Washington's mash bill called for approximately 60% rye, 35% corn, and 5% malted barley. Because we have our own operating gristmill, we have the opportunity to grind the grains using water-powered mill stones, as it was done 200 years ago. Over the weekend our miller, Steve Bashore, and his assistant, Daniel Purkey, purchased the grain from local suppliers and began grinding. We will need about 170 pounds of grain for each tub of mash, so a total of about 2040 pounds. At roughly 100 pounds per hour, it will take Steve 20 hours to grind.