Grind Profiles for Optimum Yields

ADI_2011_AllGrindsAn excerpt from “Grind Profiles for Optimum Distilling Yields

Many distillers that distill on grain may be missing an opportunity to optimize their distillery’s yield by not utilizing the correct grind for their raw ingredients.  In 2012 in conjunction with Dr. Kris Berglund at MSU, Briess evaluated and quantified the difference in yield between preground malt and floured malt.

There are several mills to select from when grinding malt. Commonly used in the brewing industry is a 4-roller Mill.  This produces a very coarse, non-uniform grind that consists of slightly cracked and crushed kernels. This grind profile is ideal for a distiller using a lautering process to separate the solids from the liquid prior to going to the still. Adjustments to this milling process can be made through changing the size of the gaps between the rollers. . .

Read the full article on “Grind profiles for Optimum Distilling Yeilds” here.

About Michael Scanzello

Michael ScanzelloAfter graduating from Kutztown University in 1995, Mike began his career at Stroh’s Brewing Co. in Allentown, PA. Over the next 6 years Mike would hold several positions in both the QA and Brewing Departments. In 2001, after the brewery in Pennsylvania closed, Mike moved to Wisconsin, accepting a position with Cargill at its Jefferson Junction Malthouse. In 2007, Mike transitioned from operations management to the commercial side of Cargill’s malt business, becoming an Account Executive with its Specialty Malt Products Group. In July of 2015, Mike brought his talents to Briess and joined as the National Distillery Manager. In February of 2016, Mike was promoted to Director of Brewing and Distilling.

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