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Milling

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[[Category:Methodology]]
 
[[Category:Methodology]]
  
Milling is the act of breaking apart the kernel of malted barley or other grain.  It is done by cracking the kernel between two objects to expose the starches in side of the grain.  These starches are converted into suger by the process of [[mashing]].  When used with [[:Category:Specialty Malt|specialty malts]] (ie: [[Chocolate Malt|Chocolate]] and [[Crystal Malt|Crystal Malts]]) milling improves the extraction of flavor and coloring additions.  When mashing with grains the brewer will want to  
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Milling is the act of breaking apart the kernel of malted barley or other grain.  It is done by cracking the kernel between two objects to expose the starches in side of the grain.  These starches are converted into sugar by the process of [[mashing]].  When used with [[:Category:Specialty Malt|speciality malts]] (ie: [[Chocolate Malt|Chocolate]] and [[Crystal Malt|Crystal Malts]]) milling improves the extraction of flavor and colouring additions.  When mashing with grains the brewer will want to  
  
 
===The Importance of Milling===
 
===The Importance of Milling===

Revision as of 08:45, 1 April 2007


Milling is the act of breaking apart the kernel of malted barley or other grain. It is done by cracking the kernel between two objects to expose the starches in side of the grain. These starches are converted into sugar by the process of mashing. When used with speciality malts (ie: Chocolate and Crystal Malts) milling improves the extraction of flavor and colouring additions. When mashing with grains the brewer will want to

The Importance of Milling

If left unmilled the passage of water within the kernel will be extremely slow. This will cause a great deduction in efficiency and the conversion process. Also milling the grain allows the husks to act like a filter to speed up the lautering phase.

Types of mills

There are two main types of Grain Mills on the market for homebrewers roller and corona styles.