Some Observations On The Grinding Of Malt

Much depends on the grinding of Malt. Many people give directions to

have their malt ground small, having an idea that the water will mix

itself with, and have a more free access to it, than when ground in a

more coarser state; but this idea is very erroneous. Malt should be

only broke in the Mill, that is, if possible, every corn should be only

bruised; malt ground in this manner will discharge the wort in a fine

throughout the whole brewing.

I have known many persons neglect giving orders for their malt till the

day before they intend to brew; but malt should be ground four or five

days, or a week would not be too long for brown malt, but great care

must be taken to keep it in a dry place.

Malt, ground a reasonable time before it is used, loses the heat which

it receives in grinding, and reduces it to a soft and mellow state; it

will receive the water more freely, and a greater quantity of wort may

be made than if it was brewed immediately after it was ground. The beer

will also work much better in the tun and in less time become fit for

use than if brewed as soon as it comes from the mill. This is proved by

good housekeepers, who have their wheat ground two or three days before

they use it; for by losing the heat it receives from the mill in

grinding, the flour will be lighter, and receive the yeast and water

more freely, than if used immediately from the mill.

Brewing is generally left to the care of servants, particularly in farm

houses, who frequently have at the same time other business to perform,

which too frequently causes the brewing to be neglected, particularly

in its first stage. The mash in this first stage determines the whole

of the brewing, for the malt ought to be well mixed up with the water,

which will cause some time and labour; therefore the person employed in

brewing should not, on that day, have any other business to perform, so

as to engross any time or attention from the brewing, for any part

neglected may mar the whole, which is too frequently the case.