When crushing grains do you crush all the grains in your recipe at the same consistency or would you maybe crush the specialty grains at a finer crush than the base malt?
I crush based on the size of the grains, not whether it’s a specialty grain or not. Barley has a larger grain size than wheat or rye, for example, so you would want to tighten your gap with the smaller grains to have a consistent crush. But there’s not really a reason to crush a crystal malt made from barley any finer than you would a barley base malt.
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