Grain is a natural byproduct of brewing. After being used, it's called "spent grain," and breweries tend to cart it to local farms for feed, but unless you raise chickens or share a yard with Old MacDonald, you'll have some left over next time you brew.
Here's an easy way to prepare your soggy spent grain for use in all sorts of baked goods, savory dishes, and fun treats for you and your friends.
You may want to use more than one sheet pan depending on how much grain you plan on using.
Set your oven to the lowest setting possible. For most ovens this is 170-200 degrees Fahrenheit.
Spread out your spent grain on a clean, ungreased sheet pan in a thin 1/4 inch layer.
Place in oven and let dry for approximately 7 hours. Alternately, a food dehydrator works as well.
4 hours into drying, pull out barley and toss to mix with a spoon.
Drying time may vary depending on your environment or oven. Your barley is dry when you feel absolutely no moisture remaining.
Store your barley in an airtight jar or plastic container in your pantry.