Malt is grain that has been prepared for brewing purposes by germination and drying. In the monastery brewery, it was first passed through a cleaning machine after delivery and then through this grist mill. Dosing was carried out in the unit “bulk” (1 bulk = 5 kilograms of malt). One brew required 125 pours. In the grist mill, the malt grains were crushed so that they broke open, their contents dissolved in the water and the enzymes reacted. The husks of the grain should not be crushed so that they could later act as a natural filter when separating the liquid from the solid component.