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With the updated Grain bill input category, do we class Rye malt grain type as "Wheat/Oat" - (Any other non-barley malt)?
Thanks...
Thanks...
1.5 qt/lb is a fairly typical mashing thickness. I was worried that you were in the 2 plus range.
A tenth off, isn't bad. But that is still not as close as you wanted. I'm guessing that there is some dark grain in the grist to push the pH down?
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