I'm curious about wet milling. How much water is added to the unground malt and how long is it allowed to soak in before milling? How much different does the mill need to be from a typical dry mill? I understand that the main effect is to keep the husk more intact (limiting the tannin leaching into the wort) and reduction of flour.... anything else? By keeping hulls more intact is lautering affected? Any input would be greatly appreciated.
Midnight Sun Brewing Co.
I could have sworn I had replied to this earlier. Have a look at the Meura website, www.meura.be if I remember correctly. Although this is a elgian company, the site is in English (or at least has an English version) There is a description of wet milling (and mash filtration if you are really interested)
You can work out most of the answers from the descriptions on this site. It is based on mash filters, not lauter tuns though - so the hulls are not kept intact.
Thank you &