After brewing a batch of beer, you always end up with a lot of spent grain that you would like to re-use. Drying the grain gives you many alternatives but it is a tiresome task (7 hours on the oven at 175ºC (347ºF) and moving the grain from time to time).
However, there are some recipes that you can do with wet grain. Therefore, I present here a way of freezing the grain in order to be used later.
FREEZING PROCEDURE
Remove the grain from brewing kettle and let them cool.
Squeeze the grain in order to get the water out (I usually put the grain into a colander and apply some pressure).
Whisk the grain with a beater or a food processor.
Make several balls of grain and wrap each ball with saran wrap.
Once you have a dozen or so, put them in a tupperware, seal them up and freeze them. Or simply freeze them individually.
DEFROSTING PROCEDURE
A few hours before you plan on using your grain, take it out of the freezer and let them thaw (or let it on the fridge the previous day)
Once defrosted, the grain will be wet as the first day.
RECIPES
