Operation of Grain Milling

1)Equipment checking: check if there are any impurity in the hopper of miller.
And make sure the grinding disc, wire and other accessories are under the right condition, then ready to grinding / crashing work.

2)Raw material checking: before grind / crash malt should check the quality of
appearance of malt and make sure there isn’t any musty condition. Different beer will ask for different grinding qty. Detail as follows:
Barley beer: Barley malt, 80-100 kg ( required according to the quality of malt), empyreumatique malt, 1-2kg
Wheat beer: Barley malt, 40-50kg. Wheat malt, 40-50kg
Black beer: Barley malt, 80-90 kg, empyreumatique malt, 10-20kg , Black malt, 5-8kg.
Note please: After grinding, the barley malt should be used immediately and which is not suitable to long time storage and overnight barley malt is forbidden to use.

3)Moisting: Before grinding, pre-add right amount tap water into barley malt 5 – 10 minutes, so that reach the grinding requirement as broken but not crashed as powder. Note please: Forbidden to add any water into wheat malt, Burnt malt and black malt when grinding.

4)Proportion of rough grain and granule: During the grinding process, the grinding condition of malt should be sampled and checked from time to time. And should according to the thickness of malt powder to adjust hand wheel and incoming qty of materials. The proportion of rough grain and granule will be 1: 2.5.
Note please: Wheat malt, empyreumatique malt and black malt must be crashed as powder when grinding.

5)Post treatment: after end of grinding, cut off power and recycle the storaged
materials, and clean the dust on equipments and ground.

Edited by Hubert
Email: [email protected]
http://www.brewerybeerequipment.com

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