Milling
(In progress)
Grain (also called grist) must be milled (crushed) before the mash. A grain mill mechanically breaks open the grain husk, exposing the starch and enzymes inside. It also crushes starch granules, increasing their surface area.
"Flaked" or "rolled" adjuncts do not need to be milled, although they can be run through the mill with the rest of the grain if it is convenient.[1]
First the grain should be weighed out on a scale per the recipe specifications.
For some brewing systems, the husks must be disintegrated as little as possible during milling because they are required for lautering. For other brewing systems such as BIAB, the grain can be milled very fine if desired.
Conditioning
Dry husks fragment easily and lautering becomes more difficult is the husks disintegrate too much. However husks become more elastic when they are moist, making them easier to protect and subsequently making lautering more rapid.[2] Wetting the grain is called "conditioning".
See Also
References
- ↑ "Brewers Barley Flakes." Product Information Sheet, Briess, 2019.
- ↑ Kunze, Wolfgang. "3.1.2 Basic Aspects of Milling." Technology Brewing & Malting. Edited by Olaf Hendel, 6th Engligh Edition ed., VBL Berlin, 2019. p. 203.