A bit late on the update on the bread, but it turned out decent, took it a friends house and they seemed to like it... the hop aroma came though faintly, but there was a noticeable bitterness on the finish. Today I'm baking the bread for Sunday's competition, I've got three going, one is the hop tea bread with spent crystal and toasted malts, the second has the same spent grains, plus flax seeds, but no hop tea, and the third is made with stout and spent flaked oats and barley, roasted malt and a touch of black patent. I'm also making chili today, so I need to get the kitchen cleaned up so that I can get around in there.

Projects

I'm going to try my hand at blogging, and though I'll likely fail, I thought it might be fun to post up some bits of information about things I'm doing. This may eventually encompass science, teaching, brewing, eating and cooking, but today it's going to be baking.
For a submission to Columbus Beer Camp I will be entering two loaves of artisan bread (google 'no knead bread' to get an idea of what I mean), one which will use stout and the spent (left over after steeping) brewing grains from making that stout. I've done similar breads before, so I don't have any concerns about it not turning out. The experimental loaf will be the other bread. This one will have spent grains from an IPA I made, but I'm also using a hop tea as the liquid. To make this I steeped 0.5 oz of 10.5% aa Centennial flower hops in 3 cups of boiling water, then strained the hops out. As I type this it is cooling down, and once it's at room temp I'll add it to the other ingredients and let it rise overnight before baking it in the morning.
I don't know how much of the flavor and aroma will remain behind after baking, it could stay trapped in the loaf or it could get baked out. Hops have three basic characteristics and uses, bittering, flavor and aroma (which is why they get added three times when brewing, Miller may use that as a marketing gimmick, but it's about as special as advertising that your beer is fermented).
When brewing, the first hops added only end up contributing their bitterness, as the flavor and aroma get lost during the boil. Since my baking temp is roughly twice the boiling point of water, there's a good chance I'll lose some of these characters. However, dough thicker than water, so that may help to trap some of those compounds, not to mention chemical reactions that may occur with the flour.
Anyway, I'll be baking it in the morning and will post the results here.