The most recent issue of FROTH (Newsletter of the Brewers of Central Kentucky) has recipes for Spent Grain from Beer Mashing. I don't see why these can't be used for spent bourbon mash.

Spent Grain Granola

9 C Spent Grains
1 ½C Rolled Oats
1 ½C Chopped Almonds
1C Sunflower Seeds
1C Cashews
1C Wheat Germ
1C Sesame Seeds
1C Raisins
1C Dried Cranberries
¼C Blackstrap Molasses
¼C Barley Malt Syrup
½C Dark Maple Syrup
1C Boiling Water
2 Tsp Vanilla
¼ C Vegetable Oil

Mix the grains, oats, nuts, seeds, wheat germ together. Mix the wet ingredients separately and then add to the dry ingredients. Withhold fruit.
Pre-heat oven to 300. Spread mix out on baking sheets. Put in oven at 350 for 15 minutes, then turn down to 200 to finish drying. When done,
add the dried fruit (Or add them into the oven with 5-10 minutes left)

Great Barley Grain Granola

1/4 cup margarine
1/2 cup honey
2 cups oatmeal (regular or quick)
2 cups sunflower seeds (raw, unsalted)
4 cups spent crystal malt
3 tsp. cinnamon
1 cup shredded or flaked coconut (optional)
2/3 cup raisins

In a large skillet with an oven-safe handle or 9-by-13 inch baking pan, melt the margarine and stir in the honey. Stir in all the remaining
ingredients except the raisins. Bake in a preheated 350° F oven, stirring occasionally. Bake for 25 minutes or until lightly browned. Remove
from the oven and stir in the raisins. Cool before placing in the storage container.


Cinnamon-Coconut Crunch Spent Grain Granola
Makes about 6 cups

4 cups spent grains (or any cooked whole grain), squeeze out excess liquid – but make sure they’re still a little bit wet, not totally dry
1/3 cup whole wheat flour
3 tbsp cinnamon
1/4 tsp sea salt
1.5 cups unsweetened shredded coconut
2 tbsp sesame seeds
2 tbsp flaxseeds
1/2 cup brown rice syrup
2 tbsp coconut oil

Preheat your oven to 350 degrees. Line a large baking sheet with low sides with parchment paper. In a large bowl mix together the spent
grains, coconut, sesame seeds, flaxseeds, brown rice syrup and coconut oil. In another bowl stir together the flour, cinnamon and salt. Mix
the dry ingredients into the wet until fully combined. Spread evenly onto a baking sheet. Bake for 1 hour, stirring every 20 minutes. After 1
hour reduce the heat to 275 degrees and bake 20-30 more minutes, stirring every 10 minutes until slightly crispy and not burned. Remove
from the oven and once fully cooled store in a sealed container in the fridge. They will harden up and get really crispy in the fridge.


Spent Grain Chocolate Chip Granola
Makes 9 cups

6 cups spent grains (or any cooked whole grain), squeeze out excess liquid – but make sure they’re still a bit wet, not dry
1/2 cup whole wheat flour
1/4 cup ground flax seed
1 tbsp cinnamon
1/4 tsp sea salt
1 cup shredded unsweetened coconut
1 cup dried cherries
1 cup chocolate chips
1/2 cup brown rice syrup (this works really well for clumps of granola, if you substitute in maple syrup or honey you make not end up with
as many large clumps)
1/4 cup vegetable oil

Preheat your oven to 350 degrees. Line a large baking sheet with low sides with parchment paper. In a large bowl mix together the spent
grains, coconut, cherries, half the chocolate chips, brown rice syrup and vegetable oil. In another bowl stir together the flour, flax, cinnamon
and salt. Mix the dry ingredients into the wet until fully combined. Spread evenly onto a baking sheet. Bake for 1 hour, stirring every 20
minutes. After 1 hour reduce the heat to 275 degrees and bake another hour, stirring every 20 minutes until slightly crispy and not burned.
Remove from the oven and top with the remaining chocolate chips. Once fully cooled store in a sealed container in the fridge. They will
harden up and get really crispy in the fridge.
brown rice syrup = half as sweet as ordinary table sugar. Substitutes: maple syrup (substitute 3/4 cup plus 2 tablespoons liquid for each cup
of brown rice syrup) OR molasses (substitute 1/2 cup for each cup of brown rice syrup) OR honey (substitute 3/4 C honey plus 2 tablespoons
liquid for every cup of brown rice syrup)

