Crushed Grains (1lb)

Milled Brewing Grains (1 lb)

It is the starch in brewing grains that is converted into alcohol, so, if you are new to brewing it is important to know how this process works. 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 purchase 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. Moreover, finely crushed grains also easily get stuck during the sparging process, thus impeding good fluid flow.

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.

Purchasing crushed brewing grains is very beneficial when making beer as the grains have been professionally milled to ensure that they are coarse enough to allow for good fluid flow.

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