.

and vegan, incidentally. i usually use powdered milk, milk, or butter in my breads. i wonder how well these will keep without the extra milkfat.

Your buns rose impressively ... by vorheesleatherface (2.00 / 0) #8 Fri Jan 16, 2009 at 11:48:45 AM EST
and that makes me happy. Between that, the minty fresh vagina tag, and beer, brewing, I think that this may be the most awesome diary ever!

BTW, you may be able to fix a stuck fermentation by vigorously stirring a cup of something fermentable into the wart, pitching more yeast on top, and moving the fermenter into a slightly warmer area.

How long had your beer been fermenting before you racked it and how long did it bubble after racking? It is possible that all the the fermentable sugar is gone and your beer is done. Maybe?

[ Parent ]
you'll have to ask ni- by misslake (2.00 / 0) #9 Fri Jan 16, 2009 at 01:08:26 PM EST
i can't remember how long we fermented it before we racked it. after we racked it, nothing seemed to be happening. time passed.
we made up a litre of malt solution, and got a packet of some stronger more powerful yeast and racked it again with lots of vigourous shaking. we added all the yeast and fresh malt to top it up. at that point, it was still reading awfully high on the specific gravatron, and tasted quite sweet and not beer-ish. it's been not doing anything since. our next step is going to be decanting enough to bottle a test bottle, giving that a week and seeing if it's drinakable.

this place is uniformly hot, at least 20C at all times and often closer to 25-26.
i don't know what the pumpkin beer's problem is.

[ Parent ]
Good luck! [nt] by vorheesleatherface (2.00 / 0) #10 Tue Jan 20, 2009 at 05:32:13 AM EST

[ Parent ]
beer bread the second, further experiments with brewing by-products | 10 comments (10 topical, 0 hidden)