Husks
Term from the Brauwerkstatt brewing glossary, category “Ingredients”.
Explanation
The outer layer of the barley kernel. During lautering the husks form the natural filter in the grain bed, which is why malt is milled so that the husks stay as whole as possible. Wheat and oats have hardly any husks; with a lot of them, rice hulls help keep the run-off from getting stuck.