Makes: About 1 gallon (3.78 liters)
Fermented White “Beer Soy” Sauce
4 cup wheat berries
8 cup warm spent grains from your brewing project or a local brewery
1 Tbs active dry yeast
1 gal (3.78 l) water
160 grams sea salt
Roast the wheat berries and coarsely grind them. Mix with the warm spent grains. Toss with the yeast and let ferment for 48 hours in a still environment. Stirring every 4 hours will keep the yeast alive and happy. Heat the water to 88°F (31°C) and add the sea salt. Mix well.
Combine the salt water/grain mash in a container. If you have access to barrels safe for food or drink, use them; if not, use a nonreactive container such as stainless steel or durable plastic. Char a piece of oak, drop it in with the mash, and cover the container. Store at room temperature (65–70°F/18–21°C). Mix every other day for about a week. Then mix every week and then every month depending on how long you want to ferment. Four months of fermentation will yield a delicious white young “soy,” but one year will yield a great, rich darker type “soy.” At the 4-month mark, the “soy” is great for a stock to use in the White “Beer Soy” Basil Broth.