I'm about to start all grain brewing and was wondering if there was a general rule-of-thumb for how much malt to include in my recipe? I'm thinking about making a dark rye ale recipe of some sort.
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Primary - nothing
Conditioning - nothing
Bottling - nothing
Drinking - nothing
Up Next - an IPA or a Mead
Not really, every style is different. Your best bet is to track down a recipe.
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general recipe guidelines for malt
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