Spent Grain Waffles
Whether you are a brewpub or a home brewery this is a delicious way to use your spent grains instead of wasting them and throwing them out.
By Just Beer Community Collection on Feb. 10, 2017
- 33 oz whole wheat flour
- 33 oz all-purpose flour
- 22 oz spent grain flour
- 2.4 oz baking powder
- 3.2 oz sugar
- .5 oz salt
- 58 liquid oz whole milk
- 58 liquid oz buttermilk
- 24 each eggs separated
- .5 lbs sweet butter
- Sift together dry ingredients.
- Measure out wet ingredients and add separated egg yolks. Whisk the mixture together.
- Melt the butter and slowly stir into the egg yolk and milk mixture.
- Whip the egg whites to medium peak.
- Make a well in the middle of the dry ingredients and add the wet mixture. Fold together.
- Fold in the whipped egg whites 1/3 at time into the batter until the mixture is just incorporated. Do not over-mix.
- Scoop the mixture into a hot waffle iron. The batter can also be used for pancakes.
Yield: 2.25 gallons or about 40 6-ounce waffles
Recipe Created by Chef George Shannon, The Culinary Institute of America
Shared from Brewer’s Association
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