Editing Milling
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==Setting the gap== | ==Setting the gap== | ||
[[File:Angled-feeler-gauge.png|thumb|An angled feeler gauge for measuring the roller gap on a 3-roller mill. Photo by Dr. Adam Bittner]] | [[File:Angled-feeler-gauge.png|thumb|An angled feeler gauge for measuring the roller gap on a 3-roller mill. Photo by Dr. Adam Bittner]] | ||
All of the mills we recommend have an adjustable roller gap. A tighter gap produces smaller grain particles, called a fine crush, and a larger gap creates a coarse crush. '''There is not a one-size-fits-all gap setting.''' The ideal mill gap setting is dependent on your mill, your brewing system, and factors related to the grain (which can vary even from batch to batch and with storage time).<ref name=Kunze/><ref name=Crescenzi>Crescenzi AM. [https://onlinelibrary.wiley.com/doi/abs/10.1002/j.2050-0416.1987.tb04498.x Factors governing the milling of malt.] ''J Inst Brew.'' 1987;93:193β201.</ref><ref name=delucchi>Delucchi V. [https://byo.com/article/the-perfect-crush/ The perfect crush.] Brew Your Own website. 2019. Accessed January 2021.</ref> For each batch, the objective is to find an acceptable middle ground between lautering/recirculation effectiveness, [[efficiency]] (yield), and quality.<ref name="Briess">Hansen B. [ | All of the mills we recommend have an adjustable roller gap. A tighter gap produces smaller grain particles, called a fine crush, and a larger gap creates a coarse crush. '''There is not a one-size-fits-all gap setting.''' The ideal mill gap setting is dependent on your mill, your brewing system, and factors related to the grain (which can vary even from batch to batch and with storage time).<ref name=Kunze/><ref name=Crescenzi>Crescenzi AM. [https://onlinelibrary.wiley.com/doi/abs/10.1002/j.2050-0416.1987.tb04498.x Factors governing the milling of malt.] ''J Inst Brew.'' 1987;93:193β201.</ref><ref name=delucchi>Delucchi V. [https://byo.com/article/the-perfect-crush/ The perfect crush.] Brew Your Own website. 2019. Accessed January 2021.</ref> For each batch, the objective is to find an acceptable middle ground between lautering/recirculation effectiveness, [[efficiency]] (yield), and quality.<ref name="Briess">Hansen B. [http://www.brewingwithbriess.com/Assets/Presentations/Briess_2007CBC_Practical_Milling.ppt Practical milling for the craft brewer.] Briess Malt & Ingredients Co. 2007. Accessed 2020.</ref><ref name=smart3>Holbrook CJ. Brewhouse operations. In: Smart C, ed. [[Library|''The Craft Brewing Handbook.'']] Woodhead Publishing; 2019.</ref> Some experimentation with different settings is needed to find out what works best for your mill and your brewing system, although there is a wide range that will be adequate.<ref>[http://www.themodernbrewhouse.com/forum/viewtopic.php?f=2&t=1795 Mashing for high gelatinisation temps.] The Modern Brewhouse website. 2020. Accessed 2020.</ref> Also, the grist should be visually monitored every milling to ensure it is being properly crushed. | ||
There are two main things to consider when experimenting with the roller gap: | There are two main things to consider when experimenting with the roller gap: |