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Food & Drink / Baking & Pastry


Subject:  Re: Beer & Bread Making Date:  3/8/2011  5:24 AM
Author:  OleDocJ Number:  194 of 199

I usually use about 1 lb of grains per 5 gal batch for flavoring, etc. Those are not boiled; just steeped at about 165-175*F and sparged with hot tap water.

I put them in the oven at low temp to dry overnight. After drying, they can be ground in the food processer to a coarse meal to use for baking and cooking.

I also use them for making dog food slop!!! OleLab loves them!

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