Table 1.

Types and codification of the selected brewers’ spent grain samples.

Cereal By-Products	Used Grains	Percent	Kilning Temperature °C
BSG 1	Pale Ale Malt	40%	80–85
	Munich Malt	30%	100–105
	Caramel Malt	24%	220
	Black Malt	6%	235–250
BSG 2	Pale Ale Malt	65%	80–85
	Vienna Malt	35%	100–110
BSG 3	Pilsner Malt	70%	80–85
	Degermed Corn	30%	-
BSG 4	Pilsner Malt	50%	80–85
	Wheat Malt	50%	72–80