Spent Grain Tortillas

1 cup all-purpose flour
1/2 cup of Dried Spent Grain
1 1/2 teaspoon baking powder
1 teaspoon salt
1 tablespoon vegetable oil
3/4 cup room temperature milk

Using a coffee grinder, process dried spent grain until it becomes a fine powder. Combine with flour, baking powder, salt, and oil. Stir until
mixture comes together, and then turn on to a flour surface and knead for two or three minutes. Place back into bowl, cover and rest for 15
minutes. Divide it into eight equal portions, and let rest another ten minutes. Then, roll each portion into a very thin, flat circle on a floured
work surface. Take care not to be too rough with your dough, or your tortillas may end up on the tough side. Heat an ungreased skillet over
medium high heat for a few minutes. Place each tortilla on the skillet individually, and cook for 30-45 seconds on each side. Serve! Makes 8
large or 16 small tortillas.

Spent Grain Beer Bread

3 cups all purpose flour
1 cup wheat flour (could handle higher ratio of wheat
2 tsp. salt
2 tsp. yeast
3 cups spent grain (put the grain in a coffee grinder or food processor and grind it up
¼ cup of sugar (can substitute honey, molasses or the malt syrup you used to brew)
¼ cup of butter or olive oil
1 egg (Beaten)
1 cup of milk (usually use less, depending on how wet the grain is)

Mix together dry, then wet ingredients until dough pulls away from sides of bowl and all ingredients are incorporated. I use a Kitchen Aide
with a dough hook–if you are mixing by hand you may want to make half the recipe the first time you make it to get a single large loaf as
this large amount can be exhausting. Knead for 10 min by hand or 5 min by mixer. Shape into ball and let rise in oiled bowl until double–
about 90 min. Punch down and divide. I usually get 3 average sized loaves out of this. Let it rise again in greased loaf pans or cookie sheet
until doubled, (or slightly more as this is dense bread, takes about 1 hr.). Score top of loaves. Preheat oven. Bake at 350F for 40 min, until
deep golden brown. I spritz my loaves with water just before going into the oven and again 2 min into baking to make a crunchier crust, but
it’s not required. Rotate pans halfway through. Let cool for 30 min on baking rack before slicing

Neal’s Real Barley Bread

3 cups lukewarm water
1/4 cup honey, molasses, or sugar
1 cup dry milk
4 cups whole-wheat flour
2 eggs
4 cups spent American crystal malt (wet)
Yeast
4 tsp. salt
1/4 cup oil or butter
1 egg (optional)
1/4 cup water or milk (optional)
Sesame or poppy seeds (optional)

Put the malt and 11/2 cups of water in a blender or food processor and blend until liquefied. In a large bowl sprinkle the yeast over 11/2
cups of water and stir to dissolve. Add the sweetener, dry milk, and eggs and mix well. Add the blended grains to the bowl and mix well.
Gradually add enough flour to form a thick batter. Beat 100 strokes with a spoon. Cover the bowl with a damp cloth and let the sponge rise
for about an hour or until at least double in bulk. Sprinkle the salt and pour the oil over the sponge. Fold into the sponge until well
combined. Begin folding in the remaining flour until the dough pulls away from the sides of the bowl and it is difficult to manage with the
spoon. Turn the 3 to 4 cups of dough onto a well-floured board and knead. Use as much additional flour as necessary to keep the dough
from sticking to the board or your hands. Continue to knead for 10 or 15 minutes, until the dough is very smooth. Place the d ough in an oiled
bowl, cover with a damp cloth, and let rise about an hour or until double in bulk. Punch the dough down with your fist 25 times. Cover and
let rise again until doubled. (This step may be eliminated, but the loaf will be a little heavier.) Divide the dough into three equal pieces and
shape into loaves. Place in well-oiled loaf pans. Cover and let rise until double in bulk. Optional: Beat the egg with the water or milk. Cut
slits 1/2-inch deep in the tops of the loaves and brush with the egg wash. Sprinkle the loaves with the seeds. Bake in a preheated 350° F
oven for about one hour. Remove from the pans and cool on a wire rack or across the tops of the loaf pans. Yield: 3 loaves