Comparative brews with dry and wet milling have been made. The main advantages of the latter were a better yield in the brewhouse of 0.87%, a reduction in filtration time in the lauter tub of 30 min and a milder beer flavour. This last advantage is to be expected as the husk of the wet malt is protected, and therefore the tannin contents of the spent grains is higher, but also lower in the finished beer. The 21% increase in volume of the spent grains in the lauter tub makes the wort filtration easier and faster. The Wet Mill (Maiscomat) is installed in the main brewing room, and is operated by the brewing personnel, thus saving manpower.
Keywords: brewing equipment lautering mashing wet milling