Good clarification, outstanding saccharification and high yields are the dream of every brewer. All three can be achieved by using crushed quality malt from BESTMALZ.

The family-run traditional malt house has been offering crushed malt for quite a while now. As demand increased along with the desire to respond even more individually to customer requests, a second, more powerful grist mill was put into operation at the company’s Wallertheim malthouse in 2021.

The new acquisition is rather impressive: “The mill manages to grind 1.2 tons of malt – per hour. A strong performance,” explains René Auradniczek, Master brewer and Technical controller at Palatia Malz GmbH. “Basically, we want fine meal and preserved husks. With the new grist mill, we now have more options to produce and deliver this individually, according to our customer’s specific requirements.”

The main advantage for brewers: It saves them time and money. And that in two ways. Not every microbrewery has its own grist mill, since a decent one costs a few thousand euros. One way or another, malt must be ground if you want to brew beer. However, the quality of the grinding process is often underestimated. High quality malt and grist always pay off: Well-ground husks with a high volume form a loose spent grain layer. This in turn promotes clarification. Limiting coarse grist ensures good saccharification and high yields. Besides saving time and avoiding inevitably produced when grinding, the qualitative advantages of professionally produced malt grist work wonders in the brewing success, thus saving the brewer money.

“With our additional four-roller grist mill, we can now respond more precisely to the diverse wishes of our craft and hobby brewers and offer them individually ground malt grist,” explains Palatia Malz CEO Dr. Axel Göhler, belonging to the 3rd generation in charge of the family-run malthouse. “This also opens up completely new opportunities for distilleries and the food industry as a whole,” says Göhler.

All BEST malts are available in crushed form in 50/25/5 kg bags. BEST malt grist can be kept for at least one year.

Crushing – How it works:

The malt is poured into a funnel. The grinding gap is set according to customer requirements.
The mill is switched on and the malt slides through the feed opening into the roller block.
To check the crushed malt, you can pull the sampler out of its compartment and examine the husks and endosperm.
Depending on the result, the settings on the grinding gap scale can be adjusted.
Malt that has completely passed through the grist mill falls into a double-walled sack (outer shell with inlay), which is closed almost airtight with the BESTMALZ-typical seam.
By the way: lower quality malt grist can be recognized by the large number of broken husk particles and a high proportion of coarse grains. This leads to slower lautering and higher turbidity values, which can negatively affect the yield and the beer quality.
High quality malt grist is characterized by well-preserved husks, which ensure that the lautering is even. This delights brewers since the spent grains do not have to be chopped up as often and the wort runs off clearly and without cloudiness. This leads to lower microbiological susceptibility in the further brewing process, better clarification during fermentation and storage, better filterability and, in the case of the finished beer, longer shelf life and better taste stability.

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