Milling
The malted barley is ground in the five roll Buhler mill, into ‘grist’. The ‘grist’ consists of three parts: 15% husks (coarse), 80% grits (medium) and 5% fine flour. It is important that these proportions are correct, so the extraction of fermentable sugars during the mashing process is as effective possible.
To ensure consistency, a small wooden box with two sieves is used to measure each part accurately. When shaken, the husks stay on the top sieve, grist on the middle sieve, and the flour collects underneath. Each part is then weighed, the percentage worked out and the mill set accordingly.
16.5 tonnes of malted barley produces 16.5 tonnes of ‘grist’, which is the required quantity to produce one mash.
To ensure consistency, a small wooden box with two sieves is used to measure each part accurately. When shaken, the husks stay on the top sieve, grist on the middle sieve, and the flour collects underneath. Each part is then weighed, the percentage worked out and the mill set accordingly.
16.5 tonnes of malted barley produces 16.5 tonnes of ‘grist’, which is the required quantity to produce one mash.
