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Extra Edition: Spent Grain Doggie Treats!

Spent grain from my brew in a bag session.

Spent grain from my brew in a bag session.

Spent Grain Dog Treats

The following recipe came from the home brewer’s forum that I frequent at www.homebrewtalk.com and is put there by one of the members who, in turn, gives credit to another member and they all go by screen names, so it may not matter to them if I credit them, but it was added by Schweaty and credited to Beerrific. No, really!

So, If you are or know a brewer and can get your hands on some used or “spent” brewing grains, then you can make these easily at home, The spent grains typically are barley, wheat and sometimes rye. It doesn’t really matter, unless it’s something you or your animals may be allergic to; in which case: never mind! If okay for you and your pets, then cheers!

NOTE: If your grains are wet or have been frozen and thawed, wrap them in cheesecloth and squeeze out as much liquid as possible. I didn’t do this with my second batch and had to add more flour. It was sticky and much harder to work with. I’m going to dehydrate the rest of what I pulled out of the freezer and turn it into a coarse flour, using my food processor.

Ingredients:

4 cups spent grain

2 cups flour

1 cup peanut butter (all natural) [I just used regular, crunchy]

2 eggs

Directions:

Mix all ingredients thoroughly. Press down into a dense layer on a large cookie sheet.

Score almost all the way through into the shapes you want.

Scored before baking.

Scored before baking.

Bake for about half an hour at 350F to solidify them. Loosen them from the sheet, break the biscuits apart and return them, loosely spread out on the cookie sheet, to the oven at 225F for 3 to 4 hours (or until they are really dry) to prevent mold growth. Store in an airtight container to keep them dry and mold-free.

My notes: You can roll these out and use cookie cutters or you can flatten them out on a sheet pan and score them whatever size suits your pets. After baking, I used a dough cutter to cut them through.

Using a dough cutter to finish cutting after baking.

Using a dough cutter to finish cutting after baking.

They were still kind of holding on to each other, so I used kitchen shears to snip them apart.  I put them back in the oven on 200F for an hour, checked on them, moved them around a bit and put them back in for another hour. Definitely still a little chewy.

Doggie treats after baking.

Doggie treats after baking.

After two hours at 200F, I felt these were dry enough and let them cool overnight. I bagged them up in the morning and, after giving the dogs a few, I had over 1-1/2 lbs.  I have a fairly large dog (pit mix) and a small dog (Morkie-Maltese/Yorkie mix). The big dog loves these. The small one is a little finicky, but ate one when I broke it down small enough for Her Highness! Oh, and yes, I have tried them. I admit it. Honestly…kind of like granola.

Close-up. See those grains?

Close-up. See those grains?

 

8/22/14 For my batch today, I thawed some grain from the freezer and spread it out to dry in a 250F oven for about an hour, stirring around every twenty minutes and spreading back out. Cooled to room temperature. When I added the other ingredients, it was a bit dry. For this recipe, it seems like a happy medium is required for the grain to blend with the other ingredients and provide the right texture…not too moist and not too dry. On a suggestion from another recipe, I tried the dough hook on my KitchenAid mixer. I think the batter beater works better. And I added 1/3 cup honey.

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Day 117 Brief Update, Tepache & American Wheat RyePA

Just a quick update today. I just spotted a bubble in the airlock on the American Wheat RyePA, so it’s still fermenting. I know that I can’t trust airlock activity 100%, but it’s usually a good indicator to leave things alone for awhile longer. I’ll take a hydrometer reading this weekend.

It’s been 72 hours for the current tepache batch and it appears to be picking up on fermentation…fair amount of bubbles on the surface. I snapped down the lid on the fermentation bucket and I’ll let it keep doing it’s thing for a few more days.

Tepache at 72 hours.

Tepache at 72 hours.

