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Jun 08, 2022 View:

mill grain question

Maybe this is an equipment topic but it involves milling. Coming from the brewing side of things, when we mill our malt for distillling, does it have to be a finer grain size than beer grain? Would I be able to use a beer grain mill spacing or do I need closer spacing? Newbie question


Reply:

Maybe this is an equipment topic but it involves milling. Coming from the brewing side of things, when we mill our malt for distillling, does it have to be a finer grain size than beer grain? Would I be able to use a beer grain mill spacing or do I need closer spacing? Newbie question


Reply:

Justin Aden from Michigan State gave a presentation at the ADI conference last year that suggested a sizable increase in yield due to using ground flour. The idea was that a greater cracking of the grain allowed a greater access to the starches --> higher yield in alcohol.


Reply:

That's called "Fine Grind-Coarse Grind Difference'.

Jlevac, if you look at a malt spec sheet, you should find FG/CG difference listed. That will tell you the improvement in yield between hammer milling your malt rather than running it through a 2, 4, or 6 row mill. You'll normally pick up a percentage point or two in most base malts via hammer mill.

Cheers


Reply:

If you are lautering as I assume you did with beer, you will need to keep grinding to somewhere near beer size,

but if you are fermenting "grains in" it appears the finer the better

See previous discussion on this subject

http://adiforums.com/index.php?showtopic=2193&hl=


Reply:

thanks