Malt Milling Method
Malt crushing roughly four kinds of methods, namely dry method, wet method, moisturizing method and dipping moisturizing method.
（1） Dry crushed
Dry crushing is the traditional crushing method, commonly used in small and medium-sized breweries.
Dry crushing malt mostly roll mill, the device is simple and easy to operate, but there are also shortcomings, mainly changes in the malt moisture content, the crushing degree is not easy to control.
Dry grinding, the malt requires water between 6% -8%.
（2）Wet grinding
Wet grinding is the malt soaked in hot water at about 50 ℃ 15-20min, the malt water content of about 30%, and then into the roller mill (two roll gap 0.35-0.45mm), at the same time crushed, The mash water (feed water ratio of 1: 3 or more) into the grinder to the powder slurry, while grinding into the mash tun.
（3） Resurgence moisturizing method
Moisture regurgitation is the malt before crushing with water or steam humidification treatment, so that the water increased wheat, increasing its flexibility, smash broken reach without breaking the purpose. There are two ways to humidify, namely water mist humidification and steam humidification. During humidification, malt temperature should not exceed 30 ℃, otherwise it will damage the malt enzymes.
（4） Impregnation humidification method
In this method, all or part of the mash dry malt is stored in the malt warehouse, the malt enters the humidifying barrel, the humidifying barrel is provided with a water humidifier at the inlet, soaked in warm water for 60s to make the oatmeal absorb water to about 20% Into the crusher smash crushed malt flour spray with warm water to achieve the required ratio of material to water mash, and finally with the mash pump to adjust the good wheat into the mash tun.
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Edit by Daisy
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