Originally Posted by GilaMinumBeer
OP, can you scan or photograph the malt analysis sheets and post them?
Your calc method based on fine grind is correct although I think 46 is the number for sucrose.
Worste case, you may have to perform your own congress mash. 1lb fine ground malt mashed in 1 gallon of water and measure the runnings. Hardest bit is separating the wort from the flour.
Sure, Here it is.
I still havent figured out how to calculate the exact ppg. I mean I know it will be something between 36 and 38, but I really wanna be more precise than be off 1 or 2 points.