Pale Malted Barley
Grain is first brought in and stored in Bluejacket's malt room. They use a variety of grains for brewing, but the spent grains that are used in the kitchen and bakery are a mixture of primarily pale malted barely and a blend of highly roasted versions of malted barley (for darker colors and richer flavors), as well as other grains like wheat, rye, and oats.
The auger on the ground floor is used to mill the grains. They're then delivered up to the third floor through the pipe in the back.
The grains are then collected in the kettle to boil off the fermentable sugars.
Once the grains are drained, they take this form and are sent either to the kitchens or nearby farms for cattle feed.
Once the grains are sent to the kitchen, Bailey dehydrates them and mills them into powder. This photo shows the grains in mash, dehydrated, and milled forms.
Chef Bailey uses a Champion Juicer with mill attachment to grind the dehydrated grains into flour.
Semolina and Grains
Bailey mixes the spent grains with semolina and water before pulling out the pasta maker.
Arcobaleno Pasta Machine
Bailey uses an Arcobaleno pasta machine, which kneads the dough and then extrudes it to create shells.
The grains, semolina, and water ready to be kneaded.
The particular head (they're interchangeable) Bailey uses produces a gnocchi sardinia pasta.
A motorized automatic cutter slices the pasta at regular intervals to create the pasta shells.
Bailey makes his own Cheese-Its with Grafton Cheddar to add to the Mac and Cheese.
Spent Grains Mac and Cheese
The final dish accompanied by Blue Jacket's "The Duel" IPA. The beer is made with the same barley that's utilized in the pasta.