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Day 116 Opening a Pineapple Tinker, Updates

Pineapple Tinker

Pineapple Tinker

On the evening of December 10, 2013, I began a little experiment with a pineapple, some honey, sugar and brown sugar. It was kind of a melomel, a fruit mead, but it wasn’t sweetened entirely with honey. As my little experiment progressed, I included some vanilla bean and some untoasted American oak chips. I called it Pineapple Tinker. As the pineapple was fermenting, I was discouraged, because it smelled AWFUL. I was sure that it was going to have to be thrown out. With a little research, I found others  that had similar feelings about their fermenting pineapple, but had waited and were amazed at how good it turned out to be. So, I decided to stick it out.

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According to my notes, the OG was 1.112 and the FG was 1.000. That would make a 14.70% ABV final product. Is that even possible with S-04 yeast?! I would have thought the yeast would have died off before that. If there’s that much alcohol in this Tinker, that’s dangerous! There’s no burn…maybe a little warmth lingering in the throat. Anyway, bottled this small batch on January, 20, 2014. What I have now, is a beautiful pale yellow crystal clear color with a definite pineapple aroma. It is very well carbonated with fine, Champagne-like bubbles, a dry, but not bone dry, clean pineapple flavor. A little more sweetness in this would be nice, but I’m pretty impressed! All honey for sweetening would have been nice. And maybe back sweetening with a little something non-fermentable would have been a good addition, but for a first “Tinker”, I’m happy!

Still no real sign of life in the pineapple tepache. Pineapple-mango melomel should be an interesting contrast to the Tinker…it continues to carboy condition. And the American Wheat RyePA is at a crawl in primary fermentation. I did get some vodka today and zested two lemons and two oranges…combined in a covered storage container in the fridge until ready to go to secondary with the RyePA. That should happen over the weekend, sometime.

Ready to cover and refrigerate.

Ready to cover and refrigerate.

Citrus to be zested and vodka for soaking, sanitizing and extracting flavors.

Citrus to be zested and vodka for soaking, sanitizing and extracting flavors.

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Day 114 Ginger Bug Pineapple-Mango Soda, Tepache #2

The ginger-mint “bug” appears to be ready…nice and bubbly. I picked up a pineapple today and already had a couple of mangoes. I got some extra ginger while I was at it. So, tonight I used my little countertop extractor to juice the fruits and about a half ounce or so of ginger and wound up with about 32 oz of juice. I added 2 cups/16 oz of water for a total of 48 oz. Then I added 1/4 cup of strained “bug” and stirred well.

Little countertop juice extractor.

Little countertop juice extractor…before I cleaned the ginger out of it.

Next, I sanitized utensils and 4 bottles and caps. I bottled the juice and capped it and had a little left over, so I put it in a small canning jar with a lid. I’ll use that as a tester. Directions say to refrigerate when carbonated to desired amount…1 to 3 days. I know there’s a LOT of sugar in there, so I think I will pasteurize the bottles when ready, just to be safe. That’s a fair amount of work for four bottles of soda! But I’m hoping it will be worth it! I might try a commercial juice for the next batch, though.

Ginger bug, 4 bottles of Pineapple-Mango Soda and a l;ittle tester jar to check carbonation. (Tepache in fermentation bucket in the background.)

Ginger-mint bug, 4 bottles of Pineapple-Mango Soda and a little tester jar to check carbonation. (Tepache in fermentation bucket in the background.)

Since I was doing a pineapple for the soda, I went ahead and peeled and cored it for a batch of tepache. I only had a few ounces of the piloncillo Mexican raw sugar, so I made up the bulk of the sugar with regular old brown sugar. So, at least I’m multi-tasking and getting another product started for all my efforts! My American Wheat/RyePA was chugging along this morning. Later in the afternoon it had slowed quite a bit. It pretty slow tonight. I’ll probably go ahead and replace the blow-off tube with a regular airlock  in the morning. And, as ever, the pineapple-mango melomel continues to condition in a carboy and looks beautiful. Can’t wait to drink it…in November 2016.

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Day 113 Brew Day!!! Something a Little Different. Rye PA?

