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Malt Milling
Malt Conditioning
A refinement to dry milling employed by numerous breweries is conditioning of the malt with steam or warm water. This practice minimizes the risk of fracturing the malt husks, thus leaving the husks intact for lautering. The effect is to produce a more open bed of spent grains on the mash/lauter tun, resulting in higher lautering speeds while achieving an acceptable yield. When properly operated, malt conditioning is claimed to increase the husk volume by 10 to 20% (2). Malt conditioning followed by milling works very well on less-modified malt. It also protects the enzymes of the mash against thermal shock.
Click on the following topics for more information on malt milling.