Spent grain flour recipe

What is spent grain flour?

Spent grain, or Brewers’ Spent grain is a by-product of beer brewing. While brewing beer, you cook and mash grains to extract the sugar that eventually, in combination with yeast, will turn into alcohol. After that you don’t need the used grains anymore, so there you have spent grain.

Spent grain can be used both wet and dried. Wet spent grain needs to be processed quickly though, so if you have large quantities of spent grain drying is often the better choice.

Spent grain flour is made from dry spent grains. By grinding the grain until it’s fine, you get spent grain flour. You can, for example, use it to bake crackers, bread, cookies, pasta. There are countless options!

How to make spent grain flour?

1. Preheat the oven. Set the oven to the lowest possible temperature (about 65°C)
2. Get as much of the liquid you can out of the grains. You can place the grains into a clean dish towel to easily squeeze out most of the liquid.
3. Spread the grains out on a baking tray. Make sure that you don’t put too much grain at once. That will make it a lot harder to dry.
4. Let dry in the oven for 6-7 hours.
5. When the grains are dried and cooled down place them in a food processor and grind until fine. Grind until you get the preferred consistency.
6. Store the spent grain flour in an airtight container.