Why is milling of the grain necessary in brewing?

Milling of the grain is an essential step in brewing because it crushes the grain to expose the enzymes contained within. These enzymes are crucial for converting the starches in the grain into fermentable sugars during the mashing process. When the grain is milled, the kernel's protective outer layers are broken apart, allowing water to access the starches and enzymes more effectively. This maximizes the efficiency of the mashing process and leads to a better extraction of sugars, which are vital for fermentation and ultimately for producing alcohol in the beer.

While creating a finer powder could potentially support faster cooking, it is not the primary reason for milling in the brewing process. Similarly, improving the aroma of the final product or preventing husks from clumping are not the main objectives of milling. The key purpose remains the enhancement of enzyme accessibility, crucial for effective conversion of grains into sugars that can be fermented into alcohol.