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Whole Grain Conditioning WGC – best preparation for the brewing process.

- Excellent beer quality
- Increased brewing house capacity
- High process consistency

Whole Grain Conditioning WGC.

The whole grain conditioning process developed by Buhler and Ziemann is used in the preparation of malt in breweries with a lauter tub and combines the advantages of dry and wet grinding. The malt is checked continuously for its moisture content and conditioned to obtain a defined, chosen final moisture content. It is subsequently ground using state-of-the-art roller mills. Significant improvement in quality through gentle pre-treatment.
Thanks to conditioning and gentle grinding, the husk and germs remain largely intact. The effect: The beer has a lower polyphenol content and a more full-bodied bitterness. Additionally, fewer lipids end up in the wort, giving the froth better stability.

Higher brewhouse capacity via more porous filter cake.
Compared to conventional methods, whole grain conditioning results in a filter cake of significantly greater volume. This allows for faster wort separation and thus can increase the capacity of the brewhouse. In this way, production can be increased while employing the same lauter tub – with no need for additional staff.

Consistent grinding due to uniform conditioning.

  • Continuous measurement of capacity and moisture content, in combination with an automatic water proportioning unit, results in consistent levels of final moisture content in the material to be ground. This makes the brewing process more stable.
  • The defined particle size distribution achieved via gentle grinding creates an ideal surface for the enzymes, thus leading to an outstanding saccharification.
  • The high grinding capacity of the modern roller mill saves additional time during the processing of raw materials, reducing costs even further.