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Advanced Cicerone® · Beer Ingredients and Brewing Processes

Milling

Syllabus Path

Advanced candidates should study milling as part of processes, connecting the syllabus heading to wort composition, fermentation performance, flavor, stability, clarity, carbonation, and mouthfeel.

  1. IV. Beer Ingredients and Brewing Processes
  2. B. Processes
  3. 1. Milling

Exam Focus

  • Explain milling as a brewing analysis topic within Processes.
  • Use specific evidence such as raw material form, time, temperature, pH, oxygen, gravity, microbes, vessel, pressure, and sanitation.
  • Apply the topic to wort composition, fermentation performance, flavor, stability, clarity, carbonation, and mouthfeel rather than repeating the heading alone.

Core knowledge

  • Milling cracks malt to expose endosperm while preserving husk structure for lautering.
  • Too coarse a crush reduces extract; too fine a crush can compact the bed, slow runoff, increase flour, and contribute husk-derived astringency.
  • Adjunct grains may require different mill gaps or pre-processing because kernel size and hardness vary.

Study application

Predict lautering and flavor problems from crush quality before blaming mash or sparge technique.

Key Terms

Adjunct grains
Adjunct grains may require different mill gaps or pre-processing because kernel size and hardness vary.

References

1 available