Today I brewed up a summer ale loosely based off of the Honey Weisse I brewed. I did fifty percent grain mash. I don't have a lauter tun up and running yet so I did a mash in a bag. It was a little difficult keeping the temp held at 152 but fortunately enzymes are flexible and still do their job even when the temps jump around a little. According to my iodine test and my O.G. I got pretty good conversion just using a bag, and stirring the grains in the bag keeping the temp in the 48 to 56 degrees Fahrenheit range for about an hour. I also whipped up some spent grain bread using the following recipe which I created from combining a couple of different recipes I found online. It came out nice and fluffy with a great flavor.
Spent Grain Bread
1/2 Cup Warm Milk
1/2 Cup Warm Water
2 1/2 Cups Spent Grain
4 Table Spoons Sugar
1 Egg
1 Package Bakers Yeast
1/2 Table Spoon Salt
2 Table Spoons Vegetable Oil
3 Cups Flour
Combine the water, milk, and yeast. Add the salt, oil, spent grain (I ran it through the food processor), and a couple cups of flour. Stir well together and keep adding the flour until it gets stiff. Knead in the rest of the flour and let it rise until doubled (about an hour).Punch down and shape into two rolls, let rise till doubled again and bake at 350 F for forty minutes.
Let it sit for a half hour before slicing so you don't crush your bread as it still bakes on the inside for a bit.
