Archive for April, 2012|Monthly archive page

Spent grain bread

Wednesday, April 25th, 2012

After finishing up the Vienna Session IPA yesterday I decided to make some bread from the spent grains.


  • 400 grams white flour
  • 100 grams spent grains – I didn’t dry them up before adding to the bowl
  • 380 milliliters water (It’s best if the water is lukewarm, 30-35°C)
  • 1/2 teaspoon salt (I just eyeballed it)
  • 1/2 – 1 teaspoon bakers yeast (Also eyeballed)


Throw everything into a bowl, mix everything together with a spoon. Cover bowl with something and set aside for 9-18 hours in a warm place (20-30°C). The dough should be very sticky and rough at this point.

After the 9-18 hour rising time I set the oven to 225°C, put in the baking stone and let it warm up for a few minutes. Put some flour on the counter, remove the still sticky dough from the bowl and fold it 2-3 times, so it’s shaped however you like. At this point you might want to wait 30 minutes or so for the dough to rise some more, but I just cut a slit in the top and put it in the oven on the baking stone. Put some container into the oven with water so the dough doesn’t dry out in the oven.

I had my bred in the oven for about an hour, occasionally poking it with a wooden spear to see if it was still dough-y on the inside.

Cool it for a while, preferably on a wire rack before cutting and consuming.

Pictures and tasting notes

I found the bread to be really tasty and have just the right amount of grist in it. Crust is hard and nice to bite on. I will definitely be doing this again on my next brew day. It might be interesting to try this recipe  with the grist from a dark beer, like a stout or a porter.


Bun in the oven

Finished product

Original recipe

This is the original recipe I worked my bread out of – No knead bread

  • 450 gr flour
  • 360 ml water
  • 1/2 tsp salt
  • 1/2 tsp yeast

Vienna Session IPA

Wednesday, April 25th, 2012

I made this beer yesterday. Recipe courtesy of the mad fermentationist. I did a few small tweaks according to his tasting notes, and bumped the gravity and hops up just a tiny bit. I’m looking forward to trying this out.

OG was 1.042 and I mashed a tad colder than I originally planned, or around 66°C.

Recipe: Vienna session IPA
Brewer: Hrafnkell
Asst Brewer: 
Style: American Pale Ale
TYPE: All Grain
Taste: (30,0) 

Recipe Specifications
Boil Size: 35,35 l
Post Boil Volume: 29,98 l
Batch Size (fermenter): 25,00 l   
Bottling Volume: 23,30 l
Estimated OG: 1,041 SG
Estimated Color: 4,9 SRM
Estimated IBU: 41,8 IBUs
Brewhouse Efficiency: 70,00 %
Est Mash Efficiency: 80,7 %
Boil Time: 60 Minutes

Amt                   Name                                     Type          #        %/IBU         
3,25 kg               Vienna Malt (3,5 SRM)                    Grain         1        66,3 %        
1,25 kg               Pale Malt (6 Row) US (2,0 SRM)           Grain         2        25,5 %        
0,27 kg               Caramel/Crystal Malt - 20L (20,0 SRM)    Grain         3        5,5 %         
0,13 kg               Oats, Flaked (1,0 SRM)                   Grain         4        2,7 %         
20,0 g                Columbus (Tomahawk) [14,00 %] - Boil 15, Hop           5        14,2 IBUs     
20,0 g                Simcoe [13,00 %] - Boil 15,0 min         Hop           6        13,2 IBUs     
25,0 g                Amarillo Gold [8,50 %] - Boil 10,0 min   Hop           7        7,9 IBUs      
25,0 g                Simcoe [13,00 %] - Boil 5,0 min          Hop           8        6,6 IBUs      
50,0 g                Amarillo Gold [8,50 %] - Boil 0,0 min    Hop           9        0,0 IBUs      
50,0 g                Columbus (Tomahawk) [14,00 %] - Boil 0,0 Hop           10       0,0 IBUs      
50,0 g                Simcoe [13,00 %] - Boil 0,0 min          Hop           11       0,0 IBUs      
1,0 pkg               SafAle English Ale (DCL/Fermentis #S-04) Yeast         12       -             
40,0 g                Amarillo Gold [8,50 %] - Dry Hop 0,0 Day Hop           13       0,0 IBUs      
40,0 g                Columbus (Tomahawk) [14,00 %] - Dry Hop  Hop           14       0,0 IBUs      
40,0 g                Simcoe [13,00 %] - Dry Hop 0,0 Days      Hop           15       0,0 IBUs      

Mash Schedule: BIAB, Medium Body
Total Grain Weight: 4,90 kg
Name              Description                             Step Temperat Step Time     
Saccharification  Add 38 l of water at 69,8 C             66,7 C        75 min        
Mash Out          Heat to 75,6 C over 7 min               75,6 C        10 min        

Sparge: Remove grains, and prepare to boil wort

Recirculating the mash. These tiny pumps are awesome!

Hoisted the grains up and gave them a squeeze

And a beautiful sunset at the end of the brew day