Why crushing malt in a high-quality way
Good lautering, excellent saccharification, and high yields—a brewer’s dream. To achieve this, brewers use high-quality malted barley from BESTMALZ.
Two grist mills are in operation at the Wallertheim site. “The mills can grind 1.2 tons of malt per hour. That’s impressive performance,” explains René Auradniczek, Head Brewer and Technical Controller at Palatia Malz GmbH. “Basically, we aim for fine grist and intact husks. We have the ability to produce and deliver entirely according to customer specifications.”
Clear advantages for the brewer: This saves time and money. And in two ways. Not every pub brewery can afford its own grist mill, as purchasing one costs a few thousand euros. But for brewing beer, malt must, of course, be available in a ground form. What is often underestimated: When it comes to grinding, the “how” matters too. In the brewing process, good malt and grind quality pay off: Well-ground husks with high volume form a loose spent grain layer. This, in turn, results in good lautering. A low proportion of coarse grits ensures good saccharification and high yields. In addition to saving time and eliminating the dust that inevitably arises during milling, the qualitative advantages of professionally produced malt grist contribute directly to brewing success. They thus pay off for the brewer in hard cash.
Clear advantages for the brewer: It saves time and money. And in two ways. Not every pub brewery can afford its own malt mill, since purchasing one costs a few thousand euros. But for brewing beer, the malt must, of course, be in ground form. What is often underestimated: When grinding, the “how” matters just as much. In the brewing process, good malt and grind quality pay off: Well-ground husks with high volume form a loose spent grain layer. This, in turn, results in good lautering. A low proportion of coarse grits ensures good saccharification and high yields. In addition to saving time and eliminating the dust that inevitably arises during milling, the qualitative advantages of professionally produced malt grist contribute directly to brewing success. They thus pay off for the brewer in hard cash.
“This also offers customized options for distilleries and the food industry in general,” adds Managing Director Dr. Axel Göhler.
All BEST crushed malts are available in 50 and 25 kilogram bags. BEST malt grist has a shelf life of at least one year.
Crushing – How it works:
By the way: lower quality malt grist can be recognized by the large number of broken husk particles and a high proportion of coarse grains. This leads to slower lautering and higher turbidity values, which can negatively affect the yield and the beer quality.
High quality malt grist is characterized by well-preserved husks, which ensure that the lautering is even. This delights brewers since the spent grains do not have to be chopped up as often and the wort runs off clearly and without cloudiness. This leads to lower microbiological susceptibility in the further brewing process, better clarification during fermentation and storage, better filterability and, in the case of the finished beer, longer shelf life and better taste stability.
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