The set-up.

The set-up.

It’s been a long brew day. I slept late and got a late start. After getting an idea about what I was going to brew, running to the local brew shop, topping of the propane tank and getting ice, I still had to organize, set-up and sanitize! I think I finally turned the burner on at about 2 p.m. I just finished…well, still have some more clean up to do…and it’s 7:45 p.m.

I was hoping to make a scotch ale; however, the recipes and comments I was hearing were all pretty much saying that I needed to be able to maintain a fermentation temperature of 68F for the first week and sometimes down in the 50’s for another 10 days. Since I don’t have anyway of temperature regulation, I decided I needed to go another way. In looking at styles that do better in warmer temperatures, I found a recipe for a wheat beer, with an option for rye, that sounded interesting. So, I started tweaking it and headed for the HBS to get further  input.  The original recipe I found is here:

http://thebrewhut.com/brewblog.php?page=recipeDetail&&filter=brewmaster&id=62&pg=2

I always like to give credit to originator! So, here’s what I did. First, I went with regular wheat, not red. Maybe some other time. I also decided to pick up some Citra hops, because I really liked what they did for a similar brew. I also remembered that I had a little Vanguard hops left in the freezer at home. And rather than go with a Weihenstephaner yeast, I decided to go US-05. This should help with my higher fermentation temperatures. For the honey in the recipe, I opted for orange blossom and instead of Lemon Zinger Tea, I’m going for Lemon zest soaked in vodka for the secondary…maybe some orange zest, too. Maybe I’ll call it “Rye Sense of Humor American RyePA”.

Gots all my pertinents and such.

Gots all my pertinents and such.

On to the brew: I pretty much followed the recipe. There are two hops varieties in addition to the hops I decided to add. Bittering hops at 60 minutes, Cascade. Aroma hops at 30 minutes and 5 minutes, Hallertau and again at 5 minutes.  I added the Vanguard at the 30 minute marks, as well and the citrus at flameout.

My BIAB process went pretty smoothly, except it is hard to nail down that target temperature and regulate it there. I heated the strike water to 168 (a tad higher than I anticipated). I let it come down a little  before adding the grains. The grains only got it down to around 158F. I left the lid off and stirred a lot to try to bring it down to 152F. I went through that a couple time before it was ready to mash out.

Boil in a Bag, all-grain.

Boil in a Bag, all-grain.

The mash out, on the other hand, went smoothly. I hit the temp and I was able to maintain it pretty steadily for 15 minutes. Then it was on to the boil. I started with 7 gallons and went through most of the process as planned.

Dunking and draining...no sparging.

Dunking and draining…no sparging.

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I did, however, have in my mind that the last two BIAB brews I did have a bunch of trub and tit really cut into the amount of beer I made. So, at the end, I added a gallon of  cold water which, of course, dropped my specific gravity reading.

I decided to pull a gallon of wort and re-boil it with another 1/2 pound of honey and a 1-3/8 oz chunk of piloncillo (Mexican raw sugar). I chilled that down and added it back. The refractometer was reading 1.047…I did a hydrometer check and it was reading 1.050 at 73F…that would be 1.051 corrected for temperature. Anyway,  I took one last refractometer reading and, low and behold, it matched the hydrometer at 1.051! I stuck the rest of the sample in the fridge to check the color later.

The Boil

The Boil

I had already rehydrated the yeast, so I went ahead and pitched it. Then I rocked the fermention bucket for 5 minutes to aerate. I’m going to go ahead and put a blow-off tube on this bucket, because it is pretty full. It would not take much krausen to foul an airlock!

Blow-off, in place and ready.

Blow-off, in place and ready.

Now it’s time to finish up a little cleaning before I yawn myself to sleep!

Update: Sample tube…clear separation. Lots of trub! I really like the flavor of this wort…this has great potential!

Wort hydrometer sample...checking for trub, color, aroma, flavor.

Wort hydrometer sample…checking for trub, color, aroma, flavor.

 

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