Greg asked me if I wanted to keep the grain from the beer to use for cooking. I'd never heard of such a thing, so I told him that we would keep the grains for one day. If I couldn't find anything to make with them, then we'd throw them away. Turns out there are all kinds of things you can make with spent grain from your beer.
here, along with some good information about using spent grains in bread recipes. I found another recipe here, but opted to try the first one (mostly because there's a picture, fewer steps, and the rise time - and therefore overall time - is shorter).
here), which also has all kinds of non-bread recipes for spent grain. Cookies, banana bread, brownies, pie crust... It seems that if a recipe uses flour, it can be modified to use spent grain. This opens up a whole new world to me!
So my first recommendation: if you're using the oven, don't start the process at 8:30 at night - especially on a work night. I slept in the recliner that night. And I think one of my next acquisitions will be a dehydrator. Because after 7 hours of drying and then a half hour of grinding (done the next evening, because no one wants to listen to the food processor grinding endlessly at 3am), I have just about 1 cup (ONE cup!) of spent grain flour. My second recommendation (or observation, really): spent grain flour will not have the consistency of all-purpose flour - it's chunkier. It's possible if I had some other implement to use I could get it finer and more flour-y. Instead, it's finer than cornmeal and coffee grounds, but not powder like flour. We'll see how that impacts the next recipe I try...