A lot should be considered when you start your craft brewery like craft brewery equipment, craft brew equipment cost and price,find a location for craft brewery, license and regulation of a craft brewery. This article column is talk about malt crushing. There are four methods for malt grinding, i.e. dry method, wet method, moisture regain and impregnation. Today let’s discuss the dry crushing method and wet crushing method.

1.Dry crushing
dry crushing is a traditional crushing method, which is widely used in small and medium-sized breweries in China. The selected malt is sent to the screening machine to remove impurities through the conveying equipment, and then is sent to the temporary storage bin through weighing and metering. By adjusting the raw material outflow gate, the malt is directly sent to the pulverizer for crushing. When crushing, the distance between the gate and the roller is adjusted according to the crushing capacity and crushing degree of the grinder, and the crushed malt powder is stored in the malt powder bin. Malt dry grinding mostly adopts roller mill, which can be divided into two rolls, four rolls, five rolls and six rolls. Five roll mill and six roll mill are commonly used. Dry grinding equipment is simple and easy to operate, but it also has many disadvantages, mainly because the grinding degree is not easy to control when the moisture content of malt changes greatly. When dry grinding is used, the moisture content of malt should be between 6% and 8%. When the moisture content of malt is higher than 8%, it is not easy to crush into powder and become flake; when the moisture content of malt is lower than 6%, it is also easy to crush into powder, but it is not easy to form a good filter layer during filtration, which makes filtration difficult.
 

2.Wet grinding
wet grinding is to soak malt in hot water about 50 ℃ for 15 ~ 20min, make the moisture content of malt reach about 30%, and then enter the counter roller grinder (the gap between two rollers is 0.35 ~ 0.45mm). At the same time of grinding, the saccharifying water (the ratio of material to water is above 1:3) is sent to the grinder to adjust the pulp of powder, and put into the saccharifying pot while crushing. Because the malt is pre soaked by wet grinding, the toughness of the husk is increased, so the husk can remain intact after grinding, which is conducive to wort filtration and reduces the dissolution of harmful components in the husk. The disadvantage of wet crushing is that the malt with one saccharification feeding needs to be crushed in a short time (not more than 30 min), so the production capacity of the grinder should be large, the power load should be concentrated, and the sanitary conditions of the equipment should be high, otherwise it is easy to be infected with miscellaneous bacteria.
 
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Thank you very much for your reading.
Helen
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