Crushed Grains (1lb)
Milled Brewing Grains (1 lb)
Brewing grains are important in making beer; it is their starch that converts into alcohol. If you are new to brewing then probably you may have asked yourself what kinds of grains you need to use. While deciding which type of grain is suitable for the kind of beer that you want is a common dilemma of most homebrewers, another problem that they face is whether they should use whole grains or crushed brewing grains.
It is crucial to take note that there is always a trade-off between the efficiency of extraction and particle size during the mashing and lautering process. An enzyme easily converts milled grains, so they have better extraction and yield. But it is also crucial to take note that if the grains are milled too fine, they will turn into a porridge-like consistency; making it difficult to lauter using such size. Moreover, fine grains also easily get stuck during the sparging process, thus impeding good fluid flow.
Using milled brewing grains is very beneficial when making beer, but it is crucial to choose those that are crushed coarsely to allow good fluid flow. It is for this reason that it is important to use the right grain mill to crush them to the right size. Good crushed grains should still have their husks intact.
The soluble husks are very crucial during the lautering process as it forms its very own filter from the grain material, thus allowing water to flow through the bed, thereby extracting the starch or sugar. If you use very fine crushed grains, you can still use a false bottom, but the fluid flow is so slow that it can affect the extraction process.