Our milled grains are milled (AKA crushed, or cracked) at predetermined "gap" settings that we have determined to be most ideal for that particular grain. Most are milled at the setting below, although a small number of malts that are known to have larger or smaller kernals may be milled at different settings. 

Most of our grains are milled at a gap of 1.651mm, or the width of a 0.065 feeler gauge.

Note that while the mill gap will be consistent for any grain, the actual crush level can vary due to batch variations in that malt, and other factors. We always advise brewers to check the crush level and adjust your mash length or schedule in order to get the best extraction.