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Milling: Difference between revisions
→Milling considerations
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== Milling considerations == | == Milling considerations == | ||
Several things should be considered when deciding on mill gap and other parameters that will affect grist performance during mashing. | Several things should be considered when deciding on mill gap and other parameters that will affect grist performance during [[mashing]]. | ||
=== Husk integrity === | === Husk integrity === | ||
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However, fine milling does not ''necessarily'' cause extraction of harsh flavors, and it can be acceptable depending on the [[lautering]] method.<ref name=bsp>Briggs DE, Boulton CA, Brookes PA, Stevens R. [[Library|''Brewing Science and Practice.'']] Woodhead Publishing Limited and CRC Press LLC; 2004.</ref><ref name=derouck>De Rouck G, Jaskula-Goiris B, De Causmaecker B, et al. [https://www.brewingscience.de/index.php?tpl=table_of_contents&year=2013&edition=0001%252F0002&article=82374 The impact of wort production on the flavour quality and stability of pale lager beer.] ''BrewingScience.'' 2013;66(1/2):1–11.</ref> [[brewing pH|Mash pH]] strongly influences the extraction of negative compounds, which can be particularly troublesome when [[Sparging|fly sparging]]. Therefore the issue of undesirable flavor extraction from pulverized husks may be less worrisome for home brewers who properly control mash and sparge pH, although husk pulverization may still lead to other issues such as haze and excessive trub depending on other factors.<ref>De Rouck G, Jaskula B, De Causmaecker B, et al. [https://www.tandfonline.com/doi/abs/10.1094/ASBCJ-2013-0113-01 The influence of very thick and fast mashing conditions on wort composition.] ''J Am Soc Brew Chem.'' 2013;71(1):1–14.</ref> | However, fine milling does not ''necessarily'' cause extraction of harsh flavors, and it can be acceptable depending on the [[lautering]] method.<ref name=bsp>Briggs DE, Boulton CA, Brookes PA, Stevens R. [[Library|''Brewing Science and Practice.'']] Woodhead Publishing Limited and CRC Press LLC; 2004.</ref><ref name=derouck>De Rouck G, Jaskula-Goiris B, De Causmaecker B, et al. [https://www.brewingscience.de/index.php?tpl=table_of_contents&year=2013&edition=0001%252F0002&article=82374 The impact of wort production on the flavour quality and stability of pale lager beer.] ''BrewingScience.'' 2013;66(1/2):1–11.</ref> [[brewing pH|Mash pH]] strongly influences the extraction of negative compounds, which can be particularly troublesome when [[Sparging|fly sparging]]. Therefore the issue of undesirable flavor extraction from pulverized husks may be less worrisome for home brewers who properly control mash and sparge pH, although husk pulverization may still lead to other issues such as haze and excessive trub depending on other factors.<ref>De Rouck G, Jaskula B, De Causmaecker B, et al. [https://www.tandfonline.com/doi/abs/10.1094/ASBCJ-2013-0113-01 The influence of very thick and fast mashing conditions on wort composition.] ''J Am Soc Brew Chem.'' 2013;71(1):1–14.</ref> | ||
Husk integrity can be improved by conditioning the grain, | Husk integrity can be improved by conditioning the grain, using an appropriately large mill gap, and using a 3-roller mill or a mill with fluted rollers. | ||
=== Milling speed === | === Milling speed === | ||
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=== Specialty grains === | === Specialty grains === | ||
Lighter color kilned or dry roasted specialty malts will crush like base malts, while caramel/crystal and extremely dark roasted products are more brittle and tend to shatter rather than crush. Malts that shatter tend to create more flour which can | Lighter color kilned or dry roasted specialty malts will crush like base malts, while caramel/crystal and extremely dark roasted products are more brittle and tend to shatter rather than crush. Malts that shatter tend to create more flour which can contribute to difficulties during [[lautering]]. The fine particles can fill in the spaces in the otherwise permeable bed causing a slowed or stuck lauter. These brittle specialty malts can typically be milled with a wider mill gap resulting in a larger particle size that will still allow for complete flavor and aroma extraction which is the primary function of these malts. Finding the balance of desired particle size starts with adjusting the mill gaps.<ref>Geurts J. [http://blog.brewingwithbriess.com/9-5-grind/ 9-5 grind.] Briess blog. 2018. Accessed 2020.</ref> | ||
'''Wheat, rye, and oats'''<br/> | '''Wheat, rye, and oats'''<br/> | ||
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=== Dust === | === Dust === | ||
To avoid excessive dust contaminating your gear and wort, it's considered prudent to mill away from your cold side gear and away from where you'll be chilling and fermenting your wort, particularly if you do not condition the grain. Conditioning can help lower the amount of dust generated while milling. However, dust can still be created when measuring the grain. Wearing a mask can be beneficial for your health since breathing in grain dust is not so great.<ref name=mostra/> Thanks to COVID-19 you do have a mask, right? | To avoid excessive dust contaminating your gear and wort, it's considered prudent to mill away from your cold-side gear and away from where you'll be chilling and fermenting your wort, particularly if you do not condition the grain. Conditioning can help lower the amount of dust generated while milling. However, dust can still be created when measuring the grain. Wearing a mask can be beneficial for your health since breathing in grain dust is not so great.<ref name=mostra/> Thanks to COVID-19 you do have a mask, right? | ||
==Conditioning the grain== | ==Conditioning the grain== | ||