In all-grain brewing, "grist" refers to the mixture of crushed grains (and adjuncts, when used) which are the raw material for the mash. Mashing begins when the hot liquor is mixed with the grist.
Brewers' term for the mix of milled grains to be used in a beer. Also sometimes applied to hops.
Crushed malt, looking like a kind of flour, which will be mixed with hot water in the Mashtun to produce the wort.
A term for milled grain(s).
Dry mixture of barley malts and adjuncts used in mashing.
Ground milled malted barley and any adjuncts for the propose of beer making
Crushed grains as in barley.
Brewers' term for milled grains, or the combination of milled grains to be used in a particular brew.
grain intended to be or that has been ground
A dry mixture (flour like powder) of ground malts and adjuncts used in mashing.
Ground grains used for whisky making.
The coarse flour that is produced when barley is ground ready for mixing with hot water to make the wort.
Precise amounts of unmalted and malted barley that is milled into a course flour.
The crushed malts and adjuncts that are mixed with hot water to form the mash.
Name given to the crushed grains mixture of malted and unmalted barley in the making of Irish pot still whiskey
dry mixture of grains before brewing has taken place
The coarse powder derived from malt that has been milled or "cracked" in the brewery prior to mashing.
ground cereal (grain) that will be used in the mashing.
the dried malt that has been ground.
Ground, malted barley ready for mashing. glossary H
The ground-up grain to which water is added to form the mash.
Precisely ground malt flour immersed in hot water to make sugar-rich mash.
Malted barley which has been ground in a mill.
The term for crushed malt before mashing.
