Malt milling is an essential step in beer brewing. There are about four ways to mill malt: namely dry milling, wet milling, moisture humidification method and impregnation humidification method.
Among them, dry milling is the most traditional milling method. Most nanobreweries and mircobreweries use this method. Dry milling equipment is less demanding, but the process involves a lot of wisdom. Malts are milled to increase the contact area of malt contents with water and enzymes. When the malts are milled, it is required that the husks are not broken, and the endosperms are fine as well. If the husks are finely milled, the wort will be filtered very slowly and become cloudy. If the grinding is too coarse, it will affect the leaching of effective components of malts and reduce the utilization rate of malts.
In terms of malt mills, roller mills are mostly used in dry milling. It is simple in structure, easy to operate, and will not cause excessive crushing. Dry milling has low energy consumption, and the milled malts are dry and can be stored for a long time.
For more information about the malt mills, please feel free to send emails to me: gbrewery@cnbrewery.com
