Crushed Grains (1lb)
Milled Brewing Grains (1 lb)
It is the starch in milled brewing grains that are converted into alcohol, so if you are new to brewing it is important to know how this process works. When deciding which type of grain is suitable for the kind of beer you want, most homebrewers have a dilemma, purchasing whole grains or crushed brewing grains.
It is crucial to 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 note that if the grains are milled too fine, they will turn into a porridge-like consistency, making it challenging to lauter. Finely crushed grains get stuck during the sparging process, thus impeding good fluid flow.
The soluble husks are crucial during the lautering process. They form a filter from the grain material, allowing water to flow through the bed, thereby extracting the starch or sugar. If you use finely crushed grains, you can still use a false bottom, but the fluid flow is so slow that it can affect the extraction process.
Purchasing milled brewing grains are very beneficial when making beer, as professionally crushed grains are coarse enough to allow for adequate fluid flow.