Is this crush correct? (photos)

[Nemanach]

I just got a cereal killer grain mill and have it set to .0375 per the marks on the mill. I got the crush below from a bill that is 66% pilsner and 33% wheat. Does it look correct?

 

[mongoose33]

Depends on whether you're doing a traditional mash tun or BIAB. I think it's probably ok for the traditional mash tun. Looks a little coarse to me but not overly so.

One rule of thumb is to set the roller gap to the size of a credit card if you're doing traditional mash tun.

I have been using BIAB lately and I have it set to .020 gap. That seems to work well in that application.

The other thing you might do--I always do--is double-crush it. It greatly reduces the likelihood of kernels sneaking through uncrushed.

 

[Gravity]

Looks fine to mash with maybe a little to course, however you should get plenty of sugars out of the grains

 

[imasickboy]

I would go finer, regardless of traditional or BIAB. However, I have noticed that stuck/slow mash is much more likely with batch sparging than fly. That is with my equipment, so it may not be accurate for everyone.

 

[Nemanach]

I'm doing a traditional mash. I'll try tightening it up next time and see if I have sparge issues. Currently it is set where a credit card will be pulled through by the rollers but not slide through on its own.

 

[mongoose33]

I'd do two things if I were you: I'd double crush (I think your gap is fine), and I'd add about 8 ounces of rice hulls to make up for any concerns about a stuck sparge.

I brew a rye beer w/ 25 percent rye malt, which has no hull. I added one small scoop of rice hulls every time, and never had a stuck sparge issue.

 

[MaryB]

Little coarser than I crush, I get more "flour" but should work fine. I use a traditional mash tun with fly sparging and have only had one stuck mash and that turned out to be a plugged valve(had some hulls lay in there sideways and dam it up during vorlauf)