Usually malt crushing can be done by either dry or wet method, but both have a certain range of application.
The dry method of crushing malt is a traditional method which is simple to configure and easy to operate. It is widely used as a malt crushing method for medium or small breweries.
In this case, we also sprinkle some water on the malt surface for pre-impregnation to achieve good crushing results.
However, in most industrial breweries, the wet method of malt crushing is usually used and the cost of the wet crusher is relatively high. In this case, the malt needs to be macerated in hot water for about 15-20 minutes, which allows the malt to reach a moisture content of 30% and the toughness of the malt to increase, thus keeping the malt shell intact. At the same time, the waste grain is loosened, speeding up the sintering process, as well as reducing the leaching of harmful components and the absence of dust.
However, there are some limitations or disadvantages, such as the need to control the crushing time within 30 minutes, the higher the power the higher the electricity consumption, the greater the labor intensity of cleaning after each use, and the crushed malt cannot be stored.
In addition, the saccharification rate of the dry crushing method is about 2% higher than that of the wet crushing method. In addition, the dry crushing method has about 2% higher saccharification rate than the wet crushing method, and the wet crushing method leaves 2%-3% of sugar in the waste grain.