Steep conditioning:
During steep conditioning, use is made of the advantages of wet milling in that the malt is introduced for 50-60 seconds to 60L/100kg malt at 60-80C. In this short time only the husk is able to take up water and to increase the water content to 18-22% and will become more elastic.
Here is where I get a little confused - he says "the same amount of water remains stuck to the grain (15L/100kg malt), whereas the surplus amounting to 20-30L is drained off." I am assuming that when we says "stuck" that it means that the water is left in with the grains when being delivered to the mill.
Whole Grain Conditioning
Another method to prevent the acrospire from damage is whole grain conditioning. The water content of the malt is hereby increased incrementally to 12% before milling, thus increasing the elasticity of the husk. As a result no damage to the acrospire occurs during [milling], and this thereis...considerably reduced release of lipids.
Has anyone tried this (looking at you Bryan). Seems like more elasticity in the malt would be preferred, and I would imagine that reducing LOX activity can only help us.Statistics: Posted by caedus — Wed Dec 07, 2016 4:02 pm
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