Another accelerator of oxidation is heat generated during milling. For this reason the mill should always be run as slowly as possible. Don't know the rate of this effect, but I've recently compared (I bake also) conventionally milled (roller) whole wheat flour and some milled on slow turning stone burrs, and in comparison you would never want to eat anything made from the former. Bitter, sour, flavorless, rancid from oxidation of lipids. Malt will probably suffer much less, but there's something to this. Heat always accelerates oxidation. (At the extreme, it's called "fire!")