Brewing raw materials—definitions: In malting and brewing, what is the correct definition of “grist”?

Introduction / Context:
Clear terminology in brewing helps distinguish each stage from malt to mash to wort. “Grist” is a fundamental term that connects malt handling with extract production during mashing.

Given Data / Assumptions:

• Malt is first milled.
• Milling aims to crush endosperm while preserving husk integrity for lautering.
• The milled product is used to create fermentable extract.

Concept / Approach:
Grist is the milled malt ready for mashing. When mixed with hot liquor (water), enzymatic conversion produces soluble sugars and other solubles that will become wort. The term “wort” refers specifically to the liquid extract after mashing and separation; “hot break” refers to protein coagulation during boiling; “spent grains” are the solids left after lautering.

Step-by-Step Solution:

Verification / Alternative check:
Brewing manuals consistently define grist as the milling output used in mashing; the term is not used for the liquid extract.

Why Other Options Are Wrong:

Common Pitfalls:
Using “grist” and “wort” interchangeably; forgetting that grist refers to solids before extraction.

Final Answer:
Coarse powder produced by milling malted barley before mashing.