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Milling: Difference between revisions
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[[Category:Beer production]] | [[Category:Beer production]] | ||
[[File:Grain-milled.png|thumb | [[File:Grain-milled.png|thumb|Milled grain. Photo by Bryan Rabe.]] | ||
[[Grain]] consists mainly of [[starch]] granules (endosperm) inside a husk. Before the [[mashing|mash]], grain must be mechanically crushed using a mill. The crushing process breaks open the husks, exposing the starch, and also cracks the starch into smaller bits, increasing the surface area exposed to water and [[enzymes]] during mashing. We refer to this crushed grain as "grist". In general, the crush quality affects the [[mashing|mashing process]] and [[saccharification]] time, [[lautering]], [[efficiency]], [[yeast|fermentation]], and the color, taste, and overall character of the beer.<ref name="Kunze">Kunze W. Wort production. In: Hendel O, ed. [[Library|''Technology Brewing & Malting.'']] 6th ed. VBL Berlin; 2019:203–218.</ref><ref name="Mousia">Mousia Z, Balkin RC, Pandiella SS, Webb C. [https://www.sciencedirect.com/science/article/pii/S0032959203004400 The effect of milling parameters on starch hydrolysis of milled malt in the brewing process.] ''Process Biochem.'' 2004;39(12):2213–2219.</ref> | [[Grain]] consists mainly of [[starch]] granules (endosperm) inside a husk. Before the [[mashing|mash]], grain must be mechanically crushed using a mill. The crushing process breaks open the husks, exposing the starch, and also cracks the starch into smaller bits, increasing the surface area exposed to water and [[enzymes]] during mashing. We refer to this crushed grain as "grist". In general, the crush quality affects the [[mashing|mashing process]] and [[saccharification]] time, [[lautering]], [[efficiency]], [[yeast|fermentation]], and the color, taste, and overall character of the beer.<ref name="Kunze">Kunze W. Wort production. In: Hendel O, ed. [[Library|''Technology Brewing & Malting.'']] 6th ed. VBL Berlin; 2019:203–218.</ref><ref name="Mousia">Mousia Z, Balkin RC, Pandiella SS, Webb C. [https://www.sciencedirect.com/science/article/pii/S0032959203004400 The effect of milling parameters on starch hydrolysis of milled malt in the brewing process.] ''Process Biochem.'' 2004;39(12):2213–2219.</ref> | ||