Bran

BRAN

Description: Fairly neutral modifier, coarse reddish-brown flakes of partly-ground oat, wheat, rice of other grain husk. 'Horse' bran is best as processed bran is too 'clean' to ferment quickly. Used since man learned to grind grain as food for humans and animals, and how to ferment it for beer.
Other Names: Bran fiber, grain husks, horse bran, oat bran, red flaky bran, rice bran, wheat bran, [AF, OF] bren, [Fr] bran, branne, [LL] brannum, brennium
Dye Use: Leveling agent, assists indigo and madder dyeing
Best On: Any fiber, when using madder or other red dye
Dye Recipe: Ferment 1/2 c bran in 1 pint hot water (put in 1 qt jar for fermentation expansion) and allow to stand 1-3 days—the smell is really bad as it ferments! When ready to dye, add bran to 2-4 oz madder or indigo vat as indicated
Safety: No hazard unless you make beer with the bran and then drink too much!
Disposal: Add to compost heap
Alternative: Sour water (dilute sulfuric acid)
Source: Griffin Dyeworks, Feed and Tack shop

CODES: c = cup; gal = gallon; lb = pound (weight); tbsp = Tablespoon; tsp = teaspoon / [AF] Anglo-French; [Ar] Arabic; [AS] Anglo-Saxon; [Dan] Danish; [Du] Dutch; [Fr] French; [Ger] German; [Gk] Greek; [It] Italian; [L] Classical Latin; [LL] Late Latin; [ME] Middle English; [ML] Modern Latin; [OE] Old English; [OF] Old French; [ON] Old Norse; [OS] Old Saxon; [Port] Portuguese; [Sp] Spanish; [Sw] Swedish / CE = Common Era; BCE = Before Common Era

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