If it's a two roller, they work well. Three roller is nicer, but you get the same results from a two roll with two passes rather than one pass.
The European malts tend to be plumper and larger, so the mill gap needs to be opened up more than when milling North American malt. The malt from North America can be milled on the standard setting on my Grain Crusher mill. When I mill Wyermann or Crisp Maris Otter, the mill will stop passing grain after a while because the grains are too big, so I open the gap slightly more the first pass and pass the grain a second time with the standard gap or maybe even slightly smaller than standard gap. The is effectively what a three roller does with one pass. The first gap a lager than the the second gap.
P.S. Watch out for those nasty stones, especially in European malts, they can do damage to the mill. I go slow with those malts so if a hit a stone it doesn't do any damage. I have never seen them in any of Rahr's malts.
Honestly, I would assume that the marked settings are not very accurate and I would set the gap without paying any attention to them. When I set up my mill, I set the gap to the thickness of credit card, and over the next few brews I played with opening and closing that gap by a few thou until I arrived at a setting that gave me a level of efficiency I was happy with along with a sparge that never gets stuck.So my mill has three settings .025, .05, .01. I'm guessing .05 would be the standard setting? That would give me a good crush to mash with? If I have the larger grains ie. maris otter start out at .01 then run through a second time at .05?
Start there, finer will give better efficiency, more coarse flows better. Just watch your grain type and how the mill handles it. There is more than one way to skin a cat and it may take a while to dial it in. But don’t worry, you soon will be an expert on your mill.So my mill has three settings .025, .05, .01. I'm guessing .05 would be the standard setting? That would give me a good crush to mash with? If I have the larger grains ie. maris otter start out at .01 then run through a second time at .05?
I have done that, it usually not necessary unless you use adjuncts like rice, rye or oatmeal. But if your worried, 4 ounces per 8-10 pounds can work wonders.you might want to add rice hulls to help the sparge