Station 2 / 6
Mill & Auger
Before the malt can go into the brewhouse it has to be milled. Our mill gets through a 25 kg sack in about two minutes, and the auger lifts the grist straight up to the brewdeck. Six to seven sacks per batch — cut open and tipped in by hand.
Please don’t touch anything. Working production plant — tanks are under pressure.
Bier FactoryOur mill
A 25 kg sack in about two minutes. Six to seven sacks per batch — cut open and tipped in by hand. The auger then carries the grist from the mill straight up to the brewdeck, so nobody has to haul a sack up the stairs.
GeneralWhy the husk has to stay intact
Milling cracks the grain open, it does not pulverise it. The floury centre should be exposed while the husk — the outer shell — stays as whole as possible. The reason shows up one station later: in the lauter tun those husks settle into a loose bed and act as the filter the wort runs through. Crush too fine and there is no filter bed, the base blocks, and lautering takes half a day instead of an hour.
Bier FactoryNo dust, no dough balls
The grist does not drop into the vessel dry. A grist hydrator wets it with hot water on the way down, so no dough balls form (dry inside, gelatinised outside) and nothing dusts up. Dough-in takes about 25 minutes for a full batch.
Look aroundThe mill and the auger running up into the brewhouse.
Did you know?Milling is not grinding: the kernel is cracked open while the husk stays as intact as possible. Those husks later form the filter bed in the lauter tun — crush too fine and lautering grinds to a halt.