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  1. D

    Protein rest needed for Roggenbier?

    I plan to brew a Roggenbier this weekend, which will use the following grain profile (2.5 gallon batch): 1.5 lb rye malt 1.5 lb 2-row 1.25 lb 60L crystal 1 lb wheat malt In my reading and searching the forums, I haven't found a good answer as to whether a protein or saccharification...
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