The grinding of the malted and
unmalted grains, also known as gristing, is the
next step where you get a ground flour to solve out
all the sugars during the mashing. There have to be about 10% flour, 20%
husk and 70% grist. If the grist is to coarse there is a bad extraction. To
fine grist is bad for the draining during the mashing.
Most commonly, a roller mill is used to
grind the grains. Most homebrew shops sell these for a reasonable
amount. Make sure that the mill you want to use has mechanism which allows
the distance between the rollers to be adjusted, i.e. not all the types of
grains have the same size, therefore adjustment of the rollers is
recommended.
I am using a Phil mill grain mill, which is
effectively an adjustable grain mill.
Corona Mill
 |
Phil Mill
 |
The Process
Grain content, Malting,
Grinding,
Mashing, Filtering,
Fermenting,
Distilling,
Ageing.
