MaltZilla Instruction Manual
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6
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11
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Last Updated 28/05/2021 3:36 PM
Setting Gap Size
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Achieving the Correct Crush
The generally accepted rule of thumb for most mills which use knurled rollers is to set the rollers to
about a credit card in width. The MaltZilla works via a different milling principle and hence this rule
cannot be applied to the MaltZilla as it uses diamonds impregnated into the rollers to grip the
surface of the kernel and the friction of pulling the grain through the gap causes a sheering action.
When set up with the correct gap size this can leave the entire husk intact reducing the chances of a
stuck sparge and maximising mash efficiency. This is in contrast to knurled rollers which push into
the grain and chap the grain as it passes through a tight gap.
Adjusting the Gap Size
Loosen both thumb screws and rotate both detented gap adjustment knobs to change the gap size.
Once at the desired gap tighten the thumb screws. Make sure that the thumb screws are not
overtightened and the triangular slots on the detented gap adjustment knobs are aligned in the
same position. If the triangular slots are not aligned it will result in the gap being wider on one side
compared to the other.
Achieving the Correct Crush
Rather than adjusting the gap to a pre-determined gap
size, instead with the MaltZilla the gap should be
adjusted according to the crush. To determine the gap
size to achieve the correct crush it is best to run about
200g through the mill and adjust the gap size to produce
a good crush by visual inspection of the grain. The husks
should be largely intact and the crushed if you press it
between your fingers. There should be no grains which
are still intact.
Shown to the right is an example of what a crush should
look like using the MaltZilla, cracked grain with intact
husks.
The friability and kernel size of malted grain can vary between the specific grain, from year to year
and between maltsters hence there is no one gap size suits all, therefore, it is best to adjust gap size
according to visual inspection of the crush.
Grain Conditioning
A 2% moisture content (by weight) has achieved the best results from testing. This can be achieved
by the use of a misting device while stirring the grain. The grain should then be left for about 6 hours
for the moisture to evenly distribute through the grist before being milled.
Grain conditioning results in reduced grain dust being produced and a more even crush.