We have five pounds of spent grains. I’ve used them before as add-ins when baking – essentially take a recipe and substitute some of the spent grains for flour in a recipe. I want to try making some spent grain flour — spread the grains out over a baking tray (or three) and let it sit in the oven for five or six hours at 170 degrees until it’s dried out. Then run it through a food processor or grain mill until it is powdered. Voila, fiber rich flour with a unique flavour depending on the specific grains used in the beer recipe.