Yeah I get that, but don't you generally need to recirculate from boiling down to a certain temperature (above 140 degrees) before you can hit your target pitching temp coming out of the chiller?
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Yeah I'm sure. But for asking's sake why would it be green?Because it has nothing to do with chlorophyll. Greens have high nitrogen content, browns have high carbon content. We wash a lot of the carbon out as sugars, so it ends up with higher than normal nitrogen content. So it's green.
Many people mistakenly believe that it is a source of carbon, a “brown” material. Because the carbohydrates in the grain are removed for use in the brewing process, the spent grain has a higher concentration of nitrogen (proteins) than does unprocessed grain.
With regards to the bread. Do you just add the spent grains "as is" or do you have to mash or grind them more?
Also, does the flavor of the grain come through in the bread? If so maybe a pumpernickel with special b would be awesome.
Well, the brewer at our local Rogue drove over to the brewery in Newport to pick up some Mt. Hood, so it looks like I'll be brewing a batch of Rye IPA at the Rogue here. If you're in the Eugene area, it should be on tap in a few weeks.