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Milling breaks up the malt grains into much smaller particles. This will give a large starch surface area in the mash tun and allow the soluble sugar products to escape into the mash liquid more easily. The dry crushed materials, known as grist, are held in the grist case prior to mashing.
The skill in milling is to produce a grist which is fine enough to release the maximum amount of sugars from mash, but not so fine that it will cause clogging difficulties during extraction from the mash later on.
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