Yesterday was Canada Day and the « Mister » and I decided to brew our second batch of beer using all grain. Our first try was a bit disappointing. We were new at it, and hadn’t figured out the right amounts of water and grain to get a full batch. This time around, we ended up getting a batch about equivalent to what we used to get on our extract batches. All in all, a success. I’m looking forward to trying our new I.P.A in several weeks.
One of the nice things about all grain brewing is that you end up with all this spent grain you can use to make delicious, delicious bread. Spent grain is the grain that’s left after you’ve drained the wort from the mash, and it adds awesome texture and flavour to bread. And if you think about it, brewing and baking go hand in hand; both use grains and yeast, and both require knowledge of the ingredients and methods to be successful.
Last time, I made 6 loaves of really dense and flavourful bread, using a recipe I found online.
This time, I decided to try something a little different, and I wasn’t as